J.M. Smucker Co. Commits $1M to Ohio State for Food Innovation Research, Scholarships

COLUMBUS, Ohio -- The J.M. Smucker Company and Timothy P. Smucker of Orrville, Ohio, have committed $1 million to support ongoing research and student success at Ohio State University's College of Food, Agricultural, and Environmental Sciences.

The Smucker family and The J.M. Smucker Company are long-time supporters of Ohio State. Tim Smucker is chairman of the board at The J.M. Smucker Company and a member of Ohio State's Board of Trustees.

"I am very grateful to Tim Smucker and The J.M. Smucker Company," said Bobby Moser, vice president for agricultural administration and dean, College of Food, Agricultural, and Environmental Sciences. "These gifts will go a long way in preparing our students to lead and contribute to Ohio's food industry, as well as support research that will lead to discoveries for Ohio's important food industry."

Ohio State President E. Gordon Gee said the university is fortunate to have the support of firm friends like Tim Smucker and The J.M. Smucker Company. "Their gift to fund undergraduate research in food innovation and student support, including a scholarship to honor Bobby Moser's name, will make a very real difference for generations to come," he said.

The J.M. Smucker Company Scholarship Fund will support undergraduate scholarships -- with preference given to food science and technology students -- as a part of the newly created Pat and Bobby Moser Scholars Program in the College of Food, Agricultural, and Environmental Sciences and the Agricultural Technical Institute.

The Smucker Leaders Scholarship Fund will support undergraduates from a variety of majors pursuing a minor in Leadership Studies in the Department of Agricultural Communications, Education, and Leadership.

Finally, The J.M. Smucker Company Innovation Research Award Fund will support undergraduate, graduate and faculty researchers in the College of Food, Agricultural, and Environmental Sciences. Award preference will be given to projects that focus on food innovation. Criteria for selection can include projects that are competitively judged, will be presented at college or university forums, are a component of a degree program, or have a concept goal of commercialization.
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