EIT Food: how can we help develop an innovative and sustainable food system?

Wednesday 16 March 2022
Time
12:00pm - 12:40pm
Location
Online event
Cost
Free
Type
Lectures and seminars
Audience
General public

Global Food and Environment Institute (GFEI) is delighted to invite you to join our March 2022 webinar.

We will be discussing ‘What does EIT Food do to help develop an innovative and sustainable food system? How can GFEI members get involved?'.

During this talk, Dr Jayne Brookman, Director of EIT Food North West, will present an overview of projects supported with specific, relevant examples and how you can get involved if interested. Dr Jayne Brookman is a Royal Society Entrepreneur in Residence at GFEI, University of Leeds.

EIT Food is a pan-European association that aims to overcome food system challenges, bringing together the different parts of the ecosystem to accelerate the innovation process. They work across four broad areas: Education, Innovation, Entrepreneurship, and Public Engagement.

Dr Brookman will present an overview of projects supported with specific, relevant examples and how you can get involved if interested. She will also give an update on her Royal Society Entrepreneurship in Residence at GFEI, this part is particularly targeted at early career researchers and how entrepreneurial thinking can help career development.

Dr Jayne Brookman is a biochemist by training with a varied background in the academic, commercial, and third sectors including lecturing on biotechnology at the University of Manchester and founding an antifungal drug discovery company, F2G Ltd.

Dr Brookman led the AgriFood team at the UK’s Knowledge Transfer Network, working with start-up and established food manufacturing and agriculture businesses, before taking up a role as KTN Lead for the Innovate UK – DFID AgriFood Africa project funded by the Global Challenges Research Fund.

In September 2020, she moved to EIT Food as Director of the NW Region to continue her passionate quest to ensure that innovation within the food system is pulled through to the consumer.

The seminar will be chaired by Professor Louise Dye, University of Leeds.

Registration