049: Lessons Learned From a Food Engineering REEU Program in Collaboration With the Food Industry

Introduction

The USDA-funded Research and Extension Experiences for Undergraduates (REEU) program at the University of Tennessee, Knoxville (UTK) is designed to advance experiential learning in food science for engineering students, equipping them to meet the growing innovation demands in the food processing industry.

Methods

Over four years (2022-2025), 32 undergraduate students from diverse engineering disciplines, including Chemical Engineering, Agricultural/Biosystems Engineering, Food processing, and related fields, are recruited nationally. Working in teams, students tackle real-life challenges identified by industry collaborators, with guidance from a multidisciplinary team of engineering and chemistry faculty advisors throughout eight weeks. Besides hands-on research, students participate in facility tours and professional development activities, enhancing their industry exposure. Data was collected through focus groups with students and surveys of faculty advisors and industrial collaborators to evaluate the program’s effectiveness in introducing engineering students to food science.

Results

Analysis of feedback revealed five key lessons learned from the program: (1) Student Recruitment: Effective recruitment requires early outreach using diverse platforms (e.g., internship portals like Handshake and communications with colleagues and administrators) and a formalized evaluation process with detailed rubrics to streamline decision-making; (2) Project Identification and Assignment: Initiating project discussions early with industry partners allows for better preparation, even as industrial challenges evolve. Clear project goals and plans from both industry collaborators and faculty mentors contribute to positive student experiences.; (3) Student Team Formation and Collaboration: Forming teams with complementary skills and educational backgrounds fosters growth and collaboration among students. Structured social activities further enhance team-building and long-term relationships.; (4) Facility Tours and Industry Experience: Tours of processing facilities and work in industrial settings deepen students’ understanding of the food industry, balancing practical problem-solving with foundational lab skill development; and (5) Mentor-Mentee Relationships: Weekly group meetings with program leaders help maintain program momentum. Increased individual mentorship, along with better alignment between projects, students, and faculty mentors, could further enhance the program’s impact.

Significance

Overall, both students and industry collaborators reported positive experiences, with valuable suggestions for improvement. The lessons learned from this REEU program will inform best practices for similar initiatives, enhancing the educational experience for all stakeholders involved in food engineering education.

Authors: Jiajia Chen, Vermont Dia, Mark Morgan, Tong Wang, John Munafo, Tao Wu, Xiaofei Ye, Abhijeet Borole