Scholarships were given to 22 students in the Texas A&M College of Agriculture and Life Sciences totaling $47,500 from the Southwest Meat Association Foundation during this year’s convention held in Galveston July 27-30.
Thirteen undergraduate and eight graduate students received the awards relating to animal science and food science and technology majors, as well as other areas.
The Southwest Meat Association Foundation was formed in 1987 utilizing donations from its members interested in assisting students pursuing meat industry careers. In 2021, the foundation awarded over $84,500 in scholarships.
“The Southwest Meat Association Foundation has been a longtime supporter of furthering academic excellence in the meat industry for undergraduate and graduate students,” said Jeffrey W. Savell, Ph.D., vice chancellor and dean for Agriculture and Life Sciences. “We are very appreciative of their continued support and also extremely pleased with this selection of Texas A&M students as they excel academically and prepare for exciting careers.”
Savell was inducted into the Southwest Meat Association Hall of Honor. The award is selected by the association’s directors and given in recognition of “selfless service, dedication and passionate support.”
Scholarship recipients
Bob Ondrusek Memorial Scholarship:
Sage Boleman, Brock, senior animal science-production major. Following graduation, Boleman plans to pursue a master’s degree in meat science at Texas A&M focusing on meat quality, food safety or food processing.
Doctorate degree:
Trent Schwartz, Wall, doctoral candidate in animal science. Schwartz plans to pursue a career as a meat scientist in academia, focusing on meat quality, food safety or food processing.
Hall of Honor Scholarship-Undergraduate:
- Riley Hudson, Montgomery, animal science major. After graduation, Hudson plans to pursue a master’s degree in genetics for a career in livestock reproduction.
- Hunter Nevlud, Shiner, incoming freshman animal science major. Nevlud will be focusing on meat science and entrepreneurship at Texas A&M. After graduation, he plans to work in the meat industry to gain knowledge and training before moving back to Shiner to assume ownership of his parent’s business, Maeker’s Sausage and Processing.
Master’s degree:
Kaylee Greiner, Christiansburg, Virginia. Greiner is a second-year master’s student focusing on meat science. While pursuing her degree, Greiner also coaches the 2022 Texas Aggie Meat Judging Team and co-coaches the 2022 Meat Science Quiz Bowl team. After graduation, she plans to pursue a career in the meat industry with interests in advocacy and marketing.
Doctorate degree:
Lauren Lee, Hamilton, a first-year doctoral student studying meat science and food safety. After graduation, she plans to enter a career in academia.
Foundation Scholarship-Undergraduate:
- Emma Anton, Lockhart, senior animal science major. After graduation, she plans to pursue a master’s degree in meat science and then a career within the meat industry.
- Cassity Brown, College Station, majoring in agricultural economics with a meat science certificate. Brown is a member of the 2022 Texas Aggie Meat Judging Team. She is currently undecided on her career plan but would like to work in sales in the meat industry.
- Jennifer Deden, Houston, senior studying animal science with a certificate in meat science and minoring in business. After graduation, Deden intends to go into the meat or equine industries or pursue a master’s degree.
- Nathan Kerth, College Station, freshman animal science major. Kerth has worked at Texas A&M Rosenthal Meat Science and Technology Center for the past four summers. After graduating, he would like to earn a master’s degree in meat science or business to pursue a career in the further processed meat industry.
- Bonnie McKinzie, Stephenville, a junior animal science major. After graduation, McKinzie plans to pursue a master’s degree in meat science.
- Aime Leandre Shimwa Mvuyekure, Nyagatare, Rwanda, master’s student studying animal science. At the conclusion of his graduate program, he plans to pursue an industry career in quality assurance and food safety.
- Abbey Pollock, Weatherford, senior majoring in food science. After graduating, Pollock plans to attend graduate school to continue her work in the food safety industry by obtaining a doctorate in food microbiology.
- Dylan Sione, Fredericksburg, senior animal science and agricultural leadership and development double major. Following graduation, Sione plans to advocate for the meat science industry as well as the larger agricultural industry as a lobbyist in Washington D.C.
- Abigail Tack, Humble, senior animal science major with a minor in business. After graduation, she plans on obtaining her master’s degree in meat science and wants to work in policy advocating for the meat industry.
- Reagan Wagner, Hamilton, senior animal science major. Upon graduation, she plans to pursue a master’s degree in meat science and later begin her career in the meat industry.
- Gage Walsh, Santa Fe, is a junior animal science major. After graduation, Walsh plans to pursue a master’s degree in meat science and career in meat product research and development.
- Katherine Kendrick, San Antonio, graduate student. She has been a retail meat cutter for six years. Upon graduation, Kendrick plans to pursue a career focusing on the retail food safety of meat products.
- Ian Lovell, Ault, Colorado, master’s student studying animal science with a focus on meat and food science.
- Thachary Mayer, Cameron, master’s student in animal science, with meat science and food safety certificates. After graduation, Mayer hopes to pursue a doctorate in animal science with an emphasis in meat science.
- Emma Paige Williams, Austin, a second-year master’s student. Her interests include teaching future generations more about what the meat industry entails, from research, teaching, extension, public relations, engineering or quality assurance to other opportunities.
- Kirsten Zwally, Monroe, Connecticut, master’s student in animal science. She plans to pursue a doctorate in animal and food science.
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