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 381 items found.
Showing 381 items on page 14 of 32.
COVID19 BEAMitup
2020
project
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood…
project
BREEZE is a revolutionary and environmentally friendly concept for fish health management, under development in response to the needs of salmon farming for new approaches and effective methods to improve the management of sea lice.
project
Using future farming technology to transform pork production
project
Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
project
Knowledge of the constituents (e.g. protein, carbohydrates) of foodstuff is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality. Additionally, food safety demands full…
project
The aim of this project is to put in the market a solution that will help food retailers to contribute in the path to a better food system by two ways: in one hand, with a recommender system that gives consumers personalized information…
project
This project will optimize the final commercial solution for EIT VIRAL, a nutritional supplement able to decrease the ability of SARS-CoV-2 to infect host cells and replicate within them.
project
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
project
Promoting sustainable Fava bean production
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