Acquiring Laboratory Instrumentation for Food Education (A Life)

NON-TECHNICAL SUMMARY: The "A LIFE" project is a baccalaureate degree level teaching improvement project in the Food Science/Technology discipline submitted by faculty members in the College of Agriculture and Human Science (CAHS) and the College of Engineering at Prairie View A&M University (PVAMU). It addresses the Capacity Building Grant priority area and NIFA strategic goal of food safety and program need area of scientific instrumentation for education. Training in the food quality and safety laboratories associated with the Food Science Option curriculum in the CAHS can be improved to meet the criteria of an approved IFT Food Science Program and to provide experiences desired by employers. Currently, the food quality and safety related courses do an excellent job in training the students with the "available" resources in the CAHS. The Cooperative Agriculture Research Centers (CARC) and the University Farm provide valuable laboratory opportunities for our students. However, the actual hands-on laboratory experience for every student matriculating through the program is limiting. The goal of the "A LIFE" project is to enhance and strengthen the food safety and quality related laboratories in the Department of Agriculture and Nutrition Ecology (ANE) in the CAHS at PVAMU. Specific objectives are: 1) To acquire new instructional laboratory equipment and instrumentation; 2) To increase the university's library holding in journals related to food quality and safety; and 3) To provide workshops that train students on the use of sensors and their potential in pathogen detection and automation. Outcomes of the "A LIFE" project is that students having access to activities provided will have better problem solving and critical thinking skills and improved writing and public speaking skills. They will have a broader knowledge base from which to draw upon and apply when faced with real world food safety issues. The students will be able to connect theory and practice for applying and solving problems or improving food facilities' systems due to their knowledge and experience with state-of-the-art instruments and methods. The CAHS food system program will be enhanced through the acquisition of new instrument and laboratories exercises. The outcomes will be assessed using a variety of assessment methods such as, exams and project development. The students' experience is broadened through the "A LIFE" project such that skills and knowledge taught here in the CAHS are aligned with those valued by employers. PVAMU production of productive people will translate to saving lives through safe and nutritiously produced food and food products. Additionally, the "A LIFE" project will assist in meeting the criteria for IFT approval and "establish us more readily as full partners in the U.S. food and agricultural sciences higher education system."

<P>

APPROACH: On-going activities are: 1) Evaluation of the Food Science Courses & Agriculture Curriculum: Movement to a Food Science Program 2) Identify technology & procedures for pilot plant & small scale technology. 3) Discussions with Dean, Nutrition & Food Systems Program and Engineering Faculty for enhancing the instrumentation and laboratory experience of students. 4) Pre-laboratory preparation & design. The development & test assessment tools - pre-test for existing competency level, exam, projects, etc. Project activities will be accomplished: 1) 2010 fall semester- instruments and institutional journal subscriptions will be purchased; and the manager will be provided training on instruction and assisting with laboratory and workshop activities 2) 2011 spring semester -the preparation of biosensor operations; & the development of & use of workshops (biosensors) & assessment tools for competency levels will be carried out. 3) During the academic year 2011-2013 the assessment tool will be inputted into one of the University defined SACS assessment programs, True Outcome or eCourse; laboratory instruments will be used in course instructions and testing for competency levels, workshops will be conducted along with testing for competency levels & the examination of assessment tools and configuring data for statistical analysis will occur. A progress report will be submitted in the 2012 & 2013 spring semesters. A termination report will be submitted in September 2013. A publication describing the impact of instrumentation on student learning will be submitted in September 2013. The overall project will be evaluated using a point rating system of 1-5 with 5 as highest point. The following questions will be used to assess the project. (1) Were objectives met (a) Were instrumentation acquired & laboratory activities developed (b) Were workshops available (c) Were institutional subscription to food safety & quality added to the University's library (2) Were assessments tools develop, utilize & evaluated (3) Were the results of the project disseminated (4) Was there an improvement in student competencies (5) What percentage of students was accepted into graduate programs or attains employment in the food industry upon graduation Evaluation of specific objectives: (1) Laboratory-based instructional activities (a) Were the instrument purchase state of the art or current. (b) Was an increase in students' understanding of course material measured (c) Were the instruments purchased appropriate for the desired competencies (2) Workshops. (a) Did the workshop enhance students' learning, provide valuable knowledge and skills (b) Were techniques relevant and current (c) Were the workshops adequate to enhance competency levels (3) Institutional Subscription to Food Safety & Quality Journals & purchase of books (a) Number of journals/books available for use (b) Did students in the Agriculture Program indicate their use of the journals (C) Project Management (1) Were strategies developed to ensure curriculum was evaluated by IFT (2) Were designated personnel effective in their assigned duties (3) Was the budget appropriately managed