Food and Food Stuff – Indiana’s Bioeconomy Needs

ET Summit 3/20/13

Chad Laux

Grand Challenge

9.1 Billion people by 2050

will require

Doubling of food production

Only 10% more farmland so…

70% more food from

improved efficiency

Concept

Global Food Security (PCGFS)• Achieving food security

through combination of interconnected scientific, economic, social, political, and environmental factors.

• Helping to ensure that we have enough food, feed and fuel for the 21st century and beyond.

3 Pillars (WHO)

• Food availability: sufficient quantities of food available on a consistent basis.

• Food access: having sufficient resources to obtain appropriate foods for a nutritious diet.

• Food use: appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation.

Traditional PerspectiveGlobalization

Fragmented Operations

Policy Standards

Regs.

Security and Safety

Technology adoption

Biofuels

Economic Impact – North Central Region

• 800,000 +farms• 88,000+ companies:

o Manufacturing and supply of agricultural inputso Agriculture and forestry processingo Value-added manufacturing of food, nutrition and health products.o Production of industrial products

• 2.4 million employees• $2,600 wage premium over average private sector wage

• $16 billion of Gross State Product

• 19% of Hoosier workforce• $3.4 billion in exports

Indiana – Economic Impacts

The Food & Ag Landscape

Global Perspective – Value Chain

Sector becoming more developed…

…quality systems demand growing….

…with increased Value sought…

Value Chains• Business relationships

collaborative• Producers have

differentiated value• Benefits/profits via

strategic partners• Operations may be

coordinated local-national-global scale

Supply chains• Business relationships

competitive• Producers treated

interchangeably• Benefits/profits uneven

distributed• Operations dominated

short term globally

Vs.

University of Wisconsin. (2009). Value Chain Briefing Paper.

Target occupations: Middle skill largest area of growth (all areas)….

National RequirementsFDA personnel competencies

• Knowledge of total system flow path – operations mgmt for food handling/operations (grains & animal)

• Food traceability - Knowledge of industrial preventive controls

• Risk Assessment -Differentiation between economic/business risks and public health/regulated risks

• Food safety management • Quality management Systems• Accreditation/evaluation of systems• Distance Ed delivery – timeless modules basis

Iowa State University, North Carolina State University, Kansas State University. (2012). FDA training for Food Modernization Act.

MEETING THE NEEDS

Engineering Technology Pathways: the Food and Foodstuff Supply Chain

• Objective 1 - Create the infrastructure needed for technical program students to transfer from a relevant Ivy Tech A.S. program to Purdue’s B.S.E.T. program.

• Objective 2 - Establish a virtual learning community that promotes persistence by helping to attract and retain students, engage industry into the program, and increase student accessibility.

• Objective 3 - Create robust pipeline among industry, faculty, staff and students.

• Objective 4 - Promote sustainability through ongoing evaluation and dissemination.

….AOS - TLI Core Competencies…

NSF Roundtable discussions with 40+ industry partners led to the identification of most pressing needs.

Professional Skills Technical Skills Advanced Technical Skills Passion for career Common sense Positive attitude Business writing skills Communications skills Foreign language (esp. Spanish)

is a must in production floor Respect for bi-lingual or multi-

lingual colleagues People, leadership and

supervision skills Advancement mentality Maturity Willingness to relocate,

commute to rural area Willingness to get dirty, accept

non-office jobs

Problem solving Managerial skills Skills of working with automation Fundamental computer skills

(excel spreadsheet) Knowledge of industry standards Knowledge of basic calculus and

statistics Ability to handle biologically

active items Workplace safety knowledge Bulk processing knowledge Market differentiation Project management

Ability to work with advanced technology

Knowledge of biologics Lean manufacturing Bioprocessing Microbiology CFR 21 standards Regulations/operating systems

and standards GFSI ISO standards Knowledge of OSHA, EPA, IDEM Project analysis skills Risk mitigation skills HACCP Hygienic design knowledge

Level of Academic Challenge

Active/Collaborative

Learning

Student – Faculty

Interaction

Supportive Campus

Environment

Enriching Education

Experiences

Student Success - Engagement Model

Quality, quantity, and diversity of students

• Strong core programs + Concentrated studies• More diverse student population a better student

population• More interdisciplinary and degree options attract a

more diverse study population (Freitag et. al. 2010; EWEP, 2005)

• Females want a career that is relevant and rewarding (EWEP, 2005)

• Project and career orientation in embedded in coursework (Freitag et. al. 2010).

Objectives – Coursework ProposalsTechnical Electives

• Introduction to Food Technology (3 cr.)At the end of the course, you as a student will be able to:

• Describe the major chemical and physical properties of food systems that are important to food quality.

• Utilize the proper terminology/vocabulary as it relates to food chemistry, food microbiology and food processing

• Explain the role of chemical reactions, enzymes and microorganisms in food spoilage, food preservation and foodborne disease.

• Discuss the need for food preservation and describe the methods used by the food industry to preserve food products.

• Discuss the impact of different processing methods on the sensory and nutritional quality of foods and on overall food safety.

• Explain the many reasons why foods are processed.• Describe the seven principles of HACCP and how they work together to

ensure food safety in food manufacturing operations.

Structure - Food Security SystemsTechnical Electives

• Food Quality Management Systems (3 cr.)At the end of the course, you as a student will be able to:– Describe the principles and structure of quality management

systems.– Explain organizational adoption and operations of quality

management systems.– Explain the role of regulations, standards, and policy in the

food/stuff supply chain locally, nationally, and globally.– Understand and support organizational adoption and

implementation of food quality management systems meet international standards (ISO 22000 series).

– Evaluate through audit how organizations meet international standards compliance.

Structure - Food Security SystemsTechnical Electives – Future area?

• Security Management Systems (3 cr.)At the end of the course, you as a student will be able to:– Understand security management and defense strategies– Risk analysis and mitigation– Establish, implement, maintain and improve a security management

system– Understand conformance with stated security management policies– Apply supply chain security principles to the food and food/stuff

supply chain

Needs• Faculty support of AOS• IF growth of AOS to something larger – added faculty

expertise in Systems/logistics/Biotech knowledge (currently, FS providing collaboration)

• Student Scholarships• Student supported Learning Community• Resources –student/faculty/industry engagement:

– ISO/TAG 34 meetings (locally & international– Food Defense sector meetings – FBI/FoodSHIELD – Annual Summit of AOS Stakeholders – previous 2 funded by

NSF– Student/industry projects per AOS curriculum objectives

Engineering Technology Pathways: the Food and Foodstuff Supply Chain

• Objective 1 - Create the infrastructure needed for technical program students to transfer from a relevant Ivy Tech A.S. program to Purdue’s B.S.E.T. program.

• Objective 2 - Establish a virtual learning community that promotes persistence by helping to attract and retain students, engage industry into the program, and increase student accessibility.

• Objective 3 - Create robust pipeline among industry, faculty, staff and students.

• Objective 4 - Promote sustainability through ongoing evaluation and dissemination.

Thank You

Questions?