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INVESTIGATOR: Kerr, W. L.; Pegg, R. B.; Harrison, M. A.; Harrison, J. A.; Walcott, R. R.

PERFORMING INSTITUTION:
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS, GEORGIA 30602-5016

ENHANCING THE LEARNING EXPERIENCE OF NATIONAL NEEDS FELLOWS IN FOOD AND NUTRITION FOR HEALTH

NARRATIVE: The impact of good nutrition and the use of food as an alternative means to encourage good health are becoming increasingly important. While the area of human nutrition is well-developed, we are only now becoming aware of the importance of bioactive food compounds and probiotics in maintaining good health. To train students fully in this area requires a combination of traditional and non-traditional college courses, access to current seminars and training in health-promoting foods, research training in areas of food and health, opportunities for leadership development and in-field experience in delivering food-and-health information to citizens who would most benefit.

OBJECTIVES: This proposal addresses the TESA "food and nutrition for health" in the Discipline of Food Science and Technology (F). The project goal is to train 2 Ph.D. students to develop integrated understanding of the roles agricultural production, food processing, human nutrition, and consumer choices play in human health. Expected outputs of the project are: producing 2 Ph.D. students with holistic training in food and health, with sufficient leadership and communication skills to develop careers that positively impact the health of U.S. citizens; development of a program that provides traditional and experiential learning in the TESA area; and placement of students in food and nutrition related fields.

APPROACH: This will be accomplished by coursework in core Food Science areas plus those in horticulture, nutrition, and pharmacy. Furthermore, Fellows will conduct research in food science and nutrition; work in on-campus laboratories in nutrition or nutraceutical research; intern at industry or governmental facilities; work with international researchers in food and health; assist with service learning in the Foods and Nutrition Extension program; and work with industry clients at the Food Process Research and Development Laboratory. Fellows will also develop leadership and management skills through participation in the MANRRS program, as officers in professional organizations, mentoring Young Scholars, serving on College Bowl teams, participating in product development competitions, supervising undergraduate research, and working with industry mentors. The proposed program addresses the USDA/CSREES Strategic Goal 5: Improve the Nation's Nutrition and Health through "training and placement . . . in the food and agricultural sciences" and "sponsoring research to identify . . . biologically-active compounds in crops and animals having beneficial health effects and optimize their use through production and processing."

PROGRESS: 2010/01 TO 2014/12
Target Audience: Graduate students produced papers and talks targeted to the food industries and fellow scientists. Students that have gradauted now working at food ingredients company. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The students have had the opportunity to take courses related to their TESA area, attend workshops related to leadership taining, work with and supervise undergraduate researchers, and work with various food industry clients through the Food Process Research and Development Laboratory. As part of that, they have gained valuable experience in product development, sensory and physical testing, solving real-world food problems, and using existing and innovative processing technologies to work with several food products. How have the results been disseminated to communities of interest? Several research publications and meeting presentations have been used to present esearch findings to the scientific community. Several publications will also be submitted in the coming year. In addition, one student is now working with a company that invloves ingedients that are used in the TESA area. Also, the students have been involved with individual cases with food industry clients in which they used their gathered knowledge and experience to solve specific food industry challenges. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

IMPACT: 2010/01 TO 2014/12
What was accomplished under these goals? The two Fellows have completed coursework, training activities and research associated with the project. One has graduated and now works at a food ingredients company. The other is finishing dissertation writing and is expected to graduate next semester.

PUBLICATIONS (not previously reported): 2010/01 TO 2014/12
1. Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Kitchen, K. (2013). Polyphenolic-rich Products Made with Georgia-grown Rabbiteye Blueberries (Doctoral dissertation, University of Georgia).
2. Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Kitchen KM, Xu S and Kerr WL. 2105. Physical attributes and sensory preferences for sorghum snacks incorporating vacuum-belt dried blueberry pomace. LWT, under review

PROGRESS: 2011/01/01 TO 2011/12/31
OUTPUTS: Two Fellows have been participating in the program regarding "Learning Experience in Food and Nutrition for Health". The first, Kathryn Acosta Kitchen has successfully completed her program of study, and will be taking written and oral comprehensive exams later this month. Her emphasis is on processing to improve health. She has also written a preliminary research proposal on the use of blueberries to produce healthy foods, snacks and beverages. She has begun work on three of those projects already. Kathryn is serving on the Executive Committee of the UGA Food Science Club, where she plays a key leadership role. She has also taken the lead in the Disney Food Product Development Competition, where they are developing a product formulation and process for higher nutrition snacks for children. Ms. Kitchen has also served as a TA for food engineering, and has helped develop lab exercises and help students with problem solving skills. She has contributed to labs in improving energy use during processing of nutritious carbonated beverages, freezing of low-fat ice cream, and extrusion of high fiber and antioxidant snacks. Her evaluations by students have been highly positive. Kathryn will also begin an internship program this summer with Frito Lay. She has met with her advisory committee and has received a yearly review from her major professor. Kathryn was also involved with a project (and published on) dealing with whole wheat muffins. Whole wheat muffins have higher fiber and nutrients, but can sometimes be overly dry. The project investigated the use of "waxy" whaet to improve the moistness of these products. The second Fellow, Julie Bierwirth, is completing her first year in the program. She is taking courses towards her program of study, with an emphasis on analysis and metabolism of bioactive compounds in foods. She is now formulating a proposal and begun initial literature review of her research project. She has received a satisfactory yearly review by her major advisor. She is currently serving as a TA in food analysis. She also is part of the product development competition. The project seeks to incorporate blueberries and sweet potato flour into brownie snacks. Initial sensory studies have indicated high likability for the product. Julie also serves as a mentor, and offers help sessions for students in food science classes. PARTICIPANTS: The principal investigators include Drs. William Kerr, Ronald Pegg, and Mark Harrison. Dr. Kerr serves as the lead contact for the program, ensuring students meet the requirements of the program, that target goals are met, and appropriate reports are written. He serves as major professor for one Fellow. His major other major input to Fellows is through training in food processing. He oversees the pilot facilities and sensory labs where students conduct work. Dr. Pegg serves as major professor for the other Fellow. He helps with training in the area of nutritional analyses, particularly as it relates to bioactive compounds and functional foods. Dr. Harrison provides training in microbial analyses. He also is the departmental graduate advisor, and ensures students met all departmental and university requirements and milestones. The Fellows have worked closely with Drs. Kerr, Pegg and Harrison, particularly in terms of developing research projects, navigating coursework and relevant training, and providing additional training. The Fellows have begun learning basic skills in thermal processing, homogenization, and drying. In addition, they are being trained to conduct assays on basic physical properties (acidity, pH, solids, texture measurement), nutritional assays (fiber, nutrients, antioxidants), and microbial assessment (yeast and molds, TPC, coliforms). The Fellows occasionally work with industry clients to develop products and processes, and to test sensory and physical attributes. These companies have included Frito-Lay, the Maripona Company, BenTech Technologies, and SeaPak. TARGET AUDIENCES: To data, the Fellows have worked with several target groups. As mentioned above, they work with industry clients to develop products. Fellows have also served as TAs, providing information and assistance with problem solving regarding food process design and optimization, and chemical calculations. The Fellows have also served as food science ambassadors for the department. They regularly serve in programs geared towards public outreach, such as providing lectures and lab demonstrations for local high schools and STEM programs, and providing tours and information about food science to undergraduates from other countries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

IMPACT: 2011/01/01 TO 2011/12/31
Fellows have become much more knowledgeable in the area of food sciences coupled with nutrition and health. Classes in food analysis, chemistry, nutrition and functional foods have expanded their vision of food as a vehicle for improved health. Through their work with product development, and work with industry clients at the Food Processing Research and Development Laboratory, they have had a chance to learn and practice skills related to formulation, processing, and regulations about new food products. Both have learned analytical skills need to assay nutirient, phenolic compounds, anthocyanins, and antioxidants in foods. Ms. Acosta has been working with new several processes, including continuous vacuum drying, to produce healthy food ingredients with optimal bioactivity. Fellows have also worked with specific food industry clients at FPRDL to help develop new products and processes for products that will reach American consumers. One involved high-pressure homogenization to produce emulsions with bioactive ingredients. Another involved formulation and processing of healthy carbonated beverages. A third involved application of novel sprays to improve the shelf-life of baked goods. This work has helped her secure an internship at Frito-Lay, where she will spend a summer working on more healthy snacks. Both will be presenting a poster at the National Meeting in Washington related to success stories in experiential learning.

PUBLICATIONS: 2011/01/01 TO 2011/12/31
Acosta (Kitchen), K., Cavender, G.A., and Kerr, W.L. 2011. Sensory and physical properties of muffins made with whole wheat waxy flour. Journal of Food Quality 34(5): 343-351.

PROGRESS: 2010/01/01 TO 2010/12/31
We have begun work on the project "Enhancing the Learning Experience of National Needs Fellows in Food and Nutrition for Health". The award allowed for 2 Fellows at the PhD level. Our advertising and recruitment has attracted 6 applicants. From these, one has begun studies in Summer of 2010. Another has made a verbal commitment to join after her current graduation in May. The existing Fellow has developed a program of study emphasizing the interface between food science research and education. As such she has begun coursework in educational statistics, curriculum development and new techniques of instruction. She is also developing her research proposal, tentatively titled "Improving Instructional Methodologies for Food Science Related to Health". PRODUCTS: At present, one Fellow has developed a web-based survey tool to solicit input regarding curriculum matters from alumni and industry professionals. This survey is designed to see if what is taught in class meets the needs of stakeholder groups. OUTCOMES: Projects are still in beginning phases, however initial literature reviews and survey results have already resulted in discussions on possible updates or changes in the curriculum. In addition, the Fellow has begun training in issues related to improved education and has attended a national leadership training program. DISSEMINATION ACTIVITIES: As projects are still developing, most dissemination has been to committee members that will guide and direct the Fellow. The Fellow has had two meetings with her full committee to develop coursework and research plans, and has at least one weekly meeting with the major advisor. FUTURE INITIATIVES: We will continue recruitment efforts and anticipate the second Fellow arriving at UGA this semester. The existing Fellow will continue coursework and training, and begin work on a research dissertation.

IMPACT: 2010/01/01 TO 2010/12/31
The objectives of the program are to train competent scientists in the areas of food science related to current health issues. So far, the Fellow is on track developing skills in the area of food science research and education related to current health issues.

PUBLICATIONS: 2010/01/01 TO 2010/12/31
No publications reported this period