INTER-INSTITUTIONAL COLLABORATION TO RECRUIT AND TRAIN A CADRE OF FOOD SCIENCE, FOOD SAFETY AND FOOD MICROBIOLOGY GRADUATES
Dairy and Functional Foods
2013 Annual Report
1a.Objectives (from AD-416):
To collaborate with Delaware State University (DSU) on mentoring and training up to six Masters degree students in topics related to food processing and food safety.
1b.Approach (from AD-416):
The faculty of Delaware State University does not have expertise in food safety or certain food processing techniques or the facilities to conduct food safety and processing research. They propose that their Masters students satisfy their theses requirements by working with ARS Scientists on topics related to the use of food processing and related techniques that ensure food safety, as agreed upon by ARS scientists and DSU professors. This program will allow DSU to train students in food safety and food processing. This program will allow DSU students to obtain a Masters of Agriculture degree with a specialization in food safety.
A proposal was prepared with a new professor for an 1890’s NIFA support grant. Also, advised the professor on opportunities in the dairy industry and submitted a proposal with him on an industry grant program. Advised a master’s student on a process for making a reduced cholesterol cheese. Various members of the Unit worked with the student at ERRC as needed to train the student in analytical and functional property determination. One member of the Unit served on the student’s master’s committee and advised on thesis editing.