FAYETTEVILLE, Ark. — Jeff Clark, Seth W. Ellsworth, Sarah Mayfield and Stephen M. Robertson have joined the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas as doctoral fellows.

Clark and Mayfield received Distinguished Doctoral Fellowships in food science. Ellsworth and Robertson received Doctoral Academy Fellowships, Ellsworth in food science and Robertson in entomology.

Requirements for the Distinguished Fellowship include a grade point average of 3.85 or higher and a GRE score of 1,200 or higher with a writing score of 5.0 or better. The Academy Fellowship requires a GPA of 3.65 or better and a GRE score of 1100 or better with a writing score of 4.5 or higher. Other requirements for each include a letter of support from nominating departments, the student's statement of purpose and a proposal submitted to the National Science Foundation for any area of study funded by NSF fellowships.

JEFF CLARK

Clark, who is from Houston, earned his bachelor's in nutrition from the University of Houston. He will be working as a graduate assistant with food science professor Philip Crandall, and will be involved with research involving food safety practices, hand washing and food microbiology.

Clark plans to pursue a career in either the food processing industry or in academia. He chose the U of A due to "supportive faculty in a research intensive environment."

SETH W. ELLSWORTH

Ellsworth, who is from Litchfield Park, Arizona, earned his bachelor's in food science with a minor in global business and literacy, and Spanish, from Brigham Young University.

Ellsworth will also be working with Crandall while conducting research on food safety. He has interned at Mead Johnson Nutrition in the Global Product Development division, as an operations intern at OSI Group, a meat processor servicing retail and food service industries; and as a field representative at J.M. Smucker Co., a manufacturer of fruit spreads and other products.

Ellsworth plans to pursue an international career in the food industry.

SARAH MAYFIELD

Mayfield, who is an honors student from San Antonio, earned her bachelor's in food science and biochemistry from the U of A in 2015. She conducted research on how the origin, processing and composition of chocolate affect its flavor and physical properties working with University professor Andy Proctor, and will continue working with Proctor as a doctoral student.

"I completed my bachelor's degree here and while doing so, I conducted research under the supervision of Dr. Proctor," said Mayfield. "I had such a great experience with this, I couldn't imagine finding a better Ph.D. supervisor than Dr. Proctor. I also loved the research I was doing so I'm happy to continue working on this in grad school."

She was the winner of the Bumpers College's Honors Student Board Outstanding Thesis competition and spoke at commencement as the college's co-first ranked student scholar.

Mayfield, who completed research at the University of Ghent in Belgium in 2014 as part of an international programs internship, plans to work as a chemist for a food company.

STEPHEN M. ROBERTSON

Robertson earned his bachelor's and master's in biology from the University of Arkansas-Little Rock in 2010 and 2015, respectively. He will be working with entomology associate professor Ashley Dowling.

His previous research experience includes working with Robin Verble-Pearson on thermal responses of ants to prescribed burning, with William Baltosser on a state-wide survey of moths and butterflies, and individual research of butterflies and white-tailed deer, all at UALR.

Robertson plans to pursue university professorship and chose the U of A to "continue to work in the Ozark region for its diversity, unique qualities and tranquility."

The National Research Council of the National Academy of Sciences ranks the U of A food science doctoral program second in the nation in its most recent ratings.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in the businesses associated with foods, family, the environment, agriculture, sustainability and human quality of life; and who will be first-choice candidates of employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state prominent in national and international agriculture.

About the University of Arkansas: The University of Arkansas provides an internationally competitive education for undergraduate and graduate students in more than 200 academic programs. The university contributes new knowledge, economic development, basic and applied research, and creative activity while also providing service to academic and professional disciplines. The Carnegie Foundation classifies the University of Arkansas among only 2 percent of universities in America that have the highest level of research activity. U.S. News & World Report ranks the University of Arkansas among its top American public research universities. Founded in 1871, the University of Arkansas comprises 10 colleges and schools and maintains a low student-to-faculty ratio that promotes personal attention and close mentoring.