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 405 items found.
Showing 405 items on page 18 of 34.
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Improving the functionality, stability and quality of hydrocolloids
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Using innovative technology to develop a healthy sugar substitute
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Developing appealing, nutritious food for healthy ageing
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Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
project
Producing innovate legume-based foods for all
The Human Microbiome
2020 > 2023
project
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
project
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries
FUNGITIME
2020
project
Application of fungi protein in the development of sustainable and healthy food products.
project
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50%…
Understanding Mediterranean and Okinawa Diets
2021 > 2023
project
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
MeDiCo-Health
2020
project
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
SPIN
2020
project
This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2