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 344 items found.
Showing 344 items on page 12 of 29.
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
project
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
project
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…
project
Rebuild your trust in nutrition science and look beyond the media headlines
project
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
Understanding Food Labels
2020 > 2023
project
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
An Introduction to Food Science
2020 > 2023
project
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.
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.
project
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
PASS
2020
project
PASS will design plasma-assisted sanitation systems for packaging, equipment and tools used in the processing and handling of food products as a barrier to viruses and bacteria
project
Using new alternative proteins ingredients to produce high quality meat alternatives