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 342 items found.
Showing 342 items on page 27 of 29.
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The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
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Build your knowledge of food production challenges and technology
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Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
FOODMIO
2019
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The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
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The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
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EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
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EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
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The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food…
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How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
Summer Schools 2020
2020
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We need new ideas to help solve some of the toughest global challenges and to help transform the food system. Students are great creative thinkers, often giving different insights into possible solutions. That's why our programmes are…
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EIT Food Government Executive Academy brings together public sector representatives from 22 RIS countries, researchers working in the field of agrifood innovations from industry, academia and European institutions.
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A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.