Posted 4 March 2015
A final year food student at Harper Adams University has won a prestigious £1,000 scholarship which will fund gaining extra qualifications to support her future career.
Paula Lobb was presented with the Gary Baker Award by the Worshipful Company of Butchers and Institute of Meat at a special ceremony at Tallow Chandler's Hall in London recently.
The award is made to a student at Harper Adams who is studying an undergraduate degree with relevance to the meat and livestock industry, and who has completed their placement year.
22-year-old Paula, who studies BSc (Hons) Food, Nutrition and Well-being, said: “I feel honoured to have won the award and to keep the late Gary Baker's memory alive. To be associated to the Worshipful Company of Butchers and Institute of Meat is amazing.
“Knowing I've worked hard for this scholarship and made my family, and more importantly myself proud, is a highlight of my time at university. It has reminded me of my capabilities and has excited me for a future within the industry.”
To apply for the award, candidates must demonstrate their intention to pursue a career in the meat industry by submitting a report to show their understanding of the sector, the value of their placement year, and a short statement of their future career plans.
Paula, from Bristol, spent her placement year with Dalehead Foods and has since been offered a graduate position within the technical department of the company.
During her time at Harper Adams, she co-established a thriving pork pie business, was invited to judge the 2013 BPEX Foodservice Pork Product of the Year competition and is now striving towards her dream job as a Technical Manager within the food industry.
Head of Department of Food Science and Agri-Food Supply Chain Management, Professor Ralph Early, said: “Paula exemplifies the commitment to scholarship, self-improvement and achievement demonstrated by our food students. She has a bright future ahead and we are proud to have been able to help her take the first steps to a career in the meat sector.
“We are indebted to the Worshipful Company of Butchers and the Institute of Meat for the support that they provide. The strength of our relationship with the Butchers’ Company and the Institute has brought many beneficial outcomes for the meat industry and our students, including the Gary Baker Award.
“We are also grateful to the Baker family for establishing the award, which provides such positive and encouraging support to young people at the start of their career.”
Paula plans to spend the award money on gaining qualifications in meat science and quality, the CIEH Level 4 award in Managing Food Safety in Catering, as well as the Level 4 award in Food Safety Management for Manufacturing.