Performing Department
(N/A)
Non Technical Summary
The global food system faces pressing challenges, including the need to produce more food sustainably to meet the demands of a growing population while minimizing environmental impacts. This project addresses a critical gap in the workforce: the need for skilled professionals who can develop innovative solutions to make food systems more sustainable. In Southern California, a hub for agriculture and food processing, there is a growing demand for expertise in sustainable food production and alternative proteins. These challenges are tied to broader issues such as food security, climate change, and economic development. By preparing leaders with the knowledge and skills to tackle these problems, this project has the potential to make significant contributions to the environment, economy, and public health.To achieve this, the project will recruit and train master's students in sustainable food science at San Diego State University. Students will engage in hands-on research and real-world projects, such as exploring alternative protein sources and improving food production processes. They will also participate in internships with leading food companies and gain skills in leadership, communication, and interdisciplinary problem-solving. These methods combine classroom learning, laboratory research, and industry experience to prepare students for impactful careers.The ultimate goal of this project is to develop a pipeline of leaders in sustainable food systems who can address critical challenges in agriculture and food security. By doing so, the project will contribute to creating a more sustainable food supply, advancing climate-smart agricultural practices, and supporting economic growth in the food and agricultural sectors. Its outcomes will benefit not only the students and industry partners directly involved but also society as a whole by promoting environmental sustainability, equity, and innovation in food production.
Animal Health Component
25%
Research Effort Categories
Basic
50%
Applied
25%
Developmental
25%
Goals / Objectives
The major goal of this project is to develop a pipeline of interdisciplinary leaders in sustainable food science who possess a holistic understanding of food sustainability challenges and the flexible skills needed to deliver innovative solutions. This project aligns with USDA's strategic goals of advancing climate-smart agriculture, ensuring equity, and promoting nutrition security. The specific objectives include:1. Recruit six outstanding students into the Master of Science in Food Science program at San Diego State University, with a focus on underrepresented groups.2. Train students to become experts in sustainable food systems and alternative proteins through comprehensive interdisciplinary curricula and cutting-edge research.3. Establish robust academia-industry partnerships to provide students with experiential learning opportunities, such as hands-on research projects and industry internships.4. Prepare students for leadership roles through targeted workshops, a leadership certificate program, and opportunities to develop communication skills via research presentations and peer mentoring.5. Support and mentor students from underrepresented groups to create a diverse and inclusive cohort capable of tackling complex challenges in the food and agricultural sectors.
Project Methods
The project will employ a multifaceted approach to develop interdisciplinary leaders in sustainable food science. Fellows will engage in cutting-edge research on sustainable foods and alternative proteins, leveraging advanced technologies such as genome-scale metabolic modeling, protein engineering tools, and interdisciplinary integration. Our dual mentorship model combines academic and industry guidance for holistic professional development. Our project emphasizes on sustainable food systems and alternative protein industries, a rapidly evolving field with high societal relevance, and targets the recruitment and training of underrepresented groups to promote equity and diversity in food science leadership.Our efforts include development and delivery of new interdisciplinary curricula, research training, food industry internships, and professional development activities such as workshops on leadership, communication, and career readiness to prepare fellows for the workforce. Fellows will organize community events like the Alt Protein Summit to raise awareness of alternative proteins and sustainable food systems. We will also disseminate research findings and educational materials through professional conferences, journals, and public repositories.The project will use a mixed-method evaluation model informed by the CDC's program evaluation framework, encompassing formative, process, and outcome evaluations. Through formative evaluation, we will collect continuous feedback from students, faculty, and industry partners to refine program activities. The process evaluation will monitor implementation fidelity, participation rates, and alignment with stated goals. The outcome evaluation will assess changes in knowledge, skills, and professional trajectories of NNF fellows.Key milestones and quantitative indicators include:1. Recruitment and retention: recruit six fellows from underrepresented groups and achieve a 100% two-year program completion rate.2. New curricula: development and delivery of two new curricula.3. Research outputs: publish findings in at least three peer-reviewed journals.4. Food industry internships: place all NNF fellows in food industry internships.5. Professional development: engage all NNF fellows in leadership training and career workshops.6. Skill development: measure progress through reflective self-assessments and mentor feedback.