School of Food Science

University of Idaho

and

Washington State University

Research and Extension Facilities– Plans for Future

Our Goals

• Provide strong applied science-based degrees and courses

• Develop joint programs with businesses and institutions to benefit agriculture and food business development

• Increase safety, quality and value of Pacific Northwest foods

• Develop new technologies and products to meet domestic and international market demands for food

Our Goals • Investigate nutritional and

functional properties of food and food components

• Assist agricultural community to remain competitive

• Diversify regional agriculture

• Promote economic and environmental sustainability in agriculture and food processing

• Assist in creating new, profitable agriculture based businesses

Our Students

• 113 undergraduate students

• 54 graduate students

• 30 MS AG FSM students

Student Activities • Food Science Club

• Clubs at both UI and WSU

• First meetings had great numbers:

• 15 at UI, 40 at WSU

Product Development Teams

Pizzarella– 3rd place at IMPA

Brazilian Delight product to the American Association of Cereal Chemist International (AACCI) Oct. 2015

With Tree Top-- IDFA Ice Cream Technology Conference Blackberry Streusel Ice Cream took 4th place in the national competition.

Dairy Product Evaluation Team

• Nationals

• Team took 2nd in cottage cheese, 7th overall

• 6 individual awards

College Bowl

• Took Third Place at Pac West Competition

• March 2015

Our Staff • New Staff:

• Adam Williams– WSU Admin Manager

• Jane Lawford– WSU Principal Assistant

• Clara O’Brien-- UI Academic Coordinator

• 36 staff

• 3 program managers

• WSU Pilot Plant: Frank Younce

• WSU Creamery: John Haugen

• U Idaho Food Technology Center: Josh Bevan

Creamery Staff Changes

• Retirement of Russ Salvadalena

• October 30, 2015

• New Creamery Manager as of 8/1/15

• John Haugen, Former Assistant Manager

• New Assistant Manager as of 8/24/15

• Dave Soler, Former Cheese Plant Manager at Darigold Cheese Plant in Sunnyside, WA

19 Total Faculty Members Our Newest Faculty (Presenting Today)

New faculty in 2014:

Amy Lin– Associate Professor, UI

Research in the area of starch chemistry and its health & wellness aspects.

Brennan Smith– Assistant Professor, UI

Focus is on the creation of new food technologies and undergraduate education. Cereal Science and brewing.

Food Safety • Carolyn Bohach: Bacterial pathogenesis,

biomedical research

• Girish Ganjyal: Process validation, food safety training

• Scott Minnich: Bacterial pathogenesis

• Barbara Rasco: New technologies to control pathogen growth in foods

• Dojin Ryu: Naturally occurring toxicants in agricultural products

• Brennan Smith: Product development, food safety training

• Gülhan Ünlü: Biopreservation, conversion of food/agricultural waste to value added products

• Meijun Zhu: bioactive food components, gut microbiota and health, food safety microbiology

,

Healthy and Sustainable Foods

• Greg Möller: Environmental toxicology and chemistry, water quality. Technology transfer

• Amy Lin: Starch chemistry, nutritional properties

• Giuliana Noratto: Bioactive compounds in dairy products, botanicals with prebiotic effects

• Carolyn Ross: Analytical methods to predict quality of food products

Fundamental Approaches for Quality

• Charles Edwards: Microbiology and chemistry of fermentation

• Girish Ganjyal: Food processing, value-addition of food processing by-products

• James Harbertson: Phenolic compounds found in grapes and wines

• Helen Joyner: Food rheology and tribology

• Andrzej Paszczynski: Biochemistry, proteomics, food analysis

• Carolyn Ross: Sensory evaluation

Program Visibility -Extension Programs

• Girish Ganjyal: Food processing and process validation, product development, value-addition to food processing byproducts, food safety training

• James Harbertson: Winemaking and wine characteristics with aging

• Jeff Kronenberg: Technical assistance to food processors and food safety training

Faculty Awards Greg Moller USDA National

Teaching Award

Karen Killinger CAHNRS Faculty Excellence in Extension

Staff Awards Cathy Blood—CAHNRS Staff Excellence Award

Russ Salvadalena– WSU AP Contribution Award

Jodi Anderson– WSU Crimson Spirit Award

Alumni/Industry Awards

Steve Vernon 2015 CALS Distinguished

Associate Alumni Award

Craig Doan 2015 CALS Distinguished Alumni Award

Initiatives from 2014

• Improve curriculum to better prepare students to be competent professionals

– New classes and degree program/options

– Working to meet industry trends

Dairy Foods Management

• New option for Food Science program for UI students

• Classes began Fall 2015

• Meeting the need to train students to become qualified employees for dairy foods manufacturing

• Supporting dairy: the largest manufacturing industry in Idaho

WSU Creamery Expansion

• New Whey Processing Facilities to be Added

– Construction will begin in Spring 2016

• $4M building costs will be covered by Creamery revenues

• Looking to partner with industry to recommend and purchase new equipment for the facility specifically for whey processing

Fermentation Science • New degree option- science and technology of

fermented foods and beverages

• Includes current university expertise in fermented dairy, grapes and apples

Complements WSU Research and Outreach Programs on Grains, Grapes, Apples and Hops

Key faculty for Fermentation Option

• Charles Edwards – wine microbiology, food chemistry, wine and cider

• Gulhan Unlu – food microbiology, industrial microbiology, dairy and vegetables

• Brennan Smith – food technology, cereal science, beer and bread

Improved Curriculum - Course Additions or Major

Changes

• FS 201/CORE 208 Science on Your Plate • FS 304 Cereal Science • FS 418 Undergraduate Seminar • FS 475 Food Quality Management FS 504 Food Quality

Management (on line) • FS 470/570 Advanced Food • FS 515 Food Fermentations (on line) • FS 401/501 on-campus FSMA course offerings • FS 516 Food Law (in person and on line) • FS 531 Advanced Food Quality (on line)

Professional Development • Online Programs

– Offered through WSU • Allows person to continue

professional life while earning an advanced degree

• Meet the growing need for food science professionals with management skills – Certificate in Food Science –

revamping content

msag.wsu.edu

Initiatives from 2014

• Increase visibility and reach of programs (teaching, research and outreach)

– Newsletter and media releases, distance delivery, joint extension activities

Industry/Alumni Connections • Internships/Job Postings

– Published to students, staff and faculty weekly

• Resume Packet – Sent to employers in October and March every year

• Company Recruiting Visits – Customized visits to connect with students

• Promoting Food Science – Recruiting at high school and community colleges;

on-campus events, 4H, FFA, Career days

• Newsletters, Website, Social Media – Emphasizing marketing and communications

Initiatives from 2014

• Research and technology transfer

– Improved systems at UI and WSU for invention

disclosures and commercialization

– Grant Assistance Programs at UI and WSU

Increased Visibility - Research Projects • Making breakfast cereals safe

• Improving flavors and quality of wine

• Prevent foodborne illness naturally

• Develop tasty nutritious, new products: gluten-free pulse based snacks; fermented dairy foods

• Sensory/texture attributes of foods for special needs child

• Technology transfer

Initiatives from 2014

• Integrate School operations

– Staff and faculty collaboration

– Faculty joint appointments

Thank you for your attention!