All EIT Food projects
There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!
A total of 340 items found.
Showing 340 items on page 10 of 29.
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BREEZE is a revolutionary and environmentally friendly concept for fish health management, under development in response to the needs of salmon farming for new approaches and effective methods to improve the management of sea lice.
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Using future farming technology to transform pork production
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AGAPE represents an AI-based collaborative platform which addresses the EU aquaculture market, academia, consumers, and research ecosystems as the first innovative model of interaction between stakeholders.
Call for Agencies: RFP of EIT Food Central
2020 > 2022
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EIT Food functions on a regional basis and in 2023, the team from CLC Central (CLC= co-location centre), based in Freising/Munich, wants to organize the first Open Innovation Forum (exact name still tbd). This event will bring the…
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Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
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Knowledge of the constituents (e.g. protein, carbohydrates) of foodstuff is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality. Additionally, food safety demands full…
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The aim of this project is to put in the market a solution that will help food retailers to contribute in the path to a better food system by two ways: in one hand, with a recommender system that gives consumers personalized information…
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This project will optimize the final commercial solution for EIT VIRAL, a nutritional supplement able to decrease the ability of SARS-CoV-2 to infect host cells and replicate within them.
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Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
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Promoting sustainable Fava bean production
Health SnaP
2019 > 2020
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The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
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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.