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COVID-19 Bridge Fund
COVID-19 Bridge Fund

COVID-19 Bridge Fund

The COVID-19 Bridge Fund supports European agrifood startups that have been affected by coronavirus, as part of the EIT Crisis Response Initiative.

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic.

Startups with high impact and growth potential have been hit hard by the coronavirus pandemic. Many innovation activities needed for ventures to bring their solution to market are being delayed and disrupted, customer adoption has slowed down and raising capital from external investors is proving more challenging.

As announced in August 2020, we are investing €5.4 million in 13 high-impact agrifood startups to help them adapt to COVID-19, to continue critical innovation to transform our food systems and to bridge the gap towards their next investment round. A total of €4.088M will come from the EIT’s Crisis Response Initiative, and €1.3M of additional funds has been provided by EIT Food to give much-needed extra support to ventures throughout the pandemic.

The selected startups cover a range of sectors with vast potential to create positive change, addressing one of EIT Food’s focus areas:

  • Alternative proteins  
  • Sustainable Agriculture  
  • Targeted Nutrition  
  • Sustainable aquaculture  
  • Digital transformation of traceability  
  • Circular food systems  

COVID-19 Bridge Fund recipients

  • Agritask (€500K, IL) helps farmers and agribusiness consolidate data and make better decisions for more efficient and sustainable farming. Used already in 30+ countries and on 50+ crops
  • Alberts (€360K, BE) is a food robotic company with a unique 1m2 smoothie & soup station that uses AI for personalised healthy food solutions
  • Antofénol (€476.3K, FR) is a biotechnology company dedicated to the development of a sustainable, low cost, chemical-free solution that preserves the shelf life and quality of fruit and vegetables. It replaces toxic chemicals and is made from agricultural waste from vineyards
  • Consentio (€340K, ES) is an end-to-end food supply chain transaction platform. Their marketplace aims at improving ordering efficiency for all the players of the food supply chain - producers, cooperatives, whole sellers and supermarkets - meaning less food waste and greater levels of transparency
  • Eatch (€500K, NL) is developing the world's first fully automated kitchen, including the complete cooking process from loose ingredients to the final product, enabling healthier, more personalised ready-to-eat meals
  • Epinutra (€212.5K, NL) develops natural nutraceutical solutions. Their first product is Benesco TM, which acts directly on the root cause of heartburn pain
  • Feltwood (€391.5K, ES) produces low-cost, biodegradable, mouldable, recyclable and compostable alternatives to plastic materials and products, developed from vegetal waste
  • Foodpairing (€499.9K, BE) is using AI to develop digital flavour models for smart recipes. This will help consumer packaged goods companies improve product development and flavour development and encourage innovation
  • Food Sourcing Specialists (€400K, ES) create compostable packaging for long-life semi-liquids and healthy sports nutrition
  • Mimica (€404.5K, UK) develops Mimica Touch, a temperature-sensitive indicator cap or label for food freshness. It helps reduce food waste by taking the guesswork out of food expiry labels
  • NapiFeryn BioTech (€466.2K, PL) extracts protein from rapeseed oil production waste streams for functional, nutritional and cost-effective protein isolates and concentrates. These ingredients are a sustainable alternative to animal-derived proteins, are nutritional, and can be used in a wide variety of applications
  • Phytolon (€393.6K, IL) uses an environmentally friendly fermentation-based technology to produce natural food colours that are GMO-free, high-quality and sustainable
  • Sencrop (€469.3K, FR) designs and sells connected weather forecast solutions for farmers to measure rain, hygrometry and wind speed. The sensors are cheap, robust, movable and easy to use, making more efficient and sustainable farming possible

Current projects

Our other COVID-19 programmes

COVID-19 Rapid Response Innovation

COVID-19 Rapid Response Innovation

As a part of EIT's Crisis Response, this initiative will fund high-impact innovative activities executed until 31 December 2020. 

COVID-19 Rapid Response Innovation
COVID-19 Rapid Response Innovation

COVID-19 Rapid Response Innovation

As a part of EIT's Crisis Response, this initiative will fund high-impact innovative activities executed until 31 December 2020. 

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic.

At EIT Food, we believe that we are all responsible for, and connected to, the food that we eat so we all need to work together to improve it. Our role is to bring all players together, and guide and accelerate the innovation process that will transform the food system. The COVID-19 crisis has placed unprecedented pressure on the global food system, calling for innovative thinking and ways of partnering to face the immediate challenges of the pandemic as well as the future recovery.

The EIT Food COVID-19 Rapid Response innovation projects deliver:

  • Rapid impact: this initiative will fund activities executed until 31 December 2020. As such, the innovative solution (product, service, startup created) must be ready for launch by the end of 2020, and be on the market by end Q2 2021 at the latest.
  • Significant impact: applicants must demonstrate how the initiative will deliver both economic and societal impact, specifically addressing the COVID-19 crisis or possible future similar Pandemics.

Following our recent announcement, we have awarded 13 innovation projects EUR 6.17 million in total. The selected projects focus on supporting three food system challenges EIT Food is currently tackling.

Improved Nutrition

Supply Chain Disruption

Food Safety Risks

Current projects

PASS
COVID-19

PASS

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Several studies suggested that coronaviruses...

Healthtricous
COVID-19

Healthtricous

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The more COVID-19 is studied,...

Mtching COVID
COVID-19

Mtching COVID

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Covid-19 has infected millions...

Safelivery
COVID-19

Safelivery

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Safelivery will develop innovative...

ImmunoBoost
COVID-19

ImmunoBoost

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Covid-19 pandemic has shown...

Smart-ET
COVID-19

Smart-ET

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Grana Padano and...

CovidX
COVID-19

CovidX

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Aqueous Spirulina extract is already...

SPIN
COVID-19

SPIN

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Covid-19 epidemic has evoked...

FRIENDS Reduce Food Waste
COVID-19

FRIENDS Reduce Food Waste

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. FRIENDS Reduce Food Waste will...

COVID19 BAEMitup
COVID-19

COVID19 BAEMitup

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. This project will build a...

COVICOAT
COVID-19

COVICOAT

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Manipulation of contaminated food surfaces...

MeDiCo-Health
COVID-19

MeDiCo-Health

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Micronutrient deficiencies are a frequent...

Robin Food
COVID-19

Robin Food

The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers. Secondly, a growing number of people...

Our other COVID-19 programmes

COVID-19 Bridge Fund

COVID-19 Bridge Fund

The COVID-19 Bridge Fund supports European agrifood startups that have been affected by coronavirus, as part of the EIT Crisis Response Initiative.

4
Our RIS public engagement programmes

Our RIS public engagement programmes

Communication is at the centre of all our activities. 

We want to engage all European citizens and turn them into enthusiastic change agents in the food system through multiple initiatives, such as consumer-led innovation campaigns and co-creation activities that connect consumers with the agrifood value chain to work together towards a real transformation of the agrifood system. 

  • RIS Consumer Engagement Labs: pre-competitive, co-creation sessions carried out by a similar group of consumers in a joint, physical place and limited in time. They focus on the development of new product concepts. The Lab methodology is developed jointly by industrial and academic experts, and activities are pre-competitive in nature, i.e. multiple companies could be inspired by insights into consumer preferences. In 2019, these Labs will be organised in Poland, Lithuania, Portugal and Spain, engaging senior consumers. The Labs are implemented with local consortia of scientific organisations, food retailers, food producers, start-ups and non-governmental organisations from the targeted countries, empowered to introduce to market new products resulting from the co-creation process.

    For whom: elderly consumers from Lithuania, Poland, Portugal and Spain working with local scientific organisations, companies and non-governmental organisations.
    Contact: Krzysztof Klincewicz kklincewicz@wz.uw.edu.pl
    More information here

Current projects

Finding innovative solutions for water scarcity in Southern Europe
Regional Innovation Scheme

Finding innovative solutions for water scarcity in Southern Europe

There is no denying that more innovation is needed to reduce and optimize water use - a challenge that covers mutiple facets-, produce food in a more sustainable way,...

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Regional Innovation Scheme

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed...

RIS Consumer Engagement Labs
Regional Innovation Scheme

RIS Consumer Engagement Labs

Unlike typical sensory panels and consumer surveys, they will not involve testing of sample products but creation of innovative, non-yet-existing combinations of product features and benefits. The Lab methodology is...

Our other Regional Innovation Scheme programmes

Our RIS education programmes

Our RIS education programmes

Cultivating and attracting talent is essential to create a future innovative food system that produces sustainable and healthy food, and at the same time helps to increase the innovativeness and competitiveness of regional economies.

Our RIS innovation programmes

Our RIS innovation programmes

RIS innovation programmes target societal challenges through technology-based products and services with breakthrough potential.

Our RIS entrepreneurship programmes

Our RIS entrepreneurship programmes

Therefore, we encourage collaboration among food R&D experts, students, academia and businesses in order to create alternative technologies, services and products that will lead the advancement of the agrifood industry.

4
Our RIS entrepreneurship programmes

Our RIS entrepreneurship programmes

Startups may be small in terms of staff and revenues, but they can be big in the role they can play in economic growth and in transforming the food system.

Startups spur innovation and are open to fierce competition, therefore we provide them with support at every step of their company’s development, from ideation to acceleration and funding.  

Innovation Prizes 

RIS Innovation Prizes is one of the largest startup competitions in the agrifood vertical in Southern and Eastern Europe. Prizes are awarded to entrepreneurs and early stage startups to support the development of new products and services which can help transform our food system, making it healthier, more sustainable and more trusted.

The prizes will be distributed at 17 regional finals with the three best startups taking €1,000, €3,000 and €5,000 in each final. In addition to the cash prizes, participating startups will benefit from access to investors, high-quality training and our community of mentors and experts. 

The competition will conclude with the Grand Final during which the 1st prize winners from all 17 countries will compete for three main prizes: €10,000, €15,000 and €25,000.

For whom: early stage agrifood startups and entrepreneurs from RIS targeted countries (Bulgaria, Croatia, Czech Republic, Estonia, Greece, Italy, Hungary, Latvia, Lithuania, Poland, Romania, Serbia, Slovakia, Slovenia, Portugal, Spain, Turkey). 

More information - see the competition webpage here. 

          

Legal and Accounting Support:

Legal and Accounting Support offers up to €2,500 to startups and entrepreneurs to cover the costs of company incorporation, intellectual property protection, trademark and permit registration, accounting and other. 

For whom: idea holders (not registered yet) and registered startups from RIS targeted countries (Bulgaria, Croatia, Czech Republic, Estonia, Greece, Italy, Hungary, Latvia, Lithuania, Poland, Romania, Serbia, Slovakia, Slovenia, Portugal, Spain, Turkey). 

More information can be found here. Applications for Legal and Accounting Support are being accepted in five rounds with the final deadline on September 30, 2020. 

        

Test farms

Test Farms programme is designed to link agricultural startups with farmers and testing-land.

Through enabling these links EIT Food wants to help innovative agritech ideas to validate and test their products and services,showcase their business to customers and investors and finally support the technological transformation in European agriculture.

Fom whom: startups with solution applicable in farming; farmers open to testing new technologies from RIS targeted countries: Bulgaria, Croatia, Czech Republic, Estonia, Greece, Italy, Hungary, Latvia, Lithuania, Poland, Romania, Serbia, Slovakia, Slovenia, Portugal, Spain, Turkey

More information can be found here.

       

Challenge Labs

Creative groups designed to find solutions to current and future challenges in the food and agriculture system and spark cofounder relationships in a mixed environment of agrifood enthusiasts, entrepreneurs, industry experts and EIT Food partners

For whom: enthusiasts wanting to start a business or with an idea in mind, experts from the agrifood field from RIS targeted countries: Croatia, Czech Republic, Estonia, Greece, Italy, Hungary, Latvia, Lithuania, Poland, Romania, Slovakia, Slovenia, Portugal, Spain, Turkey.

More information can be found here.

For all the above business creation activities you can contact :

Adriana Bałazy (CLC North-East) adriana.balazy@eitfood.eu

Yulia Bodnar (CLC North-East) yulia.bodnar@eitfood.eu 

Joseph Gridley (CLC South) joseph.gridley@eitfood.e

Current projects

Challenge Labs
Entrepreneurship

Challenge Labs

Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge Labs will spark co-founder relationships,...

Finding innovative solutions for water scarcity in Southern Europe
Regional Innovation Scheme

Finding innovative solutions for water scarcity in Southern Europe

There is no denying that more innovation is needed to reduce and optimize water use - a challenge that covers mutiple facets-, produce food in a more sustainable way,...

The Regenerative Agriculture Revolution
Entrepreneurship

The Regenerative Agriculture Revolution

Reports from leading organisations, such as FAO, IPCC, and EAT Forum, state the fundamental importance of transitioning to more regenerative agriculture methods if Europe is to meet its climate change...

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Regional Innovation Scheme

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed...

EWA- Empowering Women in Agrifood
Entrepreneurship

EWA- Empowering Women in Agrifood

Up to 50 women entrepreneurs from countries with modest to moderate innovation rates (check countries here) will participate, during 6 months, in an educational programme tailored for female-specific challenges regarding entrepreneurship....

Test Farms
Regional Innovation Scheme

Test Farms

Need help with testing your agritech solution? Apply for Test Farms and validate your product with farmers! Test Farms links agricultural startups with farmers and testing-land.  Through enabling...

Legal and Accounting Support for Early Stage Entrepreneurs
Regional Innovation Scheme

Legal and Accounting Support for Early Stage Entrepreneurs

EIT Food knows that the legal and financial hurdles of startup life can be very challenging. In fact, recent statistics demonstrate that a failure to manage finances well...

Our other Regional Innovation Scheme programmes

Our RIS education programmes

Our RIS education programmes

Cultivating and attracting talent is essential to create a future innovative food system that produces sustainable and healthy food, and at the same time helps to increase the innovativeness and competitiveness of regional economies.

Our RIS innovation programmes

Our RIS innovation programmes

RIS innovation programmes target societal challenges through technology-based products and services with breakthrough potential.

Our RIS public engagement programmes

Our RIS public engagement programmes

Communication is at the centre of all our activities. We want to engage all European citizens and turn them into enthusiastic change agents in the food system through multiple initiatives.

4
Our RIS innovation programmes

Our RIS innovation programmes

Innovation is key to develop a stronger, future-oriented agrifood system.

RIS innovation programmes target societal challenges through technology-based products and services with breakthrough potential. Therefore, we encourage collaboration among food R&D experts, students, academia and businesses in order to create alternative technologies, services and products that will lead the advancement of the agri-food industry. 

  • The Food R&D Expert Community: LinkedIn group that gathers selected agrifood sector professionals with business, academia and/or research backgrounds to discuss trending food innovation topics and with the aim of creating a real community, where participants can expand their professional network and connect to high profile peers from around the world, increase their industry knowledge and exchange opinions and ideas with other experts in the agrifood sector.

    For whom: agrifood sector professionals with business, academia and/or research backgrounds
    Request access here 
    Contact: foodexperts@eitfood.eu
     
  • RIS Talents: program for doctoral students and young postdocs who want to participate in R&D projects carried out by EIT Food partners. It is available for scientists from EIT RIS countries who are involved in scientific disciplines other than food science.

    For whom:  doctoral students and young postdocs
    Contact: Martyna Czerniakowska mczerniakowska@wz.uw.edu.pl
    More information here

Current projects

Innovation Prizes
Innovation

Innovation Prizes

RIS Innovation Prizes is one of the largest startup competitions in the agrifood vertical in Southern and Eastern Europe. Prizes are awarded to entrepreneurs and early stage startups ...

Finding innovative solutions for water scarcity in Southern Europe
Regional Innovation Scheme

Finding innovative solutions for water scarcity in Southern Europe

There is no denying that more innovation is needed to reduce and optimize water use - a challenge that covers mutiple facets-, produce food in a more sustainable way,...

SUDAPS - Support for Dairy Production Sector in RIS Region
Regional Innovation Scheme

SUDAPS - Support for Dairy Production Sector in RIS Region

The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry, addressing farmers in diary production, feed manufacturers, advisers, and employees in...

Our other Regional Innovation Scheme programmes

Our RIS education programmes

Our RIS education programmes

Cultivating and attracting talent is essential to create a future innovative food system that produces sustainable and healthy food, and at the same time helps to increase the innovativeness and competitiveness of regional economies.

Our RIS entrepreneurship programmes

Our RIS entrepreneurship programmes

Therefore, we encourage collaboration among food R&D experts, students, academia and businesses in order to create alternative technologies, services and products that will lead the advancement of the agrifood industry.

Our RIS public engagement programmes

Our RIS public engagement programmes

Communication is at the centre of all our activities. We want to engage all European citizens and turn them into enthusiastic change agents in the food system through multiple initiatives.

4
Our RIS education programmes

Our RIS education programmes

Cultivating and attracting talent is essential to create a future innovative food system that produces sustainable and healthy food, and at the same time helps to increase the innovativeness and competitiveness of regional economies.

We organise various activities from paid fellowship programmes targeting students to professional-dedicated trainings. 

  • RIS Fellowships: an internship programme within EIT Food partner companies open for talents from higher education and young entrepreneurs. It’s available for students and graduates of various disciplines coming from RIS countries. Candidates selected upon transparent criteria will participate in 3-6 months internships and will have the opportunity to apply academic knowledge in practical contexts of work at KIC partners.

    For whom: talents from higher education and young entrepreneurs
    Contact: Martyna Czerniakowska mczerniakowska@wz.uw.edu.pl
    More information on RIS Fellowships here or here
     
  • EIT Food RIS Solutions: programme engaging RIS countries student groups with multi-disciplinary backgrounds and of all educational levels to work jointly on problem cases responding to agrifood challenges in RIS countries. Both academics and professionals will support students to develop industry-related solutions. Selected student groups will present the results of their activities (i.e. a food prototype, a new solution, a business model) in “Food Marathon - Foodhatons”. EIT Food RIS will enable students to improve proposed food solutions through learning-by-doing activities, intensive collaboration with peers and consultations with mentors from industry, universities and research organizations. In 2019, Foodhatons will be organized in Poland and Italy.

    For whom: students from 28 EIT RIS countries
    Contact: Agnieszka Czura a.czura@maspex.com
    More information here
     
  • EIT Food Venturing School: a venture creation workshop connected to the XXIV Session of Young Scientific Staff and VII International Session for Young Researchers. The participants will learn the art of creation by building and testing their own strategy instead of listening to theory. Likewise, this would be an excellent opportunity for them to meet possible partners to set up a start-up. It will address the needs of students from RIS countries. The proposed action addresses the challenge of improving entrepreneurial culture, gaps in talents and skills of university graduates as well as well as insufficient adoption of emerging technologies. There is an opportunity to get more impact out of food-related scientific events by linking them to “Venturing Schools”.

    For whom: students and young researchers from 28 EIT RIS countries
    Contact: Gudjon Thorkelsson gudjont@matis.is or ventureschool2019@pan.olsztyn.pl
    More information here
     
  • EIT Food Summer School on New Product Development: programme for food sector professionals interested in improving their skills in new product development (NPD). 35 participants from EIT RIS countries with different backgrounds come together for an intensive 3-day workshop to gain knowledge of not only how to create and execute NPD by understanding the market and consumer’s needs, but also gain insight on how to handle competing project requirements and constraints.

    For whom: food professionals, SMEs from 28 EIT RIS countries
    Contact: Katarzyna Słowińska kslowinska@wz.uw.edu.pl
    More information here
     
  • CHAMPP: a workshop series for representatives of poultry-production small and medium-sized enterprises (SME). It aims to identify contemporary challenges and solutions in the poultry industry. The project supports and stimulates the dialogue between SMEs, poultry related industry and research in Europe. The qualified specialists from Germany, Poland, Italy, United Kingdom and the Netherlands share knowledge during SME workshops, which in 2019 will be held in Poland, Lithuania, Italy and Hungary.

    For whom: Representatives of small and medium-sized enterprises of poultry industry from EIT RIS regions (feed manufacturers, advisors, vets, farmers and employees in poultry factories, managers responsible for the strategy and profitability of fodder and poultry production)
    Contact: Joanna Fotschki j.fotschki@pan.olsztyn.pl
    More information here
     
  • EIT Food Government Executive Academy: an advisory and capacity-building programme for representatives of public administrations from EIT RIS countries. The Academy offers insights into challenges related to food-system innovations and regulations. It is also an opportunity to exchange best practices that will contribute to further improvements on Research & Innovation Smart Specialisation Strategies and inspire the future development of operational programmes based on the EU Structural and Investment Funds. 

    For whom: representatives of public administration from Croatia, Czech Republic, Estonia, Greece, Italy, Hungary, Latvia, Lithuania, Poland, Romania, Slovakia, Slovenia, Portugal, Spain, and Turkey.
    Contact: Adam Puchejda apuchejda@wz.uw.edu.pl
    More information here or here

Current projects

Finding innovative solutions for water scarcity in Southern Europe
Regional Innovation Scheme

Finding innovative solutions for water scarcity in Southern Europe

There is no denying that more innovation is needed to reduce and optimize water use - a challenge that covers mutiple facets-, produce food in a more sustainable way,...

Summer school on new product development for the food industry 2020
Education

Summer school on new product development for the food industry 2020

Overview of EIT Food Summer School on New Product Development EIT Food Summer School on New Product Development brings together 40 participants from different backgrounds and countries, who will come together...

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Regional Innovation Scheme

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed...

EU Skills for Future
Education

EU Skills for Future

EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project with EIT RawMaterials and Climate-KIC which target students between 16-19 year old in RIS countries. The...

CHAMPP: Contemporary challenges and issues of the poultry production sector
Education

CHAMPP: Contemporary challenges and issues of the poultry production sector

There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e.g. improvement of...

Our other Regional Innovation Scheme programmes

Our RIS innovation programmes

Our RIS innovation programmes

RIS innovation programmes target societal challenges through technology-based products and services with breakthrough potential.

Our RIS entrepreneurship programmes

Our RIS entrepreneurship programmes

Therefore, we encourage collaboration among food R&D experts, students, academia and businesses in order to create alternative technologies, services and products that will lead the advancement of the agrifood industry.

Our RIS public engagement programmes

Our RIS public engagement programmes

Communication is at the centre of all our activities. We want to engage all European citizens and turn them into enthusiastic change agents in the food system through multiple initiatives.

4
Circular Bioeconomy

Circular Bioeconomy

We are developing multidisciplinary approaches to encourage a circular Bioeconomy mindset, which reuses biproducts and waste, and increases the environmental sustainability of our food system. 

The current environmental impacts of our food production are unsustainable, with approximately one third of all lost or wasted. We are developing integrated solutions to transform the traditional linear ‘produce-use-dispose’ model into a circular Bioeconomy.  

A circular Bioeconomy involves re-incorporating production side-streams and residues as secondary raw materials i.e. finding another use for waste products. To do this, we are bringing stakeholders together from across the food value chain in close collaboration with consumers, policy makers and authorities. This will enable us to increase sustainability by developing alternative sourcing opportunities and by minimising agricultural, transport and consumer-driven losses as well as energy consumption.  

To achieve this our innovation activities are focussed on the following key areas: 

Tackling hotspots in the environmental footprint

Using next-generation technologies to target reductions in food waste, energy and water consumption across the supply chain. Including the development of new food manufacturing processes with quality standards and guidelines for zero-waste, diversifying the use of raw materials, reducing microbial/chemical contamination risks, as well as engaging consumers to enhance recycling and reduce food miles. 

Increasing market penetrations of ingredients from sustainable, alternative sources 

Facilitating industrial adoption of underutilised resources, alternative ingredients and sources of energy. We are addressing regulatory issues to support and enable science-based food innovations using new and sustainable ingredients, as well as enhancing sustainability of existing major nutrient and energy sources using biofortification, precision agriculture and sustainable intensification. This includes making primary production more efficient through new crop breeding, sustainable intensification, and use of big data for precision farming and aquaculture, while exploiting alternative genetic resources and protecting biodiversity. 

Driving circular excellence

Exploring the integration of new efficient technologies for extraction, fractionation, conversion and purification of heterogeneous waste and side-streams into functioning value chains. This includes side-stream analysis in selected food value chains, as well as developing complementary partnerships and technological solutions for disassembly, reassembly, recycling and logistic strategies to mobilise new scalable value chains from supply of side-streams to commercially successful products. 

Current projects

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
Innovation

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system

The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with  consumers with a central focus on increasing consumer trust in the...

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Innovation

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof will lead to a higher...

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Innovation

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...

DACWEED: Detection and ACtuation system for WEED management
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...

FUNGITIME
Innovation

FUNGITIME

Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
Innovation

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory traceability requirements and develop systems...

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Innovation

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and...

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...

EIT Food Digital Marketplace for Side Streams
Innovation

EIT Food Digital Marketplace for Side Streams

The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge...

Energy-to-Feed (E2F)
Innovation

Energy-to-Feed (E2F)

E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. This first commercial facility will...

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions
Innovation

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions

Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification...

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
Innovation

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams

Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use of alternatives has so far...

inPaper: Innovative paper-based packaging technology and pack styles for food products
Innovation

inPaper: Innovative paper-based packaging technology and pack styles for food products

China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry, there is an uncertainty about sustainable...

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
Innovation

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in...

Metamorphosis – enhanced insect protein for aquaculture
Innovation

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and...

Our Nutritious Protein
Innovation

Our Nutritious Protein

To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
Innovation

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture

However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process. Feed defects, disease, and quality issues are throttling production. We will develop a...

Fermented seaweed based novel feed additives - SEAFEED
Innovation

Fermented seaweed based novel feed additives - SEAFEED

The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed. In previous and ongoing...

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Innovation

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs

The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the...

Dairy products with reduced saturated fatty acids
Innovation

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Innovation

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing

Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across the EU-28, particularly in the...

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
Innovation

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases. We will investigate the potential of different forms of seaweed as...

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Innovation

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore,...

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
Innovation

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with...

Advanced technologies for beef & lamb composition, imaging & sorting
Innovation

Advanced technologies for beef & lamb composition, imaging & sorting

The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate...

The development of organic supply chains that drive fair, transparent and healthy options for the consumer
Innovation

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis. The potential to totally undermine...

Constituent sensing of small grains
Innovation

Constituent sensing of small grains

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is...

Our other Innovation programmes

Inclusive and trusted food system

Inclusive and trusted food system

Discover how we are increasing trust in the food system by increasing the traceability and auditability of food quality, safety and authenticity, and catalysing an overall digitalisation of the food value chain.

Healthier nutrition

Healthier nutrition

Our innovation activities are helping to reduce the prevalence and diet-related risk of developing metabolic diseases through personalised nutrition services, including non-invasive tools, online information services and novel technologies, enabling people to make healthier decisions.

Connected and transparent system

Connected and transparent system

We are increasing the connectivity and transparency of the food system to improve the safety, real-time traceability, quality and sustainability of ingredients benefitting both the consumer and industry.

Learn with us
Learn with us

Learn with us

Check out our online courses and discover the latest ideas about the global food system.

Join one of our online courses to learn about the food system and how future trends will change how we produce and consume food.

Our online courses are open to all, aimed at anybody interested in learning more about the food system and can mostly be accessed for free. Expand your mind and learn more about food, such as where it comes from and how it affects human health.

Most of our courses deal with current topics you might already have an interest in or know something about. We are also interested in your views, and as part of the course, you will be invited to join the conversation, sharing your ideas on transforming the food sector to be more sustainable and creating a healthier society.

Current projects

Understanding Mediterranean and Okinawa Diets
Education

Understanding Mediterranean and Okinawa Diets

Your diet can make a big difference to your health. That’s why it’s so important to consider the value of different diets from around the globe....

Understanding Food Supply Chains in a Time of Crisis
Education

Understanding Food Supply Chains in a Time of Crisis

On this free online course, you’ll learn how the pandemic is challenging food supply chains and explore the steps taken by the industry to ensure food security and...

Revolutionising the Food Chain with Technology
Education

Revolutionising the Food Chain with Technology

Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat as natural resources are stretched...

From Waste to Value: How to Tackle Food Waste
Education

From Waste to Value: How to Tackle Food Waste

Explore how combatting food waste and food loss can help the environment. The significant contribution the food system makes to climate change is widely recognised, and consumers are increasingly concerned...

Circular Business Models for Sustainable Urban Food Systems
Education

Circular Business Models for Sustainable Urban Food Systems

Discover how circular business models transform urban food systems to tackle grand challenges through innovative solutions. In a scenario where the world’s population will reach 9 billion people...

Science Communication and Public Engagement
Education

Science Communication and Public Engagement

The course focuses on: Why is science communication important? Defining a message and the intended audience Going from the message to a story Small-scale public science dissemination events The relationship...

An Introduction to Food Science
Education

An Introduction to Food Science

Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations. By understanding and learning more about what&rsquo...

Understanding Food Labels
Education

Understanding Food Labels

Get the facts you need to put your trust in the food system. Huge amounts of information are provided on food product labels, but surveys have shown that we&rsquo...

Food and Nutrition: The Truth Behind Food Headlines
Education

Food and Nutrition: The Truth Behind Food Headlines

Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines.  Due to conflicting messages from the media, it’s becoming...

Consumers and Environmental Safety: Food Packaging and Kitchenware
Education

Consumers and Environmental Safety: Food Packaging and Kitchenware

Food safety is highly regulated. Yet, one blind spot is the migration of molecules from contact materials in kitchenware into food. Particular attention needs to be placed on chemicals present...

The Human Microbiome
Education

The Human Microbiome

Learn how a healthy microbiome can combat disease. The microbiome, i,e the microbes that live within the human body can have a huge impact on human health....

Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Education

Innovation in Arable Farming: Technologies for Sustainable Farming Systems

Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems. Intensification of arable farming systems can be achieved through the adoption of innovative technologies, without negatively...

Trust in Our Food: Understanding Food Supply System
Education

Trust in Our Food: Understanding Food Supply System

This online course explore the challenges and responsibilities of different people in the food system, including the role of the consumer. Participants assess the information available to consumers relating to...

Superfoods: Myths and Truths
Education

Superfoods: Myths and Truths

The course focuses on the relationship between food, brain and mind: What is a superfood? What separates them from functional foods and similar food items What molecules contained in superfoods...

Food for Thought: The Relationship Between Food, Gut and Brain
Education

Food for Thought: The Relationship Between Food, Gut and Brain

The course focuses on the relationship between food, brain and mind: How does the brain work? How do emotions and thoughts affect our food choices? How do diets and nutritional...

Animal Feed Production: Feed Quality & Safety
Education

Animal Feed Production: Feed Quality & Safety

These 2 online courses will provide you with in-depth information on both Animal Feed Safety and Animal Feed Quality

Explore How Farmers Produce Food Sustainably
Education

Explore How Farmers Produce Food Sustainably

The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock...

Engaging with Controversies in the Food System
Education

Engaging with Controversies in the Food System

Consumers have never been confronted with so much food choice. Making a decision on what food to eat is affected by many factors, including media reports, diet research findings, and...

Improving Food Production with Agricultural Technology and Plant Biotechnology
Education

Improving Food Production with Agricultural Technology and Plant Biotechnology

The course focuses on: Plant biotechnology; Agricultural technology; and Food science; . Who should join the course This course is designed for 16-19 year olds studying biology related STEM subjects at...

How Food is Made? Understanding Food Processing Technologies
Education

How Food is Made? Understanding Food Processing Technologies

The course focuses on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more advanced food processing technologies and...

Farm to Fork: Sustainable Food Production in a Changing Environment
Education

Farm to Fork: Sustainable Food Production in a Changing Environment

This online course focuses on threats to global food security & consider key challenges which need to be overcome in order to maintain healthy & sustainable food supplies for consumer...

Our other Education programmes

I want to advance my career

I want to advance my career

Our accredited and degree programmes are for professionals wanting to work in the food system

I want to solve problems in the food system

I want to solve problems in the food system

Our co-creation programmes are for students who want to help tackle big societal challenges

I want to grow my business

I want to grow my business

A special range of courses and workshops designed to help you grow your venture or SME

I want to grow my business
I want to grow my business

I want to grow my business

A special range of courses and workshops designed to help you grow your venture or SME.

Grow your business

Designed for entrepreneurs and SME owners, our programmes help you transform your business towards a more sustainable future.

Through our partnership with leading higher education institutions and food industry, our programmes help you grow your business by working with you on the challenges you face. 

For entrepreneurs, we are launching our Scale course, which has been designed to incorporate the latest insights in human capital development to support the scaleup of your business. It is built on a responsive data-driven platform, enabling you to track your company's maturity and drive organisational growth. 

For SME owners and managers, our Grow workshops are designed to support you by working with you to identify opportunities for innovation based on main trends in the sector, while also offering job brokerage. 

Further support comes from a range of practical courses, which support the development of key capabilities in your staff to become effective innovators in your business. 

Picture of post-its to represent grow your business

Current projects

EIT Food Government Executive Academy
Education

EIT Food Government Executive Academy

Overview of EIT Food Government Executive Academy EIT Food Government Executive Academy brings together public sector representatives from 28 RIS countries, researchers working in the field of agrifood innovations from industry,...

Animal Feed Production: Feed Quality & Safety
Education

Animal Feed Production: Feed Quality & Safety

These 2 online courses will provide you with in-depth information on both Animal Feed Safety and Animal Feed Quality

Explore How Farmers Produce Food Sustainably
Education

Explore How Farmers Produce Food Sustainably

The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock...

Focus on Farmers
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised. This project builds on the 2018 EIT Food Educating for Technology Take-off (ETTO) project. The 2019...

SME Workshop: Supporting SMEs for new business opportunities-2019
Education

SME Workshop: Supporting SMEs for new business opportunities-2019

The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe. The second step will identify trends as...

Our other Education programmes

I want to advance my career

I want to advance my career

Our accredited and degree programmes are for professionals wanting to work in the food system

I want to solve problems in the food system

I want to solve problems in the food system

Our co-creation programmes are for students who want to help tackle big societal challenges

Learn with us

Learn with us

Check out our online courses and discover the latest ideas about the global food system.

I want to solve problems in the food system
I want to solve problems in the food system

I want to solve problems in the food system

Our co-creation programmes are for students who want to help tackle big societal challenges.

Solve global challenges

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 designed to help them do just that.

Our education programmes are designed to bring students, industry and entrepreneurs together to co-create new solutions for the food system, that can have real impact in the world. 

Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste of entrepreneurship or to help accelerate your idea. 

Food Solution programmes are focused on industrial challenges. Students work with others on an industrially relevant problem set for a period of three months up to one year. 

Current projects

INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
Education

INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality

Overview Focusing on both the individual manager and product development teams, INNOFOOD guides participants to avoid costly mistakes, blind alleys and the loss of employee motivation that often impedes innovation...

From Leaf to Root – Holistic Use of Vegetables
Education

From Leaf to Root – Holistic Use of Vegetables

This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...

Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
Education

Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food

APPLICATIONS OPEN FROM MONDAY 6th APRIL -  TO JUNE 30 Do you want to develop a business idea together with other brilliant minds and qualified mentors from the industry? EIT...

REPAK  -  entrepreneurial summer school in packaging sustainability
Education

REPAK -  entrepreneurial summer school in packaging sustainability

Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer school is to discuss the...

Future Food Ventures: Creating sustainable value propositions
Education

Future Food Ventures: Creating sustainable value propositions

Are you an aspiring or current entrepreneur? Are you passionate about improving the food sector and building a future that is truly sustainable?  The Future Food Ventures programme, commencing 1...

WeValueFood 2020
Education

WeValueFood 2020

#WeValueFood will engage with students from primary, secondary and tertiary education all over Europe, as well as parents, educators, and representatives from the European agri-food industry. Thank you for your...

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems
Education

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain....

Venture creation as part of food related trade and scientific events
Education

Venture creation as part of food related trade and scientific events

The participants will learn the art of creation by building and testing their own strategy instead of listening to theory as well as having the opportunity to find others to...

Transparent Food Supply Chains – Entrepreneurial Summer School
Education

Transparent Food Supply Chains – Entrepreneurial Summer School

APPLICATIONS CLOSE AUG 15 2020 Do you want to create innovative digital solutions that meet Consumer  & Industry demand for food production transparency, and develop a business idea? A school for...

Curating citizen engagement: Food solutions for future generations
Education

Curating citizen engagement: Food solutions for future generations

Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students...

Product Concepts For Less Refined Ingredients (aka “Less is More”)
Education

Product Concepts For Less Refined Ingredients (aka “Less is More”)

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. The manufacture of these &bdquo...

Summer Schools 2020
Education

Summer Schools 2020

Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste...

Innovator Fellowship 2020
Education

Innovator Fellowship 2020

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...

EU Skills for Future
Education

EU Skills for Future

EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project with EIT RawMaterials and Climate-KIC which target students between 16-19 year old in RIS countries. The...

From waste to worth: use of plant residues
Education

From waste to worth: use of plant residues

Programme description The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e.g. production site, trade level), (2) list plus calculation of the...

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
Education

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e.g. fruits, vegetables, breads); Replacing shrink-wrappings that are usually applied...

Food tech transitions: reconnecting agrifood, technology, and society
Education

Food tech transitions: reconnecting agrifood, technology, and society

Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge...

Sustainable Food Systems - Entrepreneurial Summer School 2019
Education

Sustainable Food Systems - Entrepreneurial Summer School 2019

Participants will take on a production, consumption, and socio-economic angle to tackle issues such as environmental footprint, biodiversity, and food waste. The Entrepreneurship Summer School encourages citizens - university students,...

FOODMIO
Education

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program...

Food Innovation Lab - EIT Summer School 2019
Education

Food Innovation Lab - EIT Summer School 2019

The “Food Innovation Lab” aims at guiding interdisciplinary teams of students and young professionals through an innovation process – from identifying challenges, developing consumer-centric solutions to prototyping in...

Our other Education programmes

I want to advance my career

I want to advance my career

Our accredited and degree programmes are for professionals wanting to work in the food system

I want to grow my business

I want to grow my business

A special range of courses and workshops designed to help you grow your venture or SME

Learn with us

Learn with us

Check out our online courses and discover the latest ideas about the global food system.

I want to advance my career
I want to advance my career

I want to advance my career

Our accredited and degree programmes are for professionals wanting to work in the food system.

Advance your career

Our programmes for professional development aim to help you become part of a highly-qualified, innovative, entrepreneurial, integrated and resilient European food system workforce.

Develop new skills and keep up-to-date with our programmes directed at students and professionals at all stages of their career in the food system.

All our programmes are innovative, multidisciplinary, challenge-based and practical. Specifically, they develop core competences in the following areas:

  • Food Systems: analyse systems, appraise challenges, and develop responses using systems approaches, as well as covering quality and the regulatory aspects of innovations. 
  • Digital literacy: develop and use digital tools with the purpose of accessing, managing, analysing and interpreting data. 
  • Technology management: use of emerging technologies in innovation processes. 
  • Problem-solving: analyse and fully understand the problem space, generate new ideas, assess their validity, and co-create solutions in interdisciplinary settings. 
  • Critical thinking: assessment of facts and evidence to drive effective decision-making. 
  • Leadership and Management: effective leadership, and mobilisation of resources to accomplish a goal based on responsible management practice. 
  • Entrepreneurship: recognise, develop and act on entrepreneurial opportunities in a range of organisational settings. 
  • Communication: develop interpersonal communication and translate complex ideas for different audiences. 

We promise that upon completing any course, you will come out with new knowledge, key skills, as well as access to our professional network to help you be a more effective innovator.

Current projects

Professional Development Framework
Education

Professional Development Framework

This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector. In addition, the activity will develop two pilot programmes, one for STEM...

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
Education

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

The aim of this 2020 online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities. The...

Professional Development Advanced
Education

Professional Development Advanced

EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce. This...

EFSET - European Food Systems Education and Training
Education

EFSET - European Food Systems Education and Training

Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change. Building...

Global Food Venture Programme 2020
Education

Global Food Venture Programme 2020

We´re excited to announce that the Global Food Venture Programme of  EIT Food will support once again highly-qualified PhD students from across Europe ...

Innovator Fellowship 2020
Education

Innovator Fellowship 2020

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...

Food System Master of Science Programme
Education

Food System Master of Science Programme

The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to...

CHAMPP: Contemporary challenges and issues of the poultry production sector
Education

CHAMPP: Contemporary challenges and issues of the poultry production sector

There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e.g. improvement of...

Animal Feed Production: Feed Quality & Safety
Education

Animal Feed Production: Feed Quality & Safety

These 2 online courses will provide you with in-depth information on both Animal Feed Safety and Animal Feed Quality

Explore How Farmers Produce Food Sustainably
Education

Explore How Farmers Produce Food Sustainably

The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock...

Focus on Farmers
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised. This project builds on the 2018 EIT Food Educating for Technology Take-off (ETTO) project. The 2019...

Improving Food Production with Agricultural Technology and Plant Biotechnology
Education

Improving Food Production with Agricultural Technology and Plant Biotechnology

The course focuses on: Plant biotechnology; Agricultural technology; and Food science; . Who should join the course This course is designed for 16-19 year olds studying biology related STEM subjects at...

Our other Education programmes

I want to solve problems in the food system

I want to solve problems in the food system

Our co-creation programmes are for students who want to help tackle big societal challenges

I want to grow my business

I want to grow my business

A special range of courses and workshops designed to help you grow your venture or SME

Learn with us

Learn with us

Check out our online courses and discover the latest ideas about the global food system.

4
Connected and transparent system

Connected and transparent system

We are increasing the connectivity and transparency of the food system to improve the safety, real-time traceability, quality and sustainability of ingredients benefitting both the consumer and industry. 

The food supply chain is fragmented. The lack of co-operation between players hinders the search for new solutions and the creation of a consensus on the direction to take. People are disconnected from how food is made, and the journey food has taken to reach our plate is often unclear due to a lack of transparency. We need a better connected and more transparent food system. 

We are working toward a fully digitalised and connected food system. This will be achieved by advancing digital technologies and increasing engagement between the industry and consumers, as we believe that consumers must be actively engaged in this transformation process.  

Our innovation activities are: 

  • Building a fully integrated digital supply network by creating a demand-driven manufacturing and delivery network, as well as reducing the complexity and improving the efficiency of the supply chain to save resources and reduce waste.  
  • Improving food system transparency and integrity by developing tools and digital solutions which provide information about authenticity, freshness, shelf-life, ingredients, environmental impact and nutritional content. 

Current projects

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...

PERSONALIZED and connected FOOD service providers (PERSFO)
Innovation

PERSONALIZED and connected FOOD service providers (PERSFO)

The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers need to adopt a healthy...

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Innovation

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain

 Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these rapid methods work just...

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
Innovation

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of...

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Innovation

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...

DACWEED: Detection and ACtuation system for WEED management
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...

FUNGITIME
Innovation

FUNGITIME

Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Innovation

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs

The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the...

Development and implementation of new technology for transportation and storage of live seafood
Innovation

Development and implementation of new technology for transportation and storage of live seafood

Current technologies are not sufficiently sustainable as they suffer from high mortality, low stocking densities and quality losses of the food upon prolonged transportation and storage periods, that makes live...

Advanced technologies for beef & lamb composition, imaging & sorting
Innovation

Advanced technologies for beef & lamb composition, imaging & sorting

The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate...

Digital Twin Management
Innovation

Digital Twin Management

An additional advantage is the possible reduction of unnecessary waste. We will extend the infrastructure at Givaudan and Strauss and the digital twin platform set up in 2018 for collecting additional...

The development of organic supply chains that drive fair, transparent and healthy options for the consumer
Innovation

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis. The potential to totally undermine...

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
Innovation

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency

This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...

Better for the environment, better for my health
Innovation

Better for the environment, better for my health

The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and...

Our other Innovation programmes

Inclusive and trusted food system

Inclusive and trusted food system

Discover how we are increasing trust in the food system by increasing the traceability and auditability of food quality, safety and authenticity, and catalysing an overall digitalisation of the food value chain.

Healthier nutrition

Healthier nutrition

Our innovation activities are helping to reduce the prevalence and diet-related risk of developing metabolic diseases through personalised nutrition services, including non-invasive tools, online information services and novel technologies, enabling people to make healthier decisions.

Circular Bioeconomy

Circular Bioeconomy

We are developing multidisciplinary approaches to encourage a circular Bioeconomy mindset, which reuses biproducts and waste, and increases the environmental sustainability of our food system.

4
Healthier nutrition

Healthier nutrition

Our innovation activities are helping to reduce the prevalence and diet-related risk of developing metabolic diseases through personalised nutrition services, including non-invasive tools, online information services and novel technologies, enabling people to make healthier decisions.  

Distorted nutritional habits are contributing to a health crisis, with the World Health Organisation reporting that over 50% of European citizens are overweight, and this is set to rise. However, there are so many choices when it comes to food, that it’s hard to know what’s best for you and how to eat healthily. The information on labels is so wide-ranging, it can be difficult to understand, and the media-reported advice on what is good for you always seems to be changing. It’s a case of information overload.  

Our innovation activities are enabling individuals to make informed and affordable personalised nutrition choices through direct engagement, high quality and trusted product concepts, informative packaging, and e-communication innovations. These include: 

  • Developing tools which enable consumers to make better nutritional choices by personalising consumer interfaces, support platforms, and novel monitoring devices as well as providing educational programmes and nutrition coaching.
  • Creating products with superior nutritional composition by reducing the amount of unhealthy ingredients, and developing new products and processes which include more healthy nutrients. 
  • Providing convenient individualisation at the point of consumption by enabling consumers to meet their nutritional needs through highly modular and convenient food concepts (restaurants, food services and home kitchen). 

Current projects

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Innovation

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar. In this project a new DouxMatok sugar-based technology ...

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
Innovation

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of...

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Innovation

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...

DACWEED: Detection and ACtuation system for WEED management
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...

FUNGITIME
Innovation

FUNGITIME

Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...

Lab on a chip - Early-warning platform for food safety
Innovation

Lab on a chip - Early-warning platform for food safety

Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the contaminated products are released to...

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Innovation

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and...

LeguComf
Innovation

LeguComf

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...

Smart Tags for Improving Consumer Interaction in Food Value Chain
Innovation

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product,...

Energy-to-Feed (E2F)
Innovation

Energy-to-Feed (E2F)

E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. This first commercial facility will...

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Innovation

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet...

Our Nutritious Protein
Innovation

Our Nutritious Protein

To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...

Health SnaP
Innovation

Health SnaP

The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is in an important role in...

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Innovation

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production...

Dairy products with reduced saturated fatty acids
Innovation

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...

Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Innovation

Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne diseases (e.g. Norovirus...

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Innovation

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing

Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across the EU-28, particularly in the...

Healthier Tuber Snacks with Infused Nutrients
Innovation

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Innovation

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore,...

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
Innovation

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with...

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Innovation

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of...

SmartFoodLogging (SFL)
Innovation

SmartFoodLogging (SFL)

SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal. The platform features a mirror-like tool where coaches can see...

Better for the environment, better for my health
Innovation

Better for the environment, better for my health

The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and...

Our other Innovation programmes

Inclusive and trusted food system

Inclusive and trusted food system

Discover how we are increasing trust in the food system by increasing the traceability and auditability of food quality, safety and authenticity, and catalysing an overall digitalisation of the food value chain.

Connected and transparent system

Connected and transparent system

We are increasing the connectivity and transparency of the food system to improve the safety, real-time traceability, quality and sustainability of ingredients benefitting both the consumer and industry.

Circular Bioeconomy

Circular Bioeconomy

We are developing multidisciplinary approaches to encourage a circular Bioeconomy mindset, which reuses biproducts and waste, and increases the environmental sustainability of our food system.

4
Inclusive and trusted food system

Inclusive and trusted food system

We are building an inclusive and trusted food system by working to increase consumer trust. This involves promoting an appreciation of the value of food, as well as addressing and overcoming concerns regarding authenticity, food contamination and safety by combining co-creation activities with clear consumer engagement.

There is low consumer trust in our food industry, and consumers are not engaged despite demands for greater transparency and responsibility from the sector. Because the food supply chain is fragmented, people are often disconnected from how food is made, therefore reliable information about safety, quality, integrity, sustainability and traceability would help to increase consumer awareness. 

Our innovation activities actively involve consumers as responsible co-creators. For instance, improving transparency by creating a toolkit to measure consumer trust in different aspects of the food chain, by using a combination of technologies to pre-detect risks and surveying 1,500 consumers on their attitude to trust. 

We are demonstrating how technology and innovation in food are good for consumers by bringing together the latest and best technologies which enable us to make food safer and more transparent. For example, by improving the tracking and tracing of food products, and building portable devices to assess the freshness, nutritional value and identity of fish.

Current projects

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...

PERSONALIZED and connected FOOD service providers (PERSFO)
Innovation

PERSONALIZED and connected FOOD service providers (PERSFO)

The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers need to adopt a healthy...

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
Innovation

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system

The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with  consumers with a central focus on increasing consumer trust in the...

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Innovation

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain

 Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these rapid methods work just...

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Innovation

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...

DACWEED: Detection and ACtuation system for WEED management
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...

FUNGITIME
Innovation

FUNGITIME

Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...

Lab on a chip - Early-warning platform for food safety
Innovation

Lab on a chip - Early-warning platform for food safety

Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the contaminated products are released to...

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
Innovation

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory traceability requirements and develop systems...

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Innovation

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and...

LeguComf
Innovation

LeguComf

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...

Smart Tags for Improving Consumer Interaction in Food Value Chain
Innovation

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product,...

Health SnaP
Innovation

Health SnaP

The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is in an important role in...

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
Innovation

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain  levels ...

Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
Innovation

Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish

This project provides three rapid, hand-held tools for enhancing the trust in fish products. The objective of this collaboration is to generate real-time, reliable, portable and friendly-to-use monitoring devices that...

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
Innovation

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency

This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe
Innovation

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

The work includes: Programming the platform functionality with additional services (apps, diagnostics) with external business partners; Proof of principle trial in two countries using an innovative App (eNutri) to deliver...

Our other Innovation programmes

Healthier nutrition

Healthier nutrition

Our innovation activities are helping to reduce the prevalence and diet-related risk of developing metabolic diseases through personalised nutrition services, including non-invasive tools, online information services and novel technologies, enabling people to make healthier decisions.

Connected and transparent system

Connected and transparent system

We are increasing the connectivity and transparency of the food system to improve the safety, real-time traceability, quality and sustainability of ingredients benefitting both the consumer and industry.

Circular Bioeconomy

Circular Bioeconomy

We are developing multidisciplinary approaches to encourage a circular Bioeconomy mindset, which reuses biproducts and waste, and increases the environmental sustainability of our food system.