DRINC: Apply for funding
Call status: Closed
Full proposal application deadline (invite only): November 2015 (date TBC)
We are pleased to announce the third call of the second phase of DRINC. This is the final call planned for the club which will continue to support research investigating the role of nutrition and physical activity, and the mechanisms by which they affect development and health.
Approximately £3M of funding is available to support a portfolio of projects at 80% fEC. Guidance about the process for submitting outline applications is described in the call text (see downloads).
- Applications must fit with the DRINC research challenges, as described in the call text (see downloads)
- Applications must fall within BBSRC's portfolio (see related links), but may also include aspects of MRC's, EPSRC's and/or ESRC's remit (see external links)
- It is likely that the aims of this club can best be achieved by an interdisciplinary approach. Therefore, collaborative applications which bring together groups with relevant expertise or experience to move research closer to application are particularly encouraged
- Projects are typically 3-4 years in duration but projects up to 5 years will be considered
A workshop for the call was held on 7 May 2015 in London to provide an opportunity for applicants to:
- understand the DRINC research challenges and assessment process
- meet other potential applicants and form new collaborations
- discuss proposals with representatives from the DRINC steering group, the Club's company members and the Research Councils
For further information please see the call launch flyer (see downloads).
We have worked with industry to identify three research challenges. Research proposals must address at least one of the challenges, which all sit within the overarching theme of improving our understanding of the relationship between diet and health. Further details are provided in the call text (see downloads).The three research challenges are:
- Understanding the relationship between food processing and nutrition
- Designing foods to maintain and improve health
- Understanding food choice and eating behaviour to improve health through diet