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C. Boyd Ramsey RMC Scholar Award

Objective
  •  Dr. C. Boyd Ramsey, Professor Emeritus of Texas Tech University, has a strong reputation for his rigor as a teacher and his precision as a scientist. He was a mentor and teacher to over 5,000 students in Animal and Meat Science courses during his time at the University of Tennessee and Texas Tech University. This legacy led to the establishment of the C. Boyd Ramsey Mentor Recognition fund which was fully funded in 2014 and allocated to help students attend the RMC.   
Eligibility
  • Interested students who are members or are becoming members of AMSA are encouraged to apply. Eligible students must meet all eligibility requirements contained herein and be a current student or entering student at an accredited college or university. Students must also attend the 2024 RMC in order to receive the award.
Nature of the award

Four undergraduate and two graduate student awards will be presented in 2024. The award consists of a cash payment $325. The recipients will also be required to provide a follow-up report that details how the funds were used and their experiences. 

Materials to apply
  1. Cover Letter- The student shall write a cover letter describing his/her interest in meat science, possible career choice, and the purpose for applying for the scholarship(s). This should include details regarding: Need of financial support and Reasons for attending the conference, etc.
  2. Resume-The resumé will be evaluated on the basis of its suitability to accompany a job application in the meat and food industry.
  3. Student Unofficial Transcript
  4. Any additional items (if applicable)
 
Submitting Application

Application materials should be combined into one PDF file titled "Name of Nominee_Name of Scholarship", which should also be included in the email subject line. Applications will be submitted to Joanna Hardcastle at jhardcastle@meatscience.org. You will receive a confirmation email to verify the application was received. 

Contact:

If you have questions or need additional information on the program, contact Joanna Hardcastle at jhardcastle@meatscience.org.