Research and Training Grants
Members of FEMS Member Societies can apply for our grants. Research and Training Grants assist early career scientists in pursuing research and training at a European host institution in a country other than their own country of residence (and exceptionally to support research and training projects outside Europe). These grants may be used to contribute to travel, accommodation and subsistence costs of making the visit. Support is limited to a maximum of €4000.
Applicants should be active microbiologists, having obtained their highest degree less than five years prior to the application deadline date or be a PhD student. They should be a member of a FEMS Member Society. You can find a detailed overview of the requirements for this grant in the FEMS Grants Regulations.
Complete applications should be submitted on or before:
- 1 January for projects that will start within a year from the following 1 March
- 1 July for projects that will start within a year from the following 1 September
You can apply for the upcoming round of Research and Training Grants via our Grants Online submission system.
The FEMS Journals Grants will award an additional € 5,000 to € 10,000 in funding to support and stimulate the professional development of early career scientists. This additional funding would not have been possible without FEMS Journals editors kindly waiving their annual remuneration fee for handling journal manuscripts. This additional funding will feed directly into the summer round of the FEMS Research and Training Grants and we are grateful to our editors for making this additional funding available.
Yeast genome sequencing is a fast-moving field of yeast research and is yielding significant results. This Thematic Issue from FEMS Yeast Research highlights the current advances being made in genome analysis and represents the progress that has been achieved over the last 25 years. Papers in this issue cover topics including fungal hybridization, RNA-seq data analysis, mass spectrometry, beer brewing, and the natural history of the Saccharomyces genus.