All EIT Food projects
There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!
A total of 407 items found.
Showing 407 items on page 10 of 34.
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Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.
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Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
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Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
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Reducing sugar consumption is essential for health but a huge challenge for the food industry.
SUstainable SEAfood PROcessing (SUSEAPRO)
2021 > 2022
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Over 35% of the global seafood production is wasted every year due to the highly perishable nature of seafood. At the same time, seafood is the single food category associated with the most food-borne outbreaks according to the CDC. SuSea…
AROW - AI Based Robotic Weeding
2023 > 2024
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AI-Powered Non-Chemical Weed Control for Sustainable Agriculture
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Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
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Fighting food waste with innovative food labels
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Rice is a primary carbohydrate staple but is high in carcinogen inorganic arsenic (Asi) & soluble starch
EIT Food Journalism Awards
2019 > 2025
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With the aim of disseminating good habits and healthy initiatives to society, generate collaborative relationships with the media and value the objectives for which EIT was created, EIT Food organises a Journalism Award in Agrifood…
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Developing technology to improve food safety
Constituent sensing of small grains
2019 > 2020
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Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.