Kellogg Company is committed to recruiting the nation’s best and brightest collegiate scholars in the areas of food and nutrition study.
So much that the company recently endowed the “Kellogg Company Theodora Morille-Hinds Food and Nutrition Science” scholarship at Tuskegee University in Alabama, named for our current vice president of global quality, technical standards and image (pictured here).
Margaret Bath, Senior Vice President, Research Quality and Technology, announced the scholarship during the inaugural George Washington Carver Lecture Series on the Tuskegee campus.
Theo also has played a key role in facilitating the continued growth and development of the Food and Nutrition Sciences Department at Tuskegee, which led to the naming of a scholarship in her honor.
The scholarship helps a deserving student offset the costs of pursuing his or her goals. It also helps give Kellogg unique access to the emerging food and nutrition science professionals at Tuskegee.
The George Washington Carver/Tuskegee connection
Tuskegee University was founded in 1881 by Dr. Booker T. Washington, and was the first black college to be designated as a Registered National Historic Landmark. Today, it is among our nation’s most esteemed institutes of higher learning.
George Washington Carver was Tuskegee’s most renowned professor and an inventor of more than 400 new food products, including agricultural commodities and, perhaps most notably, the development of peanut butter.
Margaret was one of the speakers and a panelist at the inaugural George Washington Carver Lecture series, along with the Undersecretary for the United States Department of Agriculture's Research, Education, and Economics; the Executive Vice President and Chief Scientific Officer, Global Research & Development, from PepsiCo; the Vice President, Cause and Foundation, ConAgra Foods; representatives from the Centers for Disease Control, United States Navy and other distinguished guests.
The series was sponsored by the Tuskegee University Department of Food and Nutritional Sciences Advisory Board to honor Dr. Carver’s humanitarian efforts and groundbreaking accomplishments in the fields of food and nutrition science.
