ILRI scientist Delia Grace wins 2022 Arrell Global Food Innovation Award for research innovation
We congratulate Delia Grace, professor of food safety systems at the Natural Resources Institute and joint appointed scientist at the International Livestock Research Institute (ILRI), on winning the 2022 Arrell Global Food Innovation Award in the research innovation category.
Delia Grace is a renowned scientist with unique and transformative impacts on the safety of food systems and public health in developing countries.
As a trained veterinarian and epidemiologist, she brings a special expertise on the interconnectedness of animal health, human health and ecohealth to her work. A focus of her work is improving food safety in informal markets in developing countries.
‘I’m honoured to be named the recipient of the Arrell Global Food Innovation Award in the area of research impact,’ she said.
‘There is a very critical relationship between animal, human and environment health and I hope we can continue to research and find ways to help improve food safety and thus the health of humans and animals. While there is still a lot to learn, by listening and engaging, thinking and trying, we can achieve much more.’
‘Congratulations to Delia Grace Randolph for being awarded with the Arrell Global Food Innovation Award for excellence in research,’ said Evan Fraser, Arrell Food Institute Director.
‘Food safety is critical to food systems, and Delia Grace Randolph’s research in this field has clearly had a positive impact on many people.’
The mission of the Arrell Food Institute at the University of Guelph is to bring people together to conduct research, train the next generation of food leaders and shape social, industrial and governmental decisions, always ensuring food is the central priority.
The Arrell Global Food Innovation Awards are adjudicated by a group of internationally recognized scientists and community activists. This year’s adjudicators are Nadia Theodore, senior vice president, global government and industry relations, Maple Leaf Foods; Florence Lasbennes, managing director, 4SD; Lawrence Haddad, executive director, Global Alliance for Improved Nutrition; and Adrienne Xavier, acting director of the Indigenous Studies Program, McMaster University.
