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t
September 28, 2017
EIT Food
Protein in the Innovation Context;
The opportunities for new protein
initiatives and cooperations in Europe
via the KIC programme
EIT_Food
Dr. Bram Pareyt
t
EIT Food as a KIC
Knowledge and Innovation Community
EIT: European Institute of Innovation and Technology
• 1
st
EU initiative bringing together the three sides of
the ‘knowledge triangle’: business (companies and
SMEs), education institutions and research centres.
• aim to increase the cooperation and integration
between higher education, business and research to
facilitatethe transition from:
student to
entrepreneur
idea to product lab to customer
Our vision is to become the leading European initiativethat empowers
innovatorsand entrepreneursto develop world-classsolutions to
societalchallenges, and create growth and skilled jobs.
The European innovation paradox
Excellent Europeanresearch base, dynamic
companies and creativetalent
Good ideas are too rarely turned into
new products or services!
t
EIT Food: the food I value
Text
Text
10 billion people by 2050
3 billion overweight, 2 undernourished
25% of our food is wasted
25% of greenhouse gas emissions
70% of freshwater withdrawals
Fragmented supply chain
Low consumer trust & transparency
Lack of entrepreneurial culture
Limited digitalisation
Skills gap
Challenges Objectives
Overcome low consumertrust
Create consumer-valued food for healthier nutrition
Build a consumer-centric connected food system
Enhance sustainabilitythrough resource stewardship
Educate to engage, innovate and advance
Catalyze food entrepreneurship and innovation
Accelerate and customize innovation
Low consumer trust & transparency
Distorted nutritional habits
Sustainability
Fragmented supply chain
Skills gap
Limited entrepreneurialculture
Technology adoption is slow
Text
Text
Our ambition is to create
a future proof and effective food sector
through a connected food system,
centered on the consumer, built on trust.
Text
Text
1st Innovation Marketplace Bilbao
t
EIT Food Partners & start-ups
&
Regional innovation hubs
(Co-Location Centers)
Text
Text
EIT Food partners: transformingour food system together
t
The EIT Food community
5 Co-location Centers (CLCs)
Leuven/Brussels
Reading
Madrid
Munich
Warsaw
Core partners
Industry
Higher education
Research
RisingFoodStars
Start-ups
Network partners
Civil society • Regional and
public authorities
t
Strategy EIT Food
COMMUNICATION
INNOVATION
BUSINESS CREATION EDUCATION
CONSUMER
CENTRICITY
The approach : the knowledge triangle
Text
TextGo-to-market
Boost entrepreneurship
Develop talents
An impactful and sustainable
food innovation and education organization
with a strong focus on entrepreneurship
and the consumer as change-agent.
4 Functional Areas
EIT Food: our road to sustainable success
EIT Food Innovation programmes
Empower consumers to self-monitor lifestyle and
health performance and enable informed healthier decisions and
sustainable consumption habits
Consumer-centric “fork-to-farm” approaches
to deliver personalised healthy food
at economies-of-scaleassociated with mass production
Digitalisation of the food system to boost a demand-driven, resource-
efficient food production and build trust by increasing traceability
and auditability of food quality, safety and authenticity
Transforming today’s linear “produce-use-dispose” model
into a circular bio-economy centered around the consumer
EIT Food
Assistant
Your
Fork2Farm
The Web
of Food
The Zero
Waste Agenda
Text
Text
• Students
• Graduates with
a business idea
• Students /
• Entrepreneurs
• Entrepreneurs
developing their
business models
• Recently founded
Start-ups (with a business model)
• Seed / early phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Global Food
• Venture programme
• Accelerator
programme
• Access to finance
• Ventures Funding
• RisingFoodStars
• SME Elevator
EIT Food Business Creation programmes
Text
Text
RisingFoodStars Members
26
A modern HR DevelopmentConcept
• EIT Food has designed an
ambitious, non-classical, modern
educational programme that
focuses on various stakeholders
including
• the public
• professionals
• talented and motivated
students
• These stakeholdersare invited to
participate in activities that take
place in the three educational
hubs
• The Academy
• The Beacon
• The Studio
The
Beacon
The
Academy
The
Studio
Communication
EIT Food
Consumer-centricity
3. EIT Food Communication area
EIT Food
Identity
1. Internal communication
2. External communication
EIT Food CommunicationStrategy
All life-cycles involved
Citizens in general
EIT Food
Ambassadors network
My Food Portal:
young generationEIT Food
School Network
29
Professionals
&
Entrepreneurs
ResearchersStudents
For everyone
Social media www.eitfood.eu
MyFoodPortal
• Website
• Social media channels
Consumer Participation Forum on Trust
For everyone
EU citizens
Channels build up
t
Protein innovation
Opportunities within EIT Food
InnovationActivities
• “My Yogurt”
• “ISP – Isolation and Application of Plant-based Ice
Structuring Proteins in Frozen Foods”
• “Develop good tasting algal proteins with important
nutritional benefits and functional properties, for a wide
variety of foods and beverages”
• “DELIPRO”
• “PROVE - Functionalisation and valorisation of PROteins
of VEgetable sources”
• “METAMORPHOSIS–enhanced insect protein for
aquaculture”
EducationalActivities
• Specialized PrivateOnline Course (SPOC) - “Alternative
proteins to design productsfor tomorrow’sconsumer –
sources,fractionation, functionality, nutritional and
consumer aspects”
• Multilevel programmes
• “Building student skills in micro-algae processing,
componentcharacterization and innovative
productdevelopment”
• “Tasty macronutrients: How to best use novel
plant protein – carbohydratebased ingredients in
foods?”
Business Creation Activities
• Small entrepreneurialdevelopment
• EIT Food Stars Accelerator Network
• Innovation Grants
• Rising Food Stars
• Access to Finance
Innovate with us!
eitfood.eu @EIT_Food

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Protein in the Innovation Context

  • 1. t September 28, 2017 EIT Food Protein in the Innovation Context; The opportunities for new protein initiatives and cooperations in Europe via the KIC programme EIT_Food Dr. Bram Pareyt
  • 2. t EIT Food as a KIC Knowledge and Innovation Community
  • 3. EIT: European Institute of Innovation and Technology • 1 st EU initiative bringing together the three sides of the ‘knowledge triangle’: business (companies and SMEs), education institutions and research centres. • aim to increase the cooperation and integration between higher education, business and research to facilitatethe transition from: student to entrepreneur idea to product lab to customer Our vision is to become the leading European initiativethat empowers innovatorsand entrepreneursto develop world-classsolutions to societalchallenges, and create growth and skilled jobs.
  • 4. The European innovation paradox Excellent Europeanresearch base, dynamic companies and creativetalent Good ideas are too rarely turned into new products or services!
  • 5. t EIT Food: the food I value
  • 7. 3 billion overweight, 2 undernourished
  • 8. 25% of our food is wasted
  • 9. 25% of greenhouse gas emissions 70% of freshwater withdrawals
  • 10. Fragmented supply chain Low consumer trust & transparency
  • 11. Lack of entrepreneurial culture Limited digitalisation Skills gap
  • 12. Challenges Objectives Overcome low consumertrust Create consumer-valued food for healthier nutrition Build a consumer-centric connected food system Enhance sustainabilitythrough resource stewardship Educate to engage, innovate and advance Catalyze food entrepreneurship and innovation Accelerate and customize innovation Low consumer trust & transparency Distorted nutritional habits Sustainability Fragmented supply chain Skills gap Limited entrepreneurialculture Technology adoption is slow
  • 13. Text Text Our ambition is to create a future proof and effective food sector through a connected food system, centered on the consumer, built on trust.
  • 15. t EIT Food Partners & start-ups & Regional innovation hubs (Co-Location Centers)
  • 16. Text Text EIT Food partners: transformingour food system together
  • 17. t The EIT Food community 5 Co-location Centers (CLCs) Leuven/Brussels Reading Madrid Munich Warsaw Core partners Industry Higher education Research RisingFoodStars Start-ups Network partners Civil society • Regional and public authorities
  • 20. Text TextGo-to-market Boost entrepreneurship Develop talents An impactful and sustainable food innovation and education organization with a strong focus on entrepreneurship and the consumer as change-agent.
  • 22. EIT Food: our road to sustainable success
  • 23. EIT Food Innovation programmes Empower consumers to self-monitor lifestyle and health performance and enable informed healthier decisions and sustainable consumption habits Consumer-centric “fork-to-farm” approaches to deliver personalised healthy food at economies-of-scaleassociated with mass production Digitalisation of the food system to boost a demand-driven, resource- efficient food production and build trust by increasing traceability and auditability of food quality, safety and authenticity Transforming today’s linear “produce-use-dispose” model into a circular bio-economy centered around the consumer EIT Food Assistant Your Fork2Farm The Web of Food The Zero Waste Agenda
  • 24. Text Text • Students • Graduates with a business idea • Students / • Entrepreneurs • Entrepreneurs developing their business models • Recently founded Start-ups (with a business model) • Seed / early phase Start-ups • Start-ups • SME’s • Innovation Grants • Challenge-based competitions • Global Food • Venture programme • Accelerator programme • Access to finance • Ventures Funding • RisingFoodStars • SME Elevator EIT Food Business Creation programmes
  • 26. 26 A modern HR DevelopmentConcept • EIT Food has designed an ambitious, non-classical, modern educational programme that focuses on various stakeholders including • the public • professionals • talented and motivated students • These stakeholdersare invited to participate in activities that take place in the three educational hubs • The Academy • The Beacon • The Studio The Beacon The Academy The Studio
  • 27. Communication EIT Food Consumer-centricity 3. EIT Food Communication area EIT Food Identity 1. Internal communication 2. External communication EIT Food CommunicationStrategy
  • 28. All life-cycles involved Citizens in general EIT Food Ambassadors network My Food Portal: young generationEIT Food School Network
  • 29. 29 Professionals & Entrepreneurs ResearchersStudents For everyone Social media www.eitfood.eu MyFoodPortal • Website • Social media channels Consumer Participation Forum on Trust For everyone EU citizens Channels build up
  • 31. InnovationActivities • “My Yogurt” • “ISP – Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods” • “Develop good tasting algal proteins with important nutritional benefits and functional properties, for a wide variety of foods and beverages” • “DELIPRO” • “PROVE - Functionalisation and valorisation of PROteins of VEgetable sources” • “METAMORPHOSIS–enhanced insect protein for aquaculture”
  • 32. EducationalActivities • Specialized PrivateOnline Course (SPOC) - “Alternative proteins to design productsfor tomorrow’sconsumer – sources,fractionation, functionality, nutritional and consumer aspects” • Multilevel programmes • “Building student skills in micro-algae processing, componentcharacterization and innovative productdevelopment” • “Tasty macronutrients: How to best use novel plant protein – carbohydratebased ingredients in foods?”
  • 33. Business Creation Activities • Small entrepreneurialdevelopment • EIT Food Stars Accelerator Network • Innovation Grants • Rising Food Stars • Access to Finance