Summer Studentships 2019
The Nutrition Society is delighted to offer Summer Studentships aimed at undergraduate members 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.
2019 Summer Studentships applications have now closed.
Studentships are available for up to eight weeks and carry a stipend of £200 per week (£1600 total). The applicant’s university will receive a payment £500 towards research expenses associated with the project. Additionally up to £400 will be available if required, for travel and accommodation for the student to attend the Nutrition Futures Conference to present their research project.
- The applicant must hold a current membership started before November of the preceding year, at the time of application. It is expected that the recipients of the award will continue membership of the Society in the years follwoing the award.
- Online applications should be submitted by the student.
- 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. To clarify - 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 Nutrition Futures Conference in the first week of September.
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, an abstract of your research (no more than 500 words, not including citations/references) will be required at the end of August, to be submitted for presentation at the Nutrition Futures conference in September. If your research analysis is incomplete then then you should hypothesise your results.
The final fully completed abstract (no more than 500 words, not including citations/references) will be required by 30 September. This will then be forwarded to a panel of judges to determine the overall winner of the best Summer Studentship Project 2019. The winner will be awarded and announced at the Nutrition Society’s Annual Reception in December.
2019 Summer Studentships
Rebecca Brooks, University of Leeds
Computational Modelling of Novel Iron Supplements
Avril Cassell, St Mary's University, Twickenham
Impact of cultural ethnic norms, body image and health perceptions on views and practices relating to healthcare messages of British Afro-Caribbean UK populations.
Lesley Yates-Cinti, Edge Hill University
Agricultural sustainability and farming practices past and present
Rachel Moon, University of Leeds
The link between PUFA metabolism and breast cancer — a Mendelian Randomisation approach/study.
Benjamin Narang, University of Bath
The effect of glucose-calcium co-ingestion during endurance exercise on exogenous glucose oxidation in healthy adults.
Maria Wesolowska, Ulster University
Maternal Fish Intake and Child Cognitive Outcomes
2018 Summer Studentships
Overall winner of the 2018 Summer Studentships:
Aaron Simpson, Leeds Beckett University
Project title: A comparison of the metabolic responses to galactose versus fructose co-ingestion with a high-fat meal
Lara Barnett, University of Chichester
Project title: The effects of New Zealand Blackcurrant supplementation on postprandial metabolism and fat oxidation during exercise performed following breakfast or breakfast omission.
Danielle McCullagh, Ulster University Coleraine
Project title: The effect of dietary fibre (DF) extract from seaweed on post-prandial glucose absorption and satiety.
Claire Seall, University of Bedfordshire
Project title: The effects of breakfast consumption versus omission on physical activity energy expenditure in adolescent girls over a seven-day period.
Iman Khwaja, St Mary's University, Twickenham
Project title: The effect of blackberry polyphenols on postprandial glucose and insulin response after a high-carbohydrate meal in healthy men and women.
Drusus Johnson-Bonson, University of Bath
Project title: The effect of divergent 24h meal patterns on the metabolism.
Liam Oliver, Sheffield Hallam University
Project title: A pilot study to explore the effects of genetic polymorphisms on the ability of caffeine to improve 10-mile time trial performance in male cyclists.
Lindsay Hodgson, Edge Hill University
Project title: Does Polyphenol-rich dark Chocolate Influence Mood and Biomarkers of Stress in Occupational Health?
Luke Solomi, University of Plymouth
Project title: The effects of non-nutritive sweeteners aspartame and acesulfame potassium on the post-prandial glycaemic response following a glucose load.
Alexandra Williams, University of Brighton
Project title: A randomised cross-over trial to investigate the effects of different oral glucose tolerance test protocols
Cathrine Baungaard, Liverpool John Moores University
Project title: Low density lipoprotein cholesterol is discordant with apolipoprotein B in an American population: is there any relationship with nutrition?.
Sebastien Shiva Chohan, St Mary's University, Twickenham
Project Title: A comparative assessment on the antioxidant activity of the common sunflower (Helianthus annuus) at different growth stages as a seed, sprout and microgreen.
Pinelopi Alexandropoulou, University of Nottingham
Project title: Impact of maternal vitamin D deficiency on adipogenesis in offspring
Matthew Jaconelli, The University of Stirling
Project title: The effects of Omega -3 fatty acid supplementation on extracellular matrix remodelling in skeletal muscle during a weight loss protocol.
Dermot Liddy, Ulster University
Project title: Changes in eating behaviour and meal pattern following gastric bypass surgery
2017 Summer Studentships
Harry Smith, University of Bath
Project title: The Role of Dietary Calcium and Protein in Gut Hormone Secretion.
Overall winner of the 2017 Summer Studentships
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 and their membership must have started before October 2018 in order for them to be considered for funding.
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 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.
Yes, this is acceptable if you can define the specific role each student will play, however we can only pay the same overall 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.
It is intended to be up to eight weeks during the summer vacation period and must be completed by the end of August
In 2018 we received 30+ applications, the high quality of them meant it was a difficult decision. This means it is worth spending time and care on the application form.
The Nutrition Society will award your university £500 for incidental expenses and you will receive a stipend of £200 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. You will also receive up to £400 to enable you to attend and present your research at the 2019 Nutrition Futures Conference in September.
Highly experienced nutrition scientists from the Nutrition Society’s Trustee Board and Membership committee 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.
All winners will be given free registration and invited to present their project at the Nutrition Future Conference in September 2019. 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 Nutrition Society Annual Reception in December 2019.
Yes and the membership must have started prior to October 2018.
Applications must be recievd by 5pm on Monday 18 March 2019. Applications received after this date or time are unlikely to be considered.