Progress 05/01/23 to 04/30/24
Outputs
Target Audience:For experiential learning this year,students were recruited to work with Extension staff at Clemson University to plan and execute a 2-day workshopon "Produce Growers training and Certification" for 25participants recruited in Ghana to be certified. This has never been done before. The training involved several modules on Produce safety, worker hygiene, soil amendments, wildlife and land use, postharvest handling, and food safety. The students were able to virtually recruit, set up the internet and zoomconnections, and present some parts of the modules. They also administered pre and post questionnaires data which is being analyzed now. Changes/Problems:Recently, it has been very difficult establishing contacts with ourGhana counterparts as a result ofgovernmental statutes which indirectlyaffectcost of services inthe country. Costs are higher than in the planned budgets. The Covid-9 situation made us start the project late whichstill affects timelystudents' participation. The times appropriate for students to travel are times when cost of things are very high, and when we have to compete with students' scheduled internships. What opportunities for training and professional development has the project provided?Students gained opportunity and insight into planning and executingvirtualeducational activitiesfor Global Certification in Produce Growers Training. Faculty were able to step up that training through produce food safety and food security workshop for the same group of certified producers, with emphasis on the impact of produce growers decisions along the food chain to the effect those decisions have on consumers food safety and security. How have the results been disseminated to communities of interest?The teaching moduled were purchased and distributed to students, faculty and participants as a resource. Students have written reports on their experiences in the workshop and presented in class. What do you plan to do during the next reporting period to accomplish the goals?Students will now intern with selected food and agriculture institutions in Ghana to collaborate with the needs of the certified producers; will conduct hands-on laboratory microbial analysis of selected food items with Ghanaian students at Food Research Institute; and observe and analyze the production of small ruminants and farmers' access to veterinarian services. Students will also visit and observe nutrition and agriculture related establishments.Expand students' ability to integrate research, education and extension functions in global problem solving in food and nutrition related sciences issues. All students will sum things up by linking the experiential learning to ever-changing global agriculture and food legislations that emphasize best practices around workforce challenge initiatives. In the end, faculty presentations in Ghana will engage a dialogue and utility of these experiences to develop and build stronger pipelines for student recruitment in food and agriculture related sciences, food safety and food and nutrition education.
Impacts
What was accomplished under these goals?
(1) provided opportunities for students to engage in scholarly enrichment and collaborative dialogue with produce growers and food processors, food product developers, and marketers from the farm gate to consumers. (2) offered global experiential learning that integrate nutrition-sensitive agriculture activities (policies, data, opportunities) in food, agriculture and environments implied in teaching food science, food safety and nutrition education programs.
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Progress 05/01/22 to 04/30/23
Outputs
Target Audience:
Nothing Reported
Changes/Problems:There was a slighttimeline change in placefor international travel due to unforeseen circumstances in securing passports. The few who had passports were given the opportunity to experience similar learning in Costa Rica in Agroforestry. This was instituted in order not to lose students' interest and enthusiasm. Their experiences will be included in the next report. 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?For the next reporting period, the selected ten students will follow up and secure both passports and visas to Ghana by the end of the year. Experiences canceled will be revived and solidified for experiential learning in January. Studentswill be paired to work on fivehands-on projects initiated with students counterparts in Ghana, which should be completedin two weeks. Each pair will communicate with other students and a faculty guide in Ghana. Students submit a report on their return to the US.
Impacts
What was accomplished under these goals?
10 students were recruited for the program in Ghana but could not secure US passports. As a result, they could not process Ghana visas to travel to Ghana. Project contacts were informed to cancel all scheduled Agriculture and nutrition experiences. This is postponed to January of 2024.
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Progress 05/01/21 to 04/30/22
Outputs
Target Audience:Six faculty,six students and two staff from Tuskegee universityand onefaculty, twostudents from Delaware State universitywere recruited for this project to travel to Ghana for the global experiential learningat various food processing facilities, Ghana's Food D Authority (FDA) and Standards Board Authority (SBA), and the Kwame Nkrumah University of Science and Technology (KNUST) Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Students and faculty experienced hands-on training by local food processors from selection of ingredients to food product development and marketing to local consumers. Students prepared abstract on their global learning experiences which was accepted for presentation at the Professional Agriculture Workers Conference in Alabama. Students and faculty narrated their experiences through interviews and published in the University College of Agriculture Science & Technology newspaper and on YouTube. Participants from the US and Ghana food regulatory services exchange presentations on regulatory processes that food businesses have to meet for food product to be acceptable for sale to consumers. This presentation generated dialogue about the similarities and differences in monitoring and effecting change. How have the results been disseminated to communities of interest?initial results were: Students prepared abstract on their global learning experiences which was accepted for presentation at the Professional Agriculture Workers Conference in Alabama. Students and faculty narrated their experiences through interviews and published in the University College of Agriculture Science & Technology newspaper and on YouTube. What do you plan to do during the next reporting period to accomplish the goals?Provide opportunities for students to engage in scholarly Food and Nutrition Sciences enrichment in Food Labs of selected three Universities in Ghana. Organize collaborative dialogue with food processors and nutrition professionals on instituting students' internship program at selected food processing facilities. Engage students and faculty in three at the University of Ghana, Kwame University, and University of Cape Coast by our students participating in a 2-day DSU/TU-on-X University Campus-Food and Nutritional Science lectures and classroom experiences. Observe food processing operations in both small and medium scale facilities. Provide opportunities for students to develop knowledge and awareness in food standards, labelling, export, product development and training. Participate in global experiential learning that integrate nutrition-sensitive agriculture activities (policies, data, and opportunities) implied in teaching food and nutrition sciences education programs. Expand students' ability to integrate research, education, and extension functions in local, state, multistate and global problem solving in food and nutrition issues. Engage in dialogue and utilize developed partnerships to build stronger pipelines for student recruitment to food and nutrition sciences and related disciplines. Expand students' ability to integrate research, education and extension functions in global problem solving in food and nutrition sciences issues. Some activities to implement the above objectives: Visit the University of Ghana, Accra Technical University, Kwame University, University of Cape Coast to present our Food and Nutritional Science programs. US students will give testimonials on their classes, projects, activities and career aspirations. To build the pipeline we will include at least two selected high schools from each of the three regions which houses the universities. We will share content and visuals about our programs and meet with students to guide students through application portals. We will involve/invite collaborators from these institutions to build long-lasting relationships and serve as conduit for recruitment. We will arrange a visit to the US ambassador/or person in charge of education to better understand requirements and changes to student visa application to boost international enrolments. We will engage Food Research Institute (FRI) which serves as pilot facility for Ghanaian universities, and guides commercial and small processing facilities that process foods for local and international consumers, to enhance our faculty and students' learning, discovery and engagement experiences in food and nutrition sciences.
Impacts
What was accomplished under these goals?
Tuskegee University and Delaware State University selected two Ghanaian Educational institutions, two Government Food Regulatory institutions, and two commercial and 4 small food processing facilities to engage 6 faculty, 2 staff and 8 students from the US in the international experiential learning activities. These objectives that have been partially completed as a result of restrictions on international travel due to Covid 19 Pandemic which prevented students and faculty to travel to Ghana. Provided opportunities for students to engage in scholarly enrichment and collaborative dialogue with food processing, safety and nutrition professionals in a classroom setting and food labs and facility process chains. Experienced and compared different culture of funding and lack of resources in research, teaching and outreach in the US and Ghana, and observed the major differences between studying food and agriculture sciences, and the food industries in Ghana. Offered global experiential learning that integrate nutrition-sensitive agriculture activities (policies, data, opportunities) in food culture and environments implied in teaching food science, food safety and nutrition education programs. Linked the experiential learning to ever-changing global agriculture and food legislations that emphasize best practices around workforce challenge initiatives.
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Progress 05/01/20 to 04/30/21
Outputs
Target Audience:
Nothing Reported
Changes/Problems:As a result of Nationaland University travel restrictions due to Covid, the project did not begin as proposed. However, special webinars were conducted by project faculty and Ghana in-country coordinators on adjusting the implementation and selection of sites in Ghana. A decision was made to include staff and faculty in the experiential learning trip to Ghana in the following year. Approval for the project was secured for implementation in the following year. 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?Contact in-country coordinators to identify potentialuniversities and food processing facilities for students' experiential learning Recruit and select potential students Conduct a series of zoom and face-to-face webinars on project objectives and expectations on the trip. Request International travel requirements approval from the University Travelandproject implementation for the first group of students and faculty.
Impacts
What was accomplished under these goals?
Due to Covid and travel restrictions, there were no major accomplishments.
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