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.

  • All
  • Innovation
  • Entrepreneurship
  • Public Engagement
  • Education

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 >

EIT Food Accelerator Network

Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from…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 >

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar. In this project a new…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. Fruit processors need fruit free from pesticides for baby food and other specialized products. Fruit quality and safety could benefit from…Read More >

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

The project started in 2019 and the aim is to reduce methane (CH4) emission from cattle and increase product quality. There is a gap in the market for products with…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

Escape games provide an opportunity to share educational messages in an enjoyable way. In such games, groups of 3 to 8 players are locked in a room while they search…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

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is…Read More >

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to…Read More >

Influencer marketing for EIT Food: the EIT Food Ambassadors Programme

Launching a new sustainable product doesn’t necessarily create new consumer eating habits. So, how do we encourage uptake of new products, technologies or ideas? In an era where celebrities and…Read More >

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

Consumers often neither understand nor trust health claims on food packages, and so are not able to use them to make informed personal nutrition choices. One reason for this is…Read More >

‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020

Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e.g. by looking at picture books) increases their…Read More >

Food and Nutrition: Truth behind the headlines

This free Massive Open Online Course (MOOC) will be developed and led by the University of Reading (UoR), working with researchers at the Technical University of Munich (TUM) and the…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

The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge…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 >

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of…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

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…Read More >

Integrating Precision Farming in Computer Game

In spite of these benefits, its adoption by farmers remains low. The co-creation of a new precision farming module for a farming simulator game is a novel and innovative way…Read More >

Consumer attitudes towards healthier processed meat products

The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and > 90 kg per person/year…Read More >

EIT Food TrustTracker®

The EIT Food TrustTracker® is an evidenced-based questionnaire which has been developed to measuring consumer trust in the food industry and is an important first step towards understanding this gap….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 2020

WeValueFood is a 3-year grand challenge project funded by EIT involving 11 European partners from education, academia and industry, communication sectors. The project runs from 2019-2021 and is led by…Read More >

EFSET – European Food Systems Education and Training

The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition. Through multidisciplinary and collaborative approaches that simultaneously…Read More >

EIT Food Accelerator Network FAN 2020

The number of startups accelerated will be increased from 50 to 60 in 2020. Application and selection of agrifood startups will be managed on a centralized IT platform. Selected startups…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

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? Goji berries, quinoa, amaranth and green tea are all foods that have…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 >

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

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 is 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 is Food Made? Understanding Processed Food

Building on the ideas explored in the current EIT MOOC, “Trust in the Food we Eat” the aim of this course is to continue to empower and engage citizens, by…Read More >

EDUCATING FOR TECHNOLOGY TAKE-OFF

EIT Food

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 >

DON’T BE A FOOD WASTER

EIT Food 2018