Rebecca Tan1, Sharon Chew2, Xenia Cleanthous3, Kimberley Anastasiou3, Paige G Brooker3, Theresa Pham4, Benjamin P C Smith2,5. 1. Singapore Institute of Food and Biotechnology Innovation & Innovations in Food & Chemical Safety Programme, Agency for Science, Technology and Research, Singapore, 138671, Singapore. rmp3523@hotmail.com. 2. Singapore Institute of Food and Biotechnology Innovation & Innovations in Food & Chemical Safety Programme, Agency for Science, Technology and Research, Singapore, 138671, Singapore. 3. Health & Biosecurity, The Commonwealth Scientific and Industrial Research Organisation, ACT, Canberra, 2601, Australia. 4. National Heart Foundation Australia, Docklands, VIC, 3008, Australia. 5. Future Ready Food Safety Hub, C/O School of Chemical & Biomedical Engineering, Nanyang Technical University, Singapore, 637459, Singapore.
Correction to: BMC Public Health 21, 1866 (2021)https://doi.org/10.1186/s12889-021-11924-0In the original publication [1] there was an incorrect funding acknowledgement. In this correction article the correct and incorrect funding acknowledgement are published. The original article has been updated.Incorrect fundingThis study was funded under the Singapore-Australia Bilateral Program on Innovations in Food for Precision Health 2019.Correct fundingThis study was funded under the Singapore-Australia Bilateral Program on Innovations in Food for Precision Health 2019. BPC Smith was supported by a National Research Foundation Singapore Whitespace grant (grant no. W20W3D0002) and Health and Biomedical Sciences Industry Alignment Fund Pre-positioning grant (H1801a0–014) administered by the Agency for Science, Technology & Research.
Authors: Rebecca Tan; Sharon Chew; Xenia Cleanthous; Kimberley Anastasiou; Paige G Brooker; Theresa Pham; Benjamin P C Smith Journal: BMC Public Health Date: 2021-10-16 Impact factor: 3.295