The Livestock and Meat Commission Northern Ireland (LMC) via CAFRE Greenmount recently opened applications for a £1500 bursary which aimed to support local agriculture students undertaking higher education courses.
Following a thorough selection process, first year student, Rebekah Woodside was named as this year’s worthy LMC bursary recipient.
“Supporting the career aspirations of young people at all stages of their educational journeys has long been a key strategic aim for the Livestock and Meat Commission. LMC has been promoting its education programme in post primary schools for almost 25 years, and has more recently began supporting primary schools and third level education with a host of resources,” confirmed LMC chief executive Ian Stevenson.
He added: “Recently the Commission offered a £1500 bursary to support students studying agriculture related degree courses at CAFRE. We were delighted with the keen level of interest shown by students, their knowledge of the agri food industry and their passion for progressing careers within this sphere. The beef and sheep meat industry is worth £1.5bn to the Northern Ireland economy and it is vital we continue to promote the varied and exciting career opportunities the industry offers.”
The LMC bursary award was recently presented to BSc Hons Agricultural Technology student Rebekah Woodside by LMC board member Harry Sinclair during the Agriculture Bursary Awards held at CAFRE Greenmount campus.
Congratulating Rebekah on taking receipt of the LMC bursary Ian said: “Throughout her application Rebekah demonstrated a broad understanding of the career opportunities made available by the agri food industry. It was encouraging to see Rebekah aptly make reference to how her own personal experiences of farming and agriculture had influenced her career aspirations. Her enthusiasm to learn more about many the main topics affecting agriculture is commendable. On behalf of LMC I would like to take this opportunity to wish Rebekah well as she continues her studies at CAFRE.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
