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Value-Added Shelf Stable Foods - Research and Extension Experiences for Undergraduates Internship

College of Agricultural, Human, Natural Resource Sciences
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APPLY NOW FOR INTERNSHIPS in Sustainable High-Value Horticultureand Processing Systems in Washington State.

This is a unique opportunity for undergraduates interested in careers in food systems. The Research and Extension Experiences for Undergraduates Internship (REEU). Selected undergraduate fellows will be paired with a WSU Faculty mentor for a 10 week summer internship. Participants will learn valuable skills, through research and extension activities, and receive a generous stipend, travel support, and lodging. Interns will work independently throughout the summer on a research or extension project with the guidance of their mentor and, at the end of the internship period, present the results at the Undergraduate Research Symposium at the WSU main campus in Pullman, WA.

USDA NIFA AFRI REEU Value-Added Shelf Stable Foods

Background

Shelf-stable foods are widely sold and consumed. These foods include, products such as jams, jellies, spreads, dried foods and low-acid canned foods. Fresh produce can be processed into shelf-stable foods by proper processing. Many small farmers across the state of Washington process their fresh produce into value-added shelf stable foods. These products need to be processed with appropriate thermal processing schedule and/or with the inclusion of antimicrobial ingredients, to maintain the shelf stability.

Description

The undergraduate research and extension fellow will work directly with the Food Processing Specialist Dr. Girish Ganjyal at the WSU School of Food Science, in Pullman, WA. The fellow will assist in a variety of tasks relating to the WSU Process Authority Services as well as participate in an independent research project related to shelf-stable foods. Extension tasks may include assistance with workshop preparation and execution, development of extension fact sheets, and development of online laboratory training videos. Research project will include laboratory testing of various fresh produce and value-added products derived from them.

Fellowship Details

Objective

To develop both hard and soft skills related to research and extension while addressing the needs of the value-added shelf-stable industry by providing educational resources. This may be achieved by:

  • Conducting original research that adds to the current body of value-added shelf-stable foods knowledge.
  • Providing workshops and educational courses aimed towards training value-added processors.
  • Provide educational information in a variety of forms (extension publications, reports, videos, online course modules).

Responsibilities and Expectations

The fellow will meet regularly with mentor throughout the summer fellowship.

The fellow will be expected to complete an individual summer research project that will be presented at the WSU Undergraduate Research Symposium in Pullman, WA. This project will include a significant effort to be familiar with current literature related to cider production.

In addition, the fellow will assist with the creation of extension resources that may include newsletter content, instructional online videos, workshops, and fact sheets. Along with the rest of the summer fellowship cohort, the fellow is required to attend the 1-week on-farm experience at the Quillasacut Farm School in Rice, WA at the beginning of the fellowship period.

Required Qualifications

Currently enrolled as an undergraduate student in a 4-year or 2-year postsecondary institution. Completed coursework in chemistry and biology. Basic computer software proficiency (ie. Microsoft Office). Self-motivated.

Desired Qualifications

Working or educational experience with shelf-stable foods. Familiarity with analyzing scientific literature.

For additional information and to apply: http://foodsystems.wsu.edu/reeu-application/