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Winter 2006

Food Science Institute 216 Call Hall, Manhattan, KS 66506

Phone: 785-532-4057 Fax: 785-532-6035E-mail: foodsci@k-state.edu • http//www.foodsci.k-state.edu

Kansas State University Agricultural Experiment Station and Cooperative Extension Service

K-State food science students and faculty had a wonderful opportunity for education and fun at the XVII Annual Excel-lence in Food Science Day on September 15, 2006. This year the event had two guest lecturers – Dr. Joe Regenstein from Cornell University and Dr. Michael Dikeman from Kansas State University. Activities included tours of the new Grain Science Complex and the American Institute of Baking, the graduate student poster competi-tion, an ice cream so-cial hosted by the Food Science Club, and the awards presentation.

Dikeman gave the Excellence in Food Science Day seminar about the research he has done in the field of meat science. Dikeman, a professor in the Department of Animal Sciences and Industry, is the winner of the KSU Phi Tau Sigma Outstanding Food Scientist Award for 2006.

Excellence in Food Science Day

Casey Weber (left), senior in food science, and Dr. Joe Regenstein were almost blown away by the Kansas wind on a hike at Konza Prairie.

During his visit to K-State, Regenstein talked to the Food Science Club about ethics in science. He also gave two lec-tures – “A Food Scientist Looks at Animal Agriculture and

Animal Welfare” and “An Introduc-tion to the Kosher and Halal Food Laws.”

Regenstein was honored with a Jewish-style Sabbath dinner. He led a group of 30 students and faculty through the customs and traditions of a Jewish-style Sabbath dinner.

Attendees learned about the traditional prayers, ceremonial practices, and ko-sher foods included in a typical Jewish Sabbath meal. The

meal was a tasty learning experience for all who attended. Regenstein concluded his trip with a hike at Konza Prairie

accompanied by K-State food science students.

John Unruh, professor of animal sciences and industry, accompanied 14 students from Kansas State University, Michigan State University, and the University of Guelph and the University of Alberta, both in Canada, for a three-week intensive food science course on food processing, technology, and safety taught by faculty at the University of Sonora, Mexico. Students learned about seafood, tortilla production, cactus processing, as well as being in intensive Spanish classes.

Travel and expenses were covered by a United States Department of Education grant that focuses on student exchanges within North America. The grant requires a consortium of six universities to participate. The sixth university was Monterrey Tec, Monterrey, Mexico. Both undergraduate and graduate students participated.

Students Participate in a North American Exchange Program

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Food Science Events

June 15–22, 2007 27th Rapid Methods and Automation in Microbiology Workshop Manhattan, Kan. For scientific information, contact Dr. Fung at dfung@ksu.edu or Beth Ann Crozier-Dodson at bethann@ksu.edu. For registration information, contact Debbie Hagenmaier at debbieh@ksu.edu or visit www.dce.ksu.edu/rapidmethods.

June 17–20, 2007 60th Reciprocal Meat Conference South Dakota State University, Brookings, S.D.

July 8–10, 2007 International Association of Food Protection Annual Meeting Lake Buena Vista, Fla.

July 28–August 1, 2007 Institute of Food Technologists Annual Meeting Chicago, Ill.

Thank you for your positive feedback on the newsletter. Those comments should really go to Kelly Getty who works diligently to bring it all together. Thanks Kelly for your efforts!

The official university under-graduate enrollment numbers, as of the 20th day of classes, show 75 on-campus students and 77 in the distance Bachelor’s Degree Completion Program. That makes Food Science and Industry one of the fastest growing undergraduate majors

at K-State. Thanks to Melvin Hunt, undergraduate program chair, faculty, staff, and students who all assist in the recruitment effort.

I want to thank Janice Swanson, interim head of the Department of Animal Sciences and Industry; Fred Cholick, dean of the College of Agriculture and director of K-State Research and Extension; and university administration for working to fill the faculty positions and providing support for facility enhancement. Additional faculty and facility improvements are needed to address program growth. The next newsletter will include details about the facility improvements in 156 Call Hall.

As many of you know, in October 2005, the university embarked on a $500 million Changing Lives Campaign to strengthen the university beyond state funding. The cam-paign offers the opportunity to earmark your contributions for the food science programs. Please consider contributing to our quality program. To date over $400 million has been raised, and the K-State faculty has contributed significantly toward that goal. You can get additional information about the Changing Lives Campaign from the KSU Foundation at www.found.ksu.edu.

We continue to make excellent progress with teaching, research and extension in all program areas; however, I want to take this opportunity to highlight the Food Safety and Security Program. First of all, the Food Safety Consortium, involving our partners at Iowa State University and the University of Arkansas, has been ongoing for 19 years thanks to USDA, CSREES funding. The consortium’s primary focus continues to be methods development for the isolation, detection, and quantification of microbial and chemical hazards and the elimination of those hazards. Recently that research resulted in significant information and technology transfer relative to risk assessment; histori-cal lessons learned; economic, policy, and trade information; and it has laid the foundation for reaping additional insights in those areas.

The consortium continues to train the next generation of scientists who will assure that the United States is prepared to face food safety challenges – natural or intentional – for

decades to come. Consortium funding has fortunately prepared us to address and communicate solutions to the interdisciplinary challenges in today’s changing world.

Technologies developed at Kansas State University have been validated by widespread implementation in the meat industry, for example, steam pasteurization of beef carcasses has almost 90 percent industry adoption. Those efforts also have helped realize USDA goals for E. coli reduc-tion. In addition, that information has been integrated and synthesized to enhance K-State educational efforts both on and off campus via the Internet. Related USDA National Integrated Food Safety Initiative (NIFSI) funding will pro-vide additional support to enhance food safety and defense educational efforts as we work with colleagues at Purdue and Indiana universities. Also, the USDA policy develop-ment efforts have incorporated KSU information – the use of temperature, not color of ground beef as an indicator of doneness – to set policy.

The $54 million Pat Roberts Hall, which will house the Biosecurity Research Institute (BRI), was dedicated on October 27, 2006. The BRI includes animal and plant pro-duction through product processing all under biosafety level 3 containment. So actual hazard risk assessment research can be conducted as a system all under biosafety contain-ment. Please see the article about the BRI on page 6. We look forward to the capabilities that this facility provides for K-State and our other partners as we expand our food safety and security initiatives.

Again, thank you for your continued support of the expanding food science initiatives at K-State!

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Tell Us About YourselfFill out this form and return it to: Barbara Burson, Animal Sciences and Industry Department, 216 Call Hall, Manhattan, KS 66506 or e-mail bjburson@k-state.edu.

Name

Spouse’s Name

City State ZIP

Home Phone

E-mail

Graduation Date(s) Degree(s)

Employer

Title

Feel free to attach more information.

Alumni UpdateSuzanne Ryan (BS ’04, animal sciences and industry) is working for FAS (Foreign Agriculture Service) in agri-cultural affairs in Beijing, China, until January. She also worked for a food company in Mexico last summer.

Maria Castro (BS ’05, food science and industry) is a master’s student at Purdue University. She commented that she really appreciated the benefits of Senior Seminar at K-State.

Drew Wunderly (BS ’04, food science and industry) married Jennifer Hoss on October 12, 2006, at St. Isidore’s Catholic Church in Manhattan, Kan.

Donald Smith (BS ’06, food science and industry), who is a senior veterinary service technician food safety officer for the Iraq Theater, wrote to us. His job is to ensure only safe, wholesome and high-quality subsistence enters and remains in the military food supply chain. He said he relies heavily on his food science background when conducting hazard analysis of military food operations vulnerability. He also commented what a great experience he had being a student at K-State.

Colleen Trater (BS ’01, animal sciences and industry/food science and industry; MS ’04, food science) is a food technologist II in research and development for Advance Food Company. She is involved in many aspects, including new product development, customer request, plant scale-up, and specification writing and labeling. Her husband, Allen Trater (MS ’01, animal science, PhD ’04, grain science) works for Frito Lay in the potato innovation group.

Russell Selected for CDC FellowshipMindi Russell, a K-State master of public health graduate

student with an emphasis in food safety, was awarded one of 20 EID (Emerging Infectious Diseases) advanced labora-tory training fellowships. The fellowship is sponsored by the Centers for Disease Control and Prevention (CDC) and the Association of Public Health Laboratories (APHL).

The one-year program emphasizes the practical applica-tion of technologies, methodologies, and practices related to emerging infectious diseases. Fellowship awardees received a one-year stipend and a travel allowance to attend profes-sional meetings.

Russell attended an orientation session at the CDC in Atlanta, Ga., in August to gain a general understanding of the public health laboratory system. In September, she be-gan work in the Bioterrorism and Emerging Pathogens Unit at the North Carolina Department of Health and Human Services in Raleigh, N.C.

Her primary focus is on the development of accurate and rapid methods to detect Taenia solium, a pork tapeworm, found in human stool samples. T. solium can cause cys-ticercosis when an immature tapeworm (a cysticercus) is ingested from raw or undercooked pork. Cysticerocosis is found worldwide and is the leading cause of adult-onset epilepsy.

Russell, originally from Arkansas City, Kan., in Cowley County, is also completing a master of science degree in food microbiology at K-State and has served as the food science undergraduate recruiter since January 2005. Under the guidance of her major professor, Daniel Y.C. Fung, she is investigating the multiple antimicrobial susceptibility and resistance profiles of generic E. coli and Enterobacter spp. samples collected from lagoon water in bovine feedlots.

From the Summer 2006 MPH newsletter, Kansas State University, Master of Public Health program. For informa-tion about the MPH program, phone 785-532-5568 or e-mail mphealth@ksu.edu.

Thanks to Loy and Russell, Welcome to Reasoner

We want to say a special thank you to Tara Loy for working with the food science and animal science programs over the last several years, especially with the distance education program.

We also thank Mindi Russell for her excellent work as the undergraduate recruiting coordinator. Our numbers continue to grow!

We are pleased to welcome Sarah Reasoner (BS ’04, animal sciences and industry) as the new distance pro-gram coordinator. She will continue Tara’s work. Prior to joining FSI, Sarah assisted both animal sciences and food science faculty with on-campus and distance courses.

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K-State alumni, faculty, spouses, and graduate students gathered for a photo while attending the Reciprocal Meats Conference last summer at the University of Illinois, Urbana-Champaign.

Here’s a scoop: Call Hall ice cream is now available in a variety of locations on campus.

The popular dairy bar has gone mobile – a new customized purple cart with a white roof parks at various locations and sells cups of ice cream each weekday. The cart also features a new ice cream cookie sandwich combining two campus-made favorites.

“We developed the ice cream sandwiches as a specialty item to sell out of the cart,” said Tom Herald, faculty coordinator of the Call Hall Dairy Bar. Herald said K-State’s Bakery Science Club makes the cookie portion of the ice cream sandwich and the inside is Call Hall vanilla ice cream. The cart also stocks cups of chocolate, vanilla and strawberry ice cream – all made on campus.

Call Hall Dairy Bar customers also will notice a new look courtesy of a recent renovation. The dairy bar now features a wall of windows and more room for seating and storage. The dairy bar has expanded its hours and is now open 7 a.m. to 6 p.m., Monday through Friday.

Cart Delivers Call Hall Ice Cream to Students

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Aramouni and Stump Assist Harvest Lark

The Zumbrunn family farm north of Chapman in Dick-inson County is an intriguing mix of old and new. A new building with a sparkling stainless steel kitchen and state-of-the-art packaging equipment is a few hundred feet from the 1911 third-generation family farm house.

Dennis and Cheryl Zumbrunn (owners of Harvest Lark) are preserving the best of their rural heritage by using Kansas-grown products to make healthy food bars.

They are producing four flavors of Harvest Lark bars in their rural community, and K-State Research and Extension is helping them. The Zumbrunns worked with the K-State Food Product Development Services Lab run by Fadi Aramouni.

“We provide support for value-added activities,” said Aramouni, professor in the Department of Animal Sciences and Industry. “We test and help develop the products then provide educational programs and technical support. We developed nutrition labels and the ingredient statement for the Harvest Lark products.”

Because the Harvest Lark bars are all-natural with no pre-servatives, Aroumani tested the texture, taste, and chemical and biological properties of the products to predict shelf life.

The Kansas Wheat Commission sent 10,000 Harvest Lark bars to evacuees and relief workers in areas affected by the hurricanes in Mississippi and Louisiana. They also ordered 25,000 bars to distribute as healthy snacks for harvest crews and producers at 300 grain elevators during the 2006 harvest.

One of Aramouni’s students, Paige Stump, senior in food science from Andale, worked as a summer intern at Harvest Lark.

“Paige had a wonderful attitude,” said Cheryl Zumbrunn. “She assisted with all aspects of the business to learn as much as she could. She also helped with nutritional analysis and packaging for a possible new product, Lark Trail Mix, that used the product trimmed from the cereal bars.”

Thanks to Kellogg’s for supporting the food science program with a $2,000 graduate scholarship. Pictured (l to r): Jon Fabioun, grain science professor and adviser; Karolyn Stoezinger, scholarship recipient and master’s degree student in grain science; and Doug Drogosh, Kellogg’s.

Robert Hess (left) was promoted September 1, 2006, to chief warrant officer four at a ceremony in Call Hall. Thomas Herald (right), professor in the Department of Animal Sciences and Industry, has been Hess’ academic adviser for the past two years. Hess is a full-time student on the K-State campus under the Army’s Long-Term Health Education and Training Program. He is a food safety officer in the Army Veterinary Services and is completing a bachelor’s degree in food science. He will graduate in December 2006 and is being assigned to the Northern Europe Veterinary Detachment in Germany.

Fadi Aramouni (right), his student Paige Stump (center), and Mary Higgins, human nutrition specialist, helped with nutritional analysis and packaging for Harvest Lark bars.

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Graduate Program Update Tom Herald, ChairThe food science graduate program student enrollment for

fall 2006 is 19 master’s and 11 doctoral students on campus. Compared to fall 2005 this represents a decline of 37 per-cent and 16 percent, for the master’s and doctoral programs, respectively. This is the third year in a row that the on-campus program has declined. The Food Science Graduate Coordinating Committee speculates that some of the decline is attributed to the smaller dollar value of the assistantship and no tuition waiver offered at K-State compared to other institutions. We look to our food science alumni and indus-try partners for guidance and suggestions on how we can offer competitive assistantships.

On a positive note, the food science graduate program graduated 19 students during the 2005–2006 academic year. Additionally, our students are being employed immediately upon graduation. Food companies, including Kraft, G.W. Weston, Kellogg’s, Nestle, and Frito Lay, are interviewing our students. The feedback we receive from these compa-nies indicates that K-State food science is very well respect-ed throughout the United States.

As of fall 2005, the combined distance graduate certificate and the master of science degree programs serviced 59 students. This is a 78 percent increase from fall 2005. K-State touts the only food science graduate program in the United States. The program is filling a void for working professionals in the food industry. The program is com-prised of students from coast-to-coast. Please contact any food science faculty member if you or your company has an individual who would benefit from an advanced degree.

The Biosecurity Research Institute (BRI) is a comprehensive biosafety level 3 facility that provides scientists a safe and secure location to study pathogens and pests that threaten animal and plant-based agricultural systems, as well as zoonotic pathogens that threaten human and animal health. Intervention strategies will be developed to minimize impacts on the world’s food supply and economy. Diagnostic technol-ogy will be developed and validated, and the basic biology of pathogens and vectors will be studied.

The institute is unique among biocontain-ment research facilities in that researchers are able to study microbial interaction with the plant or animal, through processing to a finished food product. BRI will be one of only a few labs in the world with such capabilities.

The range of research possibilities includes highly pathogenic avian flu, brucellosis, soybean rust, Salmonella and toxin producing E. coli, as well as West Nile, SARS, and B. anthracis. Researchers will study known and emerging diseases. They will be able to track the pathogens as they would occur in the outside world.

K-State’s New Biosecurity Research Institute Offers Range of Research Possibilities

K-State’s new Biosecurity Research Institute – a comprehensive biosafety level facility – will be located in Pat Roberts Hall.

The graduate food science program is proud to announce that Chris Raines was awarded IFT graduate fellowships for fall 2006 and fall 2007. Chris is an example of the commit-ted graduate students that our program supports. Addition-ally, faculty and graduate students continue to showcase K-State’s research at national and international meetings or symposia.

The Food Science Institute Graduate Coordinating Committee welcomes any comments or suggestion that may assist us to maintain a competitive program for future graduates.

Equipment Donations Welcome!

Have you looked through your equipment inventory lately?

We have a deal for you – a tax-deductible, in-kind contribution to K-State food science. Contact Tom Herald

at 785-532-1221 or therald@ksu.edu.

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IFT scholarship winners (l to r) Tyler Axman, Cortney Bowden, Tess Ludwick, Staci DeGeer and Ryan Bellassai were recognized during Excellence in Food Science Day.

Awards – IFT Annual Meeting• At the IFT Annual Meeting and Food Expo held in

Orlando, Fla., Riba Ameri won the graduate student poster competition of the toxicology and safety evaluation division.

• Faraj Hijaz received honorable mention.• J. Scott Smith, professor in the Department of Animal

Sciences and Industry, was recognized as Member of the Year by the food chemistry division.

Awards – Excellence in Food Science DayGraduate student poster competition• First place – Faraj Hijaz• Second place – Riba Ameri• Third place – Prini Gadgill

Food Science and Grain Science Students Receive ScholarshipsInstitute of Food Technologists (IFT) Scholarship Recipients

Freshman Scholarship Recipients ($1,000 each)Joseph AxmanTess LudwickFreshman AlternateJames Stambuagh

Junior/Senior Scholarship Recipients ($1,000 each )Ryan BellassaiCourtney BowdenStaci DeGeerEmily FrederickBrandon RinkesCasey Weber

Quality Assurance Division Louis J. Blanco Memorial ($2,000)

Staci DeGeer

Graduate Fellowship Recipients ($2,000 each)Christopher RainesGraduate AlternateRamakanth Jonnala (Grain Science)

American Association of Cereal Chemists (AACC) Grain Science Scholarship Recipients

National Starch & Chemical Company Graduate Fellowship ($2,000 each)

Ramakanth JonnalaBaninder Sroan

Kraft Food Scholarship ($1,000)Melissa Long

National Starch and Chemical Company Undergraduate Fellowship ($1,000)

Desireé Olson

Missouri Dairy Products Association Scholarship ($1,000)Laura Janke

Smith and Graduate Students Win Awards

At the IFT Annual Meeting and Food Expo held in Orlando, Fla., J. Scott Smith was recognized as Member of the Year by the food chemistry division. His graduate students also were recognized. Riba Ameri, master’s stu-dent, won the graduate student poster competition of the IFT toxicology and safety evaluation division on her re-search involving the use of spices and natural antioxidants to control the formation of heterocyclic amines in steaks.

Faraj Hijaz, also Smith’s master’s student, won honorable mention on a poster entitled Evaluation of Various Ammonia Assays for Testing of Contaminated Muscle Food Products.Ameri and Hijaz along with Dr. Prini Gadgil’s poster – Metabolism of 2-dodecylcyclobutanone, A Unique Radiolyt-ic Compound from Irradiated Beef in Rats – won first, sec-ond, and third in poster competitions held at the Food Safety Consortium and K-State’s Excellence in Food Science.

Pictured (l to r): Prini Gadgil, Beth-Ann Crozier Dodson (presenting the Excellence in Food Science poster awards), Scott Smith, and Riba Ameri.

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Many food science students take advantage of a sum-mer internship in industry or a study-abroad program to enhance their education. Food science students had summer internships with companies such as Sunny Fresh, Schreiber Foods, Well’s Dairy (Blue Bunny), Kellogg’s, and Danisco, USA. Several studied abroad in Mexico, Australia, and the Czech Republic. A few students described their experiences.

Mary Fernholz worked in the Kellogg’s research and development department.

“I really experienced what I would be doing for a career,” commented Fernholz. “I was given a project and learned how to work individually with direction from my men-tor. I had the opportunity to do both benchtop research and scale-up in a pilot plant. I also realized that three months for an internship is too short, especially as it relates to product development.”

Kirstin Veith interned in the R&D bakery group at Danisco, USA in New Century, Kan.

“In the bakery lab, I worked on many projects including bread, donuts, tortillas, pizzas, biscuits, icings, and cookies all of which evaluated Danisco ingredients,” said Vieth. “I also worked on some projects in the culinary lab, including soups and sauces, and observed several projects in the dairy lab. My internship was an opportunity to use the knowledge acquired in my curriculum and then apply it to real situa-tions.”

Casey Weber took an opportunity to study abroad in the Czech Republic.

K-State Food Science Students Benefit from Summer Internships“What studying abroad has meant to me can’t be quanti-

fied; it has given me a new outlook and drive in my every-day life,” Casey stated. “To sum up my trip, I would like to define some memorable items in a top five list: 1. Learning a language with words capable of having no vowels; 2. Every building has a history older than our country; 3. Cathedrals here are churches there; 4. Food and beverages were second to none; and 5. Friends that will last a lifetime.”

On a side note before going to the Czech Republic, Casey placed third in his age group in a new Flint Hills Triathlon.

Emily Frederick also studied abroad in Mexico. “My time spent at the University of Sonora was a whole

new cultural experience on many different levels,” said Frederick. “This included more than food, music, and scenery. We experienced new teaching styles, different rules in driving, and even special local festivities. I was able to delve into new areas of agriculture that I could have never become familiar with in Kansas. Where else can you learn about cactus harvesting? The hospitality of the students and faculty was overwhelming. It caused me to gain a new ap-preciation for international students here at K-State.”

Sydney Bidleman had an internship with Blue Bunny. “I had a firsthand experience of the plant atmosphere.

I learned how many different products are made, such as Bomb Pops, Face Bars, half gallons. ... I got to interact with different levels, such as supervisors, managers, and line workers. It was a great experience that will help me with my career.”

Kirstin Veith experiences ice cream from across the United States during her internship at Danisco, USA.

Scholarship Monies WelcomedFSI welcomes individual- or industry-sponsored schol-

arships to support undergraduate and graduate education. These scholarships go a long way in recruiting and retain-ing students. Currently, Kellogg’s and National Starch participate in industry-sponsored scholarships. We look forward to hearing from you in the near future.

Internship Opportunities NeededTake a moment and recall the day when you were a

junior. Summer is approaching and the talk in the hallway is intensely focused on summer internships; however, internships are limited.

Please check with your company to see if it is willing to provide an internship experience for future employees and colleagues within our industry. Feel free to contact any of the faculty members and discuss this invaluable experience.

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Two meat scientists in the Department of Animal Sciences and Industry, Michael Dikeman and Melvin Hunt, recently added awards from professional societies to their many accomplishments.

Dikeman (BS ’66, animal science, PhD ’70, food science) was the recipient of the Distinguished Research Award from the American Meat Science Association and the K-State Phi Tau Sigma Outstanding Food Scientist Award. Hunt (BS ’65 MS ’70, animal science) garnered the Meat Research Award from the American Society of Animal Science and the Harry L. Rudnick Educator of the Year award from the North American Meat Processors Association.

Dikeman joined the K-State faculty in 1970. His research has had a great impact on genetic improvement of carcass and meat characteristics of cattle and choices of breeds and mating systems of slaughter cattle produced in the United States.

In addition to his research, he teaches Advanced Meat Science, Animal Sciences and Industry Lab, Livestock and Meat Evaluation, History and Attitudes of Animal Use, and Livestock Production and Management.

Hunt joined K-State’s faculty in 1975 after completing his doctorate in meat science at the University of Missouri.

He teaches Introductory Meat Science. In 1988, he launched a distance education version making it possible for students from other colleges and universities and food company employees to enroll. He also coordinates the undergraduate program for the Food Science Institute.

One of his many research projects was a study on cooking ground beef that prompted a change in a decades-old recommendation for cooking. The study supported using a meat thermometer to test doneness because browning alone should not be considered a measure of doneness when cooking ground beef.

Dikeman and Hunt have significantly impacted the live-stock and meat industries, and many of their students hold prominent positions in academia, industry, and government.

Meat Scientists Honored by Professional Associations

Jason Loner, a bachelor’s degree completion program animal science/animal products option student, recently traveled from Iowa to visit Kansas State University. Jason, his wife Melissa, and their son Garrett spent two days at the Manhattan campus visiting the Division of Continuing Education, the Food Science Institute, and meeting his adviser Deanna Retzlaff and instructors in person. Jason said he enjoyed meeting the people he normally talks with online and on the phone. K-Staters also enjoyed the opportunity to meet a BDCP student in person.

Melvin Hunt, seated, and Michael Dikeman

Distance Education Student Visits Campus

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Kansas State University is committed to nondiscrimination on the basis of race, sex, national origin, disability, religion, age, sexual orientation, or other non merit reasons, in admissions, educational programs or activities and employment (including employment of disabled veterans and veterans of the Vietnam Era) as required by applicable laws and regulations. Responsibility for coordination of compliance efforts and receipt of inquiries concerning Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, and the Americans With Disabilities Act of 1990, has been delegated to Clyde Howard, Director of Affirmative Action, Kansas State University, 214 Anderson Hall, Manhattan, KS 66506-0124, (Phone) 785-532-6220; (TTY) 785-532-4807.

The publication is produced by the Department of Communications.

Undergraduate Program – Fall 2006We have another record! Our

on-campus undergraduate enroll-ment in Food Science and Indus-try (FDSI) is 77 students. For the first time in years, we have as many new incoming students as we have graduating. Even though we continue to attract students into the program as juniors or se-niors, our distribution of students across class is more uniform than ever.

Students can select either the science option (53 percent of students) or the business- management option (47 percent). Several of our students have chosen dual majors with communications, bakery science, or agricultural economics. We also have three international students enrolled for the fall semester who are part of our exchange with Monterrey Tec. On-campus advising for food science undergraduates continues to be recognized as one of the top two units on campus.

Current enrollment in the bachelor’s completion program of food science in the Division of Continuing Education is more than 60 students. About two-thirds of those students are in the business-management option, the remainder in the science option. This program operates under the stellar

advising, council, and leadership of Dr. Deanna Retzlaff. K-State has well over 140 undergrads majoring in food science, which must rank us as one of the largest in the United States.

We have now completed one year of our student-to- student program for undergraduates – a program conceived and initiated by Mindi Russell, former student recruiting coordinator. Blair Bryant and Brandon Speight are our current student ambassadors. Their major duties will be to assist in recruiting and to represent FDSCI at numerous campus and off-campus events.

Nine students received IFT scholarships and numerous FDSCI students have received department, college and university grants and scholarships (see page 7).

Our students continue to get invaluable professional experiences through numerous internships (see page 8). In addition, several of our students have participated in summer and semester international exchanges. Companies wanting to be added to the list of potential internship pro-viders should call the Food Science Institute.

We sincerely thank Mindi Russell (BS ’04, food science and industry and undergraduate student recruiting coordina-tor) for her many contributions, especially with recruitment and undergraduate student affairs. We wish you the best Mindi!

Boyle Receives AwardCongratulations to Dr. Elizabeth Boyle, professor of meat

science in the Department of Animal Sciences and Industry, who received the Honorary American FFA Degree at the National FFA Convention Oct. 24-28, 2006, in Indianapo-lis, Ind. This award is given to individuals who advance agricultural education and FFA through outstanding personal commitment.

K-State Experts Featured Nationally National publicity brings recognition to K-State and

reinforces the university’s reputation as a source for top experts. Lately, many K-State experts have been in the news, discussing topics ranging from the congressional page scandal to the E. coli outbreak. Douglas Powell, who recently joined K-State as an associate professor in the Department of Diagnostic Medicine/Pathobiology, has discussed the recent E. coli outbreak in spinach in media

outlets such as USA Today, the L.A. Times, the Washington Post, CBS National Radio, MSNBC, CNN, National Public Radio, FoxNews.com, and various Canadian newspapers and national television networks.

Powell created the Food Safety Network, an online repository of food safety-related information, in 1994 at the University of Guelph, Ontario, Canada. The Food Safety Network Web site provides commentary, policy evaluation, and public information on food safety issues “from farm to fork.” In addition to maintaining the Web site, Powell gathers, edits and posts news articles each day on food safety-related issues through e-mail lists sent around the world. Other K-Staters featured in stories about the E. coli outbreak included Sean Fox, professor, and John Crespi, associate professor, both in the Department of Agricultural Economics, and Karen Blakeslee, extension associate, Department of Animal Sciences and Industry.