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Nutrition Science and Innovation: Powerful Partnerships for the Future

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


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