Member Event - Research Partnerships and Accessing Funding
This event has finished.
Presentations available to download for members only. See programme to download presentations.
Summary
Unlock innovation: A free member-only research partnerships and funding event
Join us for this free exclusive member-only event as we uncover the best ways to access funding for your food and drink industry innovations and research. With insights from industry experts, success stories and networking opportunities, you’ll gain valuable insights into:
- How to access UK and EU funding to help you accelerate research and development.
- The incredible Innovate UK opportunities and how to harness them
- How other businesses have found success through funding via our case studies and special guest presenters.
- Our state-of-the-art premises and what we can do with informative site tours.
You’ll also get a chance to network, collaborate and forge valuable relationships with some of the most knowledgeable minds in the food and drink science and research space.
Who should attend
This member-only event is ideally for R&D Managers and those in senior leadership roles.
Provisional programme
| Time | Presentation |
|---|---|
| 09:30 | Registration and coffee, optional site tour |
| 10:30 | Welcome and introduction Craig Leadley, Campden BRI and Ian Noble, Mondelez |
| 10:45 | Innovate UK overview Kathryn Miller, Innovate UK An overview of Innovate UK, funding and support for the sector and examples of previously funded projects |
| 11:05 | Innovate UK - A start-up’s journey over 6 grant-funded projects Leo Campbell, Modern Baker Modern Baker first teamed up with Campden BRI 6 years ago to research how to improve nutrition in industrial baking, via an Innovate UK programme. 5 grants later Superloaf was born, the most nutritious Chorleywood loaf ever made. A 6th grant-funded project is now underway, to transfer the platform technologies in Superloaf into other staple food categories. Leo Campbell from Modern Baker shares his insights into the grant funding world from the perspective of a very small business. |
| 11:25 | Coffee and networking |
| 12:00 | UKRI - Partnering to Connect Businesses to World-leading Science Capability, Skills, and Infrastructure James Philips, BBSRC UKRI is the UK’s research and innovation agency. We collaborate with business and invest together in partnerships that generate economic, societal, and environmental benefit for the nation. This presentation will highlight recent investments and upcoming opportunities for companies across the food and drink sector. |
| 12:20 | Innovate UK and Innovate Edge case studies from Campden BRI Craig Leadley, Campden BRI |
| 12:40 | Lunch and Networking |
| 13:40 | EIT Food Impact Funding Framework Anna Traylor, EIT Food This presentation will focus on EIT Food’s newly launched Impact Funding Framework, where we are looking for high impact projects. We want to co-fund and co-resource alliances and collaborative programmes designed to:
|
| 14:00 | Empowering your Vision: Harnessing EU Funds for Success Adrienn Hegyi, Campden BRI |
| 14:20 | Coffee and networking |
| 15:20 | Closing remarks and optional site tours Ian Noble to close event followed by additional optional site tours |
| 16:30 | Event close |
Speakers
Craig Leadley, Campden BRI
Kathryn Miller, Innovate UK
Kathryn is Innovation Lead - Food and Nutrition at Innovate UK, part of UK Research and Innovation.
Kathryn leads on the Better Food for All programme which is funding a range of innovations across the food and nutrition space, and the GCRF AgriFood Africa programme which has been running since 2019 and funded projects and activities across agriculture and food with partners in Africa.
Prior to joining Innovate UK, Kathryn was Head of Food Policy at Coeliac UK, the UK charity for people living gluten-free. Activities centred on legislation and the technical aspects of the gluten-free diet, stakeholder development in the food industry, food information service development and developing guidance and third-party certification schemes for the food industry.
Kathryn has a BSc (Hons) in Nutritional Sciences and an MSc in Food Policy.
Leo Campbell, Modern Baker
Leo has been involved in a dozen different business start-ups during his varied career, many in the advertising, media and ad-tech space. He had no prior experience in science or food before setting up Modern Baker with his co-founder and life partner Melissa Sharp.
James Philips, BBSRC
James is a member of the Knowledge Exchange and Commercialisation team at BBSRC UKRI, the UK’s largest public funder of agri-food research. James’s role involves bringing together academic and industrial researchers to progress challenges across the biosciences, including in agriculture and food security.
James graduated from the University of Bath in 2008 with a 2:1 Masters degree in Chemical Engineering. He has since developed a broad background in the biological sciences through leading public-private partnerships to fund collaborative research into human health, livestock, crop science and smart technologies for horticulture and arables. James regularly engages with companies from across the entire supply-chain, from farmers and growers through to manufacturers and retail, and so has a strong interest in opportunities to support research that will deliver for the entire sector.
Anna Traylor, EIT Food
Anna Traylor is a programme management specialist for EIT Food. She has long experience of managing successful multi-stakeholder projects. She has worked effectively with senior business, public sector, charity and academic partners; managing complex projects from ideation to successful completion, all with the aim of creating significant impacts for her stakeholders and the wider society.
With EIT Food since July 2021, Anna co-wrote an engagement strategy for small agrifood businesses focusing on their needs to scale. Anna also helped draw up the roadmap for EIT Food’s Mission: Healthier Lives through Food. Working with universities and big business, we produced a three- to five-year action plan for EIT Food to achieve societal and economic impact with its partners by tackling the incidence of Non Communicable Diseases that are responsive to changes in nutrition. Anna also manages a project exploring pathways to overcome the barriers to successful scaleable reformulation to increase the supply of healthier foods.
Adrienn Hegyi, Campden BRI
Dr Adrienn Hegyi (f), graduated as food engineer (MSc, University of Horticulture and Food Industry) and Diploma in Marketing at the Budapest Economic Sciences University in Budapest. She graduated on the Postgraduate Sensory Science Course at the University of Nottingham. She has a PhD on Agro-Business. She is visiting lecturer of the BUTE.
Deputy manager at Campden BRI Hungary. She has daily relationships with companies, SMEs. She has several international and national publications, conference presentations. She participates in the work of the European Sensory Network, the European collaboration of the National Food Technology Platforms, advisor of the H2020 Societal Challenge (SC) 2 at local level.
She participated in more than 15 international and 12 national projects.
Long experience in networking and network management, reaching actors along the food chain. She is highly involved in EIT HUB Hungary’ activities and EIT Strategic Partnership.