The International Society of Beverage Technologist is pleased to announce the Scholarship winners for the 2022-2023 school year.
Each year, the International Society of Beverage Technologists awards scholarships to outstanding students who have shown an interest in pursuing a career in the beverage industry, either through coursework or an internship with beverage companies or suppliers to the beverage industry.
This year's scholarship recipients attend Michigan University, Purdue University, and Clemson. Our Emeritus Scholarship recipients attend University of Holy Cross, Chapman University, and Georgia Southern. These schools supply much-needed talent to our industry with strong leadership skills and innovative research. The Society thanks our donors who make these awards possible!
Thank you for considering me for the International Society of Beverage Technologists Scholarship. I am honored and extremely grateful that my interest in the field of Beverage Packaging has been noticed and found worthy of this nomination. My name is Will Bailey, and I am currently in my senior year at Michigan State University studying packaging with a minor in beverage science. My interest in beverage packaging came together two years ago when I found myself not enjoying the path of study I was on and, at that same time, my dad and I started fermenting our own hard ciders in our basement for fun. Before this endeavor, I often overlooked the complexities of beverage packaging and the fun, yet high quality graphics, used on bottles across the fermented, carbonated, and distilled beverages industry. Even rather simple bottles can have some extremely interesting features. After starting this endeavor, the potential for creativity in the design of graphics and bottle shapes opened a whole new world of passion for me.
I was fortunate to be able to participate in the Packaging in England study abroad program offered by the Michigan State School of Packaging over the summer semester of 2022. On this trip, my world was opened even wider when I was able to visit several bottle manufactures and beverage bottling companies. At these company visits, I was able to have numerous questions answered on the complexities involved with meeting sustainability initiatives set forth by governments and the packaging industry while maintaining the capacity and function of high-speed filling and sealing packaging lines. My interest in the sustainability aspect of beverage packaging was further enhanced by these once-in-a-lifetime opportunities and the ability to visit grocery stores within the foreign countries I visited, seeing various designs/ideas on the packaging of beverages that are not available in the stores I use at home.
These experiences have opened up the belief in me that there are tons of designs that can be utilized to research and improve the styles of packaging systems currently implemented within the Beverage industry while still maintaining the fun graphics, branding, and creativity which initially drew me towards beverage packaging. An example of this belief includes the Carlsberg Danish Pilsener can 4-pack system. I gave a presentation on this packaging strategy as my final project for the study abroad trip, and I have attached an image of this packaging system below for reference. This strategy is particularly interesting because the system completely avoids the use of a corrugated or plastic binding structure instead utilizing silicon-based adhesive between the cans and an 18-inch-long strip of plastic with adhesive at both ends taped to two cans to function as a carrying handle. This packaging strategy maintains all the functions expected out of a multi-pack beverage packaging system while also being extremely light-weighted and avoiding unnecessary additional packaging.
Trevor Lim Wei Ping is a doctoral candidate in the Department of Food Science at Purdue University under the supervision of Dr. Bruce Applegate. Trevor has worked in numerous areas of research associated with food safety during his graduate education. However, the main focus of his doctoral work is further research on the application of a novel thermal treatment process to extend the shelf-life of refrigerated beverages and to determine the mechanism of bacterial inactivation. This novel treatment process will allow producers more flexibility in distribution after production and allow consumers to reduce their food waste due to prolonged shelf-life. Trevor's contributions have provided key improvements which have facilitated the commercialization of this process, resulting in its current use by a major milk producer in Puerto Rico. Furthermore, Trevor has demonstrated the utility of this technology for a range of products including: coconut water, orange juice, and apple juice.
Trevor received his undergraduate degree in Biological Sciences but because he pursued undergraduate research in food science, he brought a unique range of skills to his work. He consistently expands his skill sets by both training new additions to the lab and working in other areas of research. An example of this is his presentation on phage-based detection of pathogens in Nantes, France at the International Bioluminescence and Chemiluminescence Society biannual meeting in 2018 and numerous presentations at the annual Center for Food Safety Workshops. Furthermore, he has enthusiastically volunteered his time since joining Dr. Applegate's research group by participating in the Science Bound and Purdue Agriculture Science Academy programs as part of a constant effort to increase the participation of underrepresented groups. He has enthusiastically participated in many facets of the programs in both giving presentations and facilitating hands on lab exercises. Upon completion of his degree, he intends to pursue opportunities in the beverage industry.
Luis Ruvalcaba is a junior Food Science & Human Nutrition Major with a concentration in Food Science and Technology and a double minor in Biological Sciences and Chemistry. He is an ambitious Latinx first generation college student that is fluent in English and Spanish and has a strong aptitude for leadership.
Luis is currently enrolled in a Creative Inquiry course where teams are brainstorming ideas to enter into the 2023 DMI New Product Competition. The DMI wants a product that focuses on calming aspects this year, so the team is looking into a decaf blueberry lavender latte. They hope to find a way to incorporate ingredients such as L-Theanine or Reishi mushroom extract to aid in the effects of reducing anxiety, calming the mind, and potentially improving sleep.
My name is Isabelle Giangrosso. I am a local New Orleanian and attend the University of Holy Cross here in New Orleans. I am double majoring in the food science program, focusing on Food Science Business and Beverage. I am most interested in research and development. I currently manage Holy Cross' food science club's market. With this, I develop, make, and sell our products to raise money for our program and students. Going into food science I was not entirely sure what I wanted to do, but the more time I spend in the lab, the more I enjoy it. Research and development allows me to be creative; it's not just ensuring food safety, it's taking the extra step to make something unique and delicious.
This semester I began studying my speciality of interest, beverage. This specific area is an interest of mine, and I would be excited to be part of research and development of this area in the future. My goal is to start out with a local company and learn as much as can. I would like to become a master distiller and brewer — whatever interests me more by the end of my studies. Maybe one day I would be interested in opening my own business once I have established my place in the industry.
My name is Luuvan Hoang and I am honored to be a recipient of the ISBT Emeritus Scholarship. I am currently in my first year of my Master's in Food Science at Chapman University in Orange, CA. This scholarship will allow me to spend more time working on my research and help me achieve my goal of mastering my school's Microthermics Unit.
I'm really excited about a career in the beverage industry. My first experience was at an R&D internship at Starbucks. Even though I was assigned to a different department, I was drawn to the CPG team. From that time, I knew I wanted to work in CPG product development and commercialization. My dream is to run my own CPG beverage co-manufacturing business. But until then, I will learn what I can to be an expert in beverage design and processing.
Eboni Thomas is entering her P2 year at the University of Georgia and is a fourth-year recipient of the ISBT Emeritus Scholarship.
I have continued to have a vested interest in the beverage industry and can't wait to see how I can combine my knowledge of pharmacology and with the logistic and creative nature of the beverage industry. Most of my work and educational experiences have involved retail and have given me an extensive knowledge of commerce and how it relates to others on the corporate level. That is why following my graduation, when I've obtained my doctorate in pharmacy, I will be pursuing a career that explores pharmaceuticals within the food and beverage industry.
As a new member of ISBT, I look forward to participating in the organization that continues to support me in my journey towards pursuing pharmacology within the beverage industry. I am now entering my P2 year at the University of Georgia's College of Pharmacy. I have completed many of the goals I set for myself when I first began this journey, and I have a lot more plans for my future. I have taken other steps towards working in the beverage industry by joining groups like my campus's pharmacy industry organization and becoming a member of ISBT. I am glad to have an organization like ISBT to connect with and reach out to, and I look forward to working with you in the future.
ISBT partnered with C5 at BevTech 2022. C5 is an organization whose mission is to change the odds of success for high-potential teens from under-resourced communities by inspiring them to pursue personal success while preparing them for leadership roles in college, work, and their communities. One of the highlights of this partnership was providing a scholarship check to one of the C5 students to help further his education. Here's a little more about Sebastian in his own words (edited for brevity).
My name is Sebastian Pereyra. I am a Latino who has just graduated from John H. Francis Polytechnic Senior High School as a Valedictorian with a 4.70 GPA. I am more than grateful to receive this scholarship on behalf of ISBT and C5LA.
This fall I will be attending UC Berkeley and pursue a degree in Mechanical Engineering and quite possibly a minor in Education or Social Work. I appreciate the type of work BevTech promotes, which is transparent, qualitative, and passionate work in the beverage industry. I plan to dive into new and interesting topics. I want to be successful in my academics, but also my community.
I am also interested in pursuing Social Work because recently I have started a non-profit organization called Bivium that will bring STEM pop-ups to under-resourced communities. We will mainly be focusing on areas like San Fernando Valley and the LA area as that is the place where under-resourced students like me need the most motivation and exposure to STEM.
This scholarship has given me a boost in motivation to continue doing well as a scholar in this next step of my education. I am excited to enter the college world this Fall!