Progress 09/01/08 to 08/31/10

Outputs
Accomplishments for objective 1. Establish an integrated study trip program to Ireland Study trips During the term of this project a total of 22 undergraduate students(15 from University of Nebraska and 7 from Iowa State University) participated in two week study tours to learn about food and the business of food from a European perspective. While in Ireland, student learning about food and Irish culture was implemented through activities such as: -Interacting with Irish peers and UCC faculty -Discussing food-related issues including GM foods -Attending the UCC Food Product Development Showcase Students became acquainted with the Irish food and its food industry by touring: -Dairy companies such as Carbery,Kerry,and Dairygold -The Irish Food Development Authority Students experienced Irish culture and history by participating in activities including: -Sampling artisan foods at stands,and shops -Traveling to locations including Kerry, Killarney, and Cobh -A train trip to Dublin to visit the Irish National Gallery, Trinity College and the Book of Kells -Experiencing the St Patrick's Day holiday in Cork. Accomplishments for objective 2: Establish a exchange program between US and Irish institutions Student Exchange (Internships) During 2009, a student from UNL worked (10 weeks) on a research project involving the effects of high pressure treatment on muscle tissue. The student's participation in this research project was beneficial to her scientific knowledge and experiential learning of Ireland. During 2010 2 students (1 UNL and 1 ISU) worked for 10 weeks on research projects at UCC. The project under the direction of Dr Alan Kelly was focused on use of high pressure processing to produce milk-based gels and the second, under the direction of Dr Joe Bogue was focused on marketing of food to children Faculty Exchange During the Fall of 2009 a faculty member from UCC (Dr Colin Hill) visited UNL for one week. Dr Hill gave two seminars and visited with several faculty and student groups. In January of 2010, Dr Stephanie Jung from ISU visited UCC,presented seminars, interacted with Irish students and discussed research. In November of 2010 two faculty from UCC (Dr Joe Bogue & Dr Alan Kelly) visited ISU and UNL. They presented a research seminar regarding benefits of high pressure processing of milk and an overview of Irish education and research programs to our faculty and administrators. Accomplishments for Objective 3: Plan and develop shared curricula in Food Science between US and Irish institutions Considerable thought and discussion on developing a distance module regarding our similar Food product development course was conducted between Drs Bogue, Kelly, Jung, and Zeece. The module, offered via Blackboard, would have been advantageous to all three institutions by combining the expertise of several faculty in the science and business of food. However, there was not time in this project to make meaningful progress. Accomplishments for Objective 4: Establish a collaborative research program Drs Jung and Kelly have conducted initial experiments on high pressure processing and will pursue completion of the work and its publication PRODUCTS: None to report OUTCOMES: See accomplishments detailed for each objective DISSEMINATION ACTIVITIES: One research publication was completed and a second describing the effect on student learning and international perspectives is under development FUTURE INITIATIVES: None to report

Impacts
Impacts for objective 1. Establish an integrated study trip program to Ireland Study trips (March 2009 and 2010) Feedback provided through student critical analysis papers, surveys, and course evaluations showed that the study trip experience resulted in: -Greater student knowledge of the Irish academic programs -Increased awareness of a)Cultural differences regarding food issues such as transgenic foods, b)Irish food products and industry, c)Marketing of foods to children in Ireland and the EU Impacts for objective 2: Establish a exchange program between US and Irish institutions Three students completed a 10-week internship project at UCC and acquired an in-depth knowledge of Irish and European society in addition to participation in a research project. One of these students has decided to change her career goal and will pursue an MBA in international food marketing upon graduation from UNL in December. Impacts for Objective 3: Plan and develop shared curricula in Food Science between US and Irish institutions Discussions have resulted in development of a distance course module that represents a goal for future grant applications. Impacts for Objective 4: Establish a collaborative research program Collaboration has resulted in a recent publication (Kelly, A., and M.G. Zeece 2009 Australian J. Dairy Techn. 64:12-15).

Publications

• Kelly, A.,and M.G. Zeece 2009 Australian J. Dairy Techn. 64:12-15

Progress 09/01/08 to 12/31/08

Outputs
History, heritage, and artisan food highlighted the Ireland Study Abroad Trip for nine Food Science undergraduate students (7 from University of Nebraska and 2 from Iowa State University) who participated in a two week adventure to learn about food and the business of food from a European perspective. All students were Food Science majors which contributed to the success of their interaction with their Irish peers at University College Cork. The trip represented a collaborative effort between Drs Zeece(UNL)Dr Stephanie Jung(ISU)and our Irish colleagues. While in Ireland, students interacted with Irish peers and Food Science faculty at UCC. Overviews of the Food Science (Dr Alan Kelly) and Food Business (Dr Joe Bogue) programs at UCC were presented and students learned about the differences in degree programs between the institutions. Lectures were provided concerning the marketing functional foods. Additionally, a group discussion was held in which US and Irish students debated several food-related issues including GM foods, marketing to children, and differences between European and US consumer attitudes toward functional foods. Students attended the 'Food Product Development Showcase'and sampled innovations ranging from a 'cosmetic food' to a non-alcoholic fermented drink. The showcase is a major capstone event in the UCC Food Science and Food Business students and parallels similar capstone courses at UNL and ISU. US students were impressed by the differences and innovation in products presented by their Irish peers. Students became well acquainted with the Irish dairy products and industry during this trip. Irish dairy foods were highlighted by trips to the Butter Museum and Carbery Foods. They also visited the Irish Food Development Authority (Teagasc), a unique consortium of government, academia, and industry with a national goal of dairy product development. Teagasc personnel highlighted a wide range of projects from cheese production to basic research on dairy-based functional foods. Students experienced Irish culture and history by sampling Irish artisan food products (e.g., cheese, meat, bread), and shopping at the local markets for a group dinner and celebration. Students were also exposed to the beauty of Ireland's landscape and people through a day-long bus excursion which provided opportunities for numerous interactions with residents over meals and in pubs. The group traveled to Cobh and toured museum exhibits that retraced the emigration of 2.5 million people during the famine. A trip to Dublin provided visits to the Irish National Gallery, Trinity College and the Book of Kells collection. The day ended with a literary walking tour of the city during which several actors preformed selections from noted Irish authors. Student Exchange: One UNL student participated in a 10 week experience at UCC where she interacted with faculty in Food Science and Food Business programs. She developed a research project 'Marketing food to children: A study of internet strategies'. Faculty Exchange: One UCC faculty (Dr Colin Hill) member was supported in Sept. Dr Hill presented 2 research seminars and visited extensively with UNL faculty. PRODUCTS: Nine undergraduate students with majors in Food Science participated in a two week study trip to Ireland. A research collaboration in the study of Food Marketing was initiated by work of a UNL student through her 11 week experience at UCC last Summer. One faculty member from UCC was hosted for a week long visit to UNL during which he present two seminars and interacted with several Food Science Faculty and students OUTCOMES: Study Trip: Students gained insights and global perspectives of foods and food marketing. They also observed how their own academic training compared to that of Irish students Student Exchange: The study of internet practices in marketing food to children represent the student's BS honor's thesis project and will form the basis of manuscript for publication Faculty Exchange: Dr Hill's presentations of work on Listeria and bacterocins has generated considerable interest in the Food Safety faculty here at UNL. It is likely that some research ties (e.g., exchange of graduate students) may occur as a result of this visit. DISSEMINATION ACTIVITIES: A presentation summarizing the initial accomplishments of this project will be made at an international education conference (Jan 2010). Work has begun on developing the associated manuscript with the goal of submitting it for publication by year's end. FUTURE INITIATIVES: Study Trip: Recruitment has begun at ISU and UNL for the next study trip that will occur in March of 2010. Initial student response from both institutions indicates that there will be a strong demand for participation in this trip. Student Exchange; Two students will be recruited for participation in a 10 week program at UCC during the Summer of 2010. Students will compete for two 'internships' that provide air transportation and room and board. The internships will be structured around two projects, one in Food Science & Technology and the other in Food Marketing. If there is sufficient student interest, one student will be selected from UNL and the other from ISU. Faculty Exchange: Planning has begun for the visit of Dr Stephanie Jung of ISU to Visit UCC in Jan' of 2010 and Dr Joe Bogue of UCC to visit UNL and ISU the Spring of 2010.

Impacts
Study Trip: Students responses in their self reflection papers are unanimous in their assessment of the strip. All indicated greater understanding of how foods and food marketing are interconnection to society. Their responses were also unanimous in the positive contribution this trip made to their future careers. Student Exchange: Participation in the project on marketing food to children was a critical moment in the student's learning and career path. She will graduate in December and strongly wants to pursue a career in government, specifically in an agency dealing with the regulation of food. Faculty Exchange: While it is too early to point to specific impacts of Dr Hill's visit, comments and evaluations of his presentations indicates a very positive outcome and opportunity for impacts in the near future.

Publications

• Zeece,M.G.,P.D.Zeece,J.Bogue,A.Kelly, and S.Jung 2009. Enhancing international perspectives in food science education via study abroad: A collaborative effort between US and Irish universities. Presentation to be made at the 8th Hawaii International Education Conference Honolulu Hawaii Jan 7-10 2010