Tag Archives: summer opportunities

Service Learning Opportunity in South Africa

The following volunteer opportunity was recently sent to us. As with all outside programs, please research thoroughly before applying.  (This opportunity would not be sufficient for NUTR 495 credit for dietetics students.)

One Heart Source is currently accepting applications for our 2016 Service Learning Programs. We are offering 2 week Health Innovation programs in South Africa!

As an OHS Volunteer you will:

  • Gain international experience on the ground in global health initiatives.

  • Mentor students who strive to become healthcare professionals and cultivate lifelong relationships.

  • Immerse yourself in diversity through service and excursions.

  • Collaborate with groups of university students from around the world.

  • Develop leadership and entrepreneurial skills through the pursuit of social justice.

  • Enhance health care skills in real-world environments


Apply here for our Volunteer Programs: 2016 Application

Application Deadline: March 1, 2016

Learn more about our Health Program here.


2016 Summer Internship with Campbell Soup Company

The Campbell Soup Company is now accepting applications for a 12-week fully paid summer nutrition internship program. Eligible candidates must:
-Be passionate about pursuing a career in the consumer packaged goods industry;
-Currently be a full-time undergraduate or graduate student enrolled in a Nutrition, Food Science, or a related program; or have been accepted into a graduate degree program or RD internship program to begin in fall of 2016
-Be equipped with 3.0 GPA or higher
Visit http://careers.campbellsoupcompany.com/…/INTERN-job-Camden-…for more information and to apply.

Detailed job description and requirements for selected opportunity.

Summer Study Abroad Opportunity in Italy

NSD 452/652: Mediterranean Food & Culture: An Italian Experience
(3 credit) Falk College of Sport and Human Dynamics
This course will provide you with an opportunity to experience one of the most renowned cuisines in the world. What is the Mediterranean diet and why do people eat this way? How many ways can we really define the Mediterranean diet, based upon regional and cultural differences? We will investigate the historic, geographic, and socio-economic underpinnings of the Mediterranean diet.  We will critique the health benefits and implications of following a Mediterranean diet.  We will discuss the current dietary habits of people surrounding the Mediterranean to determine just how closely the Mediterranean diet is being followed. Once in Italy, we will experience the current Mediterranean diet from farm to table by exploring small artisan producers for cheese, olive oil and pasta. We explore the significance of local/regional production not only from a food system but also from a legislative and labeling perspective.  We will work in the fields, shop for the freshest ingredients and cook authentic Italian meals. Here is a video describing the experience and trip https://ensemble.syr.edu/Watch/c2MJx34F
This course is open to any college student who has interest in the interaction between Mediterranean foods, wine, health and culture. For nutrition majors or minors, this course can often be taken as an alternative to a required Food, Culture and Environment course.
Class size is limited to 20 students. Any graduate student or advanced undergraduate student is eligible to apply. Students who enroll in this course must participate in both the Syracuse (online) and Florence portion of the program. This is not an introductory course; taking a basic nutrition class first is suggested. The Tuscany/Florence portion of the class requires a lot of walking and some vineyard field work.

Faculty Tanya Horacek, Ph.D., R.D. Dr. Horacek is a Professor in the department of Public Health, Food Studies and Nutrition at Syracuse University. She teaches upper level/graduate applied dietetics classes (nutrition counseling and participatory program planning). Her current research involves the development and validation of a healthy campus environmental audit and randomized treatment control trials using a non-diet approach to weight management. She has a variety of other research projects include eating competence, green eating, participatory program planning, and the effectiveness of lifestyles-oriented nutrition counseling/education. She is passionate about helping students fit a study abroad experience into their program of study. She has broadened her area of study/teaching to include sustainability and a global cultural experience via the Mediterranean Food Culture class. She spent fall 2009 semester living and teaching in Florence, lead five study abroad groups/classes over the last four years and continues to study Italian. Contact : thoracek@syr.edu
SU Abroad Admissions Counselor : Jill Hyman jchyman@syr.edu
Summer 2015 Taught online May 2015, then travel to Florence for 11 days
Online class 5/18-6/7/2015 (with trip 6/8-6/19/2015)
Tentative Itinerary Summer 2015
June 8th Monday: Arrive in Pisa
June 9th Tuesday: Transport to agriturismo La Ginestra
June 10th Wednesday: Tour/work at the agriturismo Bee keeping/ Vineyards
June 11th Thursday and sustainable garden / cooking with Italian chef/
June 12th Friday: Visit cheese production / Siena
June 13th Saturday: At La Ginestra: Walk fields /make pizza in wood/stone oven
June 14th Sunday: Transport to Florence/ walking Tour/Biologic Market/ Find it Florence competition
June 15th Monday: Visit Sant’ Ambrogio mercato/Taste of Florence tour
June 16th Tuesday: Tour Pasta factory, Olive Oil mill and vineyard
June 17th Wednesday: Guided Uffizi museum tour/ cook with Italian chef
June 18th Thursday: free day
June 19th Friday: Return to US from Pisa
The deadline to apply is February 20th   Applications are reviewed on a rolling basis.
ndergraduate (3 cr.)                    Graduate student (3 cr.)
Tuition             $3,335 (estimated)                               $4,164 (estimated)
Program Fee   $1,550 (estimated)                               $1,550 (estimated
Total                $4,885                                                     $5,714Additional Financial Information: We estimate that students should budget accordingly for the following expenses:

Air travel: $1,400
Books & Supplies: $200
Personal: $400
Lunches and other meals: $400

These figures are for expenses not covered in the tuition or program fee and are paid out-of-pocket.

SU Summer Abroad contact: Marie-Elizabeth Kulikowsky  mthery@syr.edu


2015 IFIC Foundation Sylvia Rowe Communication Fellowship

Attention current undergraduates and recent graduates.  The International Food Information Council recently announced an outstanding internship opportunity for those interested in Nutrition Communications.

Applications for the 2015 International Food Information Council Foundation Sylvia Rowe Fellowship are currently being accepted. The recipient will be awarded a six to 12 week paid internship at the IFIC Foundation offices in Washington, DC. The Sylvia Rowe Fellowship Award was established as a tribute to the former IFIC and International Food Information Council Foundation President & CEO, Sylvia B. Rowe, to help promising nutrition and food safety communicators enhance their capabilities. The goal of this award is to develop the recipient’s ability to communicate science-based nutrition and food safety information to the public in an academic setting, professional situation (either for-profit or nonprofit sector), or other public venues.

More information about the fellowship, as well as the application packet, can be found on the FoodInsight.org website, here. All materials are due by Friday, January 30, 2015.  Applicants will be notified by Friday, March 6, 2015.


See more at: http://www.foodinsight.org/newsletters/news-bite-internship-opportunity-apply-2015-ific-foundation-sylvia-rowe-communication#sthash.hQpUYF2J.dpuf

Paid summer research opportunity to study the Biological Basis of Human and Animal Behavior

We are pleased to announce that we will be holding our summer research experience for undergraduates again in summer 2014.  The program’s focus is Biological Basis of Human and Animal Behavior.   The project is funded by the National Science Foundation.The goal of this program is to provide 10 undergraduate students with an in-depth, hands-on research experience focused on the biological basis of animal  and human behavior. Students will be trained in the application of the scientific method to develop hypotheses, design and conduct research studies involving either animal or human subjects.  Students will also be trained in the responsible conduct of research. Students will be mentored by full-time, Ph.D.-level faculty members who are tenured/tenure-track faculty with strong programs of research. Students selected for the program will be expected to devote at least 40 hours a week for research; thus, it is not possible to be enrolled in courses or other activities during the program.

Program dates: May 31, 2014-July 26, 2014

Application deadline: March 21, 2014

Notification Date: April 15, 2014

To be eligible, students must be a U.S. citizen or permanent resident who is currently enrolled in an undergraduate program.  Each student will reside in a campus dormitory (at no cost to the student) and receive $500 per week to cover food and other living expenses.  Students will receive a $500 travel stipend to pay for their travel to and from campus and a $500 additional stipend, if students present research at an academic conference.

Information about how to submit an application is available at http://psychology.okstate.edu/faculty/kennison/osunsfreu.htm

We especially welcome applications from students from underrepresented groups, including first generation college students and students from rural areas.  Students coming from undergraduate institutions that do not provide access to research experiences are also preferred.

Please share this with any interested students and forward it to any colleagues who may have students who are interested in learning more about the program.


Shelia M. Kennison, Ph.D.