25.06.2018-04.07.2018, University of Barcelona, Spain

Angelika Mantur-Vierendeel, from EuroFIR AISBL, participated in a 10-day summer school during June, organised by the University of Barcelona (ES) and EIT Health. The course was designed to help entrepreneurs, intrapreneurs (in-house innovation managers), and researchers develop novel business solutions empowering citizens to adopt eating behaviours that support healthy ageing.

During this intense training, students had an opportunity to participate in scientific sessions, food-innovation workshops, theoretical and practical business sessions, site visits, and listen to ‘influencer’ talks similar to TED. The schedule was designed to combined sessions on nutrition with business development, which allowed participants from different backgrounds (nutrition, research, economics, business development) to better understand one another and how nutrition might be combined with entrepreneurship to generate new ideas.

The scientific sessions helped deepen knowledge about nutrition, but also allowed participants to go back to basics and learn new content from a variety of case studies. There was a good dose of business development theory for those without this kind of background, and plenty of practical classes with case analysis to complement the theory. To enrich the training experience, there were excursions to innovative culinary centres and businesses in Barcelona, where students had a chance to understand how real businesses can support healthy living. Participants also had an exclusive opportunity to visit the Alicia Foundation - a centre devoted to technological innovation in cuisine, the improvement of eating habits, and the evaluation of food heritage. In a culinary workshop, students had to cook different meals using innovative technologies, which allow preparation of foods with altered textures. For example, fish and chips can be blended (homogenised) separately and served traditionally, as fish and chips, but allow those with dysphagia to enjoy food they otherwise are unable to eat because of the risk of choking.

To ensure the knowledge gained could be put to good use in the future, participants also worked in group projects, translating ideas into sustainable business models. This helped develop and reinforce new skills in identifying and growing business ideas and assessing opportunities for sustainable business models to promote healthy living.

By completing this summer school, Angelika, and therefore EuroFIR and Quisper, has more experience in how SMEs are finding business opportunities on the food, nutrition and health sectors, which – in turn – helps Quisper understand better the needs of current and future members and users.

14^th June 2018 (Rotterdam, NL)

Koppert Biological Systems hosted the first cross-KIC event amongst partners from the European Institute of Innovation and Technology (EIT) Food and Health Communities. The event showcased examples where the two communities have been successful independently but also ways in which they might work together in other EIT-funded projects. Speakers included Menno Kok (Director of EIT Health Belgium-Netherlands), Angelo Vermeulen (NASA), Imran Afzal (PepsiCo).

This event illustrated interconnections between these sectors and the willingness to engage more amongst projects with common interests. Menno Kok described how EIT Health could fund more prevention-related projects in coming years, and revealed there will be joint EIT Health and EIT Food funding calls in the future, related to education, business creation and sustainability. There will also be a joint innovation strategy for cross-KIC projects linking food and health. Importantly, for Quisper, Menno highlighted research in disease prevention, specifically the impact on individuals who are aware of a genetic predisposition and what it means in terms of health and dietary behaviours.

Angelo Vermeulen (NASA) talked about the many food innovations happening in the space sector (e.g. 3D-printed food to space farming) and discussed how NASA researchers monitor the composition of foods consumed. Understanding links between different types of food data (e.g. production methods and composition) is important for Quisper.

Slides are available here

Photos are available here