Criteria: Must be a rising sophomore, junior, or senior within Food Science, Science emphasis. Preference for students demonstrating financial need. Scholastic achievement, leadership, and interest in dairy considered. Must demonstrate academic merit.

Background: The Benjamin P. Forbes Company has sponsored this award since the 1964-65 academic school year. The company has shown interest in the undergraduate program in dairy manufacturing and food science at NC State University and awards in appreciation of the services the department has provided to North Carolina’s dairy industry and the nation.

Criteria: Must demonstrate financial need and be enrolled in Food Science (Science or Technology emphasis). Must demonstrate academic merit.

Background: Dr. Benjamin Wesley Kilgore was director of the North Carolina Agricultural Experiment Station from 1901-1907 and again from 1912-1925. He was the dean of agriculture at NC State College from 1923-1925 and the first director of the North Carolina Agricultural Extension Service from 1914-1925. He had an exceptional talent for foreseeing future trends and planning agricultural programs and policies of the research and extension organizations that would fit the needs of the state 10-20 years ahead. This scholarship is in his memory in the North Carolina Dairy Foundation for students in the Food Science Department at NC State University. The endowment aims to encourage and motivate students to prepare themselves for successful careers in the food industry.

Criteria: Must be a rising senior majoring in Food Science (Science or Technology emphasis). Must demonstrate academic merit. Must be a member of the Food Science Club.

Background: Coming soon.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis) and have an interest in dairy science. Must demonstrate academic merit.

Background: This scholarship was established in memory of Ms. Abbi Fleming. She was a pre-med student in the Department of Zoology at NC State University. She planned to enter a physician’s assistant program upon graduation. While a student, she worked as a laboratory research assistant on egg functionality for the Department of Food Science.

Criteria: Must have demonstrated financial need and be enrolled in Food Science (Science or Technology emphasis). Preference given to those from areas where fish and seafood are important to industry. Must demonstrate academic merit.

Background: This scholarship honors Extension Professor Emeritus Frank Bancroft and Retired Extension Food Specialist Rachel Kirby (Kinlaw) Thomas for their more than 75 years of combined public service as faculty members of NC State University. Dr. Thomas came to NC State in 1958 as an assistant professor and food processing extension specialist before joining the Department of Food Science in 1961. He served as professor and food science extension specialist in 1986 before retiring in 1989. He developed a Coastal Seafood Processing program and facilities and continued to work with this program, helping to fund the construction of NC State University’s Center for Marine Sciences and Technology (CMAST). Rachel Kirby worked in the NC Cooperative Extension Service from 1951 to 1989. After retirement, she conducted special Food and Nutrition projects for Extension.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science, and have a leadership role in the Food Science Club, community, or other student organizations. Financial need will be considered. Recipient(s) eligible to use the General Hugh Shelton Leadership Center, which focuses on leadership development community service. Must demonstrate academic merit.

Background: Major General Timothy A. Peppe (RET, USAF), earned his Bachelor of Science degree in Food Science in 1970. He established this endowment in memory of his parents, Isadore and Cynthia Peppe. He is a 2003 recipient of the College of Agriculture and Life Sciences’ Outstanding Alumnus Award and the FBNS Distinguished Alumnus Award.

Criteria: Must be a rising junior or senior in the Food Science (Science or Technology emphasis). Must demonstrate academic merit.

Background: This endowment honors Peggy Foegeding, Ph.D., who passed away in 2002 after a long fight with breast cancer. She was an internationally renowned teacher and researcher in the area of food microbiology. Her love and skills of teaching earned her awards both nationally and within FBNS.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science, be an under-represented student, exhibit leadership skills, participate in community service, and demonstrate financial need.

Background: This fellowship honors the groundbreaking research of Dr. Wanida E. Lewis in the field of peanut science. Dr. Wanida E. Lewis is a Ph.D. Food Science graduate from the class of 2013. She served on the CALS Diversity and Inclusion Board and mentored other African American scientists.

Criteria: Must be enrolled in Food Science, Bioprocessing Science, and Nutrition Science. Must demonstrate academic merit and leadership. Recipient(s) eligible to use the General Hugh Shelton Leadership Center, which focuses on leadership development community service.

Background: Dr. Tri Doung received a Ph.D. in functional genomics from NC State University under the direction of Todd Klaenhammer. Dr. Rodney Green received his masters from NC State University under the direction of Dr. Tim Sanders, investigating antioxidants in peanut plant tissues. Dr. Gregory Gharst received a masters and Ph.D. from NC State University, also completing his doctorate under the direction of Dr. Tim Sanders. All three individuals were active members of professional development organizations such as the Food Science Club, IFT, or IFTSA. This scholarship rewards active students who choose to give back to the food science community and their peers, acknowledging dedication beyond the scope of coursework.

Criteria: Must demonstrate financial need and be enrolled in Food Science (Science or Technology emphasis).

Background: This scholarship was established by Dr. Lynn G. Turner, undergraduate teaching coordinator for the Department of Food Science, and his wife, Mrs. Beth Eakes Turner, in honor of her parents, Summer and Eloise Eakes, and in memory of Dr. Turner’s parents, Neil and Laura Turner.

Criteria: Must be a major in Nutrition Science.

Background: Dr. Sarah L. Ash, professor emerita in the Department of Food, Bioprocessing and Nutrition Sciences, created this living legacy in admiration and respect for the accomplishments of Ellen Swallow Richards. Ellen was the first woman to earn an undergraduate degree from MIT. Although the university refused to grant her an advanced degree despite her graduate-level work, they employed her as an unpaid chemistry instructor for many years. She studied air and water quality in Massachusetts, which led to the first water quality standards and sewage treatment plant in the country. She helped found the American Home Economics Association, to encourage women to see housework as a scientific endeavor, the American Association of University Women, to promote women’s higher education, and the New England Kitchen, which served as a model for today’s school lunch programs.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee.

Background: This scholarship is available to active members that have shown significant dedication to the club throughout the year.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee and club advisors.

Background: Awarded annually to a Food Science student who is an active member of the Food Science Club and has made significant contributions to the club.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee and club advisors.

Background: This is a competitive scholarship to provide undergraduate and graduate students the opportunity to attend professional meetings.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee and club advisors.

Background: This scholarship provides travel scholarships to students who are attending or presenting scientific research at upcoming conferences.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis).

Background: Dr. Fred R. Tarver, Jr. joined the Department of Food Science in 1963. He was one of five founding members of the Carolina Chapter (later the Carolina-Virginia Chapter) of the Institute of Food Technologists (IFT). He was known for his excellent and insightful workshops directed at process quality control in both the poultry and egg industries, as well as for promoting the educational activities of IFT. His knowledge of the industry made him a resource for the media and government, eventually leading to the creation of the USDA’s risk-based inspection system.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis) and interested in meat science. Must demonstrate academic merit.

Background: Mr. H. Hawkins Bradley spent a career in the business of meat processing and retired from GoodMark Foods in 1987. He established this scholarship for undergraduate students who have an interest in food science with an emphasis in meat science.

Criteria: Must be an undergraduate student enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science. Must demonstrate financial need.

Background: Mrs. Kathleen R. Barnes established this scholarship in memory of her husband, Mr. Harvey L. Barnes. Mr. Barnes was the founder of the Maola Milk and Ice Cream Company and a progressive civic and industry leader. He served as president of the Maola Milk and Ice Cream Company, the North Carolina Dairy Products Association, and the North Carolina Dairy Foundation.

Criteria: Must be an undergraduate student enrolled in Food Science (Science or Technology emphasis). Financial need will be considered. Must demonstrate academic merit.

Background: Hase Smith was a charter member of the Dairy Foundation. He served several terms, including presidency on the board of directors and on the investment committee. He also served as a director of the Dairy and Food Industry Supply Association, a national trade organization. He is known for his character, integrity, fellowship, and dedication to Christian service.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis). Must have an interest in food science, not food sales. Must demonstrate academic merit. Preference for students demonstrating financial need.

Background: Ivan D. Jones received his Ph.D. in Agricultural Biochemistry from the University of Minnesota and immediately joined the faculty of NC State in 1930. Employed as a professor of research and teaching, he stayed with the university until his retirement in 1970. Jones was a member of various professional societies and consulted for organizations such as the United Nations Special Fund.

Criteria: Must be an undergraduate student enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science. Financial need is considered. Must demonstrate academic merit.

Background: Mr. and Mrs. J. Frank Neely established this fund in the North Carolina Dairy Foundation at NC State University as an expression of their love and affection for the University. This scholarship recognizes their interest in the dairy industry and assists students in securing their education.

Criteria: Must have demonstrated financial need, be a NC resident, and be enrolled in Food Science (Science or Technology emphasis).

Background: Dr. James L. Oblinger was a tenured professor in the Department of Food Science and an expert in the microbiology of red meats and poultry, decontamination techniques, and foodborne pathogens. He served as the CALS dean and provost and executive vice chancellor for academic affairs prior to becoming NC State University’s 13th Chancellor in 2005. He provided leadership for interdisciplinary and inter-institutional programs, like the Biomanufacturing Training and Education Center (BETC). Dr. Diana G. Oblinger is vice president for EDUCAUSE, a nonprofit that advocates higher education by promoting the intelligent use of information technology. She is the director of the EDUCAUSE Learning Initiative and is responsible for the association’s teaching and learning activities. She served as the Vice President for Information Resources and the Chief Information Officer for the 16-campus University of North Carolina system where she was responsible for strategic planning and policy development for information technology.

Criteria: Must be a US citizen and freshman enrolled in Food Science (Science or Technology emphasis). Must demonstrate academic merit.

Background: This scholarship was established by Dr. and Mrs. John Rushing and is awarded annually to a deserving freshman in Food Science. It was established in memory of Mrs. Rushing’s father, Dr. Raymond Perkins of Texas A&M. Dr. John Rushing was a faculty member in the Department of Food Science, and Mrs. Kelli Rushing was a lead case manager for Specialized Services for Children.

Criteria: Must be an undergraduate student enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science. Must demonstrate academic merit.

Background: Dr. Rushing is known as an advocate for university extension to the food processing industry in the southeast. He served as executive director of the Southeastern Food Processors Association for several years and was instrumental in building their support for students studying food science.

Criteria: Must be a rising junior enrolled in Food Science (Science or Technology emphasis). Must demonstrate academic merit.

Background: Leonard and Frances Crouch established this scholarship to highlight the importance of the dairy and food industry to the welfare of people everywhere. They also wanted to call attention to the need for highly qualified professionals in the industry and encourage young people to pursue careers in food and dairy.

Criteria: Must be a NC resident, active in the community, hold leadership roles, and be enrolled in one of the following programs: Crop Science, Food Science, Horticultural Science, Turfgrass Science or Soil Science (any emphasis for these majors, but with a fruit and vegetable focus). Must demonstrate academic merit.

Background: This endowment was created in memory of Mr. Livio Ferruzzi, an agronomist who spent over 40 years impacting international agriculture and agro-business. He started his career in the canning industry in Italy, experimenting with fruit varieties and innovative drainage techniques. In the 1970s, he was entrusted with the development of Open Grounds Farm, an area of approximately 40,000 acres in Carteret County, NC. He developed and managed millions of acres of modern farms in South America, Europe, and the United States. As a diffuser of modern agricultural methods, technology and policies, Mr. Ferruzzi advocated a global vision for the future of agriculture in the United States.

Criteria: Must demonstrate financial need and be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science. Preference for residents of the following NC counties: Lincoln, Guildford, or Wake. Must demonstrate academic merit.

Background: While serving as manager of Guilford Dairy, Mr. Kiser also served as president of NC State’s Alumni Association. He encouraged the dairy industry to support scholarships for food science students. He was an effective leader who received the Food Science Club Meritorious Service Award, the NC State Alumni Meritorious Service Award, the Distinguished Service Award for the NC Dairy Products Association, and the NC Milk Producers Federation Man of the Year Award.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science and have a product development and sensory testing focus. Must demonstrate academic merit.

Background: Dr. Neil Webb was a food scientist who spent his 50-year career teaching and advising on producing safer and better food products. After two years as a U.S. Army signal officer, he pursued his masters and doctorate in meat science. He worked in the meat industry until 1966 when he became a professor at NC State. In 1976, he left academia to devote his time to his company, Webb Technical Group. With his wife, Nancy, he ran the research and development and testing company for food and environmental industries. After selling the company, he consulted for food companies and promoted food safety in the meat and packaged ice industries.

Criteria: Must be a rising sophomore in Animal Science (any emphasis), Poultry Science (Science or Technology emphasis), or Food Science (Science or Technology emphasis) with a demonstrated interest in meat processing or meats industry. Must have a 2.8+ GPA. Emphasis on character and leadership. Recipient(s) eligible for internship opportunities. Must demonstrate academic merit.

Background: This endowment was established by the North Carolina Meat Processors Association in memory of John W. Long, a pioneer and leader of the meat packer industry in North Carolina. Scholarships from this endowment are used to encourage and motivate students to prepare themselves for successful careers in agriculture.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science as an undergraduate or graduate student.

Background: Mr. Robert N. Wood grew up in Alamance County, NC, and he received a Bachelor of Science degree from NC State in 1945. He was very active in a number of organizations during his lifetime, including 4-H, Grange, Boy Scouts of America, Rotary Club, Jaycees, Toastmasters International, and the Methodist Church. For most of his career, Mr. Wood was a development officer at NC State. He also served as the assistant director of agricultural, tobacco, and dairy foundations and president of the 4-H Development Fund, Inc.

Criteria: Must be a US citizen enrolled in Biological Sciences (any emphasis), Food Science (Science or Technology emphasis), Biochemistry, or Animal Science (Vet Biotech or Science emphasis). Must demonstrate academic merit.

Background: This scholarship honors Stephanie Christine Anderson who was killed in an automobile accident at the age of 10. She loved animals, especially horses and cats, and she dreamt of becoming a doctor. Stephanie’s parents are NC State alumni, and her grandfather, Dr. Leonard Aurand, taught at the Food Science Department.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis).

Background: Thad Garner created the TW Garner Food Company, which has been producing Texas Pete Sauces and Garner Jams, Jellies and Preserves since 1929. Thad’s granddaughter, Ann Garner, graduated from NC State with a degree in Food Science in 1979 and went on to work for the family business. Her influence at the company motivated the creation of this scholarship.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science.

Background: Dr. Thomas Nelson Blumer joined NC State College as an assistant professor in 1945 and the Department of Food Science upon its formation in 1961. He was best known for his research on the ham curing process, including preservation and quality characteristics, which led to the development of a highly technical industry. Dr. Henry P. Fleming created this scholarship to honor Dr. Blumer and to support meats teaching, research and extension.

Criteria: Animal Science and FBNS students with an interest in dairy production. If no students have dairy interests, any CALS major that is the child of a dairy farmer may be considered. Each department will award evenly based on budget. Undergraduate and graduate considered. Merit-based with some consideration for need.

Background: Born in Mebane, NC, Thomas began a dairy operation on the family farm at the age of 14. He earned a bachelors degree in animal industry at NC State University. He and his wife, Elizabeth (Lib) McPherson, bought a farm in Caswell County, where he continued the dairy operation and served as the County Supervisor for FmHA-USDA.

Criteria: Must be an undergraduate or graduate student enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science. Must demonstrate academic merit.

Background: Dr. Victor A. Jones was a tenured professor in the Department of Food Science, and his wife, Maryetta A. Jones was an elementary school teacher. They dedicated their careers to encouraging students in personal development and academic excellence, each demonstrating a special ability to guide and advise students in developing their talents to their full potential.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science, and have a leadership role in the Food Science Club, community, or other student organizations. Financial need will be considered. Recipient(s) eligible to use the General Hugh Shelton Leadership Center, which focuses on leadership development community service. Must demonstrate academic merit.

Background: Major General Timothy A. Peppe (RET, USAF), earned his Bachelor of Science degree in Food Science in 1970. He established this endowment in memory of his parents, Isadore and Cynthia Peppe. He is a 2003 recipient of the College of Agriculture and Life Sciences’ Outstanding Alumnus Award and the FBNS Distinguished Alumnus Award.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science, be an under-represented student, exhibit leadership skills, participate in community service, and demonstrate financial need.

Background: This fellowship honors the groundbreaking research of Dr. Wanida E. Lewis in the field of peanut science. Dr. Wanida E. Lewis is a Ph.D. Food Science graduate from the class of 2013. She served on the CALS Diversity and Inclusion Board and mentored other African American scientists.

Criteria: Must be enrolled in Food Science, Bioprocessing Science, and Nutrition Science. Must demonstrate academic merit and leadership. Recipient(s) eligible to use the General Hugh Shelton Leadership Center, which focuses on leadership development community service.

Background: Dr. Tri Doung received a Ph.D. in functional genomics from NC State University under the direction of Todd Klaenhammer. Dr. Rodney Green received his masters from NC State University under the direction of Dr. Tim Sanders, investigating antioxidants in peanut plant tissues. Dr. Gregory Gharst received a masters and Ph.D. from NC State University, also completing his doctorate under the direction of Dr. Tim Sanders. All three individuals were active members of professional development organizations such as the Food Science Club, IFT, or IFTSA. This scholarship rewards active students who choose to give back to the food science community and their peers, acknowledging dedication beyond the scope of coursework.

Criteria: Must be a major in Nutrition Science.

Background: Dr. Sarah L. Ash, professor emerita in the Department of Food, Bioprocessing and Nutrition Sciences, created this living legacy in admiration and respect for the accomplishments of Ellen Swallow Richards. Ellen was the first woman to earn an undergraduate degree from MIT. Although the university refused to grant her an advanced degree despite her graduate-level work, they employed her as an unpaid chemistry instructor for many years. She studied air and water quality in Massachusetts, which led to the first water quality standards and sewage treatment plant in the country. She helped found the American Home Economics Association, to encourage women to see housework as a scientific endeavor, the American Association of University Women, to promote women’s higher education, and the New England Kitchen, which served as a model for today’s school lunch programs.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee and club advisors.

Background: This scholarship is available to active members that have shown significant dedication to the club throughout the year.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee.

Background: Awarded annually to a Food Science student who is an active member of the Food Science Club and has made significant contributions to the club.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee and club advisors.

Background: This is a competitive scholarship to provide undergraduate and graduate students the opportunity to attend professional meetings.

Criteria: Must be enrolled in either Food Science, Nutrition Science, or Bioprocessing Science and be a Food Science Club member. Selection made by Food Science Club Executive Committee and club advisors.

Background: This scholarship provides travel scholarships to students who are attending or presenting scientific research at upcoming conferences.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis).

Background: Dr. Fred R. Tarver, Jr. joined the Department of Food Science in 1963. He was one of five founding members of the Carolina Chapter (later the Carolina-Virginia Chapter) of the Institute of Food Technologists (IFT). He was known for his excellent and insightful workshops directed at process quality control in both the poultry and egg industries, as well as for promoting the educational activities of IFT. His knowledge of the industry made him a resource for the media and government, eventually leading to the creation of the USDA’s risk-based inspection system.

Criteria: Must be a NC resident, active in the community, hold leadership roles, and be enrolled in one of the following programs: Crop Science, Food Science, Horticultural Science, Turfgrass Science or Soil Science (any emphasis for these majors, but with a fruit and vegetable focus). Must demonstrate academic merit.

Background: This endowment was created in memory of Mr. Livio Ferruzzi, an agronomist who spent over 40 years impacting international agriculture and agro-business. He started his career in the canning industry in Italy, experimenting with fruit varieties and innovative drainage techniques. In the 1970s, he was entrusted with the development of Open Grounds Farm, an area of approximately 40,000 acres in Carteret County, NC. He developed and managed millions of acres of modern farms in South America, Europe, and the United States. As a diffuser of modern agricultural methods, technology and policies, Mr. Ferruzzi advocated a global vision for the future of agriculture in the United States.

Criteria: Must be enrolled in Food Science graduate program. The award is renewable as long as the student continues to show good progress toward the completion of their graduate degree.

Background: Robert T. Hartman completed his graduate work at NC State. His wife, Barbara H. Hartman established this endowment to carry out the wishes of her late husband to support NC State University.

Criteria: Must be enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science, or Nutrition Science.

Background: Dr. Thomas Nelson Blumer joined NC State College as an assistant professor in 1945 and the Department of Food Science upon its formation in 1961. He was best known for his research on the ham curing process, including preservation and quality characteristics, which led to the development of a highly technical industry. Dr. Henry P. Fleming created this scholarship to honor Dr. Blumer and to support meats teaching, research and extension.

Criteria: Must be enrolled in Food Science or Nutrition Science graduate program and working in the area of food microbiology and/or functional genomics. The award is renewable based on specific criteria being met.

Background: Todd R. Klaenhammer joined NC State University as an assistant professor in 1978. He was a Distinguished University Professor and William Neal Reynolds Professor with appointments in the Department of Food, Bioprocessing and Nutrition Sciences and in microbiology, genetics, biotechnology, and functional genomics. His research focused on dairy lactic acid bacteria and their bacteriophages, and probiotic cultures and their health functionalities and genomic traits. Using genetic tools developed by the Klaenhammer group, modifications to lactobacilli were used to develop oral probiotics that could deliver vaccines, bio-therapeutics, and abate colon cancer and colitis in animal models. He was elected into many societies and associations, including the National Academy of Sciences in 2001.

Criteria: Animal Science and FBNS students with an interest in dairy production. If no students have dairy interests, any CALS major that is the child of a dairy farmer may be considered. Each department will award evenly based on budget. Undergraduate and graduate considered. Merit-based with some consideration for need.

Background: Born in Mebane, NC, Thomas began a dairy operation on the family farm at the age of 14. He earned a bachelors degree in animal industry at NC State University. He and his wife, Elizabeth (Lib) McPherson, bought a farm in Caswell County, where he continued the dairy operation and served as the County Supervisor for FmHA-USDA.

Criteria: Must be an undergraduate or graduate student enrolled in Food Science (Science or Technology emphasis), Bioprocessing Science. Must demonstrate academic merit.

Background: Dr. Victor A. Jones was a tenured professor in the Department of Food Science, and his wife, Maryetta A. Jones was an elementary school teacher. They dedicated their careers to encouraging students in personal development and academic excellence, each demonstrating a special ability to guide and advise students in developing their talents to their full potential.