EIT Food is a Knowledge and Innovation Community (KIC) supported by the European Institute for Innovation and Technology (EIT). EIT Food seeks to transform the way in which we produce, distribute and consume food throughout Europe to improve consumer confidence and health. It is a unique partnership of over 50 leading companies, universities, and scientific partners covering the entire food value chain.
The IFNH role is to generate significant added value by supporting and facilitating opportunities for the identification, development and exploitation of multi-disciplinary opportunities, maximising and synergising the strengths that exist in different areas of the University.
- All
- Innovation
- Entrepreneurship
- Public Engagement
- Education
- Food Innovation
- Nutrition and Health
- Sustainable Food Production
- Education
Engaging with Controversies in the Food System
Consumers have never been confronted with so much food choice. Making a decision on what food to eat is affected by many factors, including media reports, diet research findings, and…Read More >
Nutrition for Health and Sustainability
Course overview Explore the relationship between health, nutrition, and sustainability Diet is the biggest single risk factor for preventable diseases in the world and a key driver of diabetes, heart…Read More >
EIT Food TrustTracker®
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the…Read More >
Integrating precision farming in computer games
The Integrating Precision Farming into Computer Games project will encourage agricultural stakeholders to adopt precision farming techniques and technologies. Precision agriculture is a farming management concept based on observing, measuring…Read More >
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
The LINKDAPA project aims to promote sustainable agriculture by working with farmers to co-create crop management zones for precision agriculture solutions. Farmers increasingly generate a large amount of data and…Read More >
EIT Food Accelerator Network
The EIT Food Accelerator Network (EIT FAN) connects impactful agrifood startups with industry-leading corporate and research partners to pilot their technology and drive the ultimate goal: a successful market adoption….Read More >
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector. In addition, the activity will develop two pilot programmes, one for…Read More >
Towards net zero carbon livestock farming (C-NEUTRAL FARMING)
C-NEUTRAL FARMING aims to create co-create a technological solution with farmers and agri-food businesses to help mitigate environmental footprint. Europe is committed to reducing its greenhouse gas (GHG) emissions to reach…Read More >
PACK4SENSE: Paper packaging for SENSitivE foods
The PACK4SENSE project aims to develop solutions to improve paper packaging for food. There is increasing demand from consumers, brand owners and regulators for more sustainable packaging solutions, and it is therefore not…Read More >
EFSET – European Food Systems Education and Training
This is a three years project funded by EIT Food. Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the…Read More >
Inspire Programme
Leading food system transformation The Inspire Programme will raise awareness on global food challenges and provide trainings on the latest innovations in Food & Agriculture. Entrepreneurial capacity and business creation skills will…Read More >
Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims
This is a three years project builds on a previous programme of work to engage consumers and manufacturers on the wording of food health claims, with the aim of increasing…Read More >
Increasing consumer trust and support for the food supply chain and for food companies
EIT Food Consumer Trust Grand Challenge This three years consumer-focused project (2019 – 2022) will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and…Read More >
CleanFruit – Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit. The CleanFruit project aims to design and promote a crop…Read More >
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
This two-year project aims to reduce methane (CH4) emissions from cattle and increase product quality. There is a gap in the market for products with lower environmental impact as consciousness…Read More >
ONCOFOOD: New food solutions for cancer patients
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70%…Read More >
MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems
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. Students recruited at the…Read More >
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
Started in 2019, this project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for…Read More >
Games of Food
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games. Escape games provide an opportunity to share educational messages in…Read More >
Our Nutritious Protein
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients. The population growth together with the changes in the food consumption patterns away from animal…Read More >
Constituent sensing of small grains
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality. Additionally, food safety…Read More >
EIT Food Ambassadors Programme: Influencer marketing for EIT Food
Food Ambassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community. Launching a new sustainable product doesn’t necessarily create…Read More >
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early. Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children…Read More >
Food and Nutrition: Truth behind the headlines
Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines. Due to conflicting messages from the media, it’s becoming harder to know…Read More >
Cook Clever: a gamified solution to tackle household food waste habits
Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real impact in reducing food waste,…Read More >
Trust in Our Food: Understanding Food Supply System
How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality. This online course explore the challenges and responsibilities of different people in…Read More >
EIT Food Digital Marketplace for Side Streams
A substantial part of the food industries’ produce ends up to now as waste. The goal of this project is to enable companies worldwide to easily identify candidate side streams…Read More >
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing consumer trust in the food…Read More >
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims…Read More >
Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain
Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain. Access to fresh produce is and will continue to be an…Read More >
Consumer attitudes towards healthier processed meat products
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers. The countries investigated will be UK, Spain and Denmark, countries with high meat…Read More >
Smart Tags for Improving Consumer Interaction in Food Value Chain
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product,…Read More >
WeValueFood
WeValueFood 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…Read More >
Food System Master of Science Programme
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system. Aim of the course The programme…Read More >
Exploring Controversies in Food Production
The MOOC ‘Engaging with Controversies in the Food System’ will be developed and led by the University of Reading (UoR), working with researchers at the University of Turin (UNITO), the…Read More >
Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions
Improving European farmers’ competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification is critical…Read More >
An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks
The food sector is undergoing dramatic changes fostered by global challenges such as growing competition for resources, a rise of the global population, and changes in demographics and consumer behavior….Read More >
inPaper: Innovative paper-based packaging technology and pack styles for food products
Packaging needs to become more sustainable! China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry,…Read More >
Explore How Farmers Produce Food Sustainably
Sustainably producing sufficient, high quality, safe and nutritious food is a major challenge for the EU and globally. Farmers and primary food producers are responsible for providing a fundamental resource…Read More >
Superfoods: Myths and Truths
What is a ‘superfood’? What foods are ‘superfoods’? What effect do they have on the body and society? The course focuses on the relationship between food, brain and mind: What…Read More >
Alternative Proteins as Food Ingredients
This SPOC explored new protein sources, and how they can be used in new products. Learners gained understanding of the chemical, biological and nutritional fundamentals of proteins, how they can…Read More >
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
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. Cereal bars are considered…Read More >
O-Live: Smart targeting of personalised food advice
The food that consumers buy and eat is influenced by a complex interaction of cognitive, sensory, economic, and health factors that lead to gaps between their intentions and behaviour. By…Read More >
Focus on Farmers
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability. However, farmer adoption of these…Read More >
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
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. A substantial portion of sweet…Read More >
Dairy products with reduced saturated fatty acids
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk. Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets…Read More >
Quality Information Services and Personalised Nutrition
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to…Read More >
How to effectively change food habits
Our project targets professionals in the health and fitness sectors that routinely deliver interventions to change the eating habits of their clients. The aim is to provide them with innovative…Read More >
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The EIT Food School Network was a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry, academia and…Read More >
How Food is Made? Understanding Food Processing Technologies
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course. The course focuses on: The history of food processing –…Read More >
Health SnaP
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. The idea…Read More >
SUREBIC: SUGAR REDUCED BISCUITS AND CAKES THAT MEET CONSUMER SENSORY, NATURALNESS AND COST EXPECTATIONS
Reducing sugar consumption is essential for health but a huge challenge for the food industry. Reducing sugar in food is not just about replacing sweetness, but also about the challenge…Read More >
