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Guideline for Hultin Scholarship Competition
Hultin Scholarship Innovative Graduate Research Oral Competition Guidelines
Background
Dr. Herbert O. Hultin was a pioneering figure in food biochemistry and a long-serving faculty member at UMass Food Science. His research significantly advanced the understanding of protein and lipid biochemistry in fish products, as well as the enzymatic production of volatile flavors in fruits. A passionate advocate for integrating core scientific disciplines, Dr. Hultin helped shape the multidisciplinary approach that defines modern food science.
In recognition of his enduring legacy, the Herbert O. Hultin Graduate Scholarship was established to honor outstanding research conducted by UMass Food Science graduate students. The scholarship is awarded through a competitive oral presentation format that emphasizes both scientific rigor and communication excellence.
1. Eligibility
• Open to current Food Science graduate students (M.S. or Ph.D. at any stage).
2. Nominations
• Faculty may nominate 1 (if large group then 2) students.
• Students who have not received the Hultin scholarship before may be re-nominated in future competitions (no more than twice for any student).
3. Evaluation Process
• Each nominated student must submit an abstract following the IFT Technical-Research-Paper-Submission-Guidelines-2025.pdf. The requirement of an abstract follows the standard process for conference presentations, emphasizing scientific rigor as an essential component of professional presentation.
• Each participant will give a 12-minute oral presentation, followed by a 3-minute Q&A session.
Please note:
• Abstract and Presentation files should be submitted in advance (to be determined).
• There is no specific slide number or format requirement or restriction on the use of animations.
• Presenters should clearly indicate which results are from others and which are their own. This distinction will be crucial for projects involving multiple personnel.
• Students in the same group or project are not permitted to ask questions.
4. Evaluation Criteria
Abstracts and presentations will be evaluated by faculty and the invited speaker if any. All faculty attending the competition will be invited to serve as judges (faculty will not evaluate their own students).
| Criteria | Points | Details |
| Abstract | 5 | Abstract should follow the IFT formatting and content standards, as part of a standard evaluation for any conference presentation Technical-Research-Paper-Submission-Guidelines-2025.pdf |
| Scientific Quality & Innovation | 15 | Research design and methodology (including statistics) are appropriate, with clear and well-supported results and conclusions. Work demonstrates high innovation and relevance to current challenges in food science. Clear distinction or citation of work from others. |
| Quality of Visual Aids | 5 | Slides should be clear, visually appealing, easy to read, and effectively support the presentation content. |
| Presentation Skills | 5 | Presenter engages the audience, speaks clearly, maintains eye contact, and demonstrates confidence. Effective time management and thoughtful responses to questions are expected. |
| Completed Within 12 Minutes? | Presentations exceeding the time limit will be penalized (1-point deduction for every 30 seconds). A clear visible timer will be provided. Timer starts as the presenter starts. |
A collection of judges’ comments (if any) will be shared with the participants.
5. Awards
• The top three finalists (no ranked order) will each receive a Hultin Graduate Scholarship Award ($800).