Accessibility navigation


The benefits of the Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) to early career researchers working in food, nutrition and human health

Ferriday, D., Grundy, M. M.-L. and Mills, C. (2018) The benefits of the Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) to early career researchers working in food, nutrition and human health. Nutrition Bulletin, 43 (4). pp. 435-441. ISSN 1471-9827

[img] Text - Accepted Version
· Restricted to Repository staff only until 27 October 2019.

263kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1111/nbu.12353

Abstract/Summary

The Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) scheme has benefited both academic researchers and members of the food and drink industry. In particular, the Club has given early career researchers (ECRs), working in food, nutrition and human health, the opportunity to work in multidisciplinary projects within a community that has provided support and a training platform for essential transferable skills. After 14 years of success, the DRINC initiative will be coming to an end in 2021. What will come next? How can the next generation of ECRs pursue a career in this research topic without this fantastic opportunity?

Item Type:Article
Refereed:No
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:79561
Publisher:Wiley-Blackwell

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation