Supporting the most daring and innovative research
Ground-breaking, independent research yields pioneering innovation in science, radically new ideas about health, and challenging perspectives on the health care of the future. ZonMw has set up a variety of programmes that support the most daring and innovative research by bringing together top talents, forging interdisciplinary collaborations between skilled groups, and facilitating the necessary research infrastructure.
It is also essential that the academic pursuit of science constantly renews itself. With programmes such as More Knowledge with Fewer Animals, Fostering Responsible Research Practices, and Replication Studies, ZonMw contributes to reflection on the way science itself works.
Eleven projects by excellent research groups have been awarded a TOP grant. This will allow them to revitalise their lines of research and enter into new collaborations. They will receive up to €675,000 for research lasting at least four and no more than five years.
NWO and ZonMw opened the 2019 Vici round on 23 January 2019. As in the Veni round of 2019, ZonMw will be using a new system for applications to the Healthhcare Research and Medical Sciences divisiondomain. Known as ‘Mijn ZonMw', it replaces 'ProjectNet'. The procedure for assessing and selecting applications will remain the same.
ZonMw opened its call for proposals for the ZonMw Open Competition. The aim of the ZonMw Open Competition is to create space for excellent, curiosity-driven, groundbreaking science. Research groups of excellent quality can use a grant of €750,000 to renew their line of research and enter into new collaborations.
Proposals should focus on one or both of the following topics:
Identification of food (components) or diets that affect appetite and satiety, body weight regulation and/or risk factors for the development of overweight related metabolic diseases as well as the underlying mechanisms. This includes the understanding of individual responses to food components or diets.
The effect of food processing and/or storage conditions on food components, and the mechanisms by which this will influence appetite and satiety, body weight regulation and/or risk factors for the development of overweight related metabolic diseases. This can include studying how to modify the amount of these food components during food processing without affecting consumer acceptance.
Part of programme
Joint Programming Initiative, Healthy Diet for a Healthy Life (JPI HDHL)