QUARTERLY PROGRESS REPORT – SECOND QUARTER 2007

SECTION 1: GENERAL GRANT INFORMATION

A. Clearly Identify Your Grant:

Grantee’s Name: Gloucester County College

1400 Tanyard Road
Sewell, New Jersey 08080

Name of the Project: FITS – NJ Careers

Grant Number: CB-15918-07-60-A-34

Date: July 30, 2007

Reporting Period: Second Quarter 2007

Contact Information: Robert D. Rossi, Ph.D.

Assistant Professor, Chemistry
Gloucester County College
1400 Tanyard Road
Sewell, NJ 08080
(856) 415-2267
rrossi3@gccnj.edu

B. Summary of General Grant Activities:

During the second quarter, the new associate in science (A.S.) degree in food science at
Gloucester County College (GCC) received final approval from the New Jersey
Presidents’ Council and New Jersey Commission on Higher Education. Articulation
discussions for transfer of this new degree program with Cornell University are being
finalized. Articulation with Rutgers is still in process, pending resolution of the calculus
course transfer issue.

Recruitment initiatives this quarter were highlighted with key presentations and hands-on
events made to the Gloucester County K-12 Guidance Counselors, GCC’s “College Day”
activity and “Women in Technology 2007” events. A targeted mailing announcing our
new food science program was made to high-school students that are part of the New
Jersey Student Tuition Assistance Reward Scholarship Program (NJ STARS Program).
In addition, work continued toward preparation of our first summer workshop, designed
to introduce food science as a career path to middle-and high-school students, for 30 local
K-12 science teachers.

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A preliminary budget for equipment needed in our Introduction to Food Science
Laboratory course (FSC 202) has been defined. Initial discussions are also underway
regarding the location and needed renovations for a food science laboratory.

Our continuing education training goals of the incumbent local food industry workforce
and preferred method of delivery is being established through a targeted
questionnaire/survey. Initial results are reported.

Salem Community College (SCC) successfully hired a liaison/coordinator for their food
process technology program.

C. Status Update on Leveraged Resources:

Activity leading to the development of an A.S. degree in food science began in July 2006
with the receipt of a $48,893.00 U.S. Department of Agriculture Grant, which comes with
a $50,000.00 GCC matching funds requirement. During this past quarter these funds
were primarily used to support the “Food Science for Middle-and High-School Science
Teachers” workshop which will be held at Gloucester County College in July 2007.

GCC sponsored an event on May 25, 2007 called “Women in Technology 2007.” The
purpose of this event was to introduce eighth and ninth grade girls to the various career
opportunities in the fields of science, technology and math. As part of this annual event,
a portion dedicated to food science as a career choice was presented. This year’s
program was entitled “Food Science: Gobbling Up Science and Technology”, presented
by Ms. Susan Mayer, Group Manager, Worldwide Quality, from our partner company,
Campbell’s Soup. Ms. Mayer also specifically discussed GCC’s new food science
program at a panel discussion held later on that same day.

Discussions began this past quarter on identification of a suitable location to house a food
science laboratory facility on the GCC campus. The facility needs to be remote from any
typical physical/biological science lab in order to ensure a food-safe environment. The
facility identified is located in the GCC Instructional Center Building (IC 401) with
adjoining rooms as preparatory/storage areas. It is estimated that these facilities will
require renovations amounting to approximately $200K, which will be funded by the
college.

D. Status Update on Strategic Partnership Activities:

Corporate partnership activity this past quarter involved the previously mentioned
participation of Ms. Susan Mayer of Campbell’s Soup in “Women in Technology 2007”
event in May.

Discussions were also held with our university partners from Rutgers and Cornell to
address various issues related to our transfer degree program and co-sponsored
workshops for K-12 science teachers.

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Preliminary discussions were also held related to articulation of our A.S. in Food Science
degree with Drexel University and Delaware Valley College, both in Pennsylvania.
These two schools would constitute new university partners to our program.

SECTION II: TIMELINE FOR GRANT ACTIVITIES AND OUTCOMES

Below is a working timeline for our program. Please note, this is an abridged version of
a master timeline we are maintaining using Microsoft Project. This abridged form is
complete for the key tasks in the second quarter 2007, and will be updated and
supplemented with additional tasks for subsequent quarters as they approach. The
narrative addressing these key tasks can be found mainly in Section III of this report.

Projected Completion
Project Activities Actual Completion Date
Date
Review and address any
comments/input from GCC
April 15, 2007 April 15, 2007
A.S. food science program
announcement solicitation
Publicize GCC A.S. food
science program through
Association of County April 18, 2007 April 18, 2007
Guidance Counselors
meeting presentation
Mail/Distribute revised
industry survey of proposed
April 20, 2007 May 10, 2007
continuing education topics
to targeted audience
Submit A.S. food science
degree documents to NJ
April 23, 2007 April 23, 2007
Academic Issues
Committee
Introduction/dissemination
meeting on GCC food
April 24, 2007 April 24, 2007
science program to Bergen
Community College
First quarterly report due to
April 30, 2007 April 30, 2007
FPO
SCC appoints program
May 16, 2007 May 16, 2007
liaison/coordinator
Compile responses of
May 27, 2007 June 21, 2007
targeted survey results
Final approval of GCC A.S.
food science program from June 4, 2007 June 4, 2007
the NJ Presidents Council

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 Projected Completion
Project Activities Actual Completion Date
Date
Publicize food science as a
career option at GCC
May 25, 2007 May 25, 2007
“Women in Technology
2007” event
Prepare and mail letter
announcing food science
June 4, 2007 June 4, 2007
program to NJ STARS
students
Prepare initial draft of
articulation agreement with June 15, 2007 June 15, 2007
Cornell University
Finalize preliminary
laboratory equipment list June 30, 2007 June 16, 2007
budget
Finalize articulation
agreement with Cornell July 15, 2007
University
Attend Workforce
Innovations Conference, July 16, 2007
KC, MO
Hold “Food Science for
Middle-and High-School July 24-26, 2007
Teachers Workshop”
Attend IFT Conference and
July 28 – August 1, 2007
Expo, Chicago, IL
SCC to assemble program
July 31, 2007
advisory committee
Propose initial plans for IC
401 renovation into a food August 15, 2007
science laboratory
GCC hire consultant for
August 15, 2007
food science website
GCC to define and advertise
food science faculty August 15, 2007
position
GCC to propose list of
continuing education
August 31, 2007
courses to be offered Fall
2007
Finalize plans for IC 401
renovation into a food September 30, 2007
science laboratory

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 Projected Completion
Project Activities Actual Completion Date
Date
Cornell University to begin
beta trial of new K-12
September 22, 2007
science teachers food
science summer workshop
Second quarterly report due
July 30, 2007
to FPO
Finalize and begin ordering
September 30, 2007
library resources
Third quarterly report due
October 30, 2007
to FPO
Promote food science at
“Science Day” event at November 7, 2007
GCC

SECTION III: GRANT OUTCOMES

A. Capacity-Building Progress, Deliverables, Impact and Dissemination:

1. Progress and Deliverables

GCC A.S. Degree in Food Science Program:

The New Jersey Presidents’ Council, the governing body in the State of New Jersey that
oversees all new academic program proposals, officially approved our new Associate of
Science (A.S.) in Food Science program at their June 4, 2007 meeting. Our new program
was given the inventory code (CIP) 01.1001 by the New Jersey Commission on Higher
Education.

Now that our new program is official, our attention has turned to two key objectives:
First, publicize the program to the proper audience to obtain a cohort of students
declaring this program as their major. Second, begin to put articulation agreements in
place with the appropriate four-year schools so that completion of the baccalaureate
degree, after receipt of the A.S. degree, becomes a seamless process.

Our publicity of the new food science program continued this quarter with three events
and one targeted direct mailing. On April 18, 2007, a major presentation was made to the
Gloucester County K-12 Guidance Counselors. Forty-three counselors from Gloucester
County middle- and high-schools were present to learn about careers in food science and
specifically our program. Informational packets were prepared and distributed including
a series of videos produced by the Institute of Food Technologists (IFT), to help the
counselors in their recruitment process.

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On May 2, 2007, GCC held its annual “College Day” event, hosting 11th grade students
from our neighboring high school, Gloucester County Institute of Technology (GCIT).
This year’s event featured a hands-on laboratory demonstration of the type of science that
is performed by food scientists when designing new food products. Each group of
students got to perform a thermochemistry experiment using sugar replacement
substances typically found in sugarless candies, and learned first-hand why foods
containing these substances actually give a cooling sensation to your mouth.

Finally, on May 25, 2007, GCC held its annual “Women in Technology 2007” event.
During this event Ms. Susan Mayer, of Campbell’s Soup, held a hands-on session for
eighth and ninth grade girls from local K-12 schools designed to introduce them to food
science as a career and answer any questions specifically about GCC’s food science
program.

The targeted mailing done this quarter as a recruitment tool for our A.S. program was
specifically directed at high-school students that are part of the New Jersey Student
Tuition Assistance Reward Scholarship Program (NJ STARS Program). NJ STARS is a
scholarship program exclusively for New Jersey residents that covers the cost of tuition
and approved fees at New Jersey's 19 community colleges. Students who graduate in the
top 20 percent of their high school class are eligible. NJ STARS covers up to five
semesters of tuition and approved fees at the student's local community college. Our
letter was designed to address those students still undecided on a college or career choice
to consider GCC and food science respectively.

Significant progress was made this quarter toward an articulation agreement in food
science (among other programs) with Cornell University. The only change in course
requirements to our newly established A.S. program was replacement of a second
semester of physics, in the second year of our program, with our current course in
microbiology. A new graduation control sheet has been generated specifically for this
transfer agreement. All the needed forms and documents have been exchanged and
reviewed, and await final signatures.

Articulation with Rutgers University is still in process as a result of the issue discussed
last quarter regarding transferability of calculus courses offered by GCC. Both parties
continue to work toward resolution of this issue.

Much work was also done this past quarter in preparation for our July “Food Science for
Middle-and High-School Science Teachers Summer Workshop.” This three day
workshop is designed to serve as a hands-on introduction to the discipline of food science
for K-12 science teachers and supply them with sufficient information, allowing them to
introduce this scientific career path to their students. The workshop will also present
materials that the science teachers will be able to use and incorporate in their science
lesson plans.

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Informational packets for the workshop have been assembled and reproduced, which
includes hard-copy of all workshop materials along with electronic copies on CD-ROM
and a classroom activity/project video on DVD. Participants will also receive
commercially prepared kits purchased through the IFT/Discovery Channel, with more
classroom appropriate materials.

In addition, participants are being asked to furnish us with student impact information.
We are asking each time the teachers use the furnished workshop materials in their own
classroom activities, they document and report to us the number of students impacted as a
result of that activity. An incentive in the form of a classroom supplies voucher for their
continued support is included.

A preliminary budget for a list of equipment needed for our Introduction to Food Science
Laboratory course (FSC 202) has been defined. The dollar amount of this preliminary
list is approximately $132K. Selected items from this list will be purchased, on a priority
basis, beginning in the third quarter of this year. Under consideration is the possibility of
using the College’s Perkins Grant as a leveraged resource to help fund some of these
equipment purchases.

As mentioned in Section C of this report, initial discussions are underway regarding the
location and needed renovations for a food science laboratory. Preliminary documents
outlining the requirements for such a facility were put together and initial
meetings/conversations with the engineering consultants were held to begin the process.

Salem Community College Program

Salem Community College successfully hired a liaison/coordinator for their food process
technology program. Mr. Michael Lenk is now working to specifically define the
program, the program needs and establish an advisory committee.

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GCC Continuing Education Program in Food Science:

To assist in the development of our continuing education program, a questionnaire/survey

was produced and mailed, based primarily on the input from our technical advisory
committee, to food product companies within a 50 mile radius of Gloucester County
College. The questionnaire solicited input as to the type and priority of training needs
required by these companies for their incumbent workers and a preferred delivery method
for that training.

Key survey results:

o The vast majority of respondents identified themselves as food manufacturers

with less than 50 employees
o Course delivery methodology for supervisory/management was evenly split
between traditional instructor-led at the GCC campus, instructor-led off-site, and
electronic/virtual (CD-ROM or web-based)
o Hourly employees preference was traditional instructor-led at employers location
o The top 10 courses/training needs identified are:

 Food Processing Orientation

 Good Manufacturing Practices
 Quality Assurance Fundamentals
 Good Hygiene Practices
 Supervisory Management
 Front Line Food Safety
 Team Building
 Time Management
 Quality Control Fundamentals
 Certificate in Food Safety

The information obtained has established a starting point for program development and
delivery strategies. During subsequent quarters, training programs addressing these areas
will begin to be rolled out to participating employers with those responding to the survey
given first priority along with the original grant partners.

During this quarter, outreach efforts were conducted by GCC President William F.
Anderson to establish a network of food science faculty at several Land Grant
Institutions; some with specific expertise in providing extension related training
programs. During the quarter, visits were made at Rutgers University, Cornell
University, Utah State University along with Drexel University. Contact and preliminary
discussion took place with staff at Penn State University and Delaware Valley College.

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 During the third quarter, the appropriate staff will be hired both as employees and/or
independent contracts to assist in the development of programs and delivery strategies.
The initiation of programs is planned for later third or early fourth quarter. The grant
staff is relocating to a new facility providing them with adequate office and meeting
space to accomplish the objectives of the grant. The facilities are in close proximity to
the College’s Continuing Education Customized Training Unit. This will allow for
synergies, and shared resources and equipment allowing for cost effective operations.

Summary of Grant Outcomes:

Percentage
Impact
Complete Completion
Deliverable or Activity (known or Impact Calculation
This Date (actual
(with brief description) potential, if Methodology
Quarter (if or projected)
applicable)
applicable)
A.S. degree in food science
program proposal 100% June 4, 2007 N/A N/A
approval
43 K-12
Gloucester County
April 18, County Head count of counselors
Guidance Counselors 100%
2007 Guidance in attendance
presentation
Counselors
GCC College Day event 47 11th grade
Actual head count of
with hands-on food science 100% May 2, 2007 students from
participating students
experiment GCIT
34 8th and 9th
GCC “Women in grade girls from Actual head count of
100% May 25, 2007
Technology 2007” event area K-12 participating students
schools
4 counselors
GCC “Women in Actual head count of
100% May 25, 2007 from area K-12
Technology 2007” event participating students
schools
738 students in
Targeted NJ STARS county NJ
100% June 4, 2007 Actual mailing count
recruitment mailing STARS
program
Compiled preliminary
equipment list budget for
100% June 16, 2007 N/A N/A
introduction to food science
laboratory course
Execute articulation
agreement with Cornell 95% July 15, 2007 N/A N/A
University

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 Percentage
Impact
Complete Completion
Deliverable or Activity (known or Impact Calculation
This Date (actual
(with brief description) potential, if Methodology
Quarter (if or projected)
applicable)
applicable)
Revise continuing education
questionnaire of potential April 20, 15-20 targeted Actual number of targeted
100%
training needs of local food 2007 responses recipients of the survey
industry employees
Revised and mailed
continuing education Actual number of
questionnaire of potential 95% May 10, 2007 45 companies responses to
training needs of local food questionnaire/ survey
industry employees

2. Dissemination Activities and Events for Grant Deliverables

On April 24, 2007 an initial meeting was held a Bergen Community College, in Bergen
County, New Jersey, with their President and V.P. of Academic Services, for the purpose
of introduction and dissemination of our food science model to the northern counties of
New Jersey. One key outcome of this meeting indicated much interest in an Introductory
Food Science lecture and lab courses being held at a regionally central location rather
than on the BCC Campus. This would avoid the issue of low class enrollment if just
limited to BCC students and assure the class will run. This concept drew support of the
Rutgers food science faculty, and as a result further discussions on potential
implementation are warranted.

B. Training Outcomes:

Nothing to report this quarter.

SECTION IV: PROMISING APPROACHES AND SUCCESS STORIES

A. Promising Approaches, Processes and Lessons Learned:

B. Sharing “Success Stories”:

C. Other Positive Developments:

SECTION V: TECHNICAL ASSISTANCE

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