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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!

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A total of 424 items found. Showing 424 items on page 28 of 36.
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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.
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E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
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Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
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The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
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Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
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Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
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The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
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Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
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EU Skills for Future, commonly name Skills4Future (S4F) is an EIT Community project.
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A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
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Find out how your diet affects your brain, and your brain affects your diet
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Using rapeseed protein to produce dairy alternatives