IFSNQSTT : Institute of Food Science and Nutrition, Quality Systems, and Technology Transfer

1. IFSNQSTT : Institute of Food Science and Nutrition, Quality Systems, and Technology Transfer Presentation on behalf of Food and Nutrition Faculty in SFCS, Quality Systems Faculty in the College of Technology, and Hirzel Canning Company by Julian H. Williford, Jr., Ph.D. John Sinn, Ed.D. Dawn Hentges, Ph.D. Ferhan Ozadali, Ph.D. May 20, 2004

2. IFSNQSTT Presentation • IFSNQSTT Foundations • IFSNQSTT Objectives • Phase Developments • Phase I, II Progress Updates • CIFT SEED, FQSSMS Research Initiatives • IFSNQSTT Academic Opportunities • CIFT, Base For Phase II, III, Beyond • Questions and Discussion

3. The IFSNQSTT Mission IFSNQSTT Foundations IFSNQSTT is committed to the development and application of original research opportunities in food and nutrition through collaborative efforts and technology transfer between Bowling Green State University; local, regional, state, and national businesses and organizations; and industries.

4. IFSNQSTT Foundations Food Industry Facts • Double petroleum refining, five X larger than steel industry • Food and agriculture industry produces, processes, packages, distributes $300 billion + in products annually • Each dollar of income generated by food-related employees produces $2-5 of indirect economic activity • More than 108,000 workers in NW Ohio, or 12 % of all • Wood County, among top 5 in agricultural production • Over 50 food companies located 25-30 miles from BGSU

5. IFSNQSTT Foundations • CIFT • MAFMA • MAFPA • USDA • NIH, NSF • Food Companies • National Food Safety Bodies • State Funding Programs • Collaborative opportunities, • other Centers, Institutes INDUSTRY GOVERNMENT IFSNQSTT UNIVERSITY

6. IFSNQSTT Foundations Collaborative Outreach, Applied Research • Food Science & Technology • Quality Systems • Food Safety & Security • Food Process Engineering • Nutrition • Nutraceuticals • Functional Foods • Biomass, Energy Conversion • Research • Teaching • Service

7. Institute of Food Science and Nutrition, Quality Systems, and Technology Transfer Federal Government: USDA, NSF, FDA, NIH, HHS • Other Institutions: • University of Toledo (Engineering, • Molecular Biology, Pharmacy, etc.) • Medical College of Ohio, MCO • Wayne State University • Owens Community College • The Ohio State University (Food • Science, Ag/Food Engineering) Regional Food Industry Organizations: • CIFT • MAFMA • MAFPA • AIF • IFT IFSNQSTT Institute of Food Science and Nutrition, Quality Systems, and Technology Transfer BGSU BGSU Intra-Collaboration: • Colleges of: Seed Institute: F&N Faculty, Hirzel CC, TECH and AIF • Education and Human D. • Arts and Sciences • Health and Human Serv. • Business • Technology • Continuing Education • Academic Programs: • BS Food Science • MS Food Science & Tech • Ph.D. Interdisciplinary FSHN Food Industries Centers for Inter- and Intra-collaborative studies: • Hirzel Canning Company • Nestle • Nabisco • Heinz • Con-Agra/Hunt’s • Fremont Co. • Start-up and small companies • etc. • Center of Photochemical Sciences (BGSU) • Center for Biomolecular Sciences (BGSU) • Center for Material Sciences (BGSU) • CAPPS (Inter) • CIFT (Inter) • etc. State Government Initiatives: Third Frontier, BioPharming, Value-added Agricultural Production

8. IFSNQSTT Objectives OBJECTIVE 1: The IFSNQSTTis committed to quality, basic, and applied research to address food science and nutrition problems through collaborations with industry, government, organizations, and other academic programs and institutes. • OBJECTIVE 1 STATUS: • Collaboration between FSN and QS faculty. • Collaboration between Hirzel Canning Company and FSN, QS faculty. • Proposed collaboration between Center for Innovative Food Technology (CIFT) and BGSU.

9. IFSNQSTT Objectives OBJECTIVE 2: The IFSNQSTT will foster economic growth and development by providing research and education expertise concerning functional foods and nutraceuticals; food quality, safety, and security; food engineering technology; food product development; and regulatory compliance to business, industry, academia, and the public sector. • OBJECTIVE 2 STATUS: • IFSNQSTT is successfully completing phase I. • SEED Institute research project is developing. • Food Quality, Safety and Security Management Systems project proposed. • CIFT relationship emerging.

10. IFSNQSTT Objectives OBJECTIVE 3: The IFSNQSTT will provide a variety of levels of training for students and industry personnel in food science, human nutrition, and quality systems, concerning chemical analysis of food products, microbial and chemical safety of food, and food product development [such as, quality in value-added products utilizing agricultural products and by-products]. • OBJECTIVE 3 STATUS: • FQSSMS preliminarily initiated with QS 326 and 626; QS 427 and 527 this summer; QS 327 and 627 in fall. • Training discussed with professional bodies, others. • FSN, QS faculty discussing minor, other curriculum. • FSN interns, QS co-op’s, Doctoral Fellows, emerging.

11. Phase Developments Oct 1, 2003 PHASE I Sep 30, 2004 Oct 1, 2004 PHASE II Sep 30, 2005 Oct 1, 2005 PHASE III Sep 30, 2006

12. Phase Developments • Phase I began fall, 2003, focused on……… • Development, verification of “Institute” collaborations • Finalizing preliminary Institute structure by fall, 2004 • Other preliminary specific goals included: • Identify IFSNQSTT Management Team • Establish an initial IFSNQSTT laboratory • Submission of multiple external research grants • Identify IFSNQSTT Advisory Board members • Establish collaborations with potential partners • Much of Phase I has been accomplished, or is well in motion

13. Phase Developments Phase II begins fall, 2004, continuing vision……… • More professional presence, regional, national IFT, ASQ • Interdisciplinary food science, quality system curriculum • Develop membership criteria for IFSNQSTT • Create marketing brochures and visible web site • Join Edison-CIFT as base for immediate funds • Pursue National Food Safety organizations funding • Continue developing research data for external funding • Recruit top students for hands-on applied research • Submit 5-year plan to advisory board, administration • Do short courses with Continuing Education

14. Phase Developments CIFT Research Initiative: Seed Institute • Concept:IF WE BUILD, THEY WILL COME! • Analogy:Chicken-Egg • BGSU, Hirzel Canning Company (HCC), Agriculture • Incubator Foundation (AIF) • Central Location, AIF (Haskins, OH) has industry exposure • Seed Institute shall transform into IFSNQSTT

15. Phase Developments CIFT Research Initiative: Seed Institute • AIF: What to bring to the table? • Reaches small, startup food companies by creating an environment for research and business development • Provide space at a nominal fee (currently paid by HCC) • Provide agricultural land for research, greenhouses • Certified professional kitchen for product development • Provide meeting rooms, offices (currently paid by HCC) • Access Organic and Sustainable Agriculture activities • Platform for faculty, student hands-on research

16. Phase Developments CIFT Research Initiative: Seed Institute • HCC: What to bring to the table? • “Set-up” IFSNQSTT food chemistry/microbiology lab at AIF - Market value of equipment is approximately $200K • Pay rent and utilities until Institute generates income • Provide influential help through its memberships with several funding organizations • Provide industry expertise on food processing projects • New food science and technology curriculum, teach some of the classes and preparation of short courses • Provide internship and job opportunities to students

17. Phase Developments CIFT Research Initiative: Seed Institute • BGSU: What to bring to the table? • Accept, support, and advertise IFSNQSTT • Provide two research assistants • Helping manage external grants • Encourage other Colleges and Departments to be involved in IFSNQSTT research • Provide internet and data access • Lead possible expansion to inter-institutional Institute • Must become institutional member of CIFT

18. Phase Developments CIFT Research Initiative: Food Quality Safety, Security Management Systems (FQSSMS) • Scope is to apply quality system tools, as defined in ISO 9000 and related standards, to food industry • Collaboration of QS students, faculty and Hirzel Canning Company, begun spring, 2004 • Designed to develop a model system to be transferred to other food industry environments • Used teams of graduate and undergraduate students organized around various improvement opportunities • Teams provided some preliminary analyses during past few weeks, to be built on by others

19. Phase Developments CIFT Research Initiative: Food Quality Safety, Security Management Systems (FQSSMS) • Currently one undergraduate student doing Hirzel co-op, fundamental documentation oriented toward FQSSMS • Striving to have doctoral fellow in place for fall, to begin review of literature, engage in broader research • Teams in summer and fall will build on preliminary work done in spring, 2004 • Have drafted a proposal for CIFT consideration, trying to place in review process by July, for fall approval • $25K CIFT request, to get preliminary FQSSMS model to level appropriate for federal funding consideration

20. IFSNQSTT Academic Opportunities • Approximately 51% (10,368 students in 2002) of the BGSU students come from the 27 county region of NW Ohio. • The nearest food science programs (BS, MS, PhD) are not in close proximity to NW Ohio. • Food companies have difficulty hiring interns currently • Big oval-shape neglected area located at the tri-state (Ohio-N, NW; Michigan-S, and Indiana-NE) overlap. • Academic, industry and government partnership and collaborative opportunities in this region is tremendous • BGSU is in unique position to engage in collaborative activities via IFSNQSTT

21. IFSNQSTT Academic Opportunities Possible Food Science Quality Systems Academic Program At BGSU • Changing professions, require partnerships in food industry, world-class applied research, teaching: • collaboration possibilities, other colleges, institutes • enrollments/recruitment capabilities for top students • marketability of our students in the job market • compatibility for federal and state grants • service capabilities for community, area industries • will attract new faculty and professionals • May be undergraduate minors, majors, graduate degrees

22. IFSNQSTT Academic Opportunities IFSNQSTT/AIF Lab Expansion • Chemical/microbiological lab for students, faculty • Currently developing at AIF location, with HCC support • Possibly expand into COT at BGSU, collaboratively • Strengthens research proposal credibility as real support • Helps seed Institute to recruit more collaborators • Generate self-sustaining income via state and federal grants or through services given to area companies • Food chemistry, food safety, nutrition, nutraceuticals, value-added agricultural product, process development

23. IFSNQSTT Academic Opportunities IFSNQSTT Research Expansion • Process development opportunities at COT broader labs • Food processing technology, automation development • Biomass, energy-related collaborations emerging • Energy conversion process development • Alternative energy supplies • Farm waste reduction, recycling • Environmental opportunities • Safety and security, homeland-related issues • Federal support, value-added agricultural product, process opportunities will be developed, sought in phase III

24. CIFT, Base For Phase II, III, Beyond • Center for Innovative Food Technology (CIFT) is pivotal…… • CIFT objectives, congruent with IFSNQSTT, opportunities • Hirzel Canning Company is CIFT member • Technological innovation, applied research • Technology transfer • Many federal relationships, opportunities • BGSU must be CIFT member to fund research initiatives • SEED, FQSSMS initiatives at phase II, moving to phase III • CIFT membership is $15K annually • If paid by summer, 2004, two initiatives may be considered • Preliminary discussions with CIFT have been held………