Food Science Graduate Student Received Scholarship and Recognition from International Scientific Societies
Asmita Singh, a graduate student in the Food Science Department at the University of Arkansas, has earned the Feeding Tomorrow Graduate Scholarship of $2,000 from the Institute of Food Technologists, an international scientific society with more than 17,000 food science and technology professionals representing over 95 countries. This scholarship is awarded to full-time students, with a minimum grade point average of 3.0 on a 4.0 scale, who demonstrate outstanding commitments in the science of food profession.
Singh has also been selected as one of eleven speakers for the 'Early Career Research' seminar at the 2019 Pangborn Sensory Science Symposium where more than 1,000 international attendees from industry and academia attended to share their knowledge, views, and perspectives with respect to sensory and consumer science. Additionally, based on the quality of science of the abstract and the relevance of the abstract to the conference, Singh was awarded a student bursary that supports attendance to this international meeting that was held from July 28 to August 1 at the Edinburgh International Conference Centre, Edinburgh, Scotland. Singh presented how sensory perception of, and emotional responses to, tomato soup can vary as a function of serving/consumption temperature.
"I am grateful to have received the Feeding Tomorrow Graduate Scholarship which recognized my contribution to the food science community. It was an honor to represent the University of Arkansas on such a prestigious platform and share my work with academics and professionals. The travel bursary made it possible for me to attend the symposium and learn about the ongoing research trends in the field of Sensory and Consumer Sciences." said Singh.
Singh, who is from India, earned her bachelor's degree in Food Engineering from Sam Higginbottom University of Agriculture, Technology, and Sciences in India, where she was awarded the 'Meritorious Student Award.' In August 2019, Singh received a master's degree in Food Science with a focus on sensory and consumer science from the University of Arkansas, Fayetteville, AR. From this fall, she starts conducting her doctoral research on associations of autism spectrum disorder with sensory perception and eating behavior under the supervision of Han-Seok Seo, associate professor of sensory science.
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