Welcome to our FOODMIO challenge!
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FOODMIO is a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers and professionals. FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program will be on attempts to complete a circular food sector that maximizes the exploitation of side-streams from vegetable and fruit manufacturing or novel raw materials (algae- or insect-based) in meat products, MeatHybrids, which are tasty, healthy and sustainable.

During 2019, up to 40 students from five academic organizations, academic advisors, as well as mentors from several business partner organizations, will form international and multidisciplinary teams to undertake the challenge. FOODMIO will epitomize the potential of a multidisciplinary, challenge-based learning program to help to revolutionize the food sector and create new leaders for future innovations.

Ready to create your food solution for the future Food System? Apply now!

What is it about?

The FOODMIO initiative takes an entrepreneurial approach to tackle future challenges.

The Challenge

To use plant side-streams or novel food sources (algae- or insect-based) to formulate MeatHybrids, which are novel, tasty and healthier meat products of added-value

The Process

International and multidisciplinary teams will compete to formulate MeatHybrids products. Teams mentored by experts will tackle product formulation, consumer aspects, cultural perspectives and business model development

The Reward

The winning team will be awarded a prize and the opportunity to enter in the Innovation Grant program of EIT Food. All participants will be granted a certificate

Who are we?

The FOODMIO project is a joint venture of distinctive innovation partners.

Autonomous University of Madrid (UAM)

Autonomous University of Madrid (UAM)

The Autonomous University of Madrid is a modern university committed to the three pillars of knowledge: education, research and development, and entrepreneurship. UAM harbours a platform design to promote knowledge transfer between academia and industry, in which hosts research clusters, technologically-based companies and start-ups. UAM works for competitiveness and innovation of food industry through knowledge transfer from bench-to-fork. The Food Technology and Nutritional Science Department develops an important research activity with many research projects both public and linked to food companies. The research lines are focused on the production and characterization of healthy foods and food ingredients for health, as well as to provide personalized nutrition to patients with chronic diseases.

University of Helsinki

University of Helsinki

University of Helsinki, established in 1640, is the largest institution of academic education in Finland, and an international scientific community of 40000 students and researchers. UH operates on four campuses in Helsinki (city Centre, Kumpula, Meilahti, and Viikki) and in nine other localities in Finland. UH has 11 faculties, several research-orientated institutes, multidisciplinary research networks and campus units, and units attending to the duties of a national authority. UH is among the top 1% of the world’s research universities and its scientific quality is manifested for instance by 44 ERC grants, 50% of Thomson Reuters’ highly cited Finnish researcher are in UH, and the University has over 100 European projects running annually.

University of Hohenheim

University of Hohenheim

The University of Hohenheim is the leading University in agricultural research and food sciences in Germany and is ranked #3 in Europe. With its three faculties Agricultural Sciences, Natural Sciences, and Business, Economics and Social Sciences, the university is able to address holistically most aspects of the food science. Nowadays, the main research lines are focused on the interrelations between the behaviour of individual ingredients during processing and the extraction of functional ingredients of foodstuffs to improve the quality of food products in general. The University of Hohenheim institutes and institutions are internationally and interdisciplinary aligned to carry out basic and application-oriented research providing innovation in the food area.

Spanish National Research Council (CSIC)

Spanish National Research Council (CSIC)

The Spanish National Research Council (CSIC) is the largest research institution in Spain, and the third largest in Europe, with a 75-year experience. Its activity falls in the field of basic and applied research and has focused on technology transfer and generation of start-up companies. The advance in knowledge generated at CSIC leads to technology transfer an innovation to ensure food security and make the agrifood industry more competitive while applying more sustainable production methods, and ensuring safety and optimal nutrition for the consumer. CSIC also has links with consumer associations, policy makers and stakeholders from different sectors. Furthermore, it provides advice on relevant food issues to the consumers and governmental institutions to inform the society with a scientific background, encouraging consumers for making healthier choices. CSIC hosts high specialization courses that are taught by CSIC researchers and covers all areas of knowledge and scientific research. These courses are addressed to graduates, engineers, architects, among others, and are taught mostly in the Centers and Institutes belonging to the CSIC. Moreover, CSIC collaborates with different Spanish and European Universities in Official Postgraduate programmes, adapted to the European Higher Education Area, leading to nationally recognized Master and Doctoral Degrees.

TECHNION Israel Institute of Technology

TECHNION Israel Institute of Technology

The Technion, Israel Institute of Technology, is a science and technology research university dedicated to the creation of knowledge and the development of human capital and leadership for the advancement of the State of Israel and all humanity. Since founded in 1912, Technion has become a global pioneer in both and traditional and novel engineering fields. The Technion fosters out-of-the-box thinking and it is home to various multidisciplinary centres of excellence, generating a diverse portfolio of ground-breaking innovations, from computer and data science, through electrical and mechanical engineering, to the fields of agriculture, biomedical, biotechnology & food engineering, nutrition and health. Integrated within Technion, the Knowledge Centre for Innovation (KCI) develops, promotes and implements research-grounded methodology and tools along the process of innovation, from problem identification, to idea generation and selection, and through implementation and market penetration. The Centre encourages and facilitates open innovation through cooperation between local and global organizations, between academia, industry, and policy makers, and via virtual and face-to-face interactive innovation forums.


Save the dates!

  • Recruitment period

    December 21st, 2018 - February 28th, 2019

    The application, including the CV, a motivation letter and a study plan for 2019, will be open from December 21st, 2018 to February 28th, 2019 23:59 (CEST). Selected candidates will be notified by email.

  • Kick-Off & crash course in Stuttgart

    Last week of March 2019

    A meeting will be held in Hohenheim to form the international teams with the selected students. The challenge will be presented to all participants and the evaluation criteria will be defined. Teams will define the problem, scour possible solutions and prepare the Solution 1.0. Concepts of meat technologies will be presented in a workshop with practical sessions. Döhler will organize an onsite tour to introduce participants to product innovation concepts, fibers and alternative proteins.

  • Field Work

    March, 2019 onwards

    Teams will work locally at partner facilities. Collaborating teams will be in close contact through online tools so that they can undertake the proposed challenge. Teaching on food product development will be provided through supervision, mentoring and online lectures.

  • Mid Evaluation and Feedback

    May-June, 2019

    Mid-evaluation of the technological solution, team work and learning will be done in a webinar where teams will pitch their ideas. This will include evaluation and mentoring by a panel of academic and industrial mentors.

  • Final Gala in Helsinki

    November-December, 2019

    Teams will present their food solutions to all participants in a gala that will take place in Finland. Mentors, teachers and business stakeholders will provide feedback to the teams.

  • Winning Team Award

    November-December, 2019

    The winner team will receive a prize and the opportunity to compete for an Innovation Grant.


Everything you need to know.

Students and early-stage researchers already enrolled in any of the participating organizations (University of Helsinki, University of Hohenheim, Technion-Israel Institute of Technology, Universidad Autónoma de Madrid and CSIC).

You can submit your application between December 21st, 2018 and February 28th, 2019 23:59 (CEST). We will, however, fill the available spots on a rolling basis according to the evaluation criteria, until they are full.

If you wish to participate in FOODMIO, please submit your application through this website. For that you will need your CV, a letter of motivation, studies or courses completed and your study plan for 2019 (including semester dates, exam periods or holidays). All this information should be in English.
VERY IMPORTANT!: Such three .PDF files must be packaged into a single .ZIP file.

Selection of participants is expected to be finished on February 28th, 2019. You will receive an email indicating whether your application has been accepted or rejected.

Student selection for the EIT Food FOODMIO project will be based on:

  • Academic track: completed studies and records will be evaluated
  • Interest in solving problems and facing challenges of Europe's future food system.
  • Open mind, entrepreneurial spirit, involvement in academic and/or community initiatives.
  • Motivation to work as a team player in an international, multidisciplinary and intersectorial setting.
  • English level (reading, listening and speaking)

The costs will be covered for all activities foreseen in the EIT Food FOODMIO project, for each student, and during the programme:

  • Costs for completing the experimental/research activities, teaching, coaching.
  • Costs for using in-house online communication platforms and facilities.
  • Costs for the Kick-Off and the Final Gala events, including air-land travel, reasonable price accommodation and living expenses.

You are responsible for covering any additional occurring costs that are not mentioned here (e.g. any activity engaged in during free-time, personal expenses, travel insurance, etc.).

The research will be done at the location of the participant institution where you are registered. This means precisely, at the Campuses of the University of Helsinki, University of Hohenheim, Technion - Israel Institute of Technology, Universidad Autónoma de Madrid or CSIC. Team meetings, classes and other events for information exchange among participants will be organized by videoconference and on-line platforms. The students will have to travel to the Kick-Off meeting at the University of Hohenheim (Stuttgart, Germany) and the Final Gala (Helsinki, Finland).

If you decide to participate, you will be expected to actively participate in the project from January to December 2019, even if you are not any longer part of the university. This participation includes attending not only to the boot camp but also to all the online meetings of your international team as well as cooperating in the project progress.

All participants will receive a certificate. A prize in cash will be awarded to the winning team.

  1. To apply you must be at least 18 years of age and be enrolled in one of the Universities/Institutions participating in the FOODMIO project.
  2. You are expected to attend and participate in all program activities organized by the FOODMIO project team during the whole program period (January-December 2019). This also includes online meetings.
  3. Should you accept a place in the EIT Food FOODMIO project and fail thereafter to attend and fully participate in the activities, you agree to be responsible for communicating it promptly and any upcoming costs, if applicable. This excludes cases of force majeure or illness, which will be reviewed by the EIT Food FOODMIO project management on a case-by-case basis.
  4. In order to guarantee fluid and cooperative communication among the teams and other stakeholders, you agree to the distribution of relevant professional data from your CV to all parties involved in the project (all team student members, teachers, coaches, and other personnel involved from the participating universities, institutions and companies). This information will be handled in accordance with Finnish data protection procedures.
  5. You are asked to treat any non-public knowledge with confidentiality. This commitment shall continue following the end of the program.
  6. You acknowledge that the EIT Food FOODMIO project has the right to use all promotional materials, including, but not limited, to photographs, videos and testimonials made during the program for future communication activities.
  7. The EIT Food FOODMIO project is not responsible for:
    • The safety of the participants during events and activities throughout the programme and final presentation.
    • Damage to the property of a participant or damage caused by a participant to the property of the EIT Food FOODMIO project organizers and third parties.
    • Other damages, losses, liability or injury arising out of or in any way connected with the EIT Food FOODMIO project.

If you have further questions, please do not hesitate to contact us via: laila(dot)seppa(at)helsinki(dot)fi

The deadline for applications has ended