Targeted Nutrition
We are supporting the development of a personalised approach to nutritional products and dietary guidance to create behavioural change towards more healthy and tailored diets.
How can we improve food system resilience for good?
July 31, 2020
deep dives
COVID-19 has exposed the fragility of a global agrifood system that many of us have come to take for granted. Cracks that existed all along have now been revealed at both an industry and consumer level.
Mtching COVID
2020
project
Mtching COVID will launch a platform connecting recovering COVID-19 patients with dietitians and health coaches to motivate them, follow-up and provide inspiring recipes
CovidX
2020
project
The CovidX project investigated whether a food supplement based on a novel Spirulina-extract has the ability to strengthen the immune system and help reduce infection risk of SARS-CoV-2 infection.
MeDiCo-Health
2020
project
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
Latest related news
Looking for more content related to Targeted Nutrition?
Agrifood Futures Expert Community
2021 > 2024
project
The EIT Food Agrifood Futures Expert Community brings together agrifood experts from business, academia and research backgrounds to share and collaborate around the most pressing agrifood challenges.
The objective of this project is to…
How can we improve the future of food together?
June 19, 2020
deep dives
How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s first EU conference on “The Future of Food”, organised in partnership with Friends of Europe on 20 November 2019.
EIT FAN Stories: Completeorganics
April 17, 2020
deep dives
Do you know what is the oldest and most natural process to preserve food? Fermentation. Not only does it maintain the nutritional value from fresh vegetables, it also creates probiotic bacteria, which adds to a balanced microbiome of the…
deep dives
Nutrition labels on pre-packaged foods can be an effective way to educate and communicate with the public about food and health. By law, nutrition labels in the European Union must include the rates of a variety of components, including…
deep dives
Research has proven the positive role that experiential learning plays in the career outcomes of graduates, with business internships undertaken whilst at university helping to improve students’ chances of finding employment upon…
The women innovators transforming the food system
March 05, 2020
deep dives
We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food…
project
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries
Sustained Energy Release Starchy Food Products
2020 > 2022
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
How can we improve food system resilience for good?
July 31, 2020
deep dives
COVID-19 has exposed the fragility of a global agrifood system that many of us have come to take for granted. Cracks that existed all along have now been revealed at both an industry and consumer level.
Mtching COVID
2020
project
Mtching COVID will launch a platform connecting recovering COVID-19 patients with dietitians and health coaches to motivate them, follow-up and provide inspiring recipes
CovidX
2020
project
The CovidX project investigated whether a food supplement based on a novel Spirulina-extract has the ability to strengthen the immune system and help reduce infection risk of SARS-CoV-2 infection.
MeDiCo-Health
2020
project
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
Agrifood Futures Expert Community
2021 > 2024
project
The EIT Food Agrifood Futures Expert Community brings together agrifood experts from business, academia and research backgrounds to share and collaborate around the most pressing agrifood challenges.
The objective of this project is to…
How can we improve the future of food together?
June 19, 2020
deep dives
How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s first EU conference on “The Future of Food”, organised in partnership with Friends of Europe on 20 November 2019.
EIT FAN Stories: Completeorganics
April 17, 2020
deep dives
Do you know what is the oldest and most natural process to preserve food? Fermentation. Not only does it maintain the nutritional value from fresh vegetables, it also creates probiotic bacteria, which adds to a balanced microbiome of the…
deep dives
Nutrition labels on pre-packaged foods can be an effective way to educate and communicate with the public about food and health. By law, nutrition labels in the European Union must include the rates of a variety of components, including…
deep dives
Research has proven the positive role that experiential learning plays in the career outcomes of graduates, with business internships undertaken whilst at university helping to improve students’ chances of finding employment upon…
The women innovators transforming the food system
March 05, 2020
deep dives
We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food…
project
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries
Sustained Energy Release Starchy Food Products
2020 > 2022
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
Loading more content...