Performing Department
(N/A)
Non Technical Summary
Food safety is significant to the health and wellness of consumers and is one of the Priority Areas of the Farm Bill and USDA NIFA. Natural antimicrobial preservatives have potential to enhance food safety, but their effectiveness in food systems requires comprehensive understanding of chemistry, microbiology, and engineering. We have the established education, extension, and research programs designing strategies to control pathogens in foods using natural antimicrobials. This project is designed to educate the next generation of food scientists that have technical skills necessary for synthesizing trans-disciplinary approaches for novel strategies to improve food safety using natural antimicrobials and leadership and communication skills necessary for professionals in diverse, international, and multidisciplinary teams. The project involves the recruitment, education, and evaluation of three doctoral Fellows prioritizing African-Americans and other under-represented groups. The dissertation research will involve designing and characterizing systems that improve the efficacy of food antimicrobials in fresh produce, dairy, and meat products, with the last food matrix to be studied in Germany. The program features laboratory rotations, industrial internship in year 2, study abroad in year 3, scientific meeting presentations, and experiential learning opportunities in research, teaching, and outreach. The research plan defense, comprehensive examination, and dissertation preparation and defense are scheduled in 3 consecutive years. The success of this project will be evaluated with various methodologies involving internal and external reviewers. In achieving project objectives and program training plans, doctoral graduates educated will develop innovative, trans-disciplinary strategies to solve complex future problems in microbial food safety.
Animal Health Component
0%
Research Effort Categories
Basic
90%
Applied
10%
Developmental
(N/A)
Goals / Objectives
The overall goal of this project is to educate the next generation of food scientists that have (1) technical skills necessary for synthesizing trans-disciplinary approaches for novel intervention strategies to improve food safety and (2) leadership and communication skills necessary for professionals in diverse, international, and multidisciplinary teams.
Project Methods
We will recruit students from Food Science and other related majors such as Microbiology, Biology, Animal Science, Biophysics, Chemistry, Biochemistry, and Chemical Engineering. We will recruit through the Educational Advancement Program on our campus and through colleagues at 1890 Historically Black Land-Grant Universities including Tennessee State University, North Carolina Agricultural and Technical University, and Alabama A&M University. Advertisements will include our Departmental website, related scientific journals and professional societies, newsletters of related IFT Divisions and emails to the IFT Council of Food Science Administrators listserv. We will also prepare flyers and mail them to relevant programs and advertise in discipline-specific and minority-serving organizations and conferences. Fellows selected based on GPA, GRE sore, and recommendation letters will be interviewed by phone and in-person.After enrolling in the PhD program, Fellows will complete laboratory rotations, select advisors, and begin academic and research activities associated with the dissertation focus. Fellows will develop a coursework plan and a detailed plan for their dissertation research in year 1. During the second summer, Fellows will apply and participate in an internship at a company of their choice and take the comprehensive exam for doctoral candidacy. During the final year, Fellows will spend one semester at University of Hohenheim. Fellows will be sponsored to attend and present dissertation research at IAFP and/or IFT annual meetings. The final dissertation will include a literature review and at least 3 chapters prepared in manuscript format and will be defended in the last semester.Fellows will assist and participate in extension programs and the K-12 education outreach programs. They will participate in leadership workshops and courses, supervise undergraduate and M.S. students, and seek out leadership positions to improve leadership and communication skills.Formative evaluation of fellows will include coursework (a minimum GPA of 3.5), internship, comprehensive exam, research capabilities, and collaboration and communication skills throughout the program. Upon graduation, we will continue to communicate with Fellows by phone, emails, social networks, formal and informal get-togethers at professional meetings, and occasionally invite them to give seminars at our departmental graduate seminar series or to the Food Science Club. We will contact each Fellow approximately one year after graduation to conduct a follow-up survey interview. We will conduct a similar interview with Fellows' employers to determine their evaluation of the Fellows' career progress.