Professor Janet Cade University of Leeds, UK

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Presentation transcript:

Professor Janet Cade University of Leeds, UK The University Ranked 9th for research impact; 83% research rated “world leading”; Created > 100 spin-out companies since 1995; 7 spin-outs listed on AIM, more than any other University. The region Leeds is the third largest city in the UK; One of the UK’s largest centres for business, tech, health, legal and financial services; Located in Yorkshire – one of the happiest places to live in the UK!

INNOVATION & TECHNOLOGY LIVESTOCK SCIENCE FOOD & ENVIRONMENT INNOVATION & TECHNOLOGY DIET & HEALTH FARM BEDSIDE 370 members 145 researchers 18 schools 7 faculties Aim: Build collaboration across strengths and faculties FOOD THEME: Interdisciplinary strengths Centre for Innovation & Excellence in Livestock (£5M) - Pig Research Unit - Developed diets for animal feed - Livestock disease prevention - Antibiotic resistance Global Food & Environment Institute (£40M) -Environment Climate Modelling -Centre for Plant Sciences -Field Research Unit (400ha) -Ecology/Biodiversity Efficient Food Production (Post-harvest)(£3M) -Food Colloids and soft-matter -Food Safety (Jiangsu U) -Food Innovation (Zhejiang U) -Oral Processing -Waste valorisation -[Design and consumer choice] -[Transport & logistics] Obesity, Diet & Health (£5M) - Clinical Trials Research Unit (CTRU) -Human Appetite & Research Unit (HARU) -The Leeds Institute for Data Analytics (LIDA) -WHO Collaborating Centre in Nutritional Epidemiology -Dietary Assessment Ltd. Food Technology is anchored by School of Food Science and Nutrition but is cross faculty. The aim of this strength is to grow this into a much larger cross-faculty strength, building on the existing FSN/Chem Eng/Chemistry partnership, bringing in areas such as consumer choice, packaging, traceability of supply, etc.

Possible areas of collaboration Nuffield Centre for International Health & Development: working with colleagues in low and middle-income countries on healthcare challenges; developing and testing interventions addressing weaknesses in health services - identified as priorities by policy makers. Environment: investigating climate change and socio-ecological impacts on food security and nutrition among Indigenous Amazonian populations; climate change-health-nutrition nexus. Food Science and Nutrition: measuring food & nutrient intakes & environment; tackling obesity (particularly children); causes and prevention of NCDs; development of long-term cohorts and large population studies. Colloids, oral processing, new products.