[FHB] USWBSI - Call for FY20-21 Pre-Proposals

USWBSI-NFO nfo at scabusa.org
Mon Jul 22 17:02:22 EDT 2019


July 22, 2019

The U.S. Wheat & Barley Scab Initiative (USWBSI) is now soliciting research
pre-proposals for fiscal years 2020-21.  The FY20-21 Request for Project
Pre-Proposals (RFP) application materials are posted on the USWBSI's Website
at https://scabusa.org/research_rfp-fy20-21.
 
Proposed research should be based on the FY20-21 Program Descriptions and
Research Priorities https://scabusa.org/pdfs/rfp/fy20-21_pd-rp.pdf) derived
from the goals of the USWBSI's Action Plan
(https://scabusa.org/pdfs/uswbsi_action-plan_web.pdf).  The Action Plan
outlines collaboration and communication, and rapid attainment of the
Initiative's mission: "To enhance food safety and supply by reducing the
impact of Fusarium Head Blight (scab) on wheat and barley."

If you are interested in submitting a pre-proposal, please go to the
USWBSI's web page for the FY20-21 RFP (URL above) and read the instructions
and follow the step by step procedure that is outlined.  Links to the
USWBSI's Action Plan, Research Area Program Descriptions and Research
Priorities, a Frequently Asked Questions (FAQ) document, and important
dates/deadlines can all be found on this page.

Please forward this information to other interested parties.  We would
welcome pre-proposals from scientists new to the Initiative.

If you have any questions regarding the application materials or the
pre-proposal process, please contact the U.S. Wheat & Barley Scab
Initiative's Networking & Facilitation Office by phone at (517) 353-0201 or
send an e-mail to nfo at scabusa.org.

We apologize if you receive multiple copies of this message as it is being
distributed to several mailing lists. 

Regards,

Ruth Dill-Macky and Doyle Lentz
Co-Chairs of the U.S. Wheat & Barley Scab Initiative

USWBSI's Networking & Facilitation Office Plant & Soil Sciences Bldg.
1066 Bogue St., RM 584C
East Lansing, MI 48824
PH: 517-352-0201

E-mail: nfo at scabusa.org
Web: https://scabusa.org



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