Written by Mildred Mattfeldt-Beman PhD, RD, LD Monday, 20 June 2011 07:39
Coleman Fellowship Report – Mildred Mattfeldt-Beman PhD, RD, LD
2010-2011 (June 2011)
The new undergraduate program currently has 6 students enrolled and is ready to launch Fall 2011. A name change has been requested to better reflect the mission – Food Innovation and Entrepreneurship. It retains the strong background in nutrition and culinary with a greater emphasis in entrepreneurship and sustainability. The new director will be hired January 2012
We continue to offer the Culinary Option within the dietetic internship – 2010-2011, two dietetic interns with undergraduate training in culinary completed this option. Culinary businesses project requirements are part of the required DTH 535 Clinical Systems Management course.
The Masters option in Culinary Entrepreneurship with an emphasis in Sustainable Food Systems was launched in 2010 and includes course sequencing modeled after the MBA emphasis in Entrepreneurship. Both students are anticipating graduating Summer 2011. The new Gastronomy course was a great success resulting in the establishing of a Community Supported Agriculture (CSA) program in Fresh Gatherings, connecting local farmers to customers and customers to great local produce – Fresh Harvest – and the launching of a new business – MOFU – a locally processed organic tofu and other related products. Both projects were presented at the 2011 Missouri Dietetic Association Conference.
DIET 503 Sustainable Food Systems is in its third year. Students are engaged in projects that connect them to resources in food entrepreneurship and have the opportunity to examine the feasibility of an entrepreneurial idea. The full incorporation of the business plan developed in DTH 535 Clinical Systems Management remains a goal for the program. An outdoor cooking facility is scheduled to be installed next month, more fully integrating Gardens to Tables programs in the DTH 503 course.
Next year a practicum will be added to the curriculum to include hands-on experiences with local farmers. In addition to the farm experiences, students will work with two school districts to facilitate the increase in their ability to take on more of the food processing. Students will be prepared to work with area farmers, develop value added products and establish or work – training the cafeteria staff and student workers - allowing the center to assist other school districts interested in local food procurement and processing facilities.
The Department submitted a Higher Education Challenge Grant to establish a processing and training center. This center would facilitate better community collaboration to insure that locally grown produce is made available to meet the needs of children for healthy food and snacks. The grant - Local Food to Decrease Obesity in Children (Local Food DOC) - allows schools, through their meal programs, to model the nutrition lessons taught in the classroom. The processing and training center would be expanded to increase the incorporation of locally grown produce into school lunch programs while creating a vibrant learning environment for students that could serve as a model for other nutrition programs as well as a cadre of sustainable food system advocates. Another goal is encourage students to recognize local food processing as a viable option for employment and as a possible future career choice.
We continue to operate a food innovation center, as part of Healthy Eating with Local Produce (HELP) a grant. We are currently processing local food for school lunch programs. As part of the HELP grant we were able to hired 5 high school students annually to assist in our food processing center, this summer this was expanded to include 3 students from Normandy School District. The leader’s manual for this program is nearing completion. Products developed by these students have been field tested and added to the school menu. The school continues to hire HELP trained students to work in their food service allowing them to increase their processing of food.
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