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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 336 items found. Showing 336 items on page 9 of 28.
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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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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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For PhDs who want to unlock their entrepreneurial potential and shape the future of our Food System
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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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The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and foster innovators ready to respond to global food…
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At Test Farms, we are on a mission to drive technological transformation in agriculture. Our program is uniquely designed to support startups and innovators in testing, validating, and showcasing agritech solutions to potential clients and…
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EU Skills for Future, commonly name Skills4Future (S4F) is an EIT Community project.
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How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
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SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
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Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
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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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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.