Second Quarter 2007 Report

QUARTERLY PROGRESS REPORT – SECOND QUARTER 2007

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:

July 30, 2007

Reporting Period:

Second Quarter 2007

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 the second quarter, the new associate in science (A.S.) degree in food science at Gloucester County College (GCC) received final approval from the New Jersey Presidents’ Council and New Jersey Commission on Higher Education. Articulation discussions for transfer of this new degree program with Cornell University are being finalized. Articulation with Rutgers is still in process, pending resolution of the calculus course transfer issue. Recruitment initiatives this quarter were highlighted with key presentations and hands-on events made to the Gloucester County K-12 Guidance Counselors, GCC’s “College Day” activity and “Women in Technology 2007” events. A targeted mailing announcing our new food science program was made to high-school students that are part of the New Jersey Student Tuition Assistance Reward Scholarship Program (NJ STARS Program). In addition, work continued toward preparation of our first summer workshop, designed to introduce food science as a career path to middle-and high-school students, for 30 local K-12 science teachers.

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A preliminary budget for equipment needed in our Introduction to Food Science Laboratory course (FSC 202) has been defined. Initial discussions are also underway regarding the location and needed renovations for a food science laboratory. Our continuing education training goals of the incumbent local food industry workforce and preferred method of delivery is being established through a targeted questionnaire/survey. Initial results are reported. Salem Community College (SCC) successfully hired a liaison/coordinator for their food process technology program. C. Status Update on Leveraged Resources: Activity leading to the development of an A.S. degree in food science began in July 2006 with the receipt of a $48,893.00 U.S. Department of Agriculture Grant, which comes with a $50,000.00 GCC matching funds requirement. During this past quarter these funds were primarily used to support the “Food Science for Middle-and High-School Science Teachers” workshop which will be held at Gloucester County College in July 2007. GCC sponsored an event on May 25, 2007 called “Women in Technology 2007.” The purpose of this event was to introduce eighth and ninth grade girls to the various career opportunities in the fields of science, technology and math. As part of this annual event, a portion dedicated to food science as a career choice was presented. This year’s program was entitled “Food Science: Gobbling Up Science and Technology”, presented by Ms. Susan Mayer, Group Manager, Worldwide Quality, from our partner company, Campbell’s Soup. Ms. Mayer also specifically discussed GCC’s new food science program at a panel discussion held later on that same day. Discussions began this past quarter on identification of a suitable location to house a food science laboratory facility on the GCC campus. The facility needs to be remote from any typical physical/biological science lab in order to ensure a food-safe environment. The facility identified is located in the GCC Instructional Center Building (IC 401) with adjoining rooms as preparatory/storage areas. It is estimated that these facilities will require renovations amounting to approximately $200K, which will be funded by the college. D. Status Update on Strategic Partnership Activities: Corporate partnership activity this past quarter involved the previously mentioned participation of Ms. Susan Mayer of Campbell’s Soup in “Women in Technology 2007” event in May. Discussions were also held with our university partners from Rutgers and Cornell to address various issues related to our transfer degree program and co-sponsored workshops for K-12 science teachers.

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Preliminary discussions were also held related to articulation of our A.S. in Food Science degree with Drexel University and Delaware Valley College, both in Pennsylvania. These two schools would constitute new university partners to our program. 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 second quarter 2007, 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 Review and address any comments/input from GCC A.S. food science program announcement solicitation Publicize GCC A.S. food science program through Association of County Guidance Counselors meeting presentation Mail/Distribute revised industry survey of proposed continuing education topics to targeted audience Submit A.S. food science degree documents to NJ Academic Issues Committee Introduction/dissemination meeting on GCC food science program to Bergen Community College First quarterly report due to FPO SCC appoints program liaison/coordinator Compile responses of targeted survey results Final approval of GCC A.S. food science program from the NJ Presidents Council

Projected Completion Date

Actual Completion Date

April 15, 2007

April 15, 2007

April 18, 2007

April 18, 2007

April 20, 2007

May 10, 2007

April 23, 2007

April 23, 2007

April 24, 2007

April 24, 2007

April 30, 2007

April 30, 2007

May 16, 2007

May 16, 2007

May 27, 2007

June 21, 2007

June 4, 2007

June 4, 2007

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Project Activities Publicize food science as a career option at GCC “Women in Technology 2007” event Prepare and mail letter announcing food science program to NJ STARS students Prepare initial draft of articulation agreement with Cornell University Finalize preliminary laboratory equipment list budget Finalize articulation agreement with Cornell University Attend Workforce Innovations Conference, KC, MO Hold “Food Science for Middle-and High-School Teachers Workshop” Attend IFT Conference and Expo, Chicago, IL SCC to assemble program advisory committee Propose initial plans for IC 401 renovation into a food science laboratory GCC hire consultant for food science website GCC to define and advertise food science faculty position GCC to propose list of continuing education courses to be offered Fall 2007 Finalize plans for IC 401 renovation into a food science laboratory

Projected Completion Date

Actual Completion Date

May 25, 2007

May 25, 2007

June 4, 2007

June 4, 2007

June 15, 2007

June 15, 2007

June 30, 2007

June 16, 2007

July 15, 2007

July 16, 2007

July 24-26, 2007 July 28 – August 1, 2007 July 31, 2007 August 15, 2007 August 15, 2007 August 15, 2007

August 31, 2007

September 30, 2007

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Project Activities Cornell University to begin beta trial of new K-12 science teachers food science summer workshop Second quarterly report due to FPO Finalize and begin ordering library resources Third quarterly report due to FPO Promote food science at “Science Day” event at GCC

Projected Completion Date

Actual Completion Date

September 22, 2007

July 30, 2007 September 30, 2007 October 30, 2007 November 7, 2007

SECTION III: GRANT OUTCOMES A. Capacity-Building Progress, Deliverables, Impact and Dissemination: 1. Progress and Deliverables GCC A.S. Degree in Food Science Program: The New Jersey Presidents’ Council, the governing body in the State of New Jersey that oversees all new academic program proposals, officially approved our new Associate of Science (A.S.) in Food Science program at their June 4, 2007 meeting. Our new program was given the inventory code (CIP) 01.1001 by the New Jersey Commission on Higher Education. Now that our new program is official, our attention has turned to two key objectives: First, publicize the program to the proper audience to obtain a cohort of students declaring this program as their major. Second, begin to put articulation agreements in place with the appropriate four-year schools so that completion of the baccalaureate degree, after receipt of the A.S. degree, becomes a seamless process. Our publicity of the new food science program continued this quarter with three events and one targeted direct mailing. On April 18, 2007, a major presentation was made to the Gloucester County K-12 Guidance Counselors. Forty-three counselors from Gloucester County middle- and high-schools were present to learn about careers in food science and specifically our program. Informational packets were prepared and distributed including a series of videos produced by the Institute of Food Technologists (IFT), to help the counselors in their recruitment process.

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On May 2, 2007, GCC held its annual “College Day” event, hosting 11th grade students from our neighboring high school, Gloucester County Institute of Technology (GCIT). This year’s event featured a hands-on laboratory demonstration of the type of science that is performed by food scientists when designing new food products. Each group of students got to perform a thermochemistry experiment using sugar replacement substances typically found in sugarless candies, and learned first-hand why foods containing these substances actually give a cooling sensation to your mouth. Finally, on May 25, 2007, GCC held its annual “Women in Technology 2007” event. During this event Ms. Susan Mayer, of Campbell’s Soup, held a hands-on session for eighth and ninth grade girls from local K-12 schools designed to introduce them to food science as a career and answer any questions specifically about GCC’s food science program. The targeted mailing done this quarter as a recruitment tool for our A.S. program was specifically directed at high-school students that are part of the New Jersey Student Tuition Assistance Reward Scholarship Program (NJ STARS Program). NJ STARS is a scholarship program exclusively for New Jersey residents that covers the cost of tuition and approved fees at New Jersey's 19 community colleges. Students who graduate in the top 20 percent of their high school class are eligible. NJ STARS covers up to five semesters of tuition and approved fees at the student's local community college. Our letter was designed to address those students still undecided on a college or career choice to consider GCC and food science respectively. Significant progress was made this quarter toward an articulation agreement in food science (among other programs) with Cornell University. The only change in course requirements to our newly established A.S. program was replacement of a second semester of physics, in the second year of our program, with our current course in microbiology. A new graduation control sheet has been generated specifically for this transfer agreement. All the needed forms and documents have been exchanged and reviewed, and await final signatures. Articulation with Rutgers University is still in process as a result of the issue discussed last quarter regarding transferability of calculus courses offered by GCC. Both parties continue to work toward resolution of this issue. Much work was also done this past quarter in preparation for our July “Food Science for Middle-and High-School Science Teachers Summer Workshop.” This three day workshop is designed to serve as a hands-on introduction to the discipline of food science for K-12 science teachers and supply them with sufficient information, allowing them to introduce this scientific career path to their students. The workshop will also present materials that the science teachers will be able to use and incorporate in their science lesson plans.

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Informational packets for the workshop have been assembled and reproduced, which includes hard-copy of all workshop materials along with electronic copies on CD-ROM and a classroom activity/project video on DVD. Participants will also receive commercially prepared kits purchased through the IFT/Discovery Channel, with more classroom appropriate materials. In addition, participants are being asked to furnish us with student impact information. We are asking each time the teachers use the furnished workshop materials in their own classroom activities, they document and report to us the number of students impacted as a result of that activity. An incentive in the form of a classroom supplies voucher for their continued support is included. A preliminary budget for a list of equipment needed for our Introduction to Food Science Laboratory course (FSC 202) has been defined. The dollar amount of this preliminary list is approximately $132K. Selected items from this list will be purchased, on a priority basis, beginning in the third quarter of this year. Under consideration is the possibility of using the College’s Perkins Grant as a leveraged resource to help fund some of these equipment purchases. As mentioned in Section C of this report, initial discussions are underway regarding the location and needed renovations for a food science laboratory. Preliminary documents outlining the requirements for such a facility were put together and initial meetings/conversations with the engineering consultants were held to begin the process. Salem Community College Program Salem Community College successfully hired a liaison/coordinator for their food process technology program. Mr. Michael Lenk is now working to specifically define the program, the program needs and establish an advisory committee.

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GCC Continuing Education Program in Food Science: To assist in the development of our continuing education program, a questionnaire/survey was produced and mailed, based primarily on the input from our technical advisory committee, to food product companies within a 50 mile radius of Gloucester County College. The questionnaire solicited input as to the type and priority of training needs required by these companies for their incumbent workers and a preferred delivery method for that training. Key survey results: o The vast majority of respondents identified themselves as food manufacturers with less than 50 employees o Course delivery methodology for supervisory/management was evenly split between traditional instructor-led at the GCC campus, instructor-led off-site, and electronic/virtual (CD-ROM or web-based) o Hourly employees preference was traditional instructor-led at employers location o The top 10 courses/training needs identified are:          

Food Processing Orientation Good Manufacturing Practices Quality Assurance Fundamentals Good Hygiene Practices Supervisory Management Front Line Food Safety Team Building Time Management Quality Control Fundamentals Certificate in Food Safety

The information obtained has established a starting point for program development and delivery strategies. During subsequent quarters, training programs addressing these areas will begin to be rolled out to participating employers with those responding to the survey given first priority along with the original grant partners. During this quarter, outreach efforts were conducted by GCC President William F. Anderson to establish a network of food science faculty at several Land Grant Institutions; some with specific expertise in providing extension related training programs. During the quarter, visits were made at Rutgers University, Cornell University, Utah State University along with Drexel University. Contact and preliminary discussion took place with staff at Penn State University and Delaware Valley College.

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During the third quarter, the appropriate staff will be hired both as employees and/or independent contracts to assist in the development of programs and delivery strategies. The initiation of programs is planned for later third or early fourth quarter. The grant staff is relocating to a new facility providing them with adequate office and meeting space to accomplish the objectives of the grant. The facilities are in close proximity to the College’s Continuing Education Customized Training Unit. This will allow for synergies, and shared resources and equipment allowing for cost effective operations. Summary of Grant Outcomes:

Deliverable or Activity (with brief description)

Percentage Complete This Quarter (if applicable)

Completion Date (actual or projected)

Impact (known or potential, if applicable)

Impact Calculation Methodology

A.S. degree in food science program proposal approval

100%

June 4, 2007

N/A

N/A

Gloucester County Guidance Counselors presentation

100%

April 18, 2007

GCC College Day event with hands-on food science experiment

100%

May 2, 2007

GCC “Women in Technology 2007” event

100%

May 25, 2007

GCC “Women in Technology 2007” event

100%

May 25, 2007

Targeted NJ STARS recruitment mailing

100%

June 4, 2007

100%

June 16, 2007

N/A

N/A

95%

July 15, 2007

N/A

N/A

Compiled preliminary equipment list budget for introduction to food science laboratory course Execute articulation agreement with Cornell University

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43 K-12 County Guidance Counselors 47 11th grade students from GCIT 34 8th and 9th grade girls from area K-12 schools 4 counselors from area K-12 schools 738 students in county NJ STARS program

Head count of counselors in attendance Actual head count of participating students Actual head count of participating students Actual head count of participating students

Actual mailing count

Deliverable or Activity (with brief description) Revise continuing education questionnaire of potential training needs of local food industry employees Revised and mailed continuing education questionnaire of potential training needs of local food industry employees

Percentage Complete This Quarter (if applicable)

Completion Date (actual or projected)

Impact (known or potential, if applicable)

Impact Calculation Methodology

100%

April 20, 2007

15-20 targeted responses

Actual number of targeted recipients of the survey

45 companies

Actual number of responses to questionnaire/ survey

95%

May 10, 2007

2. Dissemination Activities and Events for Grant Deliverables On April 24, 2007 an initial meeting was held a Bergen Community College, in Bergen County, New Jersey, with their President and V.P. of Academic Services, for the purpose of introduction and dissemination of our food science model to the northern counties of New Jersey. One key outcome of this meeting indicated much interest in an Introductory Food Science lecture and lab courses being held at a regionally central location rather than on the BCC Campus. This would avoid the issue of low class enrollment if just limited to BCC students and assure the class will run. This concept drew support of the Rutgers food science faculty, and as a result further discussions on potential implementation are warranted. B. Training Outcomes: Nothing to report this quarter. SECTION IV: PROMISING APPROACHES AND SUCCESS STORIES A. Promising Approaches, Processes and Lessons Learned:

B. Sharing “Success Stories”:

C. Other Positive Developments:

SECTION V: TECHNICAL ASSISTANCE

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