Progress 09/01/12 to 08/31/16
Outputs
Target Audience:The target audience for the Post-Harvest project has always been the students, faculty, staff, and colleagues associated with California State University, Fresno. During the 2014-2015, the Post-Harvest laboratory was in the early stages of building completion, equipment delivery and installation. Dr. Dennis Ferris and the Food Technician, Julia Jepson were the primary persons to utilize the laboratory. During the summer of 2016 over 30 new products were introduced to Gibson Farm Market as a result of having the new Food Processing Dry Laboratory. These products would have not been possible without the grant funding from the USDA as the Agricultural Foundation at California State University Fresno used the grant to provide matching funds for this project. The new building is 5000 square feet of which 1/2 is dedicated to the dry processing laboratory. In 2016-2017 the Food Processing Wet Laboratory was fully operational with a target audience of students, faculty, staff, and colleagues associated with California State University, Fresno. A key target audience is the student cohort who is currently working towards a degree in research and development in Food Science and Nutrition, Culinology, and Plant Science departments. Community members, educational leaders, and agricultural leaders also comprise the target audience. A key demographic of the target audience are Hispanic students interested in careers in the food processing industry or in conducting reseach in food processing. At present, there are 108 students enrolled in the Food Science and Culinology program. In 2016-2017, the estimated percentage of those who identify as Hispanic is one third of the total. Changes/Problems:During the first year of the project, Dr. Ferris was approached by both a technician who works on the Fresno State Agricultural Laboratory setting and Charles Boyer Dean of the College of Agricultural Science & Technology. about adapting this project to production of frozen corn. Fresh corn in the summer months has become a major draw to the university and provides the major income to the Gibson Farm Market located on California State University Fresno. Surplus corn is produced during the summer and the thought was that this corn could be used to supply the Gibson Farm Market year round with a hgih quality, good tasting product. After careful thought the project was adapted for these purposes. The USDA was notified of the proposed changes. In addition, during the first year of the project, Dr. James Farrar decided to do a career switch and left the university, so the remainder of the project was coordinated by Dr. Ferris only. What opportunities for training and professional development has the project provided?Students were trained in the use of equipment that they wer not familiar with prior to this project. Specifically, they were trained to process whole corn directly from the field into frozen IQF kernels and then package these materials for sale at the Gibson Farm Market. In additon, because of the other equipment that we were able to obtain before or during the grant, students were learn to dehydrate fruit and package it for sale at the Gibson Farm Market. They were also able to learn to pan chocolate coated substances and properly package them for sale at the Gibson Farm Market. How have the results been disseminated to communities of interest?The Principal Investigator for this project, Dr. Dennis Ferris, has communicated with the students, faculty, staff and members of the community using digital technology as his primary resource. Since most members shared that they access information by navigating websites and emails, Dr. Ferris updated the websites for the various departments several times a year. During the first year, when construction on the new laboratory was slowly taking place, Dr. Ferris posted some pictures of the new construction. In addition, the Jordan School of Agriculture, located on the campus of the California State University, Fresno also included pictures and information about the new Food Processing Dry Laboratory on its website. In addition, the website for the California State University, Fresno and the Gibson Farm Market also includes updates on both the Food Processing Wet and Dry Laboratory. Lastly, information about the new Food Processing Dry Laboratory and equipment is dissemintated in the university newsletter and The Daily Collegian. Anyone new to the community or interested in a career in food processing can access information by going to the following websites: • www. csufresno.edu/foodscience • www.fresnostate.edu/jcast/aboutus/unitsandfacilities/fsu.html What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The goal of the proposed project is to improve the instructional capacity and capabilities of the Integrated Food Science, Culinology, and Plant Science programs. The specific objectives are to acquire modern up-to-date food science/food processing equipment and to deliver scientific training and using a modern, fully-equipped facility that meets or exceeds food industry standards for a safe and efficient post-harvest food processing laboratory.
Publications
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Progress 09/01/13 to 08/31/14
Outputs
Target Audience:The target audience for the Post-Harvest project has always been the students, faculty, staff, and colleagues associated with California State University, Fresno. During the 2014-2015, the Post-Harvest laboratory was in the early stages of building completion, equipment delivery and installation. Dr. Dennis Ferris and the Food Technician, Julia Jepson were the primary persons to utilize the laboratory. During the summer of 2015, three undergraduate students were selected to serve as interns. The interns under the supervision of both Dr. Ferris and Ms. Jepson completed two operations utilizing the Post-Harvest Laboratory: chocolate cabernet raisins and dehydration of peaches, pears, and apricots. In 2015-2016 the Post-Harvest Laboratory will be fully operational with a target audience of students, faculty, staff, and colleagues associated with California State University, Fresno. A key target audience is the student cohort who is currently working towards a degree in research and development in Food Science and Nutrition, Culinology, and Plant Science departments. Community members, educational leaders, and agricultural leaders also comprise the target audience. A key demographic of the target audience are Hispanic students interested in careers in the food processing industry or in conducting reseach in food processing. At present, there are over one hundred students enrolled in the Food Science and Nutrition program. In 2015-2016, the estimated percentage of those who identify as Hispanic is one third of the total. Changes/Problems:During the time period of 2014-2015, there were some major changes which resulted in positive outcomes for the project. Originally, the project was designed to acquire new equipment and install into a preexiting site located on the California State University, Fresno. However, as the Principal Investigator, Dr. Dennis Ferris soon learned, the site lacked electrical power for the new equipment. As a result, Dr. Ferris and the univerisity leadership elected add a new building to the currect site in order to facilitate the new equipment and to enlarge the space to 5000 square feet. Thus, the new site will be able to accomodate more students and allow for more operations than the original project design. This meant, however, that the project would need another year while the new additon was build. A no cost extension was awarded while work was completed. In early 2015. the newly acquired equipment arrived with one exception. The Manual Feed Kernel Cutter, a critical piece of equipment for the Corn Cob Cutter and Corn Air Husker, did not arrive after the corn harvest. It is anticipated the Manual Feed Kernel Cutter will be tested in September 2015 and implemented in 2016 during the next corn harvest. Another change to the original project design was the hiring of a qualified food technician by the AG Foundation for California State University, Fresno for the Post-Harvest Laboratory. Julia Jepson who holds a BS is a qualifiedFood Technologist who has already demonstrated a keep ability to use the newly acquired equipment, to supervise the Summer Interns for 2015, and to share information with students, faculty, and staff about the equipment and products of the Post-Harvest Laboratory. There are no other anticipated changes for 2015-2016. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?The Principal Investigator for this project, Dr. Dennis Ferris, has communicated with the students, faculty, staff and members of the community using digital technology as his primary resource. Since most members shared that they access information by navigating websites and emails, Dr. Ferris updated the websites for the various departments several times a year. During the first year, when construction on the new laboratory was slowly taking place, Dr. Ferris posted some pictures of the new construction. In addition, the Jordan School of Agriculture, located on the campus of the California State University, Fresno also included pictures and information about the new Post-Harvest Laboratory on its website. In addition, the website for the California State University, Fresno and the Gibson Farm Market also includes updates on the Post-Harvest Laboratory. Lastly, information about the new Post-Harvest Laboratory and equipment is dissemintated in the university newsletter and The Daily Collegian. Anyone new to the community or interested in a career in food processing can access information by going to the following websites: www. csufresno.edu/foodscience www.fresnostate.edu/jcast/aboutus/unitsandfacilities/fsu.html What do you plan to do during the next reporting period to accomplish the goals?During the 2015-2016 period, project leaders will provide hands on opportunities and real life projects for students within the Food Science, Culinology, and Plant Science departments at California State University, Fresno. Faculty will deliver training that emphasizes the application of scientific principles while bridging the relationship between the three disciplines. Emphasis on improvement of instruction by routine use of the laboratory and including elements of research into undergraduate coursework. The aim is to perform current and appropriate research in post harvest handling of fruits and vegetables. For example, the harvest and dehydration of corn is one project that is scheduled for 2015-2016. Another is the development of new food products for distribution in the Gibson Food Market also located on the campus of California State University, Fresno. Summer interns have already completed one operation of dehydration of peaches, pears, and apricots using the new equipment. Project leaders anticipate that several student led operations will be completed in each semester of the 215-2016 academic year. In sum, students, faculty, staff, and community members who are part of the food processing industry of the San Joaquin Valley anticipate a year of training and learning for the next generation of those seeking careers in food processing industry.
Impacts
What was accomplished under these goals?
Food production and food processing plants are an essential agri-business that has experienced significant growth int the San Joaquin Valley bioregion. As a result, the food processing industry is experiencing great difficulties in finding qualified personnel to man these value-added facilities. California State University, Fresno serves this bioregion and has academic programs (Food Science and Nutrition and Plant Science) that can help to minimize or to eliminate these shortages. To date, the project has had a measurable positive impact on the instructional delivery and opportunities for students pursuing careers in the food processing industry. As a direct result of the grant award, the university paid all costs associated with the expansion of floor space, the retrofitting of electrical units to meet the increased need of new equipment acquired through the grant award. Another significant impact includes the hiring of a qualified food technician whose salary is paid by the AG Foundation for the university. The Food Technician manages the laboratory and ensures that all equipment is operating smoothly and safety procedures are followed. The hiring of the Food Technician impacted three students in the Food Science and Nutritian program who were selected to serve as Summer Interns for 2015. These students helped with the initial set up of the laboratory equipment and witnessed the inital testing of each new piece of equipment. They did assist with two operations: the chocolate panning for chocolate cabernet raisins and dehydrated peaches, pears, and apricots. The acqisition, installation and testing of the state of the art equipment for the Post-Harvest Laboratory was also acomplished during 2015. The equipment acquired using grant funds include: Industrial Food Processor with attachment Master- Bilt Products Model No. MCR-33-101 Master Chill Freezer Corn Cob Cutter and Corn Air Husker The following piece of equipment was acquired and installed, but was not tested due to a missing component: Manual Feed Kernal Cutter. The anticipated date for the testing is September 2015. In sum, as a direct result of the new Post-Harvest Laboratory and the aquired equipment, students from the Food Science and Nutrition, Culinology, and Plant Science departments have begun using the lab as part of their Fall 2015 coursework.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: Target Audience includes faculty and staff located at California State University, Fresno as well as colleagues affiliated with the California State University System. A key target audience is the student cohorts who are currently working towards degrees in research and development in Food and Science, Biology, and Plant Science departments. Community members, educational leaders, and agricultural leaders also comprise the target audience. Hispanic students interested in Food and Science Research is a key demographic of the target audience. Efforts for the first year have been the construction of a new laboratory to house the equipment acquired by grant funds. Equipment ordered and received includes the following: Urschel Diversa-cut 2110 dicer slicer, and Delfield T40 ConvoChill Remote Cooled Roll-In Blast Chiller/Blast Freezer-440 lb./385 lb. Year I resulted in completion of new state of the art laboratory with state of the art equipment for classroom use in Academic Year 2014-2015. Changes/Problems: The proposal for Expanding the Capacity and Instructional Capabilities of the Food Science, Culinology, and Plant Science Programs at California State University, Fresno was awarded during a time of change at the university. One outcome of this change was a lengthening of time to approve awarded projects. Thus, the Project Director, Dr. Ferris needed to request a no cost extension been as completion of the new laboratory built with other funding was completed. The new laboratory and equipment has generated much enthusiasm within the community and netted $470,000 additional funding to ensure project sustainability and ongoing success What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? During the next reporting period, progress towards implementing and completing goals and objectives will accelerate to include completion of all equipment installation, scheduled classes in the laboratory in order to complete research and training curriculum designed for the laboratory equipment. Develop articles for publication in local newspapers to alert students, faculty, staff, and community to underscore new opportunities for training and for local producers of fruit and vegetables.
Impacts
What was accomplished under these goals?
Given the increase awareness of the role of fresh fruits and vegetables have on one’s health and well-being, the need for increased training in safe and proper handling of fruits and vegetables in necessary to reduce foodborne outbreaks. Food safety is critical to the food industry of the San Joaquin Valley Bioregion. Additionally, food products that are improperly handled result in food and value losses that impact the area and consumer alike. The construction of a new laboratory housing state of the art equipment designed to reduce production loss and to increase food safety was completed in Year One.
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