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 337 items found.
Showing 337 items on page 17 of 29.
Understanding Food Labels
2020 > 2023
project
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
project
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
project
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
project
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
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
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
project
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
project
Rebuild your trust in nutrition science and look beyond the media headlines
Sustained Energy Release Starchy Food Products
2020 > 2022
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
Professional Development Advanced
2020 > 2022
project
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
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.