Craig Leadley, Campden BRI
Craig is a food industry professional with over 25 years of experience in food manufacturing consultancy. Technology Fellow at
Campden BRI engaged in training, consultancy and research grant development with the industrial/academic community.
Technical interests have generally revolved around shelf-life extension and, in particular, new processing methods for shelf-life
extension. Has worked extensively with a range of technologies including high-pressure processing, plasma technologies, UV, pulsed light and electrical heating
technologies such as ohmic heating. Actively involved in commercial consultancy for the heat preserved foods sector and has carried out practical process
establishment trials worldwide for organisations ranging from start-ups to multinationals. Currently working on a new Innovate UK funded project on
cultivated meat scale-up.
Previously chaired the Institute for Food Science & Technology (IFST) Publications Committee and sat on the IFST board of trustees.
Current chair of the Food Processing Subject Interest Group for IFST, industrial advisory board member to Leeds University Food Science faculty. Management
board member for BBSRC Biofortification Open Innovation Hub, Scientific Advisory Board Member for Ripen Open Innovation Research Hub.
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
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.