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The club supports high quality research into diet and health within UK universities and research institutes that underpins the needs of the food industry to:
- Fulfil increasing public demand for healthier foods
- Help the UK to remain internationally competitive in this sector
Substantial opportunities for innovative research exist across the food supply chain. Diet and health is a primary driver for all businesses in the chain, from primary producers to retailers.
Interdisciplinary research is required to address these opportunities bringing together biosciences, physical sciences, social sciences and food engineering.
In 2012 a second phase of the club, called 'DRINC2', was launched. Within the over-arching theme of improving our biochemical understanding of diet and health, three research challenges were identified in consultation with industry:
- Designing foods to maintain and improve health
- Understanding the relationship between food processing and nutrition
- Understanding food choice and eating behaviour to improve health through diet
Research funding will be available from 2013 for projects in these areas. Detailed guidance about the application process can be found at our DRINC: Apply for funding page.
For 2013-2015 DRINC2 will provide at least £10M of funding. BBSRC will also support studentships in this area to compliment the research grants.
The club operates by establishing a partnership between the Research Councils and a consortium of food companies to support academic research.
- Industrial members provide 10% of funding (approximately £1M)
- BBSRC provide approximately 90% of funding with contributions from EPSRC, ESRC and MRC to support research proposals that fall within their remit
For information on DRINC1 please see downloads and external links.
Peter Schroeder, DRINC coordinator
tel: 01373 834477
mob: 07767 633718
tel: 01793 442149