From Leaf to Root: Holistic Use of Vegetables. An EIT FOOD initiative

The University of Turin is part of a project on how to develop feasible food product solutions to a given challenge taking sustainability - and safety aspects (e.g. food packaging), the consumer, the primary production sector as well as the underlying business concept into account. Therefore, the project From Leaf to Root: Holistic Use of Vegetables enables students to gain knowledge along the whole food supply chain. In this project, multidisciplinary student teams will develop solutions to a (more) holistic use of vegetables (e.g. sweet corn, artichokes, potato, cabbage) thereby meeting both challenges – the consumer demand for healthier food and the demand for more sustainability when it comes to the utilization of resources, making this project highly relevant for the food industry.

If you are a UniTO student and you are ready to face a challenge of working in collaboration with international universities and food industries this is your opportunity.

Submit your application at the following link by March 15, 2020 and you will be among the selected students who will participate in the kick off meeting in Brussels in April 2020, in Belfast in June 2020 and in Turin in December 2020, where the best solutions will be awarded.