Appointment of Director of Research Data Strategy for Food from Thought

Wed, 25, April, 2018 by Food from Thought

The University of Guelph has named Dr. Karen Hand as the new Director of Research Data Strategy for the Food from Thought program effective April 30.

Hand will play a critical role in the strategic design, development and management of Food from Thought’s vision for an integrated, cross-university big data management strategy and platform to underpin and accelerate Food from Thought research activities.

“Karen is a fantastic addition to the Food from Thought team,” says Malcolm Campbell, vice president (research). “She brings extensive experience in agriculture, data science and research. Her expertise will help drive tangible outcomes from the program.”

Hand will be working closely with University of Guelph faculty and research staff over the coming years to integrate and strengthen the University’s data management and analysis capabilities across Food from Thought research teams and university facilities.

Hand brings a wealth of experience to the University as a leading consultant and researcher in the field of data science. Previously, Hand was also a graduate advisor and held teaching positions at the University, and earned both her MSc and PhD with a focus in Biostatistics from the University.

“We are very excited to have Karen return to the University in this capacity, contributing to a program that transforms how we understand and approach food production,” says Evan Fraser, scientific director (Food from Thought).

Food from Thought is a $76.7 million research program at the University of Guelph. The program, which began in 2016, is funded by the Canada First Research Excellence Fund. Food from Thought intends to exponentially increase the ability to leverage big data for the benefit of food production and biodiversity. The program will integrate and strengthen the University’s data management and analysis capabilities across our facilities and our partners, and better support and incubate faculty and student innovations.