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 432 items found.
Showing 432 items on page 15 of 36.
project
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).
project
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.
SUstainable SEAfood PROcessing (SUSEAPRO)
2021 > 2022
project
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…
project
Reducing sugar consumption is essential for health but a huge challenge for the food industry.
project
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
AROW - AI Based Robotic Weeding
2023 > 2024
project
Rice is a primary carbohydrate staple but is high in carcinogen inorganic arsenic (Asi) & soluble starch
EIT Food Journalism Awards
2019 > 2025
project
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…
Constituent sensing of small grains
2019 > 2020
project
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.