Ga verder naar de inhoud

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!

Filter by focus or theme

Functional area

Project type

A total of 341 items found. Showing 341 items on page 11 of 29.

Health SnaP

2019 > 2020
project
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
project
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.
project
Find out how your diet affects your brain, and your brain affects your diet
project
Preventing malnutrition in patients undergoing treatment for cancer
project
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
project
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
project
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…
project
Rebuild your trust in nutrition science and look beyond the media headlines
project
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
project
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.

WeValueFood 2020

2019 > 2020
project
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.