When I imagine the life of my dreams, I see freedom, purpose, and impact rooted in my passion for food science, education, and service. I wake up in my dream life as Dr. Delmonica Farrior, leading a thriving flavor and sensory consulting firm based in North Carolina. My mornings start with gratitude, movement, and intention, a jog or walk through my neighborhood, followed by a meeting with my team of food scientists and product developers. We’re working with both major brands and small startups to create delicious, inclusive, and sustainable food products that reflect the cultures and communities they serve. Alongside my work, I’m actively running my nonprofit, Future Food Innovators Foundation, with hopes of a mobile sensory lab that travels across the state especially to rural and underserved communities. Our lab will bring science to life for students through aroma challenges, taste tests, and experiments that connect everyday foods to STEM careers. In my dream life, I see students who once participated in our summer camps now pursuing degrees in food science, nutrition, or public health and some even coming back to work for my consulting firm or serve as mentors in the foundation. Financially, I am free. My student loan debt is gone, and I’ve built generational wealth for myself and my family. I own my home in the Triangle area of North Carolina and have the ability to travel not just for leisure, but to speak at global food conferences, attend wellness retreats, and explore food cultures across the world. I’m no longer in survival mode, I’m in legacy mode. My dream life also includes vibrant health. As a stage IV breast cancer survivor, I carry with me a deep appreciation for every single day. I envision a body that feels strong and supported, thanks to holistic care, joyful movement, and nourishing food. I’m also using my platform to advocate for improved healthcare equity, especially for Black women battling cancer and chronic illnesses. Family, friendship, and faith are at the center of everything I do. I host Sunday dinners with loved ones, mentor young women in STEM, and lead wellness workshops that blend faith, food, and science. I’m no longer just working to break generational curses, I’m building generational blessings. Living the life of my dreams doesn’t mean everything is perfect; it means I have the tools, community, and clarity to navigate challenges while still pursuing joy. It means I’m using my education, my voice, and my experience to open doors for others and to live fully, boldly, and intentionally. This dream life is not far away. Every scholarship, every step forward, every act of resilience brings it closer. And I’m committed to doing the work to make it real, not just for myself, but for every student who sees a future in science because someone like me made it visible.

I am a passionate food scientist, nonprofit founder, and PhD student at North Carolina A&T State University. I’ve dedicated my life to using science to solve real-world problems in food, nutrition, and public health, especially in underrepresented communities. I hold a B.S. in Food and Nutritional Sciences from NC A&T and recently completed my M.S. in Food Technology at the University of Georgia, where I specialized in flavor chemistry and product development. I’m now pursuing a PhD focused on the impact of roasting in coffee and chocolate. What makes my journey unique isn’t just my academic path, but the obstacles I’ve had to overcome along the way. In 2022, I was diagnosed with stage IV breast cancer. Despite the emotional and physical challenges of this diagnosis, I continued working full-time as a food scientist while enrolled in graduate school. I attend chemotherapy treatments every three weeks, but I never let my illness define me or stop me from pursuing my goals. I remained committed to my coursework, research, and professional development, and I even earned the 2025 WFFC She Works Scholarship, a national award recognizing resilience and excellence in the flavor and fragrance industries. While navigating my own academic and personal challenges, I also felt a deep responsibility to create opportunities for others. In 2023, I founded the Future Food Innovators Foundation, a 501(c)(3) nonprofit organization that introduces K–12 students to food science through hands-on workshops, career days, and mentorship programs. Our mission is simple: to inspire tomorrow’s food scientists today. We've already reached over 500 students in rural and underserved communities in North Carolina and Georgia, and we’re just getting started. Paying down my student loans would not only reduce my financial burden, but it would allow me to redirect funds toward launching a mobile sensory lab, a project that will bring food science directly into schools and community centers. With less debt, I’ll also be able to invest more into developing culturally relevant educational materials, offer free programming through my foundation, and attend professional development conferences that help expand my impact. Ultimately, my career goal is to lead a flavor and sensory consulting firm that employs students and early-career scientists from diverse backgrounds. I envision a future where science isn’t just confined to laboratories, but is a tool of empowerment in everyday life on our plates, in our classrooms, and in our communities. My dream is to bridge food science, public health, and education in ways that uplift and inform. The Cheese Man’s Student Loan Debt Scholarship is more than financial support to me it’s a vote of confidence in someone who’s doing everything possible to make a difference. I’m not just working to pay off debt; I’m working to build something that lasts beyond me. Thank you for considering my story and helping make that future possible.

I am a black first-generation college student that is goal-oriented, adventurous, and courageous completing my master's in Food and Nutritional Sciences with a concentration in Food Science. Diagnosed with stage IV breast cancer at a young age I have learned to be resilient and keep pushing towards my education goals as well as life goals. I want to use the money to help better my education which will directly result in creating better foods for women of color on college campuses and also in low-income neighborhoods to have access to better foods. Throughout my matriculation during undergrad, I did not have access to healthy foods and that directly resulted in my current health status. Now that I have a chance to make a change on the same campus and surrounding neighborhood I want to help provide better options by studying food science and how we process foods. Ever since I was young, I have been captivated by the colorful desserts and amazing shapes of food. I know that food would spoil if I did not consume it in time. I was fuelled by a strong curiosity: Why does food go bad? How do we recover from minor illnesses simply by eating food? These questions are all that sparked my interest in the food industry. My first course in food and nutrition in high school increased my interest and I wanted to study food science in college. The course gave me valuable insight into the science behind food and confirmed my aptitude for the subject. I therefore chose Food Science and Nutrition as my undergraduate major at North Carolina Agricultural and Technical State University (NCAT). I wanted answers to the questions that have been growing inside of me throughout high school. Flirting with “food” has created wonders. My obsession with the subject encouraged me to work and learn hard. During the past three years, I took courses such as “Food Chemistry, Food Microbiology, Food Analysis, Food Engineering, etc.” These courses built a sense of the entire picture of the subject and fully explored many of the ideas I have only touched on the surface in high school. I strive to dedicate myself to my career and education. I have become a part of organizations such as Women in Flavor and Fragrance Commerce (WFFC) and The Institute of Food Technologists that advocate for women and people in the food industry. Being diagnosed with stage IV breast cancer at such a young age has taught me that my persistence and strength are what has got me this far in my career, and how I want to achieve so much more. Obtaining this degree will not only enhance and elevate my background but put me in a position to continue making an impact on the food industry through leadership, service, and advocacy. My mentors and colleagues have always obliged me to work independently and resourcefully while staying open to learning opportunities. This concept has stuck with me during my matriculation at the university and through my current role; it has helped develop my imagination, and my creativity potential and strengthen my hands-on capability. Working in this industry over the past few years has developed my knowledge that would be greatly beneficial in the Master of Business and Science in Global Food Innovation program. This program will improve my knowledge and career and allow me to continue to make an even greater impact in the food industry. I feel the responsibility to devote myself to enhancing food and innovation as we evolve in this industry.