The Search Is On For UNL's Next Food Processing Scholarship Recipient


LINCOLN, Neb., April 15, 2013 /PRNewswire-iReach/ -- Past scholarship recipients are reaping rewards as UNL opens the window for new scholarship applicants to win $900 that can be applied toward the University of Nebraska-Lincoln's Online Food Processing Management Certificate program.

The online program is based on UNL's work with nearly 3,000 food processors around the world over the past three decades. The course teaches what the professionals at UNL believe managers and supervisors need to know in a food processing facility. Topics include food safety, QA/QC, employee safety, product development, processing, business growth strategies, and human resources.

Past scholarship winners include Beth Bruns, quality control manager at Bubba Foods and Rachel Anchustegui, quality assurance manager at Independent Meat Company.

"Over 28 years, I have worked my way up from an entry level production worker and I want to continue to advance and to help my company as the meat industry becomes more competitive," says Bruns. "I believe the UNL course has improved my ability to solve processing problems more quickly, to assist in improving plant efficiencies, to further develop my staff, to be more prepared to comply with regulatory requirements, and," said Bruns, "to proactively contribute to product improvements."

While Bruns has years of experience, Anchustegui is just starting her career.

"After earning a bachelor's degree in biology, I was offered my job at Independent Meat Company, where I had previously completed a summer internship," said Anchustegui. "As a first-year employee, gaining this more specialized, in-depth food processing knowledge has been extremely valuable."

UNL is accepting scholarship applications through July 31, 2013. Details and instructions can be found online at:

Media Contact: Andreia Bianchini Huebner, Ph.D. , The Food Processing Center, University of Nebraska-Lincoln, (402) 472-3114,

News distributed by PR Newswire iReach:

SOURCE The Food Processing Center, University of Nebraska-Lincoln

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