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.
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/SummaryThe 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?
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