Grant winners - 20 February 2014

February 20, 2014

Leverhulme Trust

International Network Grants
Social sciences

The Leverhulme international network on external border control

Why centralisation and decentralisation in federations? A comparative analysis

Research Project Grants
Sciences

Structure and function of immobilised enzymes by solid-state NMR spectroscopy

Photo-modulation of native GABA-A receptors in the brain

 

Biotechnology and Biological Sciences Research Council

Research Grants

Exploitation of related species for developing superior adapted wheat varieties

Smart materials for targeted stem cell fate and function in skeletal repair

A greatly expanded cath-gene3D with functional fingerprints to characterise proteins

Investigating how the type and quantity of food affect foraging behaviour and the neural circuits controlling feeding in broiler breeder chickens

Ultrastructure-function properties of recycling vesicle pools in native central synapses

 

National Institute for Health Research

Health Services and Delivery Research Programme

  • Award winner: Alison Jill Macfarlane
  • Institution: City University London
  • Value: £416,846

Births and their outcome: analysing the daily, weekly and yearly cycles and their implications for the NHS

Health Technology Assessment Programme

Long-term follow-up of ARTISTIC cervical screening trial cohort

In detail

Gareth Leng, <a href=University of Edinburgh" src="/Pictures/web/d/x/o/gareth_leng_university_of_edinburg_150.jpg" />

European Commission

Award winner: Gareth Leng
Institution: University of Edinburgh
Value: £2 million

Nudge-it

This 16 institution, multi-country initiative aims to find out what drives decisions of when we eat and the types of food we choose. The research will examine how eating habits develop and what influence hunger, emotions, stress and economic factors have on food choices. The aim is to provide better evidence for public health policies aimed at promoting a healthy diet. “Our goal is to understand the physical and psychological factors that control eating behaviour, so that we can develop more effective strategies for encouraging healthier food choices,” Gareth Leng said.

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