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 13 of 29.
Energy-to-Feed (E2F)
2020
project
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
project
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
project
Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply chain up to 40% of the products ends as waste and the nutrient value of the remaining ones is often…
project
Improving the functionality, stability and quality of hydrocolloids
project
Using innovative technology to develop a healthy sugar substitute
project
Developing appealing, nutritious food for healthy ageing
project
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
project
Producing innovate legume-based foods for all
The Human Microbiome
2020 > 2023
project
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
project
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries
FUNGITIME
2020
project
Application of fungi protein in the development of sustainable and healthy food products.
project
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50%…