The overall objective of Stance4Health is to develop a complete Smart Personalised Nutrition service for optimizing the gut microbiota activity and long-term consumer engagement through the use of mobile technologies and tailored food production.
Food processing in a Box is a project that aims to transform large-scale technologies for the processing of fruits and vegetables, to small, flexible and mobile units.
Microalgae have been pointed as one of the most promising candidates to face future challenges, due to the high potential of their nutritional value and environmental footprint.
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.
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!
Microbiome research is hampered due to contradictory results, unaligned methods and resource duplication. Discover how MicrobiomeSupport aims to solve this.
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 is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted.
Discover how the H2020 project SMARTCHAIN aims to foster and accelerate the shift toward collaborative short food supply chains in Europe.
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.
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.
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 leading partnership will drive a transformation towards a consumer-centric and resource-efficient food sector.
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.
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?
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...
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.
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.