INTRODUCTION

Food and related industries comprise one of the largest components of the economy of the Mid-Atlantic region. This economic importance reflects not only the central importance of food in human life, but also the enormous distance, both literal and figurative, separating food production and consumption within modern industrial society. Food is usually grown, often heavily processed for consumption, and sold in disparate places. Such constraints carry enormous scientific and technological burdens, yet few people understand the essential role that science and technology play in the modern food industry. This deficiency reflects, in large part, a lack of communication about the precise role that food science and technology play in ensuring a safe, nutritious, appealing, and inexpensive food supply. This project was concerned with developing new modes of communicating the science of food to students and citizens and with generating innovative educational modules to support food science and technology education at all levels, from elementary school to graduate school.

MISSION

The mission of this project was to develop collaborative programs in several focus areas in order to provide the basis for a comprehensive plan for recruitment and education of food system professionals with expertise in food science and food safety. The purpose of these collaborative programs was both to recruit talented young people to careers as food systems professionals and improve the college-level professional programs they need to function within this field.

We expected that this project would play an important and—we hoped—catalytic role in transforming food science and food safety education to meet the future technical needs of food system professionals within the Mid-Atlantic region.

GOALS

The overall goal of the project was to foster an awareness, understanding, appreciation, and specific knowledge about the food and fiber system for those in the Mid-Atlantic states. Specifically, it was the goal that individuals would: 1) appreciate the economic, social, historical, and scientific importance of agriculture and the food system in our society; 2) develop an accurate vision of the food system and modern agriculture; 3) recognize the connection between plant and animal production and the daily consumption of food and fiber products; and 4) explore career opportunities in the food industry.

UPDATE ON OBJECTIVES

This collaborative proposal sought to promote regional collaborations among academic institutions, non-governmental organizations, and the food industry in the focus areas of community education and K-12 outreach and the development of educational tools. The development of collaborative efforts in these areas would significantly enhance the recruitment and education of food system professionals within the Mid-Atlantic region.

Community education and K-12 outreach

Several novel programs in community outreach were developed and implemented through this project.

• Original and creative activities and demonstrations in food science and technology presented for children and the general public at the Liberty Science Center.
• Workshops on food science and technology education for middle and high school teachers offered through the Department of Food Science at Rutgers University, the New Jersey Science Teachers Convention, and the Liberty Science Center.
• Science demonstrations for middle and high school students presented both at schools and the Department of Food Science, Rutgers University.

Educational tools

Numerous tools for elementary through college education in food science and technology were developed through this project.

• Hands-on activities and demonstrations related to colors, polymers, food hydrocolloids, physical properties, and chemistry of foods, appropriate for elementary and high school students.
• A novel Discovery Box, containing all materials for a four-week middle school module on food science and technology, developed by the Newark Conservancy, and used by schools in the Newark School District.
• Case studies on food safety and microbiology, chemical reactions, physical properties, and thermodynamics of food, appropriate for undergraduate and graduate students.

IMPACT

This project has touched and influenced a wide range of stakeholders, including:

• Children and parents within the tri-state area of New York, New Jersey, and Connecticut who viewed a relevant activity at the Liberty Science Center (perhaps more than 1,000 people).
• Middle school students in the Newark School District who participated in the Discovery Box series (probably more than 400 students).
• Middle and high school students throughout central New Jersey who participated in the Department of Food Science outreach program (at least 2,000 students).
• Teachers throughout the state of New Jersey who attended workshops at the Department of Food Science, the Liberty Science Center, and the New Jersey Science Teachers Convention (more than 150 teachers).
• Students of teachers who participated in a teacher workshop (if each teacher influenced 100 students, estimated at 15,000 students).
• College students in the Department of Food Science, Rutgers University, who used a case study in one of their courses (approximately 20 students).

NEW INITIATIVES

New projects were developed by the project director in consultation with others, based upon the perception of existing and anticipated educational needs and opportunities.

RELEVANCE

Science education in America is in a state of crisis. Fewer students are seeking careers in science and technology fields, despite a growing need for such specialization. Although the causes for this state of affairs are complex, the methods and format of early science education certainly plays a key role. There is thus a continuing and important need for novel methods of scientific outreach and education to attract and keep young students involved in careers in science and technology. Food science, because of the broad and intrinsic relevance of its subject matter, can play an important role in introducing young students to the value of science education and science careers.

BUILDING SUSTAINABILITY

Several funding agencies may support on-going and additional projects in outreach and education in food science and technology. Primary among these is the USDA Higher Education Challenge Grant program, from which the project director has successfully received funds in the past.

• PARTNERS:
  Liberty Science Center; Newark Conservancy; Numerous middle and high schools throughout central New Jersey