Active projects


Bio-based food packaging to improve shelf-life of fresh food produce & reduce landfill waste (RefuCoat)

18 September 2017

RefuCoat will demonstrate solutions for improving the shelf-life of fresh food produce with the use of active substances in films and trays, and will help to reduce landfill waste. 


Nanopack: Safer food, less waste

28 February 2017

NanoPack will demonstrate a solution for extending food shelf life by using novel smart antimicrobial surfaces, applied in active food packaging products.


OLEUM: Ensuring high quality olive oil

28 February 2017

The objective of OLEUM is to better guarantee olive oil quality and authenticity by empowering detection and fostering prevention of olive oil fraud. Improvements in the quality, safety and authenticity of olive oils will boost consumer confidence and ultimately enhance the competitiveness of the EU olive oil market.


H2020 NanoPack: the future of food packaging

17 January 2017

The NanoPack project aims to develop and demonstrate state-of-the-art antimicrobial packaging solutions for perishable foods based on natural nanomaterials that will prevent food-borne illness outbreaks and reduce food waste.


A knowledge and innovation community (KIC) on food

01 December 2016

A leading partnership will drive a transformation towards a consumer-centric and resource-efficient food sector.


Strengthening European food chain sustainability by quality and procurement policy (Strength2Food)

08 March 2016

Recently in the European Union, EU quality policy and Public Sector Food Procurement have witnessed reforms to protect quality logos and to take into account environmental, social and innovation-based criteria when awarding the public sector contracts to procurers and suppliers.


Designing a world-class infrastructure to facilitate research (RICHFIELDS)

01 October 2015

Making “the healthy choice the easy choice” requires knowledge about our dietary habits. This knowledge comes from analysing different types of information such as: What food and drinks are we buying, preparing and eating? Where? Why? How? With whom? In what social and physical context?


Creating innovative, high quality, protein-rich food crops, to sustain human health, the environment, and biodiversity (PROTEIN2FOOD)

01 March 2015

The United Nations believe that the world’s population will rise to 9.7 billion by the year 2050. As the population increases so does the demand for high quality protein rich food sources. Led by the University of Copenhagen...


Tackling diet-related diseases and behavioural disorders by investigating the human microbiome (MyNewGut)

01 December 2013

To date, the lack of general understanding of how the human gut microbiome and its interaction with lifestyle factors contribute to our health and wellbeing is common amongst nutritionists, dietitians, the public and policymakers  – including those involved in establishing dietary guidelines.


Diversification of fish species and products in European aquaculture (DIVERSIFY)

01 December 2013

The European aquaculture industry has the potential to be a competitive player in the European and global seafood market. However, the sector faces several challenges, including strong competition by foreign imports, a variety of biological bottlenecks that impact the production of fish species and a poor perception of aquaculture-derived products amongst European consumers.