Source: NORTH CAROLINA STATE UNIV submitted to NRP
A FOOD SCIENCE EDUCATION SUMMER SCHOLARS PROGRAM THAT DEVELOPS THE NEXT GENERATION OF FOOD SCIENCE EDUCATION AND EXTENSION PROFESSIONALS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
1015168
Grant No.
2018-67032-27707
Cumulative Award Amt.
$278,799.00
Proposal No.
2017-06623
Multistate No.
(N/A)
Project Start Date
May 1, 2018
Project End Date
Apr 30, 2022
Grant Year
2018
Program Code
[A7401]- Research and Extension Experiences for Undergraduates
Recipient Organization
NORTH CAROLINA STATE UNIV
(N/A)
RALEIGH,NC 27695
Performing Department
Food,Bioprocess & Nutrition Sc
Non Technical Summary
There is an urgent need for food safety professionals who can effectively teach, train, and influence behaviors across the food supply chain. The extent to which the food industry's workforce is equipped with the appropriate skills and behaviors directly impacts the safety, quality and sustainability of our food supply. However, many existing food science education/extension programs disseminate knowledge but do not adequately impact skills development and actual food safety behaviors. This is partly due to the numerous obstacles instructors face in their efforts to facilitate real-world experiential learning of their subject matter. Meanwhile, there is an exciting opportunity for today's undergraduates to leverage virtual reality (VR) as an innovative instructional technology for solving these instructional obstacles through the development of case studies in VR.The long term goals of this integrated project are to reduce the number of foodborne illnesses and food recalls and improve the sustainability of the food supply chain by developing future food safety professionals' abilities to deliver effective education/training programs. The objectives are to: recruit 24 students from across the country to a 10-week Food Science Education Summer Scholars program (8 students per year for 3 years); develop undergraduate students' abilities to design, deliver and evaluate instructional materials (case studies in VR); implement the VR case study modules into existing education and extension curricula; and increase the Scholars' critical thinking skills and interests in food science education/extension careers. Experiential learning activities include projects, field trips, guest speakers, attending a conference and an extension workshop.
Animal Health Component
40%
Research Effort Categories
Basic
20%
Applied
40%
Developmental
40%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
90360103020100%
Knowledge Area
903 - Communication, Education, and Information Delivery;

Subject Of Investigation
6010 - Individuals;

Field Of Science
3020 - Education;
Goals / Objectives
The long term goals of this integrated project are to reduce the number of foodborne illnesses and food recalls and improve the sustainability of the food supply chain by developing future food safety professionals' abilities to deliver effective education/training programs. The objectives are to: recruit 24 students from across the country to a 10-week Food Science Education Summer Scholars program (8 students per year for 3 years); develop undergraduate students' abilities to design, deliver and evaluate instructional materials (case studies in VR); implement the VR case study modules into existing education and extension curricula; and increase the Scholars' critical thinking skills and interests in food science education/extension careers. Experiential learning activities include projects, field trips, guest speakers, attending a conference and an extension workshop.
Project Methods
The activities of this project include the following education/extension interventionsFive different types of experiential learning activities: (1) Scholars take on projects developing and evaluating case studies in virtual reality for existing education and extension programs, (2) guest speaker series, (3) Scholars attend, learn and network at IAFP annual conference, (4) Scholars go on field trips, and (5) Scholars attend extension workshopDetermine the effect of the Food Science Education Summer Scholars program on Scholars' interests in food science education/extension careers, abilities to develop effective education/extension materials, and critical thinking skills

Progress 05/01/18 to 04/28/22

Outputs
Target Audience:Undergraduates interested in food science and education and/or extension related careers. Changes/Problems: Nothing Reported 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? Nothing Reported

Impacts
What was accomplished under these goals? We mentored undergraduate students. A total of 21. Came shy of our goal due to the pandemic but we tried. We did develop their abilities to design, delivery and evaluate instructional materials, including virtual reality modules. We also developed their critical thinking skills and interests in food science education/extension careers. We provided experiential learning in the form of guest speakers, field trips, and summer conferences.

Publications


    Progress 05/01/20 to 04/30/21

    Outputs
    Target Audience:College students interested and engaged in food science Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This year the project was postponed until the next year since the pandemic made it difficult/impossible to recruit our participants. 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? Nothing Reported

    Impacts
    What was accomplished under these goals? This year the project was postponed until the next year since the pandemic made it difficult/impossible to recruit our participants.

    Publications


      Progress 05/01/19 to 04/30/20

      Outputs
      Target Audience:We targeted both undergraduate food science students and other students interested in food science and yielded the following: Two food science undergrads from NC State University One graduate student mentor from NC State University One non food science undergrad from the University of Florida One food science undergrad from Iowa State University One non food science undergrad from the Vassar College One non food science undergrad from the Meredith College One food science undergrad from the University of Maine One food science undergrad from the University of Illinois Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? All students attended the International Association for Food Protection annual meeting in Louisville, KY. They attended networking events, a student luncheon, and poster and oral presentations. 8 guest speakers provided advice and career insights related to food safety education and training 2 instructional designers gave seminars on the basics of instructional design 1 communications expert gave a seminar on presenting information and computer graphics desiogn 2 food safety experts gave seminars on the basics of food safety 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?We will recruit and mentor the final cohort and then present a manuscript that summarizes the project for publication in a peer reviewed journal.

      Impacts
      What was accomplished under these goals? Eight summer scholars were recruited from across the country Took students on 8 field trips Facilitated meetings/webinars with 5 guest speakers Took students to the International Association for Food Protection annual meeting in Louisville, KY Students completed reflective writing assignments on their guest speakers and field trips

      Publications

      • Type: Conference Papers and Presentations Status: Submitted Year Published: 2019 Citation: Poster presentations at the 2019 NC State University Summer Undergraduate Symposium Poster Numbers 5, 23, 102, and 117. https://undergradresearch.dasa.ncsu.edu/wp-content/uploads/sites/54/2019/08/Full-Abstract-Book-Summer-2019-RS.pdf


      Progress 05/01/18 to 04/30/19

      Outputs
      Target Audience:We targeted both undergraduate food science students and other students interested in food science and yielded the following: Two food science undergrads from Cal Poly One non food science undergrad from Boise State University One food science undergrad from North Carolina State University One non food science undergrad from the University of Connecticut One food science undergrad from the University of Tennessee - Knoxville One food science undergrad from Clemson University One food science undergrad from the University of Massachussetts Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? All students attended the International Association for Food Protection annual meeting in Salt Lake City. They attended networking events, a student luncheon, and poster and oral presentations. 8 guest speakers provided advice and career insights related to food safety education and training 2 instructional designers gave seminars on the basics of instructional design 3 food safety experts gave seminars on the basics of food safety 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? Nothing Reported

      Impacts
      What was accomplished under these goals? Eight summer scholars were recruited from across the country Took students on 8 field trips Facilitated meetings/webinars with 8 guest speakers Took students to the International Association for Food Protection annual meeting in Salt Lake City, UT Students complete reflective writing assignments on their guest speakers and field trips

      Publications

      • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster 136: https://undergradresearch.dasa.ncsu.edu/wp-content/uploads/sites/54/2018/06/2018-Summer-Abstract-Book.pdf
      • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster 133: https://undergradresearch.dasa.ncsu.edu/wp-content/uploads/sites/54/2018/06/2018-Summer-Abstract-Book.pdf
      • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster 18: https://undergradresearch.dasa.ncsu.edu/wp-content/uploads/sites/54/2018/06/2018-Summer-Abstract-Book.pdf