Open Science: challenges and opportunities to promote knowledge-based innovation of the Food System 

7th April 2021

Open science is one of the policy priorities for the European commission. The Covid19 pandemic highlighted the importance and role of sharing knowledge and data to improve the quality, efficiency and responsiveness of research and to promote a dissemination at all levels and to the wider communities, including citizens and end-users. Despite these benefits, many issues need to be addressed like those related to the Intellectual Property Rights and reuse of data. The availability of spaces, environments or tools open to all allowing to discuss and address the main challenges of the food production is vital to counteract foreseen and unforeseen issues. Is this sufficient to promote a sustainable and resilient food system? In this webinar experts will address the main issues related to the principal aspects and status of Open science and in the food sector and how to promote the development of a new paradigm in the field. Best practices from EU projects will be also presented.

Webinar Agenda: 


Opening of the Virtual Room


Welcome and Introduction
Paola Pittia, University of Teramo (IT), ASKFOOD Project coordinator




Open Science: Progress and Opportunities
Lidia Borrell-Damian, Science Europe 

Opening up food and nutrition science: the FNS-Cloud project
Siân Astley, Senior Researcher & Communications Manager, EuroFIR AISBL
Katherine Flynn, Project Manager, ISEKI Food Association 


Enhancing the accessibility to agricultural information by the use of Open Science principles
Imma Subirats Coll, Food and Agriculture Organization of the United Nations (FAO)


Q&A time and discussion


Closing remarks and end of event