Award 25318-CA
Research Chairs in Food STUDIES
- COMPETITION OPENS February 2024
- Awards to be taken up in the 2025-2026 Academic Year
- Applications accepted until September 16, 2024
- The next competition, for awards to be taken up in the 2026-2027 Academic Year, will open in February 2025
- US$25,000 for 4 months
- Grants begin in either September 2025 or January 2026
- Fulbright Canada Program Officer, Recruitment
- Formal letters of invitation should not be sought; however, applicants are encouraged to contact the institution to discuss research interests.
Fulbright Canada Research Chair in Agricultural, Life and Environmental Sciences, University of Alberta
Faculty of Agriculture, Life & Environmental Sciences
The Faculty of Agricultural, Life & Environmental Sciences (ALES) encompasses the physical, biological, and social sciences across four departments: Resource Economics and Environmental Sociology (REES), Agricultural, Food & Nutritional Science (AFNS), Renewable Resources (RENR), and Human Ecology (HECOL). Linkages between departments enable and stimulate interdisciplinary research.
The Department of REES research and teachings are related to the fields of Environmental and Resource Economics, Economics of Agriculture Food & Agribusiness, Environmental and Resource Sociology, and International Development. The Department of AFNS research and teachings are related to the fields of Animal Science, Food Science and Bioresources, Human Nutrition and Plant Biosystems.
The Department of RENR research and teachings are related to the fields of Environmental and Conservation Biology, Environmental Soil Science, Forest Ecology and Management, and Reclamation and Restoration of Land and Water. The Department of HECOL supports rigorous multidisciplinary research work related to the fields of Aging; Children, Youth & Families; Material Culture, and Textile & Apparel Science.
Specialization: Natural and/or social science dimensions of global food systems, healthy human environments, growing the bio-products industry, and sustainable land, forest and water management.
Fulbright Canada Research Chair in Food Security, University of Guelph
Global food security occurs when all people have access to sufficient, affordable, safe and healthy food to meet their needs, and this food is produced in a sustainable way. A growing world population and a changing climate represent twin and intersecting threats to this goal; moving towards global food security means we must produce more nutritious food while reducing the environmental impact of our food production systems. This will require collaboration between academia, government, industry and civil society; entrepreneurship across the agri-food system; innovation in research and teaching; and applied partnerships to create impact.
This Chair’s objective is advance this goal - to generate effective and innovative contributions in research and teaching, to mobilize knowledge, and to work collaboratively with policy-makers, industry and civil society to reduce hunger and achieve food security in the developed and developing world. Thematically, research activities will deal with issues of sustainable food availability, food access, food use and global food system efficiencies.
The University of Guelph is renowned in Canada and around the world as a research-intensive and learner-centered institution, committed to open learning, internationalism and collaboration. There is food related expertise embedded within all 7 colleges of the University but particularly in the Ontario Agricultural College which has a long history of teaching, research and service in food and agriculture topics. In addition, The Arrell Food Institute at the University of Guelph acts as a hub for initiatives related to food in all aspects and it is led by key research chairs including its director, Evan Fraser. The Arrell Food Institute has a mandate to drive understanding of innovation towards and action on the world’s food issues.
Specialization: Food Sustainability, climate smart, global food safety systems, food sovereignty, hunger alleviation, health and food research, food authenticity and provenance, food environment, agricultural systems, hospitality management, consumer trends and preferences, supply chains, food cultures and policies.