Red Gold announced that Stephanie Beck has been named the 2013 Red Gold Food Science Scholarship Award recipient. The scholarship is awarded to a Purdue University student with a strong aptitude for a career in food science.
Red Gold, an Elwood, Ind.-based processor and canner of tomato products under its own brands and for private labeling, announced that Stephanie Beck has been named the 2013 Red Gold Food Science Scholarship Award recipient. The scholarship is awarded to a Purdue University student with a strong aptitude for a career in food science.
Hailing from Wabash, Ind., Beck currently is working toward earning her bachelor’s degree from Purdue, majoring in food science and double-minoring in organizational leadership supervision and food and nutrition, Red Gold said. She plans to graduate in May 2015.
Beck participates in many campus organizations, including Purdue University Food Science Club, Tomahawk Leadership Honor Society and a food science mentoring program, Red Gold noted. She also recently began working as a product development intern at Red Gold’s headquarters — a paid position that Red Gold awards to its scholarship recipients.
“We are proud to present this opportunity to a student who excels in Purdue’s challenging Food Science program. Red Gold is committed to industry leadership and we are excited to support the next generation of food scientists,” said Tim Ingle, vice president of human resources at Red Gold.
Beck noted that she is excited Red Gold has given her the opportunity to gain experience at its headquarter.
“It is important to supplement a great education with practical skills that can only be taught on the job,” she stated. “The knowledge, experience, and mentorship gained from this internship will most definitely help shape my career endeavors in the food science industry.”
Indiana has identified agriculture — more specifically, the food industry — as a key enhancement to the development of its economy, said Steve Smith, Red Gold’s director of agriculture, who also is a member of Indiana’s Department of Agriculture Advisory Board.
“It is with this success that it is no surprise that the Purdue Food Science Program and Red Gold continue to grow,” he pointed out. “Food Science is an applied, interdisciplinary field, which converts agriculture commodities into edible foods and beverages. Exceptional quality and operational excellence are the shared values that contribute to the employee-created mission statement: ‘To produce the freshest, best tasting tomato products in the world.’”