Wiedmann

NON-TECHNICAL SUMMARY: The field of food science is a core agricultural discipline that integrates and applies principles of biology, chemistry, microbiology, biochemistry, nutrition, and engineering for developing new food products, improving food processing techniques, and ensuring the safety and nutritional value of the international food supply. Many undergraduate in food science are not exposed to many of the emerging areas of food science that require interdisciplinary approaches and knowledge of nutrition, veterinary medicine, epidemiology, genomics & bioinformatics, nano(bio)technology, and other emerging areas that will be critical for continued assurance of a affordable, safe, and available food supply. We propose to develop a National Multidisciplinary Food Science Summer Research Program, which will provide undergraduate students in food science and related disciplines with an opportunity to gain research experience and develop research, critical thinking, team work, and leadership skills. Students for this program will be recruited nationally, with a specific effort on recruiting students from traditionally underrepresented minorities through partnerships with appropriate universities.