EIT Food for Foodtech Startups

EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted by consumers. In partnership with Venturelab and the Integrative Food and Nutrition Center at the EPFL, the EIT-Food welcomed European-based foodtech startups at the EPFL Innovation Park. During a the one-week program, packed with courses and workshops, the 20 selected European startups in the fields of food science, nutrition and microbiology were able to strenghten their business case, network with like-minded entrepreneurs and present the the future of food production and distribution to industry experts and investors.

THOSE ELIGIBLE TO PARTICIPATE

• EU-based entrepreneurs and aspiring entrepreneurs
• Sectors of interest: Foodtech, Food Production and Distribution, Packaging Industry and Biotech projects linked to the food industry.

MEET THE SELECTED STARTUPS IN 2019

Aditya Nayak | University of Grenoble Alpes | Crops resistant to global warming for food security
Gene editing for temperature resistant plants.

Mayara Belorio | University of Valladoid | Development of cereal-based products
Using of Psyllium in the development of new cereal-based products.

Kristine Museliani | Agricultural University of Georgia | Food Technology
New technology for making cottage cheese through microscopic fungi enzymes.

Jeanine Ammann | ETH Zurich | Food science and consumer behavior
Development of a tool (mobile app) that allows users to implement sustainable food choices in their everyday lives.

Alberto Bertello | University of Turin | Business and Management
Developing a digital platform to simplify the management of weekly food shopping and to provide a balanced diet with new, healthy and tasty recipes every week.

Fernando Caixeta Lisboa | University of Coimbra | Food technologist / Business Administration
Integrated sustainable water-energy-food nexus quality management system model proposal for agro-industrial companies.

Matúš Gašparík | Czech University of Life Sciences Prague | Animal Science
Development of interactive stable add-ons focused on improving welfare and comfort of dairy cows.

Florian Grigoleit | Technical University of Munich | Computer Science / Model-based Engineering
inSafe.ai increases product safety, for example of agricultural machines, by automatically analyzing the product’s design for flaws

Jenna Helleur | University of East Anglia | Food Innovation and Health Research
Increasing the bioavailability of polyphenols that express bioactive properties through supplementing the compounds in foods such as snack bars.

Ines Christine Kutzli | University of Hohenheim | Food Science
The first banana-based alternative to extruded grain-based breakfast cereals – sustainably produced from surplus ripe bananas.

Jatziri Mota Gutierrez | University of Turin | Food science
The FarmUP is an education and agronomic practice guideline that relies on connecting, inspiring and supporting cocoa farmers.

Rachel Rennkamp | Technical University Munich | Nutrition science
Digital health coach for pregnancy and early childhood. Personalised nutrition concept scientific based for families and daycare centre or childminder.

Michela Verni | University of Bari | Food Microbiology
Set-up of biotechnological protocols to reduce vegetable waste by converting it into high value-added products.

Abdul Moiz | University of Foggia | Food Engineering
Sustaining low-impact practices in horticulture through non-destructive approach to provide more information on fresh produce history & quality.

Effrosyni Kotsaga | VU Amsterdam | Marketing of Dietary Supplements
A software application that will provide instant and direct health information about dietary supplements to a vast audience.

Emad Shehata | University of East Anglia | Food Innovation and Health
Designing functional foods containing a synergistic and compatible prebiotic with probiotic agents for a healthier human gut microbiota.

Daniel Wójcik | Medical University of Lodz | Healthcare, nutrition, neuroscience
Short project description: an app for the elderly, creating diet programs to prevent the development of cognitive disorders.

Dirk Woortman | Technical University of Munich | Agricultural Biotechnology
Nanopore sequencing applied to remote identification of farm animals.

Catarina Chemetova Olivera | University of Lisbon | Environmental Engineering
Valorization of forest residues in green products for agri- and horticultural industry.

Zuzana Sediva | ETH Zurich | Biochemistry and food process engineering
High-pressure processing of viscous food matrices using gas hydrates.

Amanda Araujo de Franca | Technical University of Munich | Plant Nutrition
Effects of combined biogas residue and mineral fertilizer application on wheat growth and nitrogen properties of different soils.