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 429 items found.
Showing 429 items on page 2 of 36.
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Mycotoxins can significantly reduce food quality, especially in wheat production.
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The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
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As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
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The social awareness campaign ‘Don’t be a food waster’ wants to make all audiences proud to say ‘I am not a food waster’ with the ultimate goal of reducing food waste at all levels in the food system.
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Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
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Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
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Campylobacteriosis is the most frequently reported food-borne illness in the EU.
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Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).
Health SnaP
2019 > 2020
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The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
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Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.