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 11 of 29.
project
Find out how your diet affects your brain, and your brain affects your diet
ONCOFOOD: New food solutions for cancer patients
2020 > 2022
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Preventing malnutrition in patients undergoing treatment for cancer
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This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.
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
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Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
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Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional…
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Rebuild your trust in nutrition science and look beyond the media headlines
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This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
Understanding Food Labels
2020 > 2023
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Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
WeValueFood 2020
2019 > 2020
project
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
An Introduction to Food Science
2020 > 2023
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Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
project
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.