Nutrition Science and Innovation
Powerful Partnerships for the Future
The foods and drinks we consume can profoundly impact our health, and unhealthy diets are a major contributor to the global disease burden. At the same time, our food systems strongly impact environmental sustainability. There is an urgent need to address both challenges and innovative, forward-looking solutions are essential. Nutrition research plays a key role, but its effectiveness lies in translating findings to tackle some of the major diet- and health-related challenges we face. Collaborative partnerships between funders, researchers and the food industry, as currently being undertaken through the Diet and Health Open Innovation Research Club (OIRC), help to bridge the gap between research and practical application.
As coordinators of the OIRC, the British Nutrition Foundation brought together extraordinary academics and entrepreneurs to discuss how collaboration is key to translating nutrition research into innovative solutions for a healthier and more sustainable food supply.
Who presented?
A sweet spot for healthier sustainable innovation - bridging science and business
Anthony Warner
Development Chef and Food Science Writer, New Food Innovation
Taking consumers out of the lab - towards real-world applicability of nutrition research
Professor Jeff Brunstrom
Professor of Experimental Psychology & Consumer Lab Hub Lead, University of Bristol
Translating nutrition research to identify solutions: collaboration is key
Professor Philip Calder
Head of Human Development & Health and Professor of Nutritional Immunology within Medicine & i-Nutri Life Hub Lead, University of Southampton
Responding to health and sustainability challenges with creative solutions
Dr Tom Simmons
CEO & Founder, The Supplant Company
Responding to health and sustainability challenges with creative solutions
Dr Josh Sauer
CEO & Co-Founder, Zya
A ray of optimism: Innovation for a healthier and more sustainable food supply
Ayela Spiro, Nutrition Science Manager
British Nutrition Foundation
Audience:
This webinar will be of interest if you want to learn more about the importance of collaboration between academics in nutrition science and food industry experts to create a healthier and more sustainable food supply. The webinar will benefit anyone working in the following areas:
- academia and researchers – including early career researchers
- the food industry – including SMEs
- public health
- sustainable diets
- farming and agriculture
- government and policymakers
- investors and accelerators