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 341 items found.
Showing 341 items on page 25 of 29.
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Professional Development Advanced
2020 > 2022
project
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
project
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
project
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
project
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
project
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
project
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
project
The training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food…
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ThermoBlue
2020 > 2022
project
Developing a natural blue food colouring
project
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
project
EIT Food West uses food influencers to evaluate new concepts. We send them a package with products from our startups such as insect-based snacks and toasts made of beer side streams. This way, a large audience is reached and introduced to…
project
Robin Food transforms surplus vegetables into soups for social grocery stores and food aid. The vegetables are sourced from regional producers and REO-auction who faced difficulties selling their products during the corona crisis.