The Food, Nutrition and Chronic Disease Fund at Michigan State University was established through a gift from the Pharmacia and Upjohn Company and provides predoctoral fellowship support for graduate students with unusual promise as future leaders in food, nutrition and chronic disease research.
Nominations submitted by the graduate student's thesis advisor should be sent to the Director of the Center for Research on Ingredient Safety at firstname.lastname@example.org. Nominations should include:
- a short statement indicating the relationship of the students research related to food, nutrition and chronic disease,
- curriculum vitae and
- current academic standing (i.e., cumulative GPA).
The Director of the Center for Research on Ingredient Safety in collaboration with the Environmental and Integrative Toxicological Sciences Graduate Director will review nominations and select awardees annually.
Funding of the award
Recipients will receive 12-months stipend support commensurate with their respective department or program, health insurance and tuition & related fees.
Support will be awarded to Michigan State University graduate students in good standing pursuing a degree in a well matched department or program and conducting research related to food, nutrition and/or chronic disease. Students receiving support under this fellowship program are also encouraged to conduct a part of their later research activities in conjunction with scientists in industry. Such activities will broaden their perspectives on research and provide valuable experience in the strategies and need for food, nutrition and chronic disease research in industry.