The British Nutrition Foundation held a webinar Nutrition Science and Innovation: Powerful Partnerships for the Future.
The webinar explored the key role collaboration between funders, researchers and the food industry can play in innovation for a healthier and more sustainable food supply.
We were delighted to bring 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.
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 – Prof Jeff Brunstrom, Professor of Experimental Psychology & Consumer Lab Hub Lead, University of Bristol
Translating nutrition research to identify solutions: collaboration is key – Prof 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
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
