Summer Studentships 2018
The Nutrition Society is delighted to offer 10 summer studentships aimed at undergraduates interested in a career in nutritional science. The studentships will provide undergraduates, registered on Nutrition or related degree programmes, with the opportunity to undertake a period of research in a university, research institute or industrial setting. All applicants must have an academic supervisor based at the university at which they are registered.
In 2017, 13 students received a studentship bursary and Harry Smith (pictured above with The Nutrition Society President, Professor Philip Calder), from the University of Bath was awarded the overall winner’s prize for 2017 for his project ‘The Role of Dietary Calcium and Protein in Gut Hormone Secretion’.
Harry comments “I think the most important thing about doing the research studentship is, it gives you valuable experience in managing all aspects of a research project, from the initial design right through to the analysis, interpretation and write up; all of which are important skills if you're considering a career in research.”
Studentships are available for up to eight weeks and carry a stipend of £250 per week. The applicant’s university will receive a further £500 towards research expenses associated with the project.
Eligibility and Application Criteria
- Online applications should be submitted by the student, who must either be a current member of The Nutrition Society, or simultaneously apply to become a member.
- The proposed supervisor and host school or department will each need to confirm their willingness to support the project and confirm that appropriate facilities will be made available. The University will be expected to administer the grant.
- It is anticipated that students will have already undertaken at least two years of study at university for their FIRST degree, and have at least one year of their course remaining.
- All projects should be original research. A research project that has already begun or that has already been presented/started by another researcher, will not be accepted. You cannot join a research team that has already started on a project with this grant, it must be your own work.
- The project must be concluded by the end of August as students will present an abstract of their findings at the Student Conference in the first week of September.
The deadline for applications is now closed. 2018 Summer Studentships will be announced soon.
The Application and judging process
Applications will consist of a proposal of no more than 500 words, detailing your project including aims, hypotheses and methodology, and a statement of no more than 150 words explaining how the project will enhance your future career aspirations in nutritional science.
Judging of the application
Projects outlined in the application will be judged on their individual merits based on the criteria outlined below.
A total of 20 marks will be awarded by each of the judges. These will be combined to determine the highest scoring recipients. Those with the highest aggregate scores will be offered the studentships. The Society reserves the right to only fund the best two applications from any one institution should multiple applications be received. Applications will be reviewed and scored independently by at least three Nutrition Society Trustees, Advisory Council Members and/or Science Committee Members.
For the proposal (out of 15) will be awarded for the:
- Clarity of writing – Clearly and concisely outlines the nature of the topic to be addressed and the methods to be used (out of 5)
- Hypothesis, Aims and Objectives – A logical and appropriate hypothesis to be tested and a clear indication of how the stated aims and objectives will test this (out of 5)
- Novelty – The project addresses an important aspect of nutrition (animal or human) and the approach suggested is novel (but achievable in the timescale outlined) (out of 5)
Marks for the statement (out of 5) on:
- Future career aspirations (out of 5) - Statement clearly articulates the candidate’s future aspirations for a career in nutritional science (or an appropriate related discipline) and indicates how completing the project will help them realise these aims.
At the end of the project, a full report will be submitted including an abstract of research that can be presented at the student conference in September. The reports will then be judged by the panel, to determine the winner of the best Summer Studentship 2018. The winner will be announcedat the Society’s annual reception in December. The reports should be up to 1000 words long, including the abstract, but not including citations/references.
2017 Summer Studentships
Harry Smith, University of Bath
Awarded the overall winner’s prize for 2017 for his project ‘The Role of Dietary Calcium and Protein in Gut Hormone Secretion’.
Emily Ziem, Heriot Watt University, Edinburgh
Project title: Does a bolus dose of nitrate affect measures of fractional exhaled nitric oxide? A randomized, double-blind, placebo-controlled, cross-over study in humans.
Sam Riley, The University of Nottingham
Project title: Efficiencies in edible insect powder production and their impacts on Nutrition and Product Quality
Chloe Patton, Ulster University
Project title: An investigation into the effect of crude seaweed fibre consumption on postprandial glucose absorption and satiety in humans.
Melanie O’Neill, St Mary’s University, Twickenham
Project title: A pilot-study to determine the effect of a community nutrition education intervention entitled ‘Man with a Pan Extra’ on the understanding of the relationship between diet and health and subsequent food intake in a group of older men.
Sarah Nally, Ulster University
Project title: Changes in resting metabolic rate and body composition following Gastric Bypass surgery
Gijs Koolen, Imperial College, London
Project title: Application of metabolomics to validate the intake of cruciferous vegetables and citrus fruits in dietary intervention study.
Jiyeon Jang, Coventry University
Project title: The investigation of Heterocyclic amines (HCAs) content produced during stewing and grilling beef and chicken.
Estella Hung, Kings College London
Project title: The effect of postprandial lipaemia of commonly-available interesterified fats
Rachel Hine, University of Plymouth
Project title: Sleep patterns, gestational weight gain and gestational diabetes mellitus using an existing data set.
Jo Cossington, Oxford Brookes University
Project title: Can a ketogenic diet enhance exercise performance in people with Myalgic Encephalomyelitis (ME)/ Chronic Fatigue Syndrome (CFS) and down regulate fatiguing metabolite production?
Iain Campbell, The University of Nottingham
Project title: Assess the feasibility of fortifying commonly consumed products such as breads, rice, milk and pasta with iodine
Michelle Young, University of Roehampton, London
Project title: The Nutritional Value of Children’s Meals in Restaurant Chains in the UK.
2016 Summer Studentships
Elisabeth Cresta, King's College London
Title of Project: Inflammatory Bowel Disease and Additive Emulsifiers
Overall winner of the 2016 Summer Studentships
Cindi Bei, University of Reading
Title of Project: Interactions between TCF7L2 and MC4R gene variants with dietary factors on Type 2 Diabetes-related factors in the British population
Johanna Bolinder, St Marys University, London
Title of Project: A pilot study to determine the effectiveness the Change 4 Life Sugar Smart App (SSA) has on influencing sugar consumption and further investigating the affect the App has on motivating healthier eating habits in healthy adults
Caroline Day, King's College London
Title of Project: The effect of delivering dietary nitrate via different food matrices on blood pressure in normotensive volunteers
Dove Yu, Newcastle University
Title of Project: Estimating the dietary intake of “free sugars” in the teenage population in the United Kingdom
Lauren Sandiford, University of Nottingham
Tile of project: Investigation of Factors Influencing Iodine Content of Cows Milk
Toni Spence, University of Ulster
Title of Project: The relationship between the immune response in pregnancy, birth outcome and polyunsaturated fatty acids (PUFA)
Hanna Walsh, University of Helsinki
Title of Project: Glycaemic response and satiety after consumption of gluten-free bread containing buckwheat
If you have any queries, please look at the frequently asked questions section or contact the membership team.
Yes, students from any university in the UK or overseas can apply as long as they are undergraduates and still have at least a year of their first degree course in nutrition, left to go. All applicants must be current members of the Nutrition Society at the time of application and in order for them to receive the funding.
It is intended to be up to eight weeks during the summer vacation period and must be completed by the end of August
In 2017 we received 30+ applications, the high quality of them meant it was a difficult decision with eight grants being available, so the panel decided to award 13 grants. This means it is worth spending time on the application form.
Yes – you need to have the permission of the tutor who will be supervising and supporting your project and can confirm that facilities will be there for you to use.
The Nutrition Society will award your university £500 for incidental expenses and you will receive a stipend of £250 a week for the duration of your research project for up to eight weeks. The money will be paid to the university and they must manage the grant.
The only restrictions are that the Nutrition Society reserves the right to limit the number of successful applications from any one university and to also ask for a refund from anyone who is found to not be meeting the eligibility criteria, despite have stated they comply.
A panel of highly experienced judges from the Nutrition Society’s Advisory Council will judge the applications on the academic achievement of the applicant, the scientific merit of the proposal and the reasons for how the candidate might benefit from carrying out a studentship. An aggregated score from all judges is then created; this determines the successful applicants.
Yes – who must either be a current member of The Nutrition Society, or simultaneously submit an application to become a member.
As detailed on the website.
Applications will be reviewed and scored independently by at least three Nutrition Society Trustees, Advisory Council Members and/or Science Committee Members.
All winners will be given free registration and invited to present their project at the Student Conference in September 2018. As well as the funding and profile of your research, an award will be made for the best project. The researcher of the Best Overall Project will be awarded at the annual reception in December 2018.
Yes, this is acceptable if you can define the specific role each student will play, however we can only pay the same amount of £2500 for the project as a whole (not per person). You may also need to demonstrate that the project can be completed with only one person, should a student withdraw from the project.