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EIT Food at UniTO

The European Institute of Innovation and Technology (EIT) brings together leading higher education institutions, research labs and companies to form dynamic cross-border partnerships - Knowledge and Innovation Communities (KICs) - that develop innovative products and services, start new companies and train a new generation of entrepreneurs.

 

EIT Food is a European Knowledge and Innovation Community (KIC), part of the EIT, which was set up to transform our food ecosystem. It is a consortium of over 50 partners from leading businesses, universities, research centres and institutes across 13 countries in Europe, with the ambition to create a future proof and effective food sector through a connected food system.  By connecting consumers with businesses, start-ups, researchers and students from around Europe, EIT Food supports innovative and economically sustainable initiatives, which improve our health, our access to quality food, and our environment.

Goals and impact

EIT Food's vision is to put Europe at the centre of a global revolution in food innovation and production, and its value in society.  EIT Food will engage consumers in the change process, improve nutrition and make the food system more resource-efficient, secure, transparent and trusted.

               

EIT Food has six strategic objectives:

  1. Gain consumer trust
    EIT Food supports European citizens in the transition towards a smart food system that is inclusive and reassuring
  2. Create healthier food choices
    EIT Food enables individuals to make informed and affordable personal nutrition choices
  3. Build a connected food system around the consumer
    EIT Food develops a digital food supply network with consumers and industry as equal partners
  4. Enhance sustainability
    EIT Food develops solutions to transform the traditional 'produce-use-dispose' model into a circular bio-economy
  5. Educate to engage, innovate and advance
    EIT Food provides 'food system' skills for more than 10,000 students, entrepreneurs and professionals through advanced training programmes
  6. Promote food entrepreneurship and innovation
    EIT Food fosters innovation at all stages of business creation.
UniTO Projects (updated to Business Plan 2019)
Food System Master of Science Programme
  • Activity leader: Deasi Vanrintel, EIT Food
  • UniTO responsible:  Luca Cocolin, Department of Agriculture, Forestry and Food Science
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CHAMPP: Contemporary challenges and issues of the poultry production sector
  • Activity leader: Janna Fotschki, Institute of Animal Reproduction and Food Research (PL)
  • UniTO responsible: Achille Schiavone, Department of Veterinary Science
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"SEE & EAT": Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets
  • Activity leader: Carmel Houston-Price, University of Reading (UK)
  • UniTO responsible: Pinuccia Cerrato, Department of Chemistry
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EIT Food Accelerator Network (FAN)
  • Activity leader: Ian Roberts, Bühler (CH)
  • UniTO responsible: Giuseppe Caputo, Direzione Ricerca e Terza Missione
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FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
  • Activity leader and UniTO responsible: Achille Schiavone, Department of Veterinary Science
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C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
  • Activity leader: Amaia Lasagabaster, Fundacion Azti (ES)              
  • UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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The development of organic supply chains that drive fair, transparent and healthy options for the consumer
  • Activity leader: Chris Elliott, Queen's University Belfast (UK)
  • UniTO responsible: Egidio Dansero, Department of Cultures, Politics and Societies
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Innovative Food Systems Teaching and Learning (IFSTAL) Europe Programme
  • Activity leader: Alex Arnall, University of Reading (UK) 
  • UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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IValueFood
  • Activity leader: Paul Brereton, Queen's University Belfast (UK) 
  • UniTO responsible: Lorenza Operti, Department of Chemistry
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Animal Feed Quality and Safety
  • Activity leader: Katrina Campbell, Queen's University Belfast (UK)    
  • UniTO responsible: Francesco Chiesa, Department of Veterinary Science
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An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks
  • Activity leader: Jochen Weiss, University Hohenheim (DE)          
  • UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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Focus on Farmers
  • Activity leader: Rose Gillian, University of Reading (UK)
  • UniTO responsible: Luca Battaglini, Department of Agriculture, Forestry and Food Science
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How to effectively change food habits: innovative techniques and personalized nutrition approaches
  • Activity leader and UniTO responsible: Katiuscia Sacco, Department of Psychology
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Summer School on “Entrepreneurship for food product innovation”
  • Activity leader: Andreas Kuckertz, University Hohenheim (DE)  
  • UniTO responsible: Remigio Berruto, Department of Agriculture, Forestry and Food Science
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Exploring Controversies in Food Production
  • Activity leader: Andrew Ainslie, University of Reading (UK)      
  • UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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SME Workshop: Supporting SMEs for new business opportunities-2019
  • Activity leader: Susanne Braun, University Hohenheim (DE)
  • UniTO responsible: Remigio Berruto, Department of Agriculture, Forestry and Food Science
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Global Food Venture Programme
  • Activity leader: Martine van Veelen, EIT Food   
  • UniTO responsible: Paola De Bernardi, Department of Management
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Food System Master of Science Programme 2018
  • Activity leader: Maarten van der Kamp, EIT Food
  • UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
  • Activity leader and UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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Summer School on 'Entrepreneurship for food product innovation'
  • Activity leader and UniTO responsible: Remigio Berruto, Department of Agriculture, Forestry and Food Science
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Superfoods: Myths and Truths
  • Activity leader and UniTO responsible: Katiuscia Sacco, Department of Psychology
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Farm to Fork: Sustainable Food Production in a Changing Environment
  • Activity leader: Katrina Campbell, Queen's University Belfast (UK)
  • UniTO responsible: Giovanna Ponti, Department of Veterinary Science
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Trust in Our Food: Understanding Food Supply System
  • Activity leader: Alice Mauchline, University of Reading (UK)
  • UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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Understanding Different Diets: Mediterranean, Baltic sea, and Okinawa
  • Activity leader and UniTO responsible: Luca Cocolin, Department of Agriculture, Forestry and Food Science
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Food for Thought: The Relationship Between Food, Gut and Brain
  • Activity leader and UniTO responsible: Katiuscia Sacco, Department of Psychology
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Global Food Venture program 2018
  • Activity leader: Maarten van der Kamp, EIT Food
  • UniTO responsible: Paola De Bernardi, Department of Management
  • Link
EIT Food Project
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