The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
EIT FoodScienceClass

EIT FoodScienceClass

The EIT FoodScienceClass is a collaborative project that aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.

2020

In a multiple stage class project, students in Poland and Israel are given the skills and tools (classes, field trips, didactic materials and trainings) to research the origins of commonly consumed industrialized food items in their communities.

With the help of teachers and food engineering researchers, students are responsible to do their own research and critical assessment of the challenges and opportunities of food production and nutrition.

They are then trained on science communication to explore effective ways to communicate and disseminate their scientific findings to their peers and communities using social media and other communication channels.

The EIT FoodScienceClass is a 1-year project, running in 2020, funded by EIT Food involving 4 European partners (Technion, PAN,EUFIC and DOUXMATOK). The project is led by Israel Institute of Technology (Technion).

Why Food Science Class?

Food grown in nature can be transformed by technology into safe, long-lasting and nutritious products.

But are we familiar with the different food production processes that bring products to supermarkets?

Understanding how food systems work is necessary to make them better.

And conscious consumers are essential in the transformation of food systems!

The EIT FoodScienceClass brings food science and technology into classrooms and turns students into young food researchers to help raise a new generation of empowered citizens.

Informed consumers >> conscious food choices >> healthier and more sustainable diets >> future-proof food systems

  1. It all starts in the classroom

Lectures will serve as a learning space on the topics of food production and processing, nutrition, cooking and sustainability. Students will also learn how to critically evaluate food and health information in the media and online.

  1. Students become detectives

Students will investigate the techniques and ingredients used to produce the foods they commonly eat. With academia and industry as mentors, they will identify the benefits and challenges involved in food production. 

  1. They inspire their communities

Students will be trained on science communication and be responsible to spread their knowledge to their respective communities!

Leaflet

Public Engagement (23) Food Production (29) Learning & Development (49)

Partners

The following partners are involved in the project

Technion, Israel Institute of Technology
EUFIC
IARFR PAS
DOUXMATOK

Project Lead

Keren Dalyot
Institution

Technion

Role

Project Leader

Contact details

dalyotkeren@campus.technion.ac.il

Related projects

The Future of Protein & the Protein of the Future in Europe

The Future of Protein & the Protein of the Future in Europe

Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional quality, safe and with technological functionalities that satisfy the consumer needs and expectations. 

Read more
Cook Clever: a gamified solution to tackle household food waste habits

Cook Clever: a gamified solution to tackle household food waste habits

Households contribute to 53% of total food waste produced. 

Read more
Don’t be a food waster

Don’t be a food waster

The social awareness campaign ‘Don’t be a food waster’ wants to make all audiences proud to say ‘I am not a food waster’ with the ultimate goal of reducing food waste at all levels in the food system.

Read more

Related articles

Andoni Luis Aduriz along with local producers shares the keys for gastronomy to grow in Origen 4.0 Food Production

Andoni Luis Aduriz along with local producers shares the keys for gastronomy to grow in Origen 4.0

16 December 2020

Reaching to more than 120 viewers, EIT Food held on December 15, the online event Origen 4.0 that gathered important agrifood actors with the porpuse of revitalising tradional farming. 

What is the role of the Farm to Fork Strategy in achieving zero emissions? Food Loss & Waste

What is the role of the Farm to Fork Strategy in achieving zero emissions?

21 September 2020

As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....