QUARTERLY PROGRESS REPORT – FOURTH 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: January 30, 2008

Reporting Period: Fourth 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 fourth quarter, Gloucester County College (GCC) held a science teacher
training event “Science Day at GCC”, which exposed local area high-school science
teachers to the science program opportunities at the college. Our new science A.S.
degree programs were highlighted, including our Food Science program. Plans are also
underway for our second summer workshop for middle- and high-school science
teachers, which is planned for June, 2008.

Articulation has been signed with Delaware Valley College. This becomes the first
articulation for our Food Science degree program. Agreements with Cornell and Rutgers
Universities are still in progress.

A total of 197 incumbent Food Production Industry employees were trained in a variety
of continuing education coursework during this past quarter. Additionally, several new
continuing education courses are being developed for businesses in the food production
area and these will be available for delivery during the first quarter of 2008.

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Salem Community College (SCC) has now established a program of study in food
process technology. As part of this program, new courses have been proposed. Formal
approval from SCC’s Curriculum Committee and the New Jersey’s Presidents’ Council
are the next steps in this process.

C. Status Update on Leveraged Resources:

The only leveraged resource activity that took place this past quarter involved use of the
science facilities during the “Science Day at GCC” event that took place on November 7,
2007.

D. Status Update on Strategic Partnership Activities:

Corporate partnership activity this past quarter involved a meeting of GCC’s the
Industrial Advisory Committee on October 10, 2007. Many of our industry and academic
partners were also in attendance, and participated in our Science Day event held on the
campus of GCC on November 7, 2007. Preliminary discussions have taken place this
past quarter with key representatives of The Campbell Soup Company and Rutgers
University in preparation for the our next Summer Workshop “Food Science for Middle-
and High-School Science Teachers” to be held in June, 2008.

Articulation has been signed with Delaware Valley College, in Doylestown,

Pennsylvania, constituting our first articulation agreement in Food Science. Discussions
continued with our partner, Cornell University, toward an articulation agreement with
hopes of signing early first quarter, 2008.

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 fourth 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
Finalize articulation
agreement with Cornell July 15, 2007
University
SCC to assemble program
July 31, 2007 November 30, 2007
advisory committee
Propose initial plans for IC
401 renovation into a food August 15, 2007
science laboratory

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 Projected Completion
Project Activities Actual Completion Date
Date
Finalize plans for IC 401
renovation into a food September 30, 2007
science laboratory
Hold 2nd GCC Technical
Advisory Committee October 10, 2007 October 10, 2007
meeting for 2007
Offer first continuing
October 10, 2007 October 18, 2007
education training
Assemble food science
faculty hiring committee at October 30, 2007 November 27, 2007
GCC
Participate in local IFT
October 30, 2007 October 30, 2007
“Supplier’s Night” event
Finalize articulation
agreement with Delaware November 5, 2007 November 5, 2007
Valley College
Promote food science at
“Science Day” event at November 7, 2007 November 7, 2007
GCC
Develop continuing
education courier offering
food industry November 9, 2007 November 9, 2007
course/training for
incumbent workers
Join New Jersey Food
December 31, 2007 December 19, 2007
Producers Institute
Develop brochure for
continuing education
December 31, 2007 December 31, 2007
coursework being offered in
Winter 2008
Hire food science faculty
December 31, 2007
member at GCC
Develop and implement a
December 31, 2007
Food Science Website
SCC to define a food
processing curriculum of December 31, 2007 December 31, 2007
study
Mail brochure to 600+ Food
Production Industry January 4, 2008
Businesses
Fourth quarterly report due
January 30, 2008 January 30, 2008
to FPO

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 Projected Completion
Project Activities Actual Completion Date
Date
Initiate new mailing to 12th
grade students in Gloucester
and surrounding counties January 30, 2008
who qualify for NJSTARS
program
Apply for NJEA
endorsement of 2008 Food
January 30, 2008
Science Teacher’s Summer
Workshop
File required paperwork for
pre-approval of gas February 15, 2008
chromatograph
Prepare an abstract for a
poster presentation of our
Food Science grant
activities to 2Y3C (20th February 15, 2008 January 8, 2008
BCCE) conference at
Indiana University in July,
2008
Mail new brochure to
county K-12 schools for
February 15, 2008
2008 Teacher’s Summer
Workshop
SCC to hold advisory board
February 15, 2008
meeting
SCC to internally approve a
food processing curriculum March 31, 2008
of study
Develop and finalize Food
Production Orientation March 31, 2008
Curriculum
Hold 3rd GCC Technical
Advisory Committee March 31, 2008
meeting for 2007
SCC new AAS Program
Announcement distribution April 2, 2008
and address any issues
Offer first session of Food
Production Orientation April 15, 2008
Courses
SCC AAS paperwork in
hands of Academic Issues May 2, 2008
Committee

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 Projected Completion
Project Activities Actual Completion Date
Date
Identify and schedule
presenters at first regional May 15, 2008
conference
Purchase Gas
May 30, 2008
Chromatograph
NJ Presidents’ Council
Approval of SCC AAS June 2, 2008
degree program
Hold “Food Science for
Middle- and High-School
June 23-25, 2008
Science Teachers”
Workshop
Present poster presentation
on “Development of a
Transferable A.S. Degree in
Food Science” at 20th July 27-31, 2008
BCCE conference at
Indiana University in July,
2008

SECTION III: GRANT OUTCOMES

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

1. Progress and Deliverables

GCC A.S. Degree in Food Science Program:

Program Publicity, Educational Training and Marketing Events

 During this past quarter GCC held “Science Day at GCC” event. During this
event, approved by the Gloucester County Board of Education, GCC served as
the county-wide in-service day for middle- and high-school science teachers.
The purpose of the event was to publicize the outstanding science education
being offered at GCC and its partnering 4-year institutions, and through a series
of workshops and presentations, give the participants course content material
consistent with the New Jersey core curriculum standards for the various
scientific disciplines. Particularly highlighted were our new A.S. degree science
programs including Food Science. Some 47 total science teachers participated,
with 16 attending the workshop for Food Science. The workshop portion of the
Food Science program was a joint effort shared between GCC faculty along with
partner university representation from Cornell and industry representation from
the Campbell Soup Company. The program in general was so well received by
the participants that plans are to hold a follow-up session in the Fall 2008.

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  Preliminary work also began this quarter on the “Food Science for Middle- and
High-School Science Teachers” Workshop planned for summer 2008. With
agreement of our partners from Rutgers University and The Campbell Soup
Company, the dates for this year’s workshop have been set for June 23-25, 2008.
The technical program has been slightly modified in response to the evaluations
made by last summer’s participants, and more time for curriculum development
activities are planned. In addition, this year we are seeking the endorsement for
our workshop from the New Jersey Education Association (NJEA), the largest K-
12 teachers union in the State. Unlike last summer’s workshop, this year we plan
to offer no stipend to the participants, and in addition plan to charge a nominal
fee for participation in the workshop to offset costs incurred that are not covered
by grant funds.

 Food Science Program Marketing Activities

o A template for a web page design for our grant program has been
developed and now awaits content input from the various program
sections. All aspects of the program will be accessible through this one
web site.

o A new Food Production Industry Training brochure was completed during

this quarter. The brochure describes the four free seminars being offered
in February and March of 2008 and invites businesses to send as many
employees as they wish to the seminars which cover HACCP Overview,
Good Hygiene Practices, Quality Assurance Fundamentals, and Food
Supply and Terrorism. A targeted mailing of these brochures will be
made to all food production industries within a 50 mile radius of
Gloucester County College. Also, to further emphasize the opportunities
made possible by these seminars, e-mails will be sent to food production
businesses with whom a personal working relationship and network has
already been established.

Progress was also made this past quarter toward the hiring of a food science faculty
member. A committee of four members of the faculty and staff of GCC was established
to review the applicants for this position and invite the most promising/qualified on
campus for a half day interview session. A total of 24 applications were reviewed, from
which 4 applicants were selected. These applicants will give an on campus interview in
January, 2008, after which a final selection will be made. It must be pointed out here that
this faculty hiring process is approximately 7 months behind schedule.

Articulation of our food science program with Delaware Valley College, in Doylestown,
Pennsylvania occurred on November 5, 2007. This represents our first signed articulation
with a 4-year institution. This agreement comes with a very generous financial aid
package from Delaware Valley College, to help qualified students with the costs of this
private institution.

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Articulation discussions are also underway with the University of Delaware and the
Pennsylvania State University, but are both in early stages.

During the next quarter, paperwork for pre-approval of the purchase of a programmable
gas chromatographic will be filed with the FPO. This instrument is required in support of
the Food Science Laboratory (FSC 202) developed for our Food Science Program, and is
a needed upgrade to equipment currently used in our Organic Chemistry course, which is
a required course sequence for completion of the A.S. degree in Food Science. The
bidding process is complete (total cost $18.5K); we await information on the procedure
for pre-approval of the funds.

Salem Community College A.A.S. Degree Program:

Since the Food Process Technology Program is a new technology program at Salem
Community College, recommendations were made to select an advisory board to help
develop the curriculum, courses, lab equipment, etc. The committee was selected and
consists of:
 John Steiner – Associate Dean of Academic Affairs at Salem Community
College
 Robert D. Rossi, Ph.D. – Associate Professor, Chemistry at Gloucester
County College
 Raymond Carroll – Director of Thermal Process at Campbell Soup
Company
 Mukund Karwe, Ph.D. – Professor of Food Engineering, Rutgers
University
 Paul Takhistov, Ph.D. – Associate Professor of Food Science, Rutgers
University
 Haiquing Chen, Ph.D. – Professor of Food Science, University of
Delaware
 Ms. Jeanne Held – Regional Manager, Texture Technology Corporation

A decision was made by the advisory board to select an outside consultant from the
academic community. The advisory board collectively selected Steve Mulvaney, Ph.D.,
Food Science Technology Professor at Cornell University. Dr. Mulvaney is familiar to
many of the advisory board members and several have studied under him during their
undergraduate degree studies.

Another major concern was to develop a pertinent and effective program curriculum
allowing students to learn the important concepts for immediate employment upon
graduation. It was suggested that rather than “reinvent the wheel’, the program should try
to model another current two-year Food Processing Technology College curriculum. The
Peterson’s Two-Year College Reference Guide listed over 1900 colleges. Only one
college, Copiah-Lincoln in Mississippi, was listed in the “food processing category”.
However this program is no longer offered by that college. The next approach was to
contact field representatives who sold Food Texture Analysis Equipment and ask if they
had any information regarding existing 2-year programs. Both Brookfield and Texture

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Technology Company’s were contacted, but neither had information on current programs.
The advisory board also could not provide any further insight on this.

As a result, with the assistance of Mr. John Steiner (John has been instrumental in
developing other technology curriculum’s at Salem Community College in the past) the
current Associate in Applied Science Degree Program for Process Technology was taken
as the basic framework for the A.A.S. degree and modified to meet our current food
processing degree needs. We selected the required general educational courses and core
technology courses, then, filled in the voids with proposed new pertinent food processing
technology courses.

The proposed graduation control sheet for the new A.A.S. program of study is shown
below, with the new courses highlighted.

First Semester
CS 115 Computer Applications 3 credits
ENG 101 English I 3 credits
BTC 101 Intro to Biotechnology 3 credits
MAT 136 Intermediate Algebra 4 credits
Intro to Food Processing Technology 3 credits
16 credits
Second Semester
CHM 130 Basic and Organic Chemistry 3 credits
ENG 122 Business and Occupational Writing 3 credits
MAT 201 Statistics 3 credits
BTC 110 Biotechnology Lab Methods 3 credits
12 credits
Third Semester
New Food Production Safety/Toxicity 3 credits
New Food Engineering 3 credits
PHY 101 Physics 4 credits
SOC 101 Intro to Sociology 3 credits
Humanities Elective 3 credits
16 credits
Fourth Semester
ECO 202 Microeconomics 3 credits
New Food Packaging 3 credits
New Food Analysis and Product Development 4 credits
Thermodynamics 3 credits
Social Science Elective 3credits
16 credits

TOTAL CREDITS: 60

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GCC Continuing Education Program in Food Science:

Due to the late hiring of the Coordinator of Continuing Education, our continuing
education training program is approximately nine months behind schedule. Nonetheless,
during the fourth quarter of 2007 a total of 197 incumbent Food Production Industry
employees were trained in a variety of continuing education coursework including Lean
Manufacturing, Team Building, Spanish for Business, and Time Management.
Each employee participating in a training session completes a registration form. This
form containing the requisite statistical information required by the DOL, will help
generate a database being maintained by the Administrative Assistant. Also, each
participant completes an evaluation of the coursework and this documentation is kept on
file. These evaluations help to ensure that coursework targets the needs of the business
while upholding the high quality standard expected of Gloucester County College.

Included with this report under Section III, B, Training Outcomes, is the first reporting
attempt at documentation of individual trainees. Many of the fields indicated do not yet
apply to these incumbent workers, and addressing each outcome has proved to be very
challenging. It is hoped that the modified reporting requirements now under discussion
for community-based job training grants, will soon be finalized and accepted.

All 46 companies responding to the original business survey were contacted through
personal letters, follow up phone calls, and e-mails. These outreach efforts made by the
Coordinator of Continuing Education helped to ensure that each and every respondent
was contacted and made aware of the opportunities available in this grant.

Several new continuing education courses are being developed for businesses in the food
production area and these will be available for delivery during the first quarter of 2008.
These courses include HACCP Overview, Good Hygiene Practices, Quality Assurance
Fundamentals, and Food Supply and Terrorism. They are currently advertised in the non-
credit, community education courier sent to addresses within and beyond the county. In
addition, a brochure highlighting this coursework was also developed and will be sent to
all food production businesses within a 50-mile radius of Gloucester County College.
The brochure invites businesses to send as many employees as they wish to attend these
seminars, all made possible through the Community-Based Job Training Grant.
Registration for these courses has been streamlined to include web-based registration.
The addition of our newly developed Food Industry Training and Science logo to the web
registration will ensure a smooth and seamless registration process.

A full curriculum on Food Processing Orientation will also be ready during the first
quarter of 2008. Once fully developed, the coursework will include modules in a variety
of field-specific topics such as Good Hygiene and Sanitation, Allergens, Good
Manufacturing Practices (GMP’s), Problem Solving, and Statistical Process Control. The
curriculum will first be offered to businesses in a traditional instructor-led format, but
will ultimately become a computer-based, site specific program for businesses to use
when training newly hired workers.

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 March 26, 2008 has been established as the date of our annual conference. The agenda,
although not yet fully conceived at this writing, will include a seminar on Bioterrorism as
well as a presentation on the computer-based training being led by the Houston Area
Safety Council.

A meeting of business partners who will serve as the continuing education advisory
committee was held during the fourth quarter of 2007. Attendees represented major food
production companies including The Campbell Soup Company, LaBrea Bakery, and J&J
Snack Foods. Committee members offered suggestions for further marketing the
opportunities available through this grant including joining the New Jersey Food
Processors Association, and advertising through the Institute of Food Technologists
(IFT). These participants will be extremely helpful in carrying out the goals of the grant
through their expertise in the Food Production Industry and through networking with
major corporations. As more food-industry specific curriculum is developed, these
corporate representatives will also review and critique all course guidelines prior to
delivery of the training.

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)
Articulate Food Science
November 5, 5 Food Science 20% of the declared Food
program with Delaware 100%
2007 Majors per year Science majors per year
Valley College
Promote food science at 16 K-12
November 7,
“Science Day” event at 100% Science Actual head count
2007
GCC Teachers
SCC to define a food
December 31, 24 students per Targeted program
processing curriculum of 100%
2007 year registration
study
Deliver Continuing 197 participants
December, Actual head count of
Education Coursework to 4% completed
2009 participants
4,960 Employees training to date

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 2. Dissemination Activities and Events for Grant Deliverables

B. Training Outcomes:

Baseline
Training Outcomes
(from This Cumulative Date Needed
and Information and Notes
Statement Quarter Total to Complete
Enrolled Trainees
of Work)
1. Number of 4,960 197 197 Approx. 9 month delay December
participants enrolled in due to late hiring of 2009
training program Continuing Ed
Coordinator
2. Number of N/A N/A N/A Exit date
participants who have
exited
Number of participants 4,960 197 197 These 197 employees All 197
successfully completing participated in Lean employees
training Manufacturing successfully
Overview (146), completed
Spanish for Business coursework.
(8), Team Building
(30), and Time
Management (13).
4. Number of N/A 197 197 Based on the standard All 197
participants that earned of the Continuing received
an industry/professional Education Department, CEU’s for
certification as result of CEU’s (Continuing participation.
training Education Units) were
offered using the
formula of one CEU
per 10 hours of
training.
5. Number of N/A 0 0 All incumbent
participants not workers.
employed prior to
training
6. Entered employment N/A N/A N/A All employed at time of
(Common Measure #1) training
7. Employment N/A N/A N/A
Retention (Common
Measure #2)
8. Average earnings N/A N/A N/A
(Common Measure #3)
9. Number of Not yet N/A N/A
participants employed known
in the same occupation

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 Baseline
Training Outcomes
(from This Cumulative Date Needed
and Information and Notes
Statement Quarter Total to Complete
Enrolled Trainees
of Work)
or industry as their
training that received a
promotion after
completion of training
10. Number of Not yet N/A N/A All trainees are
participants who were known incumbent workers in
employed during Food Production Field
training (regardless of
industry or occupation)
that received a wage
increase in the first,
second or third quarter
after completing
training
11. Number of N/A N/A N/A
participants who
obtained employment in
the occupation or
industry related to their
training program
following the
completion of training,
where that occupation
or industry was different
than their previous
employment (e.g. a food
service worker in
hospital becoming
employed as a CNA
after CNA training or a
tobacco assembly line
worker becoming
employed in the
biotechnology industry
after biotech training)
12. Other measures TBD TBD
defined by grantee
Information regarding Requirements
enrolled trainees: under the Jobs
for Veterans
Gender Act and the
- Male 114 114 Nondiscrimina

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 Baseline
Training Outcomes
(from This Cumulative Date Needed
and Information and Notes
Statement Quarter Total to Complete
Enrolled Trainees
of Work)
- Female 83 83 tion and Equal
Opportunity
Ethnicity provisions for
- Hispanic or 27 27 105 responded to this the Workforce
Latino question Investment
- Not Hispanic Act
or Latino

Race
- American “ Trainees must
Indian or be given the
Alaska opportunity to
Native provide the
- Asian training
- Black or 32 32 provider with
African this
American information, it
- Native cannot be
Hawaiian or required
Other Pacific
Islander
- White 46
Disability Status
- Persons with N/A N/A
disabilities

Veteran Status
- Veterans N/A N/A

SECTION IV: PROMISING APPROACHES AND SUCCESS STORIES

A. Promising Approaches, Processes and Lessons Learned:

Nothing to report this quarter.

B. Sharing “Success Stories”:

An abstract for a poster session presentation entitled “Development of a Transferable

A.S. Degree in Food Science” has been submitted to the “Two-Year College Chemistry
Conference” (2YC3, a division of the American Chemical Society), held jointly with the
20th Biennial Conference on Chemical Education (20th BCCE) in July, 2008 at Indiana

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University. This conference offers an excellent opportunity to share our program with an
audience composed mainly of science educators from 2-year institutions. We will be
notified early March, 2008 of the acceptance status of our poster paper.

C. Other Positive Developments:

Initial discussions were held this quarter with the high-school science faculty at
Williamstown High School in Gloucester County, to assist in the development of their
“Food Science Academy”. The intent is to put high-school students on an educational
track that would specifically prepare them for a degree in food science at GCC. More
discussions are planned for 1st quarter 2008, with consideration of identifying college
level courses offered by college faculty at the high school.

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