The demand for food continues to escalate with the growing population. Increasingly, consumers demand foods that are ethically and sustainably sourced, nutritious, and healthy. There is also a growing emphasis on specialized foods such as those for special health conditions, different life stages, and ‘free from’ foods. Innovations in food development, food manufacturing, processing, and storage technologies, leveraging research capabilities and resources from different countries and cultures, have become vital in creating sustainable food technologies that fit global contexts.
The shift has resulted in an increasing interest in training and developing the food industry workforce to meet the changing landscape of the industry. The fourth industry revolution demands new capabilities to support the food industry. Innovations in smart food design and product development; food manufacturing, processing, and storage technologies; and allied services have become critical in creating sustainable food technologies.
Apply for the ProgramProject Details
The goal of this project is to develop a reputable IRES (International Research Experiences for Students) program via a United States-New Zealand (US-NZ) collaboration to train diverse US engineering students in interdisciplinary food science and innovation research. NZ food research and educational programs are recognized globally, and are supported by a plethora of research, innovation, and training programs in universities, industries, and Crown Research Institutes. The US partners are from the Department of Chemical and Biomolecular Engineering at the University of Tennessee, Knoxville and the Department of Food Science at the University of Tennessee Institute of Agriculture.
The IRES project, funded by the National Science Foundation (NSF), will provide students with:
- An understanding of the fundamental concepts in food science, nutrition, and technology.
- Technical research and problem-solving skills via hands-on training in food research in NZ.
- A solid foundation for professional development in the food industry.
- Cross-cultural experience that will provide exposure to the rich culture of NZ as well as the vast culture-rich geographies of the Asia-Pacific region.
- Food industry site visits that offer practical knowledge via real applications of food science and technology concepts.
What to Expect
Students will participate in several exciting instructional and workshop activities and cutting-edge food science and technology research projects before, during, and after the NZ trip to achieve all the learning outcomes and goals of the project.
The period of participation for each year of the project includes Spring (before NZ travel), Summer (during NZ travel), and Fall (after NZ travel).
The project will support all participating students for a period of 8 weeks in the summer while in NZ. The support will include travel expenses to and from NZ, subsistence, which includes housing and meals, and a weekly stipend of $600 per participant for 8 weeks abroad.
Students will present their research at the Exhibition of Undergraduate Research and Creative Achievement (EURēCA) program and will also have opportunities to present their work at regional and/or national conferences.
