Active projects


Eating the Gap II – Engaging Food Influencers to Bring Change

30 July 2019

Discover how Eating the Gap addresses the challenges our food system is facing and how we can motivate people to live and eat more healthily and sustainably.


Games of Food: Educational escape games that make the learning process fun and engaging

07 June 2019

Is your diet healthy? Try and see it yourself with Games of Food, an educational escape game for all ages. Learning about balanced eating was never more fun!


MicrobiomeSupport: Harmonising Microbiome Research Methods & Funding Worldwide

21 May 2019

Microbiome research is hampered due to contradictory results, unaligned methods and resource duplication. Discover how MicrobiomeSupport aims to solve this.


The Future Kitchen Virtual Reality Experience

20 May 2019

The Future Kitchen project aims to use virtual reality to teach young generations about new food technology and how innovation is impacting our food habits.


EIT Food: Improving Food Together

20 May 2019

EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted.


SmartChain – smart solutions in short food supply chains

08 April 2019

Discover how the H2020 project SMARTCHAIN aims to foster and accelerate the shift toward collaborative short food supply chains in Europe.


CIRCLES kick-starts: from research on microbes to healthy diets

18 December 2018

The project CIRCLES kick-offs in Bologna, Italy and aims to enhance the sustainability of our food systems and health by unleashing the microbiomes potential.


High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)

22 August 2018

YPACK will develop bio-degradable and recyclable food packaging based on PHA to reduce food waste, extend food shelf life and thereby reduce the environmental footprint of packaging materials. 


Fostering Integration and Transformation for FOOD 2030 (FIT4FOOD2030)

22 August 2018

FIT4FOOD2030 supports the development and implementation of the European Commission’s FOOD 2030 initiative – to find research and innovation solutions to the challenges facing our food systems, such as obesity, malnutrition, hunger, climate change, scarce resources, and waste through research and innovation. 


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.