The Diet and Health Research Industry Club (DRINC) is an initiative created by BBSRC with support from other Research Councils that works with industry partners to support pre-competitive research investigating the link between diet and health. It was first established in 2008 and has enabled the food industry to develop innovative new products that deliver enhanced health benefits for consumers based on world-class research. By facilitating links between industry and research providers, DRINC has benefited its industry members through the creation of new underpinning knowledge and by improving skills and understanding of the research community.

During the DRINC programme, many lessons have been learned about the route from research to impact. These  lessons have greatly benefited the companies and universities who have taken part. We have created a programme that will describe some key aspects of this pathway, and demonstrate the value of industry engaging with the UK’s diet and nutrition research community. Speakers are drawn from DRINC industry partners and the researchers funded under the DRINC initiative. They will illustrate their role in different parts of the pathway from research to industrial impact with an emphasis on specific examples that have resulted directly benefitted DRINC member companies and how public-private initiatives such as DRINC benefit the UK research and innovation landscape.

10:00 – 10:10

Welcome by Dr Jayne Brookman, Head of Agri-Food, KTN

10:10 – 10:20

 BBSRC and UKRI Support for the Food Sector - David Bowkett BBSRC

10:20 – 10:35 

Vitamin D2 vs. Vitamin D3:  is the plant or animal source best for health?
– Sue Lanham-New, University of Surrey

10:35 – 10:50

Bioactive Alginates and Obesity -  Jeff Pearson, Newcastle University

10:50 – 11:10

Breakout session

11:10 – 11:20

Coffee break

11:20 – 11:35

Reducing saturated fatty acids in the food chain through alteration of milk fat composition – Ian Givens, University of Reading

11:35 – 11:50

Downsizing: using environmental cues to acquire healthy portion control in children, adolescents and their families - Charlotte Evans, Leeds University

11:50 – 12:05

Food Innovation Network - connecting  industry with the academic base
– Jayne Brookman, KTN

12:05 – 12:30

Breakout session

12:30

Close

 

 

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