A Bay of Plenty teenager with roots in French food culture is among a select group of students awarded a national scholarship to support careers in New Zealand’s red meat sector.

Elea Hargreaves, 18, from Whakamārama, is one of five recipients of the Meat Industry Association’s 2026 scholarship programme, aimed at students pursuing careers beyond the farm gate, a media release this week said.

Hargreaves is studying for a Bachelor of Food Science, with a minor in marketing, at the University of Otago and hopes to channel her passion for science and food into the industry.

She said her early upbringing in Paris, where her father ran a restaurant, helped shape her interest in food.

“I grew up with the French food culture,” she said.

Hargreaves moved to New Zealand with her mother at the age of 8 and now lives on a lifestyle block in the Western Bay of Plenty, where her family runs sheep and cattle.

“My dad is now in the kiwifruit industry. We live on a lifestyle block and have some sheep and cows so I know how satisfying it is to grow good food,” she said.

Her interest in chemistry, biology and innovation led her to food science, with a particular focus on meat-specific subjects.

“I feel that will be useful to me going into the red meat industry.”

The Meat Industry Association provides yearly scholarships of $5000 for undergraduate students and $10,000 for postgraduate students studying disciplines relevant to meat processing.

Alongside financial support, recipients gain access to mentoring programmes, industry events and networking opportunities, as well as assistance securing internships or part-time work in the sector.

Hargreaves said the scholarship would ease financial pressures and open doors within the industry.

“Financially, the scholarship will allow me to invest more time in study as well as providing industry involvement,” she said.

“The mentoring side is really important for me … I’m really looking forward to going to the Red Meat Sector Conference in September. I’m hoping that will all help me to create connections and a network in the sector.”

Looking ahead, Hargreaves hopes to combine science with consumer insight, potentially working in product development or marketing.

“I would love to be able to combine my science background with understanding of what consumers value in the meat industry,” she said.

“I’m also very interested in the international side … it’s an industry that is always evolving and I find that new technology and new product development aspect really exciting.”