The purpose of the program is to encourage exemplary undergraduate students to continue to pursue a curriculum leading to a BS in Animal, Meat, Food Science or Culinary Arts from an accredited program. The 2017 Scholarship Program is administered by the Directors of the NAMI Scholarship Foundation Board of Directors, and supported by selection committee of distinguished academics.
Scholarship Awards are based on scholastic performance, work experience and career goals and other activities. Applications are reviewed and ranked, and the final awards determined by the Board of Directors. The number of scholarships awarded each year is at the discretion of the Directors.
Students studying Animal, Meat or other Food Science can apply for these special memorial Scholarships:
- Frank DeBenedetti Memorial Scholarship
- Al Piccetti Memorial Scholarship
- John Duyn Memorial Scholarship
- Florence Smith Powers Memorial Scholarship
The Scholarship Foundation also recognizes one student pursuing a degree in Culinary Arts and Sciences from an accredited program with a $5000 scholarship:
- Robert Hatoff “Center of the Plate” Memorial Scholarship
Additional excemplary students may receive NAMI Scholarship Awards of $5000.
Complete applications must be received by May 30, 2017. Applications are submitted online only.
Applicants must meet the following eligibility requirements in order to apply for a NAMI Scholarship Foundation award. Financial need, age, gender or national origin are not conditions of eligibility for any of the awards.
- Only sophomores, juniors, and seniors pursuing an approved program in Animal Science, Meat Science, Food Science or related discipline at an accredited educational institution are eligible.
- Applicants must be attending 4-year colleges or universities with either Animal, Meat of Food Science departments, or attending an accredited culinary program.
- Applicants must have a minimum cumulative 2.75 Grade Point Average (GPA) to apply
- Applicants must have the recommendation of a faculty member familiar with their work.
- Applications must be enrolled in an approved program at the time the scholarship becomes effective. Freshmen who apply must be sophomores at the time the scholarship becomes effective.
- Applicants who receive an award must remain enrolled in the approved major and educational institution. Awardees who withdraw from school or transfer to another major during the term of their scholarship must return the award to the NAMI Scholarship Foundation.
- Senior students must enroll as undergraduates for two consecutive semesters (or equivalent) beyond the effective date, September 1, 2017, of the scholarship.
- Scholarship applications are not annually renewed. Each student must submit a completely new application with all required attachments for each program year.
- Scholarship recipients may retain awards upon transfer to another school provided that the transfer is to an approved Animal/Meat/Food or Culinary (Art) Science program and that the department/program head that the new school verifies enrollment by writing to the NAMI Scholarship Foundation.
Applicants will be notified in writing of scholarship awards on September 1, 2017. The Scholarships are distributed through the educational institute’s Financial Aid Officer of the student’s account.
Complete the application online. Please be prepared to upload a .pdf of your official transcript and faculty letter of recommendation when you begin application process. All materials must be submitted at one time. Incomplete applications cannot be considered.
Application criteria are weighted as indicated in parentheses.
Career Goals Essay
Prepare a typed 500 word essay outlining your career goals and future endeavors. The essay should focus on how these goals and career objective might pertain to or benefit post harvest and production/ preparation of meat food products. The essay should also include your reason for applying for the scholarship other than financial need. Financial need, age, gender, race, religion or national origin are not conditions for eligibility. Essays highlighting these as reasons for applying may be marked down by the selection committee. (30%)
Provide a summary of your work experience, especially as it relates to the commercial meat industry, university meat lab employment, and other food processing/preparation related work experience. (25%)
Awards and Honors
Provide a list of educational awards and honors received. (5%)
Provide a list of extracurricular activities that demonstrate intellectual growth, breadth of interests, talents and leadership qualities. (10%)
Faculty Letter of Recommendation
Include a letter of recommendation signed by a faculty member. (10%)
Enclose official transcript(s) of all educational work. Applicants must have maintained a minimum GPA of 2.75 on a 4.00 = A Scale. (20%)