Locate in Kent webinar - Bringing Nutrition to the Table.

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Can you meet the UK demand? Researching and developing nutritional foods in Kent.  

The UK food market is changing. With an increased appetite for healthier choices, plant-based products, and more personalised nutrition, as well as safer ‘honest’ food, producers in Kent are finding new ways of developing products to meet consumer demand.  

In this online seminar our team of experts discuss how businesses can make the most of the huge opportunity in Kent for innovation and growth in the nutritional foods sector including:  

  • What are the current trends and where is the opportunity for market growth? 
  • How are new facilities and pilot equipment helping Kent businesses grow? 
  • How to overcome the challenges with product research and food safety? 
  • What opportunities and grants are available to help within Kent? 

Facilitator: Simon Ryan, Locate in Kent  

Dates: Wednesday 20th July 2022 at 4pm (UK Time)

Duration: 1 hour

Speakers include:

  • Nazanin Zand, Food & Nutrition, University of Greenwich  
  • Dr Parag Acharya, Greenwich University  
  • Nimisha Raja, Nims Crisps
  • Alessia Buscaino, Senior Lecturer, University of Kent

Sign up now to secure your place at the webinar and join the discussion. After registering, you will receive a confirmation email containing information about joining the meeting. 

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Hear from some industry leading speakers

Parag’s extensive career has covered the globe, with experience working across Europe, the US, and North America. 

With a PhD in bioorganic chemistry from Uppsala University in Sweden and after postdoctoral work on protein biochemistry at Berkeley University in California, Parag started working for biotechnology companies in Canada. 

He returned to Europe in 2011, moving into the food sector to work for Unilever. There he delivered sustainable product and process technologies for household brand names including Knorr and Hellmann’s. His work also included research through industry-academia partnerships on how raw material processing affects product qualities like flavour and texture. 

During his career, Parag has gained four patents, as well as published multiple research papers. 

From the moment Nimisha decided to put everything she owned into setting up a business, she has enjoyed rewriting the rule book when it comes to creating natural snacks. 

From a few initial varieties, there is now a range of up to eleven different types of crisps, five edible teas and, thanks to her team’s ability to introduce new products, an exciting range of infusions, botanicals and ingredients that are being used in high-profile restaurants and brands across the globe, all made from a BRC certified factory in the heart of Kent. 

Dr Nazanin Zand is an Associate Professor in Food and Nutrition, and the Science Portfolio Lead for Enterprise within the Faculty of Engineering and Science at the University of Greenwich. Dr Zand is also the Programme Leader for the MSc in Food Innovation, a newly developed post-graduate degree programme, which attracts significant input from a range of major food companies. 

An internationally acclaimed expert in the field of infant nutrition she is the author of several peer reviewed publications and is frequently invited to deliver plenary and other invited lectures at major symposia and at international conferences on food and nutrition. She is regularly engaged with the media, including the BBC, Channel 4, and Channel 5 as an expert in food science and nutrition. 

Dr Alessia Buscaino graduated in Molecular Biology at the University of Palermo (Italy) in 2000 and is now Senior Lecturer at the University of Kent in Fungal Epigenetics.

Her work is part of the Kent Fungal Group, one of the largest collectives of fungal research in the UK, working on a large variety of food-relevant fungi and yeasts. Combined with their expertise in industrial biotechnology, including fermentation, synthetic biology and cell-culture, they are in an ideal position to understand how different fungal strains can be used in protein production and collaborate with a wide range of industrial partners in the food and drink sector, including Wye Vale Hops, Provenance Potatoes and Shepherd Neame.

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