First Quarter 2008 Report

QUARTERLY PROGRESS REPORT – FIRST QUARTER 2008

SECTION 1: GENERAL GRANT INFORMATION A. Clearly Identify Your Grant: Grantee’s Name:

Gloucester County College 1400 Tanyard Road Sewell, New Jersey 08080

Name of the Project:

FITS – NJ Careers

Grant Number:

CB-15918-07-60-A-34

Date:

April 30, 2008

Reporting Period:

First Quarter 2008

Contact Information:

Robert D. Rossi, Ph.D. Assistant Professor, Chemistry Gloucester County College 1400 Tanyard Road Sewell, NJ 08080 (856) 415-2267 [email protected]

B. Summary of General Grant Activities: During this past quarter we hired a new Science faculty member specifically for our Food Science program, to begin Fall, 2008 semester. In the meantime she has been retained as a consultant for our food science grant activities. We have now completed articulation arrangements with two four-year institutions for our A.S. degree in Food Science, and are on-track to complete a third in very early April, 2008. This brings the total number of such arrangements to three in less than 18 months, well ahead of the schedule originally proposed in our grant proposal. In an effort to continue to build student interest in food science as a career path the following events/activities were held:  

Major publicity mailing to the identified NJ STARS students from the 7 surrounding counties GCC’s annual open house event was held on March 26th, highlighting science education at GCC

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Our abstract for a poster session presentation entitled “Development of a Transferable A.S. Degree in Food Science” has been accepted by the 20th Biennial Conference on Chemical Education (20th BCCE) at Indiana University this summer. A Program Announcement (PA) was made seeking the input from the Presidents of all New Jersey Colleges and Universities on February 29, 2008, on Salem Community College’s proposed new two-year Associate in Applied Science degree in Food Processing Technology. Six new courses have now been developed for this program. Also during the first quarter of 2008, a total of 400 training units were provided for incumbent workers in the food production industry. C. Status Update on Leveraged Resources: As mentioned in Section III A1 of the narrative for this report GCC held its annual open house event. This years event highlighted science education at GCC, with emphasis on our new and existing science programs of Food Science, Marine Science, Equine Science, Environmental Science, Biology and Chemistry. D. Status Update on Strategic Partnership Activities: A second meeting of business partners was held on March 18, 2008. Attendees represented major food production companies including Campbell Soup Company, LaBrea Bakery, and J&J Snack Foods. Committee members provided a critique and update of the new Food Processing Orientation Curriculum currently available in draft form. Suggestions and edits will be made and the curriculum will be piloted at a future meeting. A new partnership has been developed with the local Department of Health to establish a food safety training program for food handlers. This training will target basic hygiene, cross contamination, and good manufacturing practices. SECTION II: TIMELINE FOR GRANT ACTIVITIES AND OUTCOMES Below is a working timeline for our program. Please note, this is an abridged version of a master timeline we are maintaining using Microsoft Project. This abridged form is complete for the key tasks in the first quarter 2008, and will be updated and supplemented with additional tasks for subsequent quarters as they approach. The narrative addressing these key tasks can be found mainly in Section III of this report. Project Activities Finalize articulation agreement with Cornell University

Projected Completion Date

Actual Completion Date

July 15, 2007

March 19, 2008

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Project Activities Propose initial plans for IC 401 renovation into a food science laboratory Finalize plans for IC 401 renovation into a food science laboratory Hire food science faculty member at GCC Develop and implement a Food Science Website Mail brochure to 600+ Food Production Industry Businesses Fourth quarterly report due to FPO Initiate new mailing to 12th grade students in Gloucester and surrounding counties who qualify for NJ STARS program Apply for NJEA endorsement of 2008 Food Science Teacher’s Summer Workshop File required paperwork for pre-approval of gas chromatograph Prepare an abstract for a poster presentation of our Food Science grant activities to 2Y3C (20th BCCE) conference at Indiana University in July, 2008 Mail new brochure to county K-12 schools for 2008 Teacher’s Summer Workshop SCC to hold advisory board meeting Meet with Houston Area Safety Council to discuss Web-based Incumbent worker training program

Projected Completion Date

Actual Completion Date

August 15, 2007

September 30, 2007 December 31, 2007

March 7, 2008

December 31, 2007 January 4, 2008

January 10, 2008

January 30, 2008

January 30, 2008

January 30, 2008

January 30, 2008

January 30, 2008

January 30, 2008

February 15, 2008

February 15, 2008

February 15, 2008

January 8, 2008

February 15, 2008

March 15, 2008

February 15, 2008

March 25, 2008

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March 25, 2008

Project Activities Promote GCC Food Science A.S. Program, along with other Science Programs at GCC Open House Event SCC to internally approve a food processing curriculum of study Develop and finalize Food Production Orientation Curriculum Hold 3rd GCC Technical Advisory Committee meeting SCC new AAS Program Announcement distribution and address any issues Sign Articulation Agreement with the Pennsylvania State University in Food Science Offer first session of Food Production Orientation Courses Submit list of laboratory equipment for inclusion into modified budget proposal First quarterly report due to FPO SCC AAS paperwork in hands of Academic Issues Committee Promote GCC’s Food Science degree program to the 11th graders participating in “College Day Event for GCIT” Propose to GCC Curriculum Committee, Food Science program modification to include Microbiology as a course option

Projected Completion Date

Actual Completion Date

March 26, 2008

March 26, 2008

March 31, 2008

February 29, 2008

March 31, 2008

March 18, 2008

March 31, 2008

March 18, 2008

April 2, 2008

February 29, 2008

April 15, 2008

April 15, 2008

March 26, 2008

April 15, 2008 April 30, 2008 May 2, 2008

May 7, 2008

May 8, 2008

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April 30, 2008

Project Activities Identify and schedule presenters at first regional conference Fill grant administrator position Submit draft of modified grant budget proposal to FPO for preliminary review NJ Presidents’ Council Approval of SCC AAS degree program Hold “Food Science for Middle- and High-School Science Teachers” Workshop Attend IFT International Meeting – New Orleans, LA Present poster presentation on “Development of a Transferable A.S. Degree in Food Science” at 20th BCCE conference at Indiana University in July, 2008 Publicize Food Science at Science Day at GCC 2008 Develop and submit for approval to the GCC Curriculum Committee a Science-based Nutrition Course for our Food Science program

Projected Completion Date

Actual Completion Date

May 15, 2008

March 26, 2008

May 15, 2008 May 30, 2008

June 2, 2008

June 23-25, 2008

July 27 – August 1, 2008

July 27-31, 2008

November 5, 2008

October, 2008

SECTION III: GRANT OUTCOMES A. Capacity-Building Progress, Deliverables, Impact and Dissemination: 1. Progress and Deliverables GCC A.S. Degree in Food Science Program: During this past quarter we hired a new full-time Science faculty member specifically for our Food Science program. Dr Catherine Davies was hired at the Assistant Professor

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level, and will join the science department beginning in the Fall, 2008 semester. In the meantime, Dr. Davies has been retained as a consultant with the following duties:    

Develop a science-based Nutrition course for our Food Science degree program Propose a revised list of equipment needs for the Food Science laboratory Assist in the promotional, training and educational needs for the various food science related activities of the college Assist in the development of a transfer arrangement with the University of Delaware

An unprecedented guaranteed transfer partnership between Gloucester County College and Cornell University’s College of Agriculture and Life Sciences (CALS), an Ivy League institution recognized for its outstanding science and engineering programs including the #1 rated Food Science program in the country, has been formally established. On March 19, Dr. Russell A. Davis, interim president of GCC, signed the articulation agreement. The agreement provides GCC students with the opportunity to transfer credits into 19 programs of study, including food science, animal science, nutritional science, agricultural business, biological and environmental engineering and agricultural science education. Under the transfer agreement, GCC full-time students are guaranteed admission into a bachelor’s degree program as juniors at Cornell’s main campus in Ithaca, N.Y. GCC students must graduate with an associate degree and meet all other eligibility requirements. Articulation discussions of our food science program with the Pennsylvania State University School of Food Science have proceeded to the point of a draft agreement. We anticipate all parties signing this agreement by mid-April, 2008. Articulation discussions are also underway with the University of Delaware. The existing articulation agreements have highlighted that our A.S. Food Science program needs to be modified to allow students, in the second year, second semester, to substitute Microbiology for Physics II. Apparently, Physics II is not a requirement for many Food Science programs, and although accepted for transfer as a general elective, the preference would be to have students replace it with Microbiology and still qualify for the A.S. degree. Paperwork for this modification will be submitted for approval in the next quarter. Program Promotional, Educational Training and Marketing Events 

In an effort to continue to build student interest in food science as a career path, a major publicity mailing of 7,500 letters was completed this past quarter to the identified NJ STARS students from the 7 surrounding counties, currently in grade 12 and looking to attend college in the fall,. Based on the response level

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(only 4 or 5 interested parties responding) this has unfortunately met with very limited success. 

Work is on-going in preparation for the “Food Science for Middle- and HighSchool Science Teachers” Workshop planned for summer 2008. With agreement of our partners from Rutgers University and The Campbell Soup Company, the dates for this year’s workshop have been set for June 23-25, 2008. The technical program has been slightly modified in response to the evaluations made by last summer’s participants, and more time for curriculum development activities are planned. This year we have received the endorsement of the New Jersey Education Association (NJEA) Professional Development Institute, the largest K12 teachers union in the State, for our workshop. Brochures have been distributed to various schools Principal’s, Superintendents, County Science Coordinator’s and the science teacher’s in attendance last year in an effort to meet our enrollment quota of 30.



Discussions were held with Mr. Michael Romagnoli, Owner of Maya Web Services for contracting Web page development/design for our food science programs. The new web page will be housed and maintained on the contractor’s servers. A quote for these services has been received ($4,300.00) and accepted. The contractor now awaits content input.



On March 26, 2008, GCC held its annual open house event. This years event highlighted science education at GCC, with emphasis on our new and existing science programs of Food Science, Marine Science, Equine Science, Environmental Science, Biology and Chemistry. The event attracted more than 400 potential students and parents of students to the college.



The first annual food production industry conference was held March 26, 2008. Approximately 40 participants representing multiple businesses in the food production area participated in seminars addressing key topics of interest to the industry. Also, the Houston Area Safety Council, as a grant partner provided lunch for participants and presented a seminar and discussion on how computerbased training offerings can address key needs of the food industry.



A second new Food Production Industry Training brochure was completed during this quarter. The brochure describes five free seminars being offered in May and June of 2008 and invites businesses to send as many employees as they wish to the seminars which cover Good Manufacturing Practices, Food Labeling, Cost Reduction, Microbiology of Food Borne Illness, and Food Science for the Non-Food Scientist. As with the first continuing education brochure, a targeted mailing will be made to all food production industries within a 50 mile radius of Gloucester County College. Also, to further emphasize the opportunities made possible by these

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seminars, e-mails will be sent to food production businesses with whom a personal working relationship and network has already been established. A conference call with the FPO was held on March 26, 2008 to discuss the necessary steps in order to submit a modified grant budget proposal for approval by the DOL. As we progressed into the program for the past 15 months and became better acquainted with what would be required to fully implement the programs in our grant, we discovered some of the budgetary items in the original proposal were out-of-line (both too high and too low) with true costs, some were miss-categorized and require realignment, and others needed further elaboration. There is also the issue of a higher indirect cost rate consideration. We are committed to completing a draft of the modified budget for review by the FPO by the end of May, 2008. Salem Community College A.A.S. Degree Program: During the 1st Quarter of 2008, the primary focus was on the following actions:

 With approval of Mr. John Steiner (Associate Dean of Academic Affairs, SCC) developed a curriculum of study for a two-year Associate in Applied Science degree in Food Processing Technology (outlined below). As required by the State of New Jersey, a Program Announcement (PA) was made to the Presidents of all New Jersey Colleges and Universities on February 29, 2008, soliciting comments and review. All input is due March 29, 2008. The next step will be to submit the program for formal approval to the New Jersey’s President’s Council through the Academic Issues Committe. First Semester CS 115 ENG 101 BTC 101 MAT 136 ----------

Computer Applications * English I * Intro to Biotechnology Intermediate Algebra * Intro to Food Processing Technology

3 credits 3 credits 3 credits 4 credits 3 credits 16 credits

Second Semester CHM 130 ENG 122 MAT 201 BTC 110

Basic and Organic Chemistry * Business and Occupational Writing Statistics Biotechnology Lab Methods

3 credits 3 credits 3 credits 3 credits 12 credits

Third Semester ------------------PHY 101 SOC 101

Food Production Safety/Toxicology Food Engineering Physics * Intro to Sociology * Humanities Elective *

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3 credits 3 credits 4 credits 3 credits 3 credits

16 credits Fourth Semester ECO 202 ----------------------------

3 credits 3 credits 4 credits 3 credits 3credits 16 credits TOTAL CREDITS: 60 *Indicates general education course: The social science or humanity elective is designated as “limited” which means it must be selected from an approved list of general education courses.



Microeconomics * Food Packaging Food Analysis and Product Development Thermodynamics Social Science Elective *

Reviewed text books for all new courses defined in the in the program control sheet above (highlighted italics in red). The following is a list of those texts selected: 1. Thermodynamics for Engineers, Kau-Fui Vincent Wong (ISBN 10: 0849302323) 2. Food Packaging: Principles and Practice, Gordon L. Robertson (ISBN 10: 0849337755) 3. Food Safety and Toxicity, John De Vries (ISBN 10: 0849394880) 4. Math Concepts for Food Engineering, 2nd Edition , R. W. Hartel (ISBN 10: 1420055054) 5. New Food Product Development: From Concept to Marketplace, Gordon W. Full (ISBN 10: 0849316731) 6. Food Processing Technology, P.J. Fellows (ISBN 10: 0849308879)



Reviewed a set of Food Processing DVD’s to be used to enhance the classroom, text book, and other learning activities. The list are those selected that were selected: 1. NEW FOOD TRENDS; A Case Study on product development 2. BATCH AND CONTINUOUS PROCESSES; Food Manufacturing Case Studies 3. IT”S A BLAST; Chilling and Freezing Food Production 4. INVESTIGATING FOOD PRESERVATION 5. FUNCTIONAL PROPERTIES OF FOOD 6. FOOD PACKAGING AND THE ENVIRONMENT 7. GOING PLACE; Careers in Food Technology 8. FOOD TESTING; Working With Yeast



Developed course syllabi for six new courses related to the proposed Food Processing Technology Program. A course description for each is given below: 1. Food Analysis and Product Development (lecture 3hr., lab 2hr., crd. 4) This course is designed to enable students to become familiar with the various processes that are necessary to make technological improvements to new food

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development. Major topics include new food product development, the generation of new food ideas, development of strategies for marketing new foods, legal impacts on new food, effective success strategies for new food development/sales, new food product development techniques, and testing of various food textures. 2. Food Packaging (lecture 3hr., lab 0hr., crd. 3) This course is designed to enable students to become familiar with the various processes that are necessary to package final food products and deliver these products with proper processing, preservation distribution, and marketing. Major topics include plastic polymers, edible and biobased packaging materials, thermoplastic polymers, paper-based packaging, metal packaging, glass packaging, and packaging of dairy products, cereals, snack foods, and beverages. 3. Thermodynamics (lecture 3hr., lab 0hr., crd. 3) This course is designed to enable students to become familiar with the various processes that are necessary to develop consumer foods and deliver these processes to the manufacturers and consumers. Major topics include basic laws of thermodynamics, properties of pure substances, mass conservation, entropy, vapor power systems, and principles of heat transfer. 4. Math Concepts for Food Engineering (lecture 3hr., lab 0hr., crd. 3) This course is designed to enable students to meet the requirements of the IFT and become familiar with the math skills required to properly address engineering problems that occur during the food processing process. The subject matter will review concepts learned from previous math classes and apply them to real life food processing applications. Major topics include basic algebra, interpolation of data tables, graphs and curve fitting, problem solving, mass balance principles, energy balance principles, fluid mechanics, and heat transfer. 5. Food Safety and Toxicology (lecture 3hr., lab 0hr., crd. 3) This course is designed to enable students to become familiar with the various processes that are necessary to develop and package consumer foods in a manner which will positively affect food nutrition and reduce the effects of toxicity. Major topics include toxins, contaminates, nutrients, food additives, and food process risk assessment.

6. Introduction to Food Process Technology (lecture 3hr., lab 0hr., crd. 3) This course is designed to enable students to become familiar with the various processes that are necessary to develop consumer foods and deliver these processes in a desirable format for the manufacturer and consumer. Major topics include properties of foods, process control in food development, mixing and forming of foods, separation of food components, processing

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foods with heat, processing foods by removal of heat, packaging, sealing containers, material handling, food storage, and shipping/distribution. GCC Continuing Education Program in Food Science: During the first quarter of 2008, a total of 400 training units were provided for incumbent workers in the food production industry. The chart below outlines the number attending each session along with the seminar name. Seminar Title

Date(s)

HACCP Overview Good Hygiene Practices

2/05/2008 2/18/2008

Good Hygiene Practices Good Hygiene and GMP’s

2/20/2008 2/25/2008 3/03/2008 3/10/2008 3/11/2008

Quality Assurance Fundamentals Good Hygiene Practices Food Supply and Terrorism Traceability & Record Keeping for the Food Processing Plant Computer-Based Site Specific Training

Company

Open Enrollment* Michel’s Bakery Philadelphia, PA Open Enrollment* Mafco Licorice Camden, NJ

Number Attending

47 13 15 56 27 13

Open Enrollment*

29

Food Sciences Corp., Mt. Laurel Open Enrollment*

110

3/26/2008

Open Enrollment*

38

3/26/2008

Open Enrollment*

18

3/25/2008 3/26/2008

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*Open Enrollment – these sessions are open to multiple businesses in the Food Production Area. As with all continuing education coursework, each employee participating in a training session completes a registration form with the requisite statistical information, and a database is being generated and maintained. The 400 participants this year together with the 197 from last year bring the total continuing education participants to 597. Several new continuing education courses are being developed for the food production industry and these will be available for delivery during the second quarter of 2008. These courses include HACCP for Managers, Certificate in Food Safety, Good Manufacturing Practices, Food Labeling, Microbiology of Food Borne Illness, and Food Science for the Non Food Scientist. A second brochure highlighting this coursework has been developed and will be sent to all food production businesses within a 50-mile radius of Gloucester County College. The brochure invites businesses to send as many employees as they wish to attend these seminars, all made possible through this Community-Based Job

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Training Grant. Enrollees can choose a method of registration which works best for them and their business. In addition, thanks to the funding provided through this grant, several businesses have elected to have training brought to their site. These businesses include Mafco Licorice in Camden, NJ; Food Sciences Corporation in Mt. Laurel, NJ; Asher’s Chocolates in Souderton, PA; and Michel’s Bakery in Philadelphia, PA. A major topic of interest for these businesses is Good Hygiene Practices for incumbent workers. Businesses have expressed to us the importance of emphasizing food hygiene and safety not only for new employees, but reinforcing the importance to more experienced employees as well. HACCP and Good Manufacturing Practices are also of special interest to businesses in the food production area. A full curriculum on Food Processing Orientation was reviewed at the Technical Advisory Committee Meeting held on March 18, 2008. The coursework includes modules in a variety of field-specific topics such as Good Hygiene and Sanitation, Allergens, Good Manufacturing Practices (GMP’s), Problem Solving, and Statistical Process Control. Members of the Technical Advisory Committee include professionals from the Food Production Industry who critiqued and reviewed each module of the curriculum. Edits and comments offered by these professionals are being added to the curriculum. Once these edits are complete, the Technical Advisory Committee will re convene to participate in a pilot offering of the Food Processing Orientation. As mentioned in Section ID of this report, a new partnership has been developed with the local Department of Health to establish a food safety training program for food handlers. This training will target basic hygiene, cross contamination, and good manufacturing practices. The goal of this partnership is to ensure the safe handling of food and food ingredients and it will result in many more businesses receiving much-needed training for their incumbent workers. First Annual Food Production Industry Conference The first annual food production industry conference was conducted on March 26, 2008 at the main campus of Gloucester County College. Approximately 40 individuals from a variety of food production industries attended a series of seminars focusing on topics of interest to the profession. Topics addressed during the seminar included Bioterrorism and Food Safety, Record Keeping in Food Production, and Developing a Business Plan, as well as an overview of computer-based and site-specific training opportunities. Mr. Luis Aquilar and Ms. Amenda Allred, President and Vice President respectively, of the Houston Area Safety Council participated in this event. As a partner in this grant project, the Houston Area Safety Council generously provided food and refreshments for participants at this event. As our Food Processing Orientation curriculum is finalized, the Houston Area Safety Council will be instrumental in turning this curriculum into an online, site specific training program. The Council has tremendous experience in offering on line safety programs nationally and will serve as a valuable partner in this and future offerings. What still needs to be addressed are the legal implications, beyond simple

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production such as ownership, patent/trademark, etc., surrounding any on-line training produced. Budgeting for these costs associated with these legal issues for grant purposes (which are above and beyond what the college normally would incur for council), also needs to be addressed. Summary of Grant Outcomes: Percentage Complete This Quarter (if applicable)

Completion Date (actual or projected)

Impact (known or potential, if applicable)

Impact Calculation Methodology

Hired a Full-time Food Science Faculty Member

100%

March 7, 2008

24 students per semester

Registered students in food science and related courses

Articulate Food Science program with Cornell University

100%

March 19, 2008

5 Food Science Majors per year

20% of the declared Food Science majors per year

100%

March 26, 2008

40 employees of the food production industry

Head count of attendees

75%

April 15, 2008

5 Food Science Majors per year

20% of the declared Food Science majors per year

25%

June 30, 2008

Deliverable or Activity (with brief description)

First Annual Food Production Industry Conference Articulate Food Science program with the Pennsylvania State University Development of a Web site specific to GCC Food Science Programs SCC to define a food processing curriculum of study

50%

June, 2008

Deliver Continuing Education Coursework to 4,960 Employees

12%

December, 2009

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5 – 10 students in 1st year 24 students per year thereafter 597 participants completed training to date

Targeted program registration Actual head count of participants

2. Dissemination Activities and Events for Grant Deliverables B. Training Outcomes: Training Outcomes and Information and Enrolled Trainees

Baseline (from Statement of Work) 4,960

This Quarter

Cumulative Total

400

597

December 2009

N/A

N/A

N/A

Exit date

4,960

400

597

4. Number of participants that earned an industry/professional certification as result of training

N/A

400

597

All employees successfully completed coursework. All received CEU’s for participation.

5. Number of participants not employed prior to training 6. Entered employment (Common Measure #1) 7. Employment Retention (Common Measure #2) 8. Average earnings (Common Measure #3) 9. Number of participants employed in the same occupation or industry as their training that received a promotion after completion of training

N/A

0

0

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

Not yet known

N/A

N/A

1. Number of participants enrolled in training program 2. Number of participants who have exited Number of participants successfully completing training

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Notes

Based on the standard of the Continuing Education Department, CEU’s (Continuing Education Units) were offered using the formula of one CEU per 10 hours of training.

Date Needed to Complete

All incumbent workers.

All employed at time of training

Training Outcomes and Information and Enrolled Trainees 10. Number of participants who were employed during training (regardless of industry or occupation) that received a wage increase in the first, second or third quarter after completing training 11. Number of participants who obtained employment in the occupation or industry related to their training program following the completion of training, where that occupation or industry was different than their previous employment (e.g. a food service worker in hospital becoming employed as a CNA after CNA training or a tobacco assembly line worker becoming employed in the biotechnology industry after biotech training) 12. Other measures defined by grantee Information regarding enrolled trainees:

Baseline (from Statement of Work) Not yet known

N/A

This Quarter

Cumulative Total

N/A

N/A

N/A

N/A

TBD

TBD

Gender -

Male Female

Ethnicity - Hispanic or

234 166

348 249

27

27

15

Notes

Date Needed to Complete

All trainees are incumbent workers in Food Production Field

Requirements under the Jobs for Veterans Act and the Nondiscrimina tion and Equal Opportunity provisions for the Workforce

Training Outcomes and Information and Enrolled Trainees -

Baseline (from Statement of Work)

Latino Not Hispanic or Latino

This Quarter

Cumulative Total

102

129

3

3

Notes

Date Needed to Complete Investment Act

Race -

American Indian or Alaska Native - Asian - Black or African American - Native Hawaiian or Other Pacific Islander - White Disability Status - Persons with disabilities Veteran Status - Veterans

5

Trainees all give the opportunity to provide this information but some chose not to respond.

79 47

175

221

1

1

33

33

Trainees must be given the opportunity to provide the training provider with this information, it cannot be required

SECTION IV: PROMISING APPROACHES AND SUCCESS STORIES A. Promising Approaches, Processes and Lessons Learned: Nothing to report this quarter. B. Sharing “Success Stories”: An abstract for a poster session presentation entitled “Development of a Transferable A.S. Degree in Food Science” has been accepted by the “Two-Year College Chemistry Conference” National meeting (2YC3, a division of the American Chemical Society), held jointly with the 20th Biennial Conference on Chemical Education (20th BCCE) at Indiana University this summer. This conference offers an excellent opportunity to share our program with an audience composed mainly of science educators from 2-year institutions. The poster is scheduled for presentation in Poster Session 3, at 1:30PM on Wednesday, July 30, 2008.

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C. Other Positive Developments: As was mentioned in Section III, A1 of this narrative, we have now completed articulation arrangements with two four-year institutions for our A.S. degree in Food Science, and will complete a third very early in April, 2008. This brings the total number of such arrangements to three in less than 18 months, well ahead of the schedule originally proposed in our grant proposal, and is a testimony to the strength of our food science academic program.

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