Progress 09/01/10 to 08/31/14
Outputs
Target Audience: Students and instructors at historically black and minority serving institutions. Changes/Problems: Changes in instructors over the course of the project resulted in continuing strengthening of instructors and course specific training. What opportunities for training and professional development has the project provided? Instructors participated in the Food Labs Conference – Food Safety Tech as well as IFT conferences and short course. The purpose was to enhance the knowledge and training of instructors with food science related degrees. A workshop was conducted on incorporating food safety in the design of sensors development in engineering. This was also reported at the Project Directors Meeting. Five students from the engineering department presented their work at the workshop. The afternoon session provided participants the opportunity to build an FPGA board and program it to test for temperature control. There were approximately 12 participants at this workshop. Additional Food Safety Training: Approximately 70 students were enrolled in the AIB online course food safety essential training over 2 academic years. This training re-enforced concepts covered in the courses. The training materials can be found at the AIB website. At the end of the course, students received a certificate of completion in the specific area completed with a grade of 80 and above. This training also supported students’ knowledge of professional, national and industrial organizations available for Food Safety Training and Auditing. The intent is to expand the offering to other areas of training such as HAACP provided by BRC, Canada GAP, FSSC, GAA, Global GAP GRMS, IFS, IFSPACsecure, SQF, PrimusGFS among others. How have the results been disseminated to communities of interest? Departmentally. What do you plan to do during the next reporting period to accomplish the goals? Project terminated. The project has set the impetus for the pursuit of a laboratory designed to train students and assist low income entrepreneur in the quality, nutritional and safety analyses needed for product development and some processing efforts. The laboratory is currently conducting preliminary analysis for proficiency programs offered by AOCS.
Impacts
What was accomplished under these goals?
Instructors Impacted by the Course via professional development and resources to enhance instructional delivery 1. Velva McWhinney, Ph.D. 2. Milton Daley, Ph.D. 3. Lorna Doore, M.S., R.D. 4. Rhamat Attaie, Ph.D. 5. Beverly Copeland, Ph.D. 6. Minnie Cyrus, M.S. Courses impacted via resource development 1. Food Quality Assurance and Sanitation 2. Food Microbiology 3. Physiochemical Aspects of Food The activities were designed to support competencies identified by IFT. Many of the laboratory activities were designed in the format of safety, quality control and assurance approach to help reinforce quality management. The following books were added to the library catalog and were placed on reserves for use by students in the courses. Many students have limited finances and to help achieve success and the timely completion of the degree this service was supported. 1. Food Microbiology an Introduction 3rd ed. 2012 5 copies 2. Food Microbiology and Laboratory Practice 3. Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions 4. Food Science 5th ed. 1998 5 copies 5. Principles of Food Sanitation 5th ed. 2006 4 copies 6. Statistical Quality Control for the Food Industry 7. Handbook of Food Analytical Chemistry 8. Food Analysis 4th/Food Analysis Laboratory Manual 2nd 9. Food Chemistry 4th Revised and Extended Additional Books purchased to support instructional delivery and the evaluation of a food science curriculum focused on food safety and defense: 10. Food Sensory Laboratory 11. Statistics for the Food Science and Nutrition 12. Wanting to Become a Food Scientist Training via laboratory activities (10-14 activities per course to cover the course requirement for laboratory credit) was provided to develop skills and enhance knowledge in the areas of food science, safety and technology. These equipments were used the respective courses. Some of the experiment simulated real world scenarios/problems. The impact of Project life was student learning enhancement of 80% of the tested material covered in the area of the courses. One hundred percent of the instructors agreed that the tools, both specific and general, provided by Project ALIFE help in the instructions and delivery of key concepts for the course. Providing the Food Essential for Food Safety Course by AIB did not impact student performance. Exam grades covering the material for the food Safety Course ranged from 30 to 99 during the time Project ALIFE provided the training. The mean test grade was 61. The exam grades ranged from 32 to 88 with an average exam grade of 64. However, it provided additional training that will be useful in the workforce.
Publications
- Type:
Other
Status:
Other
Year Published:
2013
Citation:
In-house departmental.
|
Progress 09/01/12 to 08/31/13
Outputs
Target Audience: Target audience are Students and Faculty in the College of Agriculture and Human Science. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A biosafety workshop was conducted this past Spring Semester. The workshop hadfive (5) student presenters from the College of Engineering. These presenters research their specific food safety area and developed sensors for detecting time and temperature. As a part of the workshop,thirteen (13)attendees had the opportunity to develop and program a sensor for their stepwise food process. How have the results been disseminated to communities of interest? The previously identified laboratory exercises are to be performed in current courses, Food Bacteriology and Physiochemical Aspects of Food. There are approximately 40 students enrolled in the two courses. What do you plan to do during the next reporting period to accomplish the goals? The PI is assisting in training and carrying out laboratory exercises for the Food Bacteriology Course being taught this Fall. The PI is supporting the laboratory exercises in physiochemical aspects of food. The SureSafe System, thermometers and other equipment purchased will be used in these courses. The PI plans to submit and receive feedback from IFT on a Food Science Curriculum.
Impacts
What was accomplished under these goals?
One activity that will be further evaluated is the experiments to support specific courses, Food Bacteriology, and Food Quality Assurance and Food System Management. Because of reassignments and refocusing resulting from re-organization in the college, some activities were delayed to allow re-acclimation in the environment. However, this past semester (Spring 2013) the instructors of record and I worked to increase the library holdings to support the course and students outcome. We will work collaboratively to incorporate previously identified and reviewed laboratory exercises into the courses. The previously reviewed laboratory exercises were conducted with other internal equipment and apparatuses in the courses two years ago. We have recently started the purchasing of the needed items from the ALIFE Project and will be using these items to support the academic courses starting Fall 2013 semester. These purchases will allow the distribution of equipment for use by students to more efficiently and independently perform laboratory exercises. I believe an outcome of this will increase independent thinking and processing which will increase each student’s competitiveness on exiting the program. These laboratory exercises will allow the continuous evaluation and tweaking of the program and student expected outcomes. The second activity, the curriculum, will be further evaluated as well. The important aspect of this process is the outside review of the curriculum to receive input from colleague on the competitiveness of the program. More importantly, the submission of the curriculum to IFT (Institute of Food Technology) has not occurred and this is a must. IFT is the accrediting agent for Food Science and Safety Curriculum and Programs. The project was designed to submit the curriculum and received feedback as to the strength, weaknesses, opportunities and challenges the program would face. Needless to say, it would be nice for approval on the first try. It is expected that a review by Drs. Miller, Acuff and Smith at Texas A&M University will be completed by August 2013. These professors/ researchers agreed to serve in this capacity. I have maintained continuing relationship with these individuals. The curriculum will be submitted for a review to IFT no later than December 2013. A final analysis with output and expected outcome will be submitted no later than August 2014.Currently, the account reflects approximately 108,000.00. Some of this will support lab supplies and miscellaneous. The SureSafe System, thermometers and other equipment are being purchased. So, the current reflected amount will be reduced by $68,130 with the purchase of the laboratory equipment. Also, a biosafety workshop was conducted and the items used will be replaced with the appropriated funds from this account. This amount is $3,000.00 summer’s salary for the PI is requested from this account. The PI will travel to IFT meeting this summer and participant in technical field trips. At this time the amount reflective is unobligated balance of $38,688.76 and an IDC amount of $15,606.80. The total amount is $54,295.56. The amount left after all purchases has cleared will support various laboratory supplies need to support the courses mentioned above and one additional sensor-food safety workshop.
Publications
|
Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: Continue assessment of curriculum for IFT approved program. Defined laboratory write-up focusing on science based comprehension. Increased the usage of science articles reference and review in lab and course work. PARTICIPANTS: Participants are Faculty, Students, and Administrators. TARGET AUDIENCES: Target audiences are students and Food Science Option in the College of Agriculture and Human Sciences. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Enhance the intellectual environment. Enhance science foundation of course offerings. Increase the number of students entering MS/PhD programs. Update food science books and journals in library that support course offering and food science research programs.
Publications
- No publications reported this period
|
Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: 1) Carried out laboratory exercises in three course offering: Food Quality Assurance and Sanitation; Food Microbiology; and Advance Nutrition. 2) Examination of exercises methods and quality. 3) Develop testing for comprehension and application. 4) Acquisition of minimal equipment use. 5) Incorporated journal readings, assessments and critique as class assignments. 6) Development of Sensor Workshop for Summer 2012. PARTICIPANTS: The course efforts were supported by two laboratory technicians, one research specialists and one professor associated with the Advanced Nutrition Course. Two graduate research students served as teaching assistance for the course and were trained to assist in the instructions in laboratory exercises. TARGET AUDIENCES: The exercises were to support the educational development of students enrolled in the courses. Although there is nothing significant to report at this time, the test scores indicated that the training method may need to be revised in order that the high standard and quality of the exercises can benefit the students. An assessment of factors that drive students learning in certain courses on this department may be needed. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The equipments and disposable kits were utilized to develop laboratory exercises for each course. Each course had a two hour laboratory period in which students were provided training, skills development and critical thinking exercises and testing. Critical thinking and comprehension exercises were supported through journal reading assignments. The laboratory reports and reading assignments also helped in writing skills. An assessment of the test scores from these upper level courses is providing directions in terms of the curriculum development and concepts of significant for IFT approved program. This information is being used to identify courses which would enhance students' outcome to meet an IFT approved program. The courses and concept are in under revision prior to meeting with professors from Texas A&M University for input and assessment. The following are a few of the items used in the laboratory exercises: Thermometers -Fisher Scientific Traceable thermometer/ Clock/Humidity Monitor, La Crosse Technology - The Weather Channel - Model #TX29U-IT, La Crosse Technology -The Weather Channel - Model #WS-9047TWC-IT, Spectrum Technology Inc - IR Temp Meter/External Temp Meter, EXTECH Instruments - Mini IR thermometer - Model #42510; pH Meter-Hanna Instruments - Meat pH Meter - Model #HI99163 Konica Minolta Chroma Meter - CR 400; Data processor for CR-400 Series - Data Processor DP-400; MiniScan EZ by HunterLab - Model #4500L; Omni International - tissue Homogenizer Model #TH-0; MOCON - Greenlight Series - Model #930; Denver Instruments - Moisture Analyzer - Model #IR 120; Buchi - Rotary Evaporator -Rotavapor R-215; Labconco - Water Purification Systems; WaterPro RO Station - Catalog #9075002; WaterPro PS Polishing Station with Dispensing Valve -Catalog #9000500. Other equipment included the Stomacher, PCR for detection of bacteria in water, Incubations and petri dishes and films along with microscopes for bacteria colonies growth and characterization.
Publications
- No publications reported this period
|
|