Applications due March 1st for Food Systems Undergraduate Research Fellowship funding for summer 2025.
About
The Food Systems Research Center is proud to fund talented undergraduate students to gain hands-on experience working closely with ¶¶Òõ̽̽ researchers to study impactful and pressing food systems issues relevant to Vermont. Their research encompasses the diversity of food systems research, spanning from pest control to food safety, and from the intricacies of diet culture to the significance of cover crops.
Details
- Awards include a $4,500 stipend and up to $1,500 in research expenses.
- Students can apply through ¶¶Òõ̽̽ FOUR – there is a common application, a budget worksheet, and faculty sponsor form,
- The deadline to apply is in March for the following summer.
Food Systems Undergraduate Research Fellow Research Examples
Mira Harris, Biological Sciences major
Mira Harris worked in Dr. Jana Kraft's lab studying how probiotics in yogurt could help people from developing Type 2 Diabetes.
Jana Murphy, Food Systems and Community & International Development double major
Jana Murphy spent the summer interviewing market managers at farmer's markets in the region to study the nutrition incentive programs that provide additional funds to spend at the markets to people who receive SNAP benefits.
Amanda Hutson, Food Systems and Public Communications double major
Amanda Hutson is studying the Vermont Vegetable and Berry Growers Association Listserv, a smart combination of her studies in food systems and public communication.
Chloe Hayden, Animal Science major
Chloe Hayden worked on a transdiscplinary project with Dr. Jana Kraft and Dr. Eric Bishop von Wettberg studying the nutritional benefits of crops grown in polycultures.
Colby Filosa, Nutrition major
Colby Filosa worked alongside Dr. Chris Skinner studying liver disease at the intersection of binge drinking and the Western diet.
Aislinn Costa, Biological Sciences major
Aislinn conducted a planting day data trial of grass pea and mung bean crops this summer. Working with Associate Professor Eric von Wettberg, Aislinn’s work will provide insights into the optimum time to plant these crops, to potentially improve crop productivity of legumes for Vermont farmers, and subsequently increase cover cropping and plant protein production in the state.
Sophie Warth, Food and Culture Major
Sophie worked alongside Associate Professor and Gund Institute for the Environment Fellow Teresa Mares and explored the symbolism between incarcerated individuals’ first meals once released and the last meals of individuals on death row.
Sam Bjorklun, Environmental Science major
Sam Bjorklun worked with Professor Yolanda Chen from ¶¶Òõ̽̽’s Plant and Soil Science Department on her undergraduate thesis, conducting experiments on the Colorado potato beetle's epigenetic response to fungicides and insecticides. Motivated by her interest in lab work, evolutionary biology, and entomology, Sam’s work will provide new insights into the crop security practices of Vermont farms
Hannah Blackwell, Biological Sciences major
Hannah worked with Assistant Professor Andrea Etter, testing bedding chickens shipped to agricultural supply stores for salmonella. In addition to that responsibility, and through the assistance of the Vermont Department of Health, Hannah analyzed the sequenced results of previously collected data to identify any other potential clinical infections present in the samples
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M Jiao, Nutrition and Food Science Major
M worked with Assistant Professor Emily Belarmino and graduate student Michelle Leonetti of ¶¶Òõ̽̽’s Nutrition and Food Science Department to code memo existing interview data. M will then start analyzing the results for their undergraduate thesis on the relationship between food restrictions in plant-based diets and disordered eating.
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Katherine Hood, Microbiology and Molecular Genetics major
Katherine worked alongside Associate Professor , conducting experiments on Providencia (a genus of bacteria). Providencia are known pathogens to humans and insects; Katherine’s work will provide new insights into the bacteria’s survivability within different types of water.