67A-5 |
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R. S. CHAMUL1, L. Calderon1, J. Harris1, and T. Bamrick2. (1) Dept. of Kinesiology & Nutritional Science, California State Univ., Los Angeles, 5151 State University Dr., Physical Education 236, Los Angeles, CA 90032-4226, (2) College of Health & Human Services, California State Univ., Los Angeles, 5151 State University Dr., Fine Arts 130, Los Angeles, CA 90032 JUSTIFICATION California State University is committed developing a four year degree program in food science and technology to prepare students to enter the food production industry. OBJECTIVE The objective of this project was to describe the challenges encountered in the establishment of a new four year degree program in food science and technology at a comprehensive Hispanic-serving institution. METHODS The first step was to obtain approval for this new degree program to be placed on the California State University, Los Angeles five-year Master Plan. Surveys among high schools and community college students in Los Angeles Metropolitan area were conducted to explore the knowledge and interest of food science and technology. Next, IFT standards were reviewed and course proposals were developed and submitted for approval. A SWOT analysis was conducted among faculty members of the nutritional program and also sent to 50 IFT members working in the food industry in Los Angeles. The Southern California IFT Section was also involved in announcing the activities of this new program. IFT officers were also contacted to review FST standards. RESULTS Almost 90% of the surveyed students did not know about FST programs. A B.S. in food science and technology was placed in the Master Plan at Cal State LA. USDA funded a grant to implement the food safety and quality laboratory, and private companies contributed with in-kind donations. SIGNIFICANCE Food science and technology is a growing profession. However FST programs are usually in agricultural colleges, and therefore students in metropolitan areas such as Los Angeles often do not have close access. A FST program in a Hispanic-serving institution will provide education and new opportunities to underserved student populations.
Session 67A, Education: General
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