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or other grant-related activities. Because undergraduate
students enrolled at land-grant universities are oftentimes
unaware of the services and careers associated with CES,
Dr. Crist discussed how a colleague at Mississippi State
University received a USDA NIFA Agriculture and Food
Research Initiative Education and Literacy Initiative-
sponsored Research and Extension Experiential Learning
for Undergraduates Fellowships Program grant to develop
and implement an undergraduate Extension apprenticeship
program in the areas of agriculture and natural resources,
family and consumer sciences, community resource
development, or youth development (8, 15). Dr. Crist
herself had previously applied for and been awarded three
undergraduate student apprenticeships, through this program,
in the past three summers. Apprenticeships, while increasing
student involvement, can build upon a central project each
year or be tailored to a specific programmatic, community,
or stakeholder need. Dr. Crist submitted different topics
each year, ranging from farmers market food safety, impact of
water quality on processed meat products, and cooking with
functional foods for health for youth 4-H programs. Each
apprentice is able to explore CES and food-related careers
through an integrated research and outreach experiential
learning experience. Student apprentices engage with CES
personnel, work with various stakeholders, visit different
field offices and food processing facilities, attend national
conferences, and develop and present outputs (e.g., seminars,
posters, modules, Extension publications, radio segments,
webinars). Upon completing their apprenticeships, students
often remark on the positive impact and awareness CES and
the apprenticeship have provided them.
Role of CES in an evolving world
As our food system becomes more globalized, CES should
be taken to a global platform to engage with international
stakeholders through capacity building and shared experiences.
Doing so will promote dialogue and collaborations to shape the
next generation of globally minded food safety professionals.
Panelists shared their experiences with international CES initiatives
ranging from targeted short courses to partnerships with
defined goals.
To develop the next generation of global citizens, study abroad
and work abroad programs have increased. Dr. Rock spoke about
an international student-mentoring experience between the
United States, Australia, and New Zealand leveraged through
CES, the Center for Produce Safety, and the Australian Research
Council's Training Centre for Food Safety in the Fresh Produce
Industry. Through this mentorship program, graduate students
traveled between industry partners to participate in workshops
and engage with international food businesses for later placement
as food safety professionals in industry jobs abroad.
Pre-existing short courses, originally taught through CES
for an American-centric audience, also have been adapted
with the commonality of shared experiences, to meet the
needs of diverse international audiences. Dr. Chase spoke
about consumer-based international CES efforts in Senegal
through a partnership with agricultural collegiate departments
affiliated with Virginia Cooperative Extension. She has trained
and prepared agents and other personnel for adapting and
delivering international programming focused on home food
safety and preservation practices to audiences with varied
economic, physical, and infrastructural resources.
Global collaboration not only increases knowledge but also
increases collaborative engagement and adaptation to address
present and emerging public health issues. Panelists described
the success of multicollegial and departmental university
partnerships. One such partnership between Penn State and
Virginia Tech resulted in the development of the International
Food Safety Initiative (IFSI) in the College of Agricultural
Sciences (Penn State). With funding from U.S. Agency for
International Development, the IFSI was responsible for the
development and dissemination of a month-long " food safety
systems management " program in Armenia in 2017 (25).
With assistance from the National University of Life Sciences
and private funding (Woskob Century Fund, Penn State),
a 5-week " food safety short course " was offered in Ukraine.
In both instances, participants increased knowledge in food
safety and hygienic principles and practices (24, 26, 28).
Upon completion of the course, enrolled individuals could
leverage this experience to pursue food science and industry
careers. The IFSI also has been active in Ethiopia, Uganda,
and Mozambique. It has been critical in training the next
generation of food safety industry professionals (26). The IFSI
also received funds from USDA-Foreign Agricultural Service
for international FSMA education in Central America. To
build capacity, self-efficacy, and maximize program longevity,
the IFSI has trained in-country instructors to continue
carrying the courses forward, ensuring the sustainability of
the course, the program, and its people. As the global food
economy grows and becomes increasingly interconnected,
there are increasing opportunities for sharing training
techniques, gaining global perspectives, and addressing global
food safety needs.
Through both collaborations and support, the food,
agriculture, and public health also benefit greatly from the
presence and involvement of CES. CES programs, such as
Virginia Tech's Food Innovations Program, support food
entrepreneurs in the product development process while
providing consultation and guidance pertaining toward specific
regulations. In addition, depending on their qualifications,
CES personnel can serve as the Process Authority for certain
food and processing industry organizations. CES also can
provide USDA- or FSMA-aligned food safety trainings (e.g.,
ServSafe for food service and restaurants, PSA training for
growers and producers, HACCP trainings for the meat and
seafood industries), mock audits or assessments (or in some
cases, are directly involved in the audit process, itself), and be
part of the regulatory or public health process as an advocative
May/June Food Protection Trends 215
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