Addressing food-system challenges through protein diversification: the EIT food approach

The transition to a more sustainable food system requires dietary changes which reduce protein demand from traditional sources. Protein diversification can play an important role in enhancing the resilience of food systems contributing to meeting the needs of a growing population and addressing the environmental and climate impact of food production and consumption.

EIT food funds projects which aim to develop new protein sources through efficient and sustainable production and processing methods to yield high quality, safe. healthy and sustainable products or ingredients for food and feed.
The presentation by Paola Giavedoni, Innovation Director. EIT Food, will highlight the approach and opportunities at EIT food.

Paola is driven by accelerating innovation and delivering disruptive solutions we need to share knowhow and efforts. But one must realize that tere is no one winning technology in isolation. To accelerate innovation and deliver disruptive solutions we need to share knowhow and combine efforts.

About Paola Giavedoni
Paola joined EIT Food in November 2019. She is the Director of Innovation and a Member of the Management Board. In this capacity, she is responsible for bringing together universities, industries and research centers from across Europe to accelerate the delivery of innovative solutions and transform the agrifood system.
She is involved in the advisory and selection committees of different European R&I Organisations.
Paola owns a Master’s degree in Food Science and a PhD in Food Biotechnology.
She has over 25 years of international experience in the agrifood industry, where she held different leadership roles in R&D and Innovation at corporate level (Unilever, Chiquita Brands Int. and Migros Industry).
Paola collaborated with the Kickstart accelerator programme in Zürich and the Mass Challenge accelerator in Lausanne, Switzerland.
She was member of the Industry board of the Integrative Food and Nutrition Centre (IFNC), at the Polytechnic of Lausanne (EFPL).
She is author or co-author of several scientific papers and 3 patents.

About EIT Food
Supported by the EU, we lead the world’s largest and most dynamic food innovation community. We create connections right across the food system that stimulate new ideas and inventions to drive change.

We believe inclusive systems innovation, which enables all people and places to participate and benefit, is essential to a strong food system that is better for everyone. With teams on the ground across Europe, we bridge the gap between countries and regions with low innovation capacity and those leading the way. And we put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food, directly involving them in the innovation process, and working with the food sector to increase transparency.

Collaboration is central to all our work, which spans the whole food value chain, and is vital to meet the big challenges we face. Together with our community, we will build an innovative and resilient food system that in turn creates a healthier society and planet.

Paola Giavedoni is speaker at the Protein Transition Conference which is part of the Agrifood Innovation Event.

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