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 411 items found.
Showing 411 items on page 5 of 35.
Female agrifood tech entrepreneurs
2020 > 2021
project
Exploring barriers women face as founders and CEOs, and EIT Food’s commitment to advance gender equity.
project
Converting waste from oat processing into a valuable product
EIT Jumpstarter
2018 > 2024
project
Creative community, advanced know-how, unique programme, expert trainers and mentors, this is EIT Jumpstarter. With the contribution of best-in-class experts, creative community, unique know-how our aim is to support idea-holders to turn…
project
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
Games of Food
2019 > 2020
project
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
project
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
project
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to…
Turning legume waste into gold
2024 > 2025
project
Impact Funding Framework (IFF)
We have developed a unique, energy-efficient drying technology to convert Aquafaba into an affordable sustainable & versatile powder for the food industry. This powder serves as an egg substitute, offering excellent binding,…
project
The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural…
project
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
Dry Sour from Spent Grains
2024 > 2025
project
Impact Funding Framework (IFF)
Reducing food loss and enabling transitions to sustainable food systems
project
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.