Innovation, new ideas and emerging technologies in the world of food are constantly being explored and developed across a wide array of fields, disciplines, topics and specialities. However, engagement between the wide range of different subjects in which food features is often limited.

This conference will open up inter-disciplinary boundaries and blind-spots, focussing in particular on what innovation looks like and means across different areas of study involving food.

In inviting all those interested in and engaged with food to discuss what’s considered new, progressive and important from different perspectives, the conference seeks to inspire fresh thinking and improve our understanding of how food works not just in different sectors, but in the world as a whole.

“Being Innovative about Food Innovation” is a two-day event that aims to bring together a diverse community of individuals engaged with researching, studying and working with food. It’s not a standard academic conference, in that it seeks to both champion and challenge different ideas about innovation, inviting contributions in a variety of formats as a means to broadening and improving our thinking on one topic. Whether you are an academic, a researcher, nutritionist, dietitian, chef, cook, food provider, food organiser, food scientist, food educator, agronomist, grower, food producer, brewer, fermenter, marketer, communicator, government official or student, this conference offers a unique opportunity to connect, share knowledge and gain insights not just into the latest trends and breakthroughs in the food sector, but to consider different concepts of what innovation and progress mean.

Howell Davies, Interface’s Head of Strategic Programmes & Funding will be presenting on “How do you define Innovation for the Food & Drink Sector?”