EIT Food is dedicated to championing the principles of Open Innovation in the food industry. Our initiatives are designed to cultivate impact-driven, interdisciplinary collaborations that bridge the key pillars of …
The unique flavour and texture of meat come from its complex structure. This structure is made of different materials like fat, muscle, blood, connective tissues, in some cases bones and …
Why does Gastronology believe 3D food printing is a solution to a problem?What problems does 3D food printing solve that cannot be solved in other ways?Why does Gastronology believe in …
Digitization in agriculture has rapidly accelerated over the past decade and the pace of innovation continues to increase. Innovative technologies such as blockchain-based supply chain management solutions, Al-based digital agronomy, …
3D-printing applied to food systems uses cold or hot extrusion for the most. Also, powder bed concept using laser sintering, and layer deposition are commonly used. This presentation concerns hot …
For the quality of fodder preservation by ensiling, the oxygen level in the fermentation atmosphere is of great importance and determines the type of fermentation and the stability of the …
CEA Proteins Ltd is a new company formed to act as a convener, facilitator and hub for collaboration, across all types of alternative & additional controlled environment protein production – …
What role will farms play in cellular agriculture and what role can you play in this emerging market? RESPECTfarms wants to enable farmers to create value with cellular agriculture technology …
From fresh, natural ingredients from the farm or source to 3D eating experiences on your plate or shelf. The technology behind each step has been developed by Gastronology. 3D food …
The propagation is a critical stage during the cultivation of plants. Providing them with the optimal growth conditions at a young age can have a major impact on their future …
