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National Needs Fellowship

» USDA National Needs Fellowship Program

The National Needs Fellowship (NFF) Program sponsored by the USDA National Institute of Food and Agriculture provides support to train outstanding MS students in specific targeted expertise shortage areas: Food Science and Human Nutrition. These newly admitted students to the M.S. in Food Science engage in rigorous coursework and experiential learning. Fellows graduating from this program will find plentiful career opportunities in industry, research, or policy.

Learn more about the fascinating world of food science.

Fellows Receive

Funding
The NNF Fellowship offers $18,500/year for 2 years and scholarship support. 

Research
Multidisciplinary research at the interface of Food Science and Human Nutrition

Mentorship
Faculty and industry mentoring to further education in MS in Food Science

Industry Experience
Internship and job shadowing opportunities

Professional Development
NNF Fellows participate in Foundational Leadership Development and Teach-Back programs designed to enhance leadership skills. 


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Eligibility

  • BIPOC [Black, Indigenous, People of Color] AND/OR First-generation [neither of whose parents completed a baccalaureate degree; or in the case of any individual who regularly resided with and received support from only one parent, an individual whose only such parent did not complete a baccalaureate degree]
  • Citizen of the United States of America 
  • Meet requirements for admission to the MS Food Science program at Chapman University. Applicants to the Joint M.S./MBA program are not eligible for this fellowship.

NNF Faculty Mentors

photo of Anuradha Prakash, Ph.D.

Anuradha Prakash, Ph.D.

Director, Food Science Program
Dr. Prakash focuses her research on enhancing the safety and shelf-life of fresh-cut fruits, vegetables and ready-to-eat meals using irradiation.
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photo of John Miklavcic, Ph.D.

John Miklavcic, Ph.D.

Assistant Professor, Food Science
Dr. Miklavcic conducts basic research in understanding the compositions of bovine and human milks. He applies translational research for novel bioactives in food to improving intestinal health.
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photo of Lilian Were, Ph.D.

Lilian Were, Ph.D.

Professor, Food Science
Dr. Were focuses her research on determining preservative and sensory properties of phenolic and melanoidin compounds from coffee, mushroom and sunflower seeds, with the overall goal of enhancing the quality and chemical shelf life of food.
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This fellowship is sponsored by the USDA National Institute of Food and Agriculture.

Contact Us

John Miklavcic, Ph.D.
Assistant Professor, Food Science
Phone: (714) 516-5520