Scholarship Program

AMPC endorsed a range of initiatives to encourage the uptake of careers within the red meat manufacturing. The integrated approach effectively covers the range of education pathways from vocational through to post-doctoral studies.

AMPC seeks to address capability gaps and talent attraction and retention of industry personnel.

Industry Invests in its Future Researchers
Red Meat Processing Upskilling Scholarship Program

This scholarship program allows existing red meat industry personnel to upgrade their current skills and qualifications at a Certificate IV level or higher by offering a $5,000 scholarship. The sponsorship will also include on-line professional development assistance and study support webinars. There are five scholarships on offer each year for 5 years, starting 2016. Below is some information on each of the scholarship holders:

Grant Melrose 

Masters of Agribusiness at Marcus Oldman College.

Kate Power

Bachelor of Agriculture, majoring in Animal Production at University of New England.

Jonty Hemmingway


Bachelor of Business and Bachelor of Agriculture at University of New England.

Grant Braddock      

Diploma of Meat Processing through MINTRAC/Response Consulting.

Andrew Christou      

Certificate IV in instrumentation and Control at RMIT University.

Amelia Forrest          

Diploma of Human Resources Management.

Integrated Scholarship Scheme

AMPC has partnered with QUT to establish a prestigious Integrated Scholarship Scheme that will educate and train the future red meat processing workforce. The scholarship scheme is engaging with industry and integrating students and researchers at all levels - from undergraduate, Masters and PhD through to academic staff supervisors. The scholarship program is targeting outstanding process engineering students and exposing these students to the opportunities and challenges offered by the red meat processing industry. The integration of scholars at all levels aims to achieve a critical mass of students and researchers focused on red meat processing at QUT to provide a team-based approach to teaching and research.