EIT Food

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.

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Trust in Our Food MOOC

EIT Food 2019

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EIT Food Digital Marketplace for Side Streams

EIT Food 2019

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Professional Development Framework

EIT Food 2019

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Food System Master of Science Programme

EIT Food 2019

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EIT Food TrustTracker®

EIT Food 2019

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Exploring Controversies in Food Production

EIT Food 2019

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Our Nutritious Protein

EIT Food 2019

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Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in

EIT Food 2019

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Health SnaP

EIT Food 2019

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IValueFood

EIT Food 2019

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An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks

EIT Food 2019

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inPaper: Innovative paper-based packaging technology and pack styles for food products

EIT Food 2019

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Explore How Farmers Produce Food Sustainably

EIT Food 2019

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Superfoods: Myths and Truths

EIT Food 2018

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Alternative Proteins as Food Ingredients

EIT Food 2018

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Circular Food Generator Track

EIT Food 2018

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EIT Food Ambassadors Programme

EIT Food 2018

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Innovative Food Systems Teaching and Learning

EIT Food 2019

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NMR-based MetabolomIcs foR orgAniC miLk authEntication

EIT Food 2019

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O-Live: Smart targeting of personalised food advice

EIT Food 2019

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Focus on Farmers

EIT Food 2019

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SureChoc: Sugar reduced chocolate

EIT Food 2019

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Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims

EIT Food 2019

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Dairy products with reduced saturated fatty acids

EIT Food 2019

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Seaweed supplementation to mitigate methane (CH4) emissions

EIT Food 2019

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SEE & EAT

EIT Food 2019

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Quality Information Services and Personalised Nutrition

EIT Food 2019

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How to effectively change food habits

EIT Food 2019

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Influencer marketing for EIT Food

EIT Food 2019

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The EIT Food School Network

EIT Food 2019

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How is Food Made? Understanding Processed Food

EIT Food 2019

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Games of Foods

EIT Food 2019

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Constituent sensing of small grains

EIT Food 2019

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Interplay between different wheat cultivars

EIT Food 2018

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Dairy products with reduced saturated fatty acids

EIT Food 2018

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EDUCATING FOR TECHNOLOGY TAKE-OFF

EIT Food 2018

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TRUST IN OUR FOOD: UNDERSTANDING FOOD SUPPLY SYSTEMS

EIT Food 2018

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QUALITY INFORMATION SERVICES AND DIETARY ADVICE FOR PERSONALISED NUTRITION IN EUROPE

EIT Food 2018

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SUREBIC: SUGAR REDUCED BISCUITS AND CAKES THAT MEET CONSUMER SENSORY, NATURALNESS AND COST EXPECTATIONS

EIT Food 2018

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GAMES OF FOOD

EIT Food 2018

Don't be a food waster
DON’T BE A FOOD WASTER

EIT Food 2018

JEREMY
Nutrition for the ageing brain: Towards evidence for an optimal diet

Brain Health

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Inhibitory effect of spices on formation of carcinogen in fried meatballs

Food Processing

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Yogurt consumption – favourable metabolic profile in children

Cardiometabolic Health

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Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Food Processing

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What influences women’s choice to breastfeed?

Behaviour and Consumer Trust

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Wild Blueberry in Maintenance of Memory in Older Adults

Brain Health

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See and Eat! Using Picture Books to Increase Pre-schoolers Intake of Vegetables

Behaviour and Consumer Trust

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Blood lipid reduction by a probiotic

Gut Health

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Gut microbiota influence on healthy ageing

Gut Health