1. 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!

2. INNOVATION & TECHNOLOGY
LIVESTOCK SCIENCE
FOOD & ENVIRONMENT 
INNOVATION & TECHNOLOGY 
DIET & HEALTH
FARM
BEDSIDE
370 members researchers 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.

3. 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.