Progress 07/01/23 to 06/30/24
Outputs
Target Audience:The target audience is six underrepresented Masters of Food Science students (termed "Fellows"), primarily Black and first generation. Efforts The investigator teamsdeveloped the following activities for Fellows to partake in: One Fellowparticipated in an initial Individual Development Program (IDP) meetings with a respective faculty mentor. Six of the Fellows had follow-up IDP meetings with their advisor. The IDP served to set goals, expectations, identify potential barriers, solutions to problems, and liaising with resources. Five of the Fellows participated in the Orange Homegrown Teach-Back Program. The Fellows hosted high school students in Food Science laboratories on Chapman University campus and gave experimental demos to the students. The high school students then completed quizzes to assess learning novel food science concepts. Three of the Fellows invited and hosted a speaker (scientist, or industry person) for the Food Science seminar series at Chapman University. Six of the Fellows attended seminar series talks. The seminar series helps the Fellows understand how research informs initiatives in the food industry related to innovation, policy, and safety. Six of the Fellows took part in rigorous coursework and thesis research with a faculty mentor. Twoof the Fellows obtained membership tothe Southern California chapter of the Institute of Food Technologists (IFT), one Fellow became oa member of the International Society of Extracellular Vesicles, and one Fellow became a member of the American Society for Biochemistry and Molecular Biology. The Fellows networked with food science industry professionals and engaged in education talks. One Fellow takes part as President of the student section of the national IFT. Six of the Fellows were engaged in thesis research projects. Two Fellows shadowed industry professionals. This experience provided insight into daily operations and duties as a food scientist in industry. Changes/Problems:One Fellow was not retained in the program. The Fellow opted to discontinue due to family reasons. We have one year of funding available due to this Fellow's departure, and have identified a new student to obtain this partial Fellowship. This new Fellow will take part in all planned programming starting Fall, 2024 and continuing thereafter. What opportunities for training and professional development has the project provided?Training activities Two of the Fellows invited and hosted a speaker (scientist, or industry person) for the Food Science seminar series at Chapman University. Five of the Fellows attended seminar series talks on topics of food sensory, nutrition, and processing. Six of the Fellows took part in rigorous coursework and thesis research with a faculty mentor. Students obtained core concepts in food science and generated adeptness in the process of scientific inquiry. Two Fellows shadowed an industry professional in the workplace. Professional development Six of the Fellows participated in a Project Management workshop facilitated by certified Project Management Planners. The Fellows identified techniques to initiate, plan, schedule, allocate resources, monitor & control and close projects. Five of the Fellows participated in the Southern California chapter of the Institute of Food Technologists (IFT) monthly meetings. One Fellow participated in meeting of the American Society for Biochemistry and Molecular Biology and another with the International Society for Extracellular Vesicles. The Fellows networked with food science industry professionals and engaged in education talks. How have the results been disseminated to communities of interest?Outreach The Fellows developed hands-on experiential food science laboratory modulesfor high school students in theOrange Homegrown community program. Fellows helped to promote pipelining efforts into Food Science, advocated for the discipline offood science, and showcased research shadowing opportunities that high school could take part in with a food science facultymember at Chapman University. The Fellows developed demonstrations and did presentations for high school students in the Orange high school. Fellows helped to promote pipelining efforts into Food Science, advocated for the discipline of food science, and showcased research shadowing opportunities that high school could take part in with a food science faculty member at Chapman University. What do you plan to do during the next reporting period to accomplish the goals? An Annual Learning Outcome Assessment Report is being conducted for the 2024-25 academic year while will include data from all six Fellows accepted into the M.S. Food Science program. This report will provide metrics to continue to assess Objective #1 of Goal #1. The Implementation Fidelity and Maintenance components of the assessment will continue to be monitored to track the goals of the NNF program. The investigator team is working with Lisa Chow and leadership expert Dr. Mark Maier to run the Foundational Leadership Development Program in 10/2024 for the 3 newestNNF students. The first three Fellows are matriculating in Summer 2024, after which we will conduct exit surveys and employer surveys for assessment of the program. The latter three NNF students are continuing to work with their academic mentors on follow-up individual development plans (IDP), identifying industry mentors, industry shadowing opportunity, and help to identify internship. A second focus group will be conducted with the final three Fellows to allow us to continue to assess effectiveness of the program.
Impacts
What was accomplished under these goals?
Project Impact Underrepresented students pursue graduate education at lower rates than other students. In addition, enrollment in postsecondary Food Science programs has drastically decreased on a national scale. Thus, the need for future leaders from underrepresented groups is essential to decrease the disparities in professional settings and to ensure the sustainability of the food and agriculture industry. Our goal is to recruit six additional underrepresented students with a focus on first-generation and black students to pursue a M.S. degree in the are of Food Science, Human Sciences, and Human Nutrition. The measurable objectives are to (1) support six outstanding underrepresented students to (2) engage in multidisciplinary research at the interface of Food Science and Human Nutrition relevant disciplines and (3) leverage this project to create a broader impact on the community through outreach. Fellows will participate in the Foundational Leadership Development Program to enhance the leadership, management, critical thinking and communication skills necessary to succeed in their careers. In the Teach-Back Program, Fellows will mentor high school students from underprivileged backgrounds creating a pipelining effect. The Fellowship program will include structured hands-on immersion in multidisciplinary research augmented with internship experiences and mentorship from industry professionals. This project aligns with the need to develop scientific and professional expertise in food science outlined by USDA to meet the goal of providing Americans with safe, nutritious and secure food, and addresses a national priority to achieving social justice, equity, diversity and inclusion in food science and nutrition. Results Goal 1: Obejctive #1: In Progress. In preliminary analysis, we compared annual learning outcomes and assessment (ALOA) from 2022-23 and 2023-24 academic years (when National Needs Fellows were enrolled in the M.S. Food Science Program)to those from 2021-22 (before Fellows were enrolled). With respect to (Learning outcome #1:)Knowlege of Core Food Science Concepts, there are downward trends for "growth in understanding of key food science concepts," "opportunities through tours, guest speakers and disucssion to understand the problems that face the food industry," "development of abilities to apply theories or concepts to practical problems," and "opporutnities to participate in co-curricular activiites." With respect the (Learning outcome #2:)Critical Thinking, there are downward trends for "guidance given in fomulating and writing a research proposal," "training recieved in communicating scientific information," "improvement in critical thinking and analysis skills," and "instruction recieved on designing and conducting a reserch project;" and an upward trend for "research opportunities with faculty." With respect to (Learning outcome #3:) Communication,there aredownward trends for "instruction recieved on scientific writing," "guidance given in formulating and writing a research proposal," "training received in communicating scientific information," and "growth in understanding of key food science concepts." With respect to (Learning outcome #4:) Problem Solving, there aredownward trends for "internship/job opportunities," "opportunities through tours, guest speakers and discussion to understand the problems that face the food industry," "development of abilities to apply theories or concepts to practical problems," and "experience gained working in teams to solve problems or manage projects." Since the M.S. Food Science ALOA has included data from National Needs Fellows, there have been downward trends in all four of the program learning outcomes.This analysis is limited because it is longitudinal in nature and includes assessment data from M.S. Food Science students that are National Needs Fellows (n=6)and non-Fellows (n >50). Therefore, the downward trend could be driven primarily by students in the M.S. Food Science program that are not National Needs Fellows. Although this trend is difficult to interpret, qualitatve analysis of our focus group on program effectiveness in the 2024-25 academic year may provide insight. We remain committed to providingthe Fellows with leadership and project management training coupled with industry and outreach experiences to develop holisitic professionals with expertise in Food Science and Human Nutrition. Objective #2: In Progress. All activities for the NNF are currently underway as planned, with two exceptions. The firstexception is that theinvestigator team has opted to replace the grant writing bootcamp with a project management workshop. As theFellowsare primarily motivated by industry involvement upon graduation, a project management workshop will better support theiraspirations than grant writing. The second exception is the requirement to participate in an internship. If a student in the NNF program already has industry experience, we have allowed them to replace internship with a job shadowing experience. Objective#3: We have completed a focus group with our first three students on effectiveness of the NNF program. An audio transcript was recorded and is currently being transcribed for qualitative analysis to be reported on in the 2025 annual report. Goal 2: Obejctive #1: Completed. Eighteen prospective students applied to the NNF. Tallied demographic information of all students admitted to the NNF. Objective #2: Completed. 33% adoption rate as 6 students were admitted to NNF programfrom 18 applicants. Objective#3: In progress. Current maintenance rate in the M.S. Food Science program is 83%. Objective#4: N/A until matriculation of Fellows. Collectively, the results for Goal 2 indicate that the NNF program is increasingthe number, quality, and diversity of students in food, agricultural and related sciences, particularly those from traditionally underrepresented groups, to enter and complete graduate training in these areas. Outcomes This program supported and trained new students in Food Science and Nutrition disciplines. These students are from underrepresented backgrounds and therefore increase the number and diversity of professionals in food and agriculture.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2024
Citation:
Omega-6 derived oxylipins are increased in extracellular vesicles from human milk. Herrera P, Miklavcic JJ. 2024; ASBMB, San Antonio TX.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2024
Citation:
"Upcycling of sunflower seed flour to improve antioxidant content of bagels." Chambers A, Were Senger L. 2024; IFT FIRST, Chicago IL.
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Progress 07/01/22 to 06/30/23
Outputs
Target Audience:The target audience is sixunderrepresented Masters of Food Science students (termed "Fellows"), primarily Black and first-generation. Efforts The PD and co-PDs developed the following activities for Fellows to partake in: Five of the Fellows participated in initial Individual Development Program (IDP) meetings with a respective faculty mentor. Three of the Fellows had follow-up IDP meetings with their advisor. The IDP servedto set goals, expectations, identify potential barriers, solutions to problems, and liaising with resources. Three of the Fellows participated in a Foundational Leadership Development Program led by Dr. Mark Maier, faculty in the Chapman Schol of Education with expertise in leadership. The Fellows identified techniques to optimize leadership, how others can be best led,and working in teams. Three of the Fellows participated in the Orange HomegrownTeach-Back Program. The Fellows hosted high school students in Food Science laboratories on Chapman University campus and gave experimental demos to the students. The high school students then completed quizzes to assess learning novel food science concepts. Three of the Fellows invited and hosted a speaker (scientist, or industry person)for the Food Science seminar series at Chapman University. Five of the Fellows attended seminar series talks. Five of the Fellows took part in rigorous coursework and thesis research with a faculty mentor. Three of the Fellows obtained membership and participated in the Southern California chapter of the Instituteof Food Technologists (IFT) monthly meetings. The Fellows networked with food science industry professionals and engaged in education talks. One Fellow takes part as President of the student section of the national IFT. Changes/Problems:All activities planned for the NNF are currently underway as expected. An exception is thatthe investigator team has opted to replace the grant writing bootcamp with a project management workshop. Since our Fellows are primarily motivated by industry involvement upon mariculation, a project management workshop will better support their aspirations. We have identified a certified Project Management Professional to deliver this workshop in the 23-24 academic year. We are noting this change in the implementation fidelity component of our assessment of the effectiveness of the NNF in the context of the overall project goals and objectives. What opportunities for training and professional development has the project provided?Training activities Three of the Fellows invited and hosted a speaker (scientist, or industry person)for the Food Science seminar series at Chapman University. Five of the Fellows attended seminar series talks on topics of food sensory, nutrition, and processing. Five of the Fellows took part in rigorous coursework and thesis research with a faculty mentor. Students obtained core concepts in food science and generated adeptness in the process of scientific inquiry. Professional development Three of the Fellows participated in a Foundational Leadership Development Program led by Lisa Chow and Dr. Mark Maier, faculty with leadership expertise in the Chapman University Schol of Education. The Fellows identified techniques to optimize leadership, lead others, and working in teams. Three of the Fellows obtained membership and participated in the Southern California chapter of the Instituteof Food Technologists (IFT) monthly meetings. The Fellows networked with food science industry professionals and engaged in education talks. One Fellow takes part as President of the student section of the national IFT. How have the results been disseminated to communities of interest?Outreach 1. The Fellows developededucational laboratory food science demonstrations & quizzes for high school students in the Orange Homegrown program. Fellowshelped to promote pipelining efforts into Food Science, advocated for the discipline of food science, and showcased research shadowing opportunities that high school could take part in with a food science faculty member at Chapman University. What do you plan to do during the next reporting period to accomplish the goals? An Annual Learning Outcome Assessment Report isbeing conducted for the first five Fellows accepted into the M.S. Food Science program to measure and report performance outcomes and impacts. The Maintenance component of the RE-AIM framework will continue to be monitored to track the goals of the NNF program. The investigator team is working with community groups(Orange Homegrown, Simon Scholars) for the newly admitted Fellows the engage in outreach and teach-back. The investigator team is working with Lisa Chow and leadership expert Dr. Mark Meier to run the Foundational Leadership Development Program in 09/2024for the new NNF students. The investigator team is working with Project Management Professional Dr. Bria White to administer a project management workshop with all six Fellows in the 2023-24 academic year. The 5students admitted to the NNF are working with their academic mentors on follow-up individual development plans (IDP), identifying industry mentors, industry shadowing opportunity, and help to identify internship opportunities. The newest Fellow to be admitted (09/2023) will work with an academic mentor on their initial IDP.
Impacts
What was accomplished under these goals?
Project Impact Underrepresented students pursue graduate education at lower rates than other students. In addition, enrollment in postsecondary Food Science programs has drastically decreased on a national scale. Thus, the need for future leaders from underrepresented groups is essential to decrease the disparities in professional settings and to ensure the sustainability of the food and agriculture industry. Our goal is to recruit six additional underrepresented students with a focus on first-generation and black students to pursue a M.S. degree in the are of Food Science, Human Sciences, and Human Nutrition. The measurable objectives are to (1) support six outstanding underrepresented students to (2) engage in multidisciplinary research at the interface of Food Science and Human Nutrition relevant disciplines and (3) leverage this project to create a broader impact on the community through outreach. Fellows will participate in the Foundational Leadership Development Program to enhance the leadership, management, critical thinking and communication skills necessary to succeed in their careers. In the Teach-Back Program, Fellows will mentor high school students from underprivileged backgrounds creating a pipelining effect. The Fellowship program will include structured hands-on immersion in multidisciplinary research augmented with internship experiences and mentorship from industry professionals. This project aligns with the need to develop scientific and professional expertise in food science outlined by USDA to meet the goal of providing Americans with safe, nutritious and secure food, and addresses a national priority to achieving social justice, equity, diversity and inclusion in food science and nutrition. Progress Goal 1: Obejctive #1: First learning outcomes report is in progress. We have completed the 2021-2022 Annual Learning Outcomes Assessment Report. This report serves as a baseline our of M.S. Food Science student learning outcomes before any of the National Needs Fellows enrolled in theM.S. Food Science at Chapman University.We are currently completingthe 2022-2023Annual Learning Outcomes Assessment Report for our M.S. Food Sciences program.This report will include learning outcomes for five of the National Needs Fellows. Objective #2: In Progress. All activities planned for the NNF are currently underway as expected. An exception is thatthe investigator team has opted to replace the grant writing bootcamp with a project management workshop. Since our Fellows are primarily motivated by industry involvement upon graduation, a project management workshop will better support their aspirations than grant writing. We have identified a certified Project Management Professional to deliver this workshop in the 23-24 academic year. Objectives #3: N/Auntil matriculation of Fellows. Goal 2: Obejctive #1: Complete.Eighteenprospective students applied to the NNF. Tallied demographic information of all students admittedto the NNF. Objective #2: Complete. 33% adoption rate as students were admitted from 18 applicants. Objectives #3: In progress. Current maintenance rate is 100%. Objectives #4: N/A until matriculation of Fellows.
Publications
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Progress 07/01/21 to 06/30/22
Outputs
Target Audience:The target audience is 6underrepresented students, primarily Black and first-generation. Changes/Problems:The recruitment of the 6 Fellows will take place over 30 months, instead of 18. This will not result in the delay of any deliverables for the project. What opportunities for training and professional development has the project provided?n/a. Training and professional development activities will be available to the Fellows in this upcoming year. 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?The investigator team will continue to recruit underrepresented students to the NNF. We anticipate recruiting 4 more new students to the M.S. Food Science program. The investigator team is conducting outreach to student groups, professional societies, peer institutions, and at scientific symposia to advertise for and recruit to the NNF. It has been challenging to recruit 6 underrepresented students within the first 18 months of award; only 2 students accepted the Fellowship (out of 4 offered). Thus, we have worked with the Program Officer for an extended recruitment period. We will continue to track the demographics of students whom accept the offer to the NNF to assess reach, adoption, and maintenance. An Annual Learning Outcome Assessment Report will be conducted for the Fellows accepted into the M.S. Food Science program. The investigator team is also working with community stakeholders (Orange Homegrown, Simon Scholars)for the Fellows the engage in outreach and teach-back. The investigator team is working with leadership expert Dr. Mark Meier to run the foundational leadership development program in 09/2022for the new NNF students. The 2 newstudents admitted to the NNF (09/2022) are working withtheir academic mentors onindividual development plans, identifying industry mentors, and help to identify internship opportunities.
Impacts
What was accomplished under these goals?
Project Impact Underrepresented students pursue graduate education at lower rates than other students. In addition, enrollment in post-secondary Food Science programs has drastically decreased on a national scale. Thus, the need for future leaders from underrepresented groups is essential to decrease the disparities in professional settings and to ensure the sustainability of the food and agriculture industry. Our goal is to recruit six additional underrepresented students with a focus on first-generation and black students to pursue a M.S. degree in the are of Food Science, Human Sciences, and Human Nutrition. The measurable objectives are to (1) support six outstanding underrepresented students to (2) engage in multidisciplinary research at the interface of Food Science and Human Nutrition relevant disciplines and (3) leverage this project to create a broader impact on the community through outreach. Fellows will participate in the Foundational Leadership Development Program to enhance the leadership, management, critical thinking and communication skills necessary to succeed in their careers. In the Teach-Back Program, Fellows will mentor high school students from underprivileged backgrounds creating a pipelining effect. The Fellowship program will include structured hands-on immersion in multidisciplinary research augmented with internship experiences and mentorship from industry professionals. This project aligns with the need to develop scientific and professional expertise in food science outlined by USDA to meet the goal of providing Americans with safe, nutritious and secure food, and addresses a national priority to achieving social justice, equity, diversity and inclusion in food science and nutrition. Progress for Goal 1: N/A. Progress for Goal 2: Built a website to advertise for and recruit underrepresented students to the NNF. Obejctive #1: Tallied demographic information of all 7 applicants to the NNF. Objective #2: Tallied enrollment of 2 studentsinto the NNF. Objectives #3 &4: N/A
Publications
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