Overview

Programme

Chair: Professor Peter Rogers, Head of Experimental Psychology, University of Bristol

Speakers

	Professor Peter Rogers Head of Experimental Psychology University of Bristol After doing degrees in biology (BSc) and experimental psychology (MSc) at the University of Sussex (1972-1976), Professor Rogers worked in teaching and research at the Universities of Leeds and Manchester (1976-1990). He completed a PhD on eating behaviour at the University of Leeds in 1983. Between 1990 and 1998 he was Head of Psychobiology in the Consumer Sciences Department, Institute of Food Research, Reading. During part of his last year with the Institute of Food Research, he worked at CSIRO Division of Human Nutrition, Adelaide, Australia. He joined the Department of Experimental Psychology, University of Bristol as Senior Lecturer in 1999; and was Head of Department during 2001 to 2004 and was promoted to Professor of Biological Psychology in 2003. Professor Rogers is a Chartered Psychologist, a Fellow of the British Psychological Society, and a Registered Nutritionist.
	Sam Waterfall, Senior Consultant, The Healthy Marketing Team Sam is the HMT’s Senior Consultant and specialises in leading innovation and brand renovation projects for clients around the world. In demand as a speaker, Sam has chaired conferences and inspired audiences worldwide. He has recently spoken at events in Bangkok, Mumbai, Shanghai, Saigon, London, Helsinki and delivered three keynote addresses to the prestigious World Food Technology and Innovation Forum. Sam has been with HMT since 2007 and previously held branding and commercial positions at Procter & Gamble, Boots The Chemist and Kraft Foods. He has a BA in Economics and a Masters in Entrepreneurship.
	Professor Louise Dye, Professor of Nutrition and Behaviour, Human Appetite Research Unit, Institute of Psychological Sciences, University of Leeds Professor Dye has held MRC and Royal Society Postdoctoral Fellowships in the UK and Europe including a Marie Curie Professorial Fellowship in Jena, Germany. Professor Dye is a Chartered Health Psychologist and member of the British Psychological Society. She began her career in Human Psychopharmacology and has over 20 years experience in the assessment of cognitive function following nutritional and pharmacological intervention. She has supervised over 20 doctoral students to completion within the standard period of study. Her research interests include functional foods for cognitive performance and wellbeing as well as hormone-food interactions and appetite/weight control. She has received almost £2m in research funding from international industrial partners and UK research councils since 2005. She is associate editor of Nutritional Neuroscience and a member of the Editorial Board of Human Psychopharmacology. Professor Dye is a longstanding panel member of Panel A Diet and Health for BBSRC and reviews grants for many national and international research funding organisations. Currently, Professor Dye sits on three expert groups for the International Life Sciences Institute (ILSI). These are Postprandial Carbohydrate Metabolism. Benefits of Satiety and Biomarkers for Cognitive Function for which she also represents the cognitive expert panel on the interdisciplinary biomarkers scientific committee.
	Dr Alex Richardson, Senior Research Fellow, Centre for Evidence-Based Intervention, University of Oxford; Visiting Research Fellow, Dept of Physiology, Anatomy and Genetics, University of Oxford; Founder Director of FAB Research Dr Richardson is a Founder/Trustee of FAB Research and a Senior Research Fellow at the University of Oxford. She is one of the world's leading experts on the role of omega-3 fatty acids in behaviour, learning and mood, having carried out the first controlled treatment trials of omega-3 for developmental conditions such as ADHD, dyslexia and dyspraxia (DCD). She has also researched into the effects of omega-3 in adult mental health conditions, and currently has more than 80 research publications. Her ongoing research includes experimental studies and controlled nutritional treatment trials. Alex's research aims to develop new methods of identification and management that will have practical benefit, so she works closely with education and health practitioners as well as many support groups and charities. Alex originally trained as a teacher; she is in huge demand as a speaker to public and professional as well as academic audiences, as well as for media interviews, both in the UK and abroad. Her recent book for parents and professionals ('They Are What You Feed Them', Harper Thorson 2006), summarises and explains the latest scientific evidence for the importance of diet for children’s behaviour and learning, and gives clear practical advice; and all author royalties from this book are dedicated to the FAB Research charity.
	Matt Incles, Market Intelligence Manager, Leatherhead Food Research Matt heads up the Market Intelligence department and has overall responsibility for producing Market Intelligence reports, conferences and consultancy projects. Matt has delivered a wide range of consultancy projects for food industry clients and he is experienced at producing bespoke qualitative and quantitative research and analysis. Prior to joining Leatherhead Food Research, Matt worked as a Business Analyst for European Food and Farming Partnerships LLP, a consultancy business specialising in agri-food supply chain development. Matt holds a BA (Hons) from the University of Birmingham and an MSc in International Business from Aston Business School.
	Professor Martin Yeomans, Professor of Experimental Psychology, University of Sussex Martin Yeomans graduated in Applied Biology (Bath University) and then completed a doctorate University of Edinburgh, examining physiological controls of ingestion.  He joined University of Sussex in 1989, where he is Professor of Experimental Psychology.  He has published extensively on aspects of appetite and food psychology, and is particularly known for work on appetite measurement and applications of principles from experimental psychology to understanding eating.  He is an international expert on the role of palatability and satiety in appetite, neurochemical basis of eating, the role of learning in acquisition of flavour preferences, and how sensory and cognitive factors modify the satiating effects of nutrients.
	Holly Symolon, Senior Scientist, Global Research and Development Department, The Coca Cola Company Holly Symolon is a Senior Scientist at The Coca-Cola Company in the Global Research and Development Department. She worked in Nutrition Research as the technical lead for the mental energy platform. While in that role, Holly was responsible for leading strategic clinical research to develop scientifically substantiated beverage concepts for new innovation.  Prior to coming to The Coca-Cola Company, Holly was at Emory University, Atlanta, GA, where she received her PhD in nutritional biochemistry.
	Dr Emma Stevenson, Senior Lecturer in Sport and Exercise Nutrition & Associate Director of the Brain, Performance and Nutrition Research Centre, Northumbria University Dr Emma Stevenson is a Senior Lecturer in Sport and Exercise Nutrition & Associate Director of the Brain, Performance and Nutrition Research Centre at Northumbria University. Emma completed her PhD in Sports Nutrition at Loughborough University under the supervision of Professor Clyde Williams in 2005. Following this, Emma worked as a postdoctoral research fellow in the School of Biomedical Sciences at the University of Nottingham. Emma’s research focuses on the effects of nutritional interventions on sport and exercise performance. Emma has received over £500,000 funding from industrial partners to carry out sport and exercise nutrition research. Emma currently works as a consultant Sports Nutritionist for Sunderland Association Football Club and has previously worked with a number of International athletes and squads including the England Women’s football squads, Great Britain Ice Skating, England Netball and The Professional Golf Association. Emma is a member of the Nutrition Society, The American Society of Nutrition and Professionals in Nutrition for Exercise and Sport.

Sponsorship

Sponsoring an event at Leatherhead is an effective way for your company to stand out and catch the attention of potential prospects and current customers within the food and drink industry. As well as providing a means of introducing your company to delegates, sponsors are promoted through a number of communication channels in advance of the event, meaning that you can get your company’s name in front of additional prospects who may not actually attend the event.

A limited number of sponsorship opportunities are available for Performance Food & Drink: Enhancing Physical & Mental Function on a first-come, first-served basis.

Leatherhead Briefing – Sponsorship Package – £1,500 + VAT 

• Promotion to contacts in Leatherhead's extensive database
• Company logo on conference website with hyperlink
• Company logo on front page of delegate workbook
• 75-word description of company activities inside delegate workbook
• Insert of company leaflet (max 4pp) inside delegate workbook
• Company logo on welcome signage at venue
• Introduction by Chairperson on the day 
• Table-top exhibition space at event (5 foot table) for lead generation and networking
• Attendee list
• Two free delegate places at Performance Food & Drink: Enhancing Physical & Mental Function 

If you are interested in sponsoring Performance Food & Drink: Enhancing Physical & Mental Function, please contact Angela Gardner on T: +44 (0)1372 822389, E: agardner@leatherheadfood.com