Progress 09/01/09 to 02/28/13
Outputs
OUTPUTS: In summary, the outputs of this project include: (1) Two summer trips were successfully conducted in the summer of 2010 and 2011 to visit Jiangnan University in Wuxi, China. During these trips, MU faculty and students visited JU and met with JU President, faculty, and students. We visited the State Key Laboratory of Food Science & Technology and the College of Food Science at JU. We participated workshops and seminars about food safety and did oral presentations about the project. During the visits, the MU team and JU team visited several local food companies and processing plants to investigate current food safety practices, food quality assurance and control. In addition, a short-term research project was conducted by students about using novel analytical techniques for rapid and accurate detection of food contaminants. (2) We arranged a follow-up trip for JU faculty members to visit MU in July 2010; and in the summer of 2012, the PI had a follow-up trip to visit JU. (3) The information and results obtained from the project have been disseminated to the public. We participated in three seminars held at JU to talk about food safety issues spread through the global food supply chain. We attended the 9th International Conference of Food Science and Technology in 2011. We also attended the annual IFT meeting in July 2012 to disseminate food safety knowledge and novel analytical techniques to the audience from the food industry, academia, and government agencies. (4) We enriched existing courses and online courses meant to train future food scientists. Selected existing key graduate and undergraduate courses in food science were infused with international content on safety issues involving imported foods. PARTICIPANTS: Faculty and graduate students from the University of Missouri and Jiangnan University. TARGET AUDIENCES: Faculty and students in academia, the food industry, and government agencies. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
In summary, outcomes of this project include: (1) A model about international collaboration in food safety education and research was successfully developed. It can be followed by other disciplines or other institutions to establish internationally collaborative research and teaching programs; (2) well-rounded graduate students have been trained by participating in this project and joining summer trips. This project gave them a fantastic opportunity to gain experience and help them have a global perspective and a much better understanding of global food safety issues; (3) we have strengthened the global competence of MU faculty and students in food safety through international collaborative research and education; (4) teaching curricula in the Food Science Program at MU have been enriched with emerging food safety issues; (5) a long-term relationship has been established between MU and JU. We have agreed and signed a coordinated undergraduate degree program.
Publications
- 1. Lin, M. 2010 Applications of inorganic nanomaterials to food safety issues. 2010 IFT Annual Meeting. Chicago, IL, July 17-20, 2010. 2. Lin, M. 2011. Applications of novel nanomaterials in food safety control. The 9th International Conference of Food Science and Technology. Hangzhou, China. May 27-29, 2011. 3. Cho, S. 2011. Changing food safety behavior among food service employees. The 9th International Conference of Food Science and Technology. Hangzhou, China. May 27-29, 2011. 4. Lin M. 2012. Food safety issues spread through the global food supply chain. Jiangnan University, Wuxi, China. 5/22/2012. 5. Lin, M. 2012. Food contamination through the global food supply chain. Shanghai Ocean University, Shanghai, China. 5/21/2012.
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: We have successfully conducted two summer trips in 2010 and 2011 and finished most proposed tasks. In the summer of 2012, the PI Dr. Lin made a follow-up trip to visit Jiangnan University in Wuxi, China. To disseminate the information obtained from the project to the public, the PI participated in two seminars held at Jiangnan University and Shanghai Ocean University and talked about food safety issues spread through the global food supply chain and the results obtained from this ISE project. We also attended the 2012 annual IFT meeting in July 2012 to disseminate food safety knowledge and novel analytical techniques to the audience from the food industry, academia, and government agencies. On the other hand, students who participated in this project started to analyze the data collected from short-term research projects and write a manuscript. We continued to enrich existing courses meant to train future food scientists. Selected existing key graduate and undergraduate courses in food science have been infused with international content on safety issues specific to imported foods. In addition, we are developing a China Food Science Study Abroad Program for the summer 2013 and the course is now shaping up. PARTICIPANTS: Faculty and graduate students from the University of Missouri and Jiangnan University. TARGET AUDIENCES: Faculty and students in academia, the food industry, and government agencies. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Outcomes of this project include a model that can be followed by other disciplines or other institutions to establish internationally collaborative research and teaching programs, and well-rounded graduate students from MU and JU have been trained by participating in this USDA ISE project via summer trips and building international programs. By doing this project, we have strengthened the global competence of faculty and students from MU in food safety through international collaborative research and education. We trained graduate students who participated in this project to have a global perspective. We enriched teaching curricula on emerging food safety issues, and students had a much better understanding of global food safety issues after taking those courses. One of the outcomes is the long-term relationship between MU and JU. We have agreed and signed a coordinated undergraduate degree program. In addition, we are developing a Study Abroad course for both graduate and senior undergraduate students to spend 3 weeks at JU in the summer of 2013.
Publications
- Lin M. 2012. Food safety issues spread through the global food supply chain. Jiangnan University, Wuxi, China. 5/22/2012.
- Lin, M. 2012. Food contamination through the global food supply chain. Shanghai Ocean University, Shanghai, China. 5/21/2012.
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Progress 09/01/10 to 08/31/11
Outputs
We have successfully conducted the second summer trip from 5/22/2011 -6/1/2011. The University of Missouri (MU) team consisted of six members, including two faculty members (Drs. Mengshi Lin and Seonghee Cho) and four graduate students (Fick Brandon, Jee Hye Lee, Rawin Cheasagul, and Ting-Ning Lin). We visited Jiangnan University (JU) which is located in Wuxi, China. Together with the JU team (two faculty members and four graduate students), we conducted the following activities: (1) Visit Jiangnan University and meet with JU faculty and students We visited the School of Food Science & Technology and the State Key Laboratory of Food Science & Technology at JU. During the visit, we met with faculty members of the School of Food Science and Technology and discussed potential collaborations in teaching and research. The MU team had a campus tour to see the state-of-the-art facilities of JU. In addition, MU and JU graduate students worked together to do a short-term project about using new rapid and sensitive techniques for detection of chemical contaminants in food products. (2) A workshop about the Food Science program at MU: We arranged a workshop to meet with JU undergraduate students who have participated in a coordinated undergraduate degree program (2+2 program) between MU and JU. The objective of this workshop was to help students learn more about this program, the MU, and other related issues. Students learned different cultures at the workshop, exchanged ideas, and talked about each of their own research projects and graduate school experiences. (3) Field Trips to local food companies: During the trip, the MU and JU team visited three local food companies, investigated current food safety practices, food quality assurance and control in Chinese food operations, and participated in discussions with managers and workers at the food operations. Here is a list of local food company/operations in Shanghai and Jiangsu Province, including Suntroy Food Inc that manufactures beer and beverages, Shanghai Totole Food Ltd that manufactures granulated chicken flavor and bouillon (broth), and Wufanzai Group Inc that makes rice dumplings. (4) An international conference: During the trip, we attended the 9th International Conference of Food Science and Technology held in Hangzhou China by JU, UC Davis, and Zhejiang Gongshang University. Both Drs. Lin and Cho gave a presentation at the conference to introduce this USDA ISE project. (5) In addition, we continued to update existing curricula in food science and enriched them with the latest food safety information and new elements of food safety practices. Courses that have been enriched include Food Industry Seminar, Food Chemistry, Advanced Food Technology, Food Quality Assurance, and Advanced Food Microbiology & online course. PRODUCTS: Products of this project include: an international collaborative research and education at MU and JU; well-rounded graduate students with a global perspective; a coordinated undergraduate degree program; and a Study Abroad course. OUTCOMES: By doing this project, we have strengthened the global competence of faculty and students from MU in food safety through international collaborative research and education. We trained well-rounded graduate students who participated in this project and were trained with a global perspective. We enriched teaching and education curricula on emerging food safety issues, and students had a much better understanding of global food safety issues after taking those courses. One of the outcomes is the long-term relationship between MU and JU. We have agreed and signed a coordinated undergraduate degree program. In addition, we are developing a Study Abroad course for both graduate and senior undergraduate students to spend 3 weeks at JU. Activities will include visits to local food companies as well as lectures by MU and JU faculty on global food safety issues. The course will be first offered in summer of 2012 and is expected to be offered every other year from then on. DISSEMINATION ACTIVITIES: We have started to disseminate the information obtained from the project to the public. The outcomes and achievements of this project have been posted on both MU and JU website. Activities include: (1) News on the website of Food Science program at MU; (2) News on the website of Jiangnan University; (3) Workshops and symposiums held at JU; (4) Presentations given at the 9th International Conference of Food Science and Technology; (6) Results were also disseminated at IFT symposium: Internationalization of food science education and research. We will continue to disseminate the outcomes to the public via publications, presentations at international and national meetings, and highlight the achievements of the students on our websites. FUTURE INITIATIVES: We will continue to enrich existing curricula in the Food Science program at MU with emerging food safety issues; develop a Study Abroad course for graduate students on food safety; build an internationally recognized food safety research and training program at MU and at JU; disseminate food safety knowledge and novel analytical techniques to US and Chinese faculty, students, and the food industry.
Impacts
We have successfully built a model that can be followed by other disciplines or other institutions to establish internationally collaborative research and teaching programs. Well-rounded graduate students from MU and JU have been trained by participating in this USDA ISE project via summer trips and building international programs.
Publications
- Lin, M. 2011. Applications of novel nanomaterials in food safety control. The 9th International Conference of Food Science and Technology. Hangzhou, China. May 27-29, 2011.
- Cho, S. 2011. Changing food safety behavior among food service employees. The 9th International Conference of Food Science and Technology. Hangzhou, China. May 27-29, 2011.
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Progress 09/01/09 to 08/31/10
Outputs
2010 Summer trip: We have successfully conducted the first summer trip in the summer of 2010 (6/20/2010 -7/2/2010). The University of Missouri (MU) team consisted of seven members, including three faculty members (Drs. Mengshi Lin, Azlin Mustapha, and Ingolf Gruen) and four graduate students (Warren Auld, Tracy Bish, Greg Cosgrove, and Bin Liu). We visited Jiangnan University (JU) which is located in Wuxi, China. Together with the JU team (two faculty members and six graduate students), we conducted the following activities: (1) Visit Jiangnan University and meet with JU President We visited the State Key Laboratory of Food Science & Technology and the College of Food Science at JU. JU is one of national key universities in China and has the oldest and the best programs in food science in China. During the visit, we met with the President of JU, Dr. Jian Chen, deputy director of the State Key Laboratory, Dr. Bo Jiang, and other professors. The faculty from the different institutions had a chance to network and discuss potential future collaborations. (2) A symposium about food safety and presentations: In addition, a symposium titled Applications of New Techniques to Improve Food Safety and Quality was arranged at the State Key Laboratory. The objective of this symposium was to develop an internationally collaborative research and training program beneficial to both MU and JU students. Several guest lectures on food safety were delivered by JU and MU faculty to the students at JU. (3) Field Trips to local food companies: During the visits, the MU team and JU team visited four local food companies and investigated current food safety practices, food quality assurance and control in Chinese food operations, participated in discussions with managers and workers at the food operations. Here is a list of local food company/operations in Shanghai and Jiangsu Province, including Suntroy Food Inc that manufactures beer and beverages, Yakult Inc that manufactures probiotic yogurt, Goldenway Oil Group that manufactures chicken powder and cream butter, Wuxi Super Food Technology Co, Ltd that manufactures non-dairy creamer. (4) A short-term research project: A short-term research project was conducted. During the trip, MU and JU graduate students worked together to learn how to use a novel analytical technique for rapid and accurate detection of a food contaminant. Based on the preliminary work, MU and JU students will further evaluate and apply new rapid and sensitive detection techniques for detection of chemical contaminants in food products. (5) The JU team visits the MU As proposed in the proposal to conduct mutual exchange activities, we arranged a follow up trip for faculty members from JU to visit MU in July 2010. The JU team consisted of six faculty members, including the president of JU. The JU team met with Food System and Bioengineering Division Director Dr. Jinglu Tan to discuss future collaborations and had a tour of our facilities and campus as well. PRODUCTS: Products include news on both MU and JU websites, conference papers at IFT annual meeting, and a list of presentations given in the symposium at JU: (1) Food Science program at Jiangnan University and SKLF,Dr. Peng Zhou, Jiangnan Univ. (2) Introduction of University of Missouri Food Science Program, Dr. Azlin Mustapha, MU. (3) Application of Fluorescence Spectroscopy in Quality Control of Dairy Products, Dr. Xiaoming Liu, Jiangnan University. (4) Novel detection methods to combat food contamination through the global food chain, Dr. Mengshi Lin, MU. (5) Detection of foodborne pathogens by polymerase chain reactions, Dr. Azlin Mustapha, MU. (6) Modern analytical methods for the determination of chemical contaminants in foods, Dr. Ingolf Gruen, MU. (7) Traceability of Farm Raised Fish Products in China, Dr. Yiqun Huang, Shanghai Ocean University. OUTCOMES: Outcomes include (1) we trained well-rounded graduate students who have a global perspective and an in-depth understanding of the importance of developing new techniques to improve food safety; (2) We enhanced the capabilities of MU to conduct collaborative research with Chinese institutions. DISSEMINATION ACTIVITIES: We have started to disseminate and transfer the information obtained from the summer trip to MU and JU faculty and students. The outcomes and achievements of this project will also be disseminated to USDA and a wide audience of educators, and the public via publications, presentations at national/ regional meetings and MU research symposia, highlighting the achievements of the students on our departmental and college websites. FUTURE INITIATIVES: We are working on the second summer trip that will be conducted in 2011, we will continute to enrich existing curricula in the Food Science program at MU with emerging food safety issues, and develop an internet-based distance education course for students on imported food safety.
Impacts
Both MU and JU have benefited from this USDA ISE project via training students, mutual visits, and building international programs. The MU team and JU team visited local food companies and investigated current food safety practices, food quality assurance and control in Chinese food operations. From this work, MU and JU students learned about food quality assurance and food safety control, and how to evaluate and apply new techniques for detection of chemical contaminants in food products. In addition, students had a chance to exchange ideas and talk about each of their own research projects and graduate school experiences in the different schools.
Publications
- Conference paper: Applications of inorganic nanomaterials to food safety issues. 2010 IFT Annual Meeting. Chicago, IL, July 17-20, 2010.
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