Food & Beverage Science Initiative #WHA2016 Why Chaplin? Why FIU?

Our mission is to prepare leaders to design and develop the customer experiences of the future.

•FIU is #1 in the United States awarding bachelor’s and master’s degrees to Hispanic students •FIU is the 4-th largest public university by enrollment in U.S.A. •FIU achieved the highest Carnegie Classification for research activity •2,500+ Hospitality Management students •62 countries are represented in the student body at the Chaplin School •32% undergraduate students are international Overview of the Concept

• The Chaplin School of Hospitality & Tourism Management, in collaboration with the Robert Stempel College of Public Health and Social Work and the College of Arts, Sciences and Education at Florida International University (FIU) will implement a multi-disciplinary and integrated educational approach that will address current and future challenges to the food and beverage ecosystem.

• The program integrates existing core strengths in hospitality, food and beverage, nutrition and dietetics, chemistry, biology, and agro-ecology- to advance the Chaplin School as an epicenter with global reach for research and innovation in the hospitality industry.

• Research and innovation in food and beverage for the hospitality industry focuses on food, wine, beer, and spirits – and connects leading scholars, students, and industry professionals throughout the Americas, Asia and Europe. When, and for what reasons, has the initiative been introduced? • This initiative is a response to the world’s fragile food ecosystem, which is fraught by complex and urgent challenges, from pervasive hunger and malnutrition to environmental degradation and food security. • We believe that a food and beverage ecosystem that is efficient, inclusive, climate-smart, sustainable, nutrition- and health-driven, and high-technology will promote the well- being of the current and future global populations. • In January 2015, the Chaplin School hired Dr. Michael Cheng, a global expert in food and beverage science and one of the very few Culinologists in the world. Dr. Cheng is the lead faculty of the program. Investment in Leading Expert Faculty in Food & Beverage Science

Michael Cheng, Ph.D. , Associate Professor and Director, Food and Beverage Program A native of Malaysia, Dr. Cheng established the world’s first and only academic discipline that blends culinary arts and food science, Culinology®. The Vilcek Foundation recognized his achievements by placing him as a finalist in the Vilcek Prize for Creative Promise in the Culinary Arts in 2010. In March 2006, Cheng received his second Research Chefs Association (RCA) President’s Award where he was recognized for his continued innovation, dedication, leadership. and extraordinary contributions to the RCA community.

Barry Gump, Ph.D., Eminent Scholar, Food and Beverage Program Dr. Gump is the first holder of the Harvey R. Chaplin Eminent Scholar’s Chair in Beverage Management at FIU. Dr. Gump has been in the wine industry for over thirty years, conducting research in analytical methodology applied to grapes, juices, and wines. He has also been a professional wine judge for many years at a number of major wine competitions, such as San Francisco Chronicle Wine Competition, Sonoma County Harvest Fair, International Eastern Wine Competition, Florida State Fair Wine Competition, American Fine Wine Competition, California State Fair Wine Competition, among others.

Aaron Welch, Ph.D., Assistant Professor, Food and Beverage Program Dr. Aaron Welch began his career at the Chaplin School in 2013 with the goa of developing strains of the baker’s yeast, Saccharomyces cerevisiae, that can perform novel useful functions in the hospitality arena. Among the many projects Dr. Welch has underway, he is developing a strain of yeast that can degrade Ochratoxin-A (OTA), a mycotoxin commonly found in wine. He earned his Ph.D. in Biology from The Johns Hopkins University in 2012. Investment in Leading Expert Faculty in Food & Beverage Science ( cont.)

Mark Traynor, Ph.D., Assistant Professor, Food and Beverage Program Dr. Traynor is a Dublin, Ireland native and holds a B.A. in Culinary Arts with First Class Honors from the Dublin Institute of Technology. He completed his Ph.D. at the School of Culinary Arts and Food Technology in Dublin Institute of Technology. Between 2013-2015, Dr. Traynor was an Assistant Professor of Culinology at Southwest Minnesota State’s Culinology and Hospitality Management department. He joined the Chaplin School in January 2016.

Patrick “Chip” Cassidy, B.S. , Instructor, Food and Beverage Program Professor “Chip” Cassidy’s wine experience began over 40 years ago in New York and is a legend in the wine world. In his former role as a wine buyer for a large chain of wine stores in the United States, he used to taste 5,000 wines a year and buy and sell wines worth 40 millions dollars a year. At the Chaplin School, he teaches Wine Technology, The Business of Wine, and developed a Wine Certificate Program offered to professionals already working in the wine industry or in related fields. Professor Cassidy is also a noted speaker and fundraiser. He was instrumental in developing the concept to build the Southern Wine and Spirits Beverage Management Center, a state-of-the-art wine teaching laboratory. In 2014, he was recognized with the President’s Council Worlds Ahead Award for his commitment to students. Watch the interview here: https://www.youtube.com/watch?v=sLccnH47LYM Imran Ahmad, Ph.D. , Postdoctoral Associate Dr. Ahmad has a total 16 years of experience of food industry and graduate level academic research. He has served as a Project Manager (manufacturing) in Dutch Mill Group – Thailand’s largest dairy company. His core areas of research interests are quality management in fresh produce, agri-food supply chain management, application of artificial intelligence in food industry, predictive modelling etc. He has co-supervised a number of research projects in the areas of postharvest of cereals, fruits and vegetables, dairy and value-added food production. He has provided professional services in Thailand, Pakistan, Myanmar, Sri Lanka, Laos PDR, Vietnam and Cambodia through AIT outreach activities, sponsored research and training projects. Prior to joining FIU, Dr. Ahmad served as an affiliated faculty member at the Biosystems Engineering Program at the Asian Institute of Technology (Thailand) where he lectured and developed new courses such as: Food Analysis and Quality Assurance, Engineering Properties of Food and Bio-materials; Biosystems Engineering Applications, General Chemistry and Workshop Techniques. Who does the initiative intend to reach in priority?

• STUDENTS: This initiative will implement a comprehensive academic program of study that draws from establishing a doctoral degree in Nutrition Science that would include a track in Food Science, focused on researching food innovation, sustainability, and technology.

• INDUSTRY: This would be further strengthened by developing transition feeder programs at the Master’s and Bachelor’s levels following consistently with the track model. The Nutrition Science program, with post-graduate, graduate and undergraduate degree components will allow students to attain depth in nutrition science and provides electives to build expertise in food innovation and sustainability while applying high-end technology tools specific to the hospitality industry. Who does the initiative intend to reach in priority? ( cont.)

• Students will apply techniques in advanced biochemistry, molecular sciences, nutrition, nutrigenomics, vitamins, minerals, and ingredients to study the composition, nutritional value, quality, safety and functionality of foods and food constituents. • Graduates will serve the public by positively impacting the world food system and ensuring that it is safe, healthy, flavorful, affordable, convenient, of high nutritional quality, and sustainable. • These future experts will be ready for the challenges of the international marketplace, integrating food and beverage science with advances in nutrition science. Were surveys conducted to launch this initiative? • Overall student interest in Science, Technology, Education and Mathematics (STEM) remains high nationally, and about half of the ACT-tested graduates (899,684) in 2014 expressed an interest in STEM. Of those interested in STEM, 50% proved they were college ready in math, and 43% met the benchmark for science. • Food science draws from many disciplines such as biology, chemical engineering, and biochemistry, but only 15.5% of the total undergraduate degrees awarded nationally for food science went to minorities. Consequently, FIU, as the No.1 producer of Hispanic degrees in the U.S., and a public, majority-minority research institution, will greatly increase the number of minority graduates in STEM fields. • At a recent Science Technology Engineering and Math Expo organized by the Chaplin School with the Marine Academy of Science and Technology students ( September 2015), over 50% of the students in attendance indicated they would be interested in learning more about food science. Other STEM disciplines that presented that day included Earth and the Environment and Biology. This finding is supported by a survey sent to all exploratory and current hospitality management majors, with a reported 54% of the 316 respondents stating an interest in a food science degree. Were surveys conducted to launch this initiative? ( cont.) • Consumer demand for nutritious and safe food will contribute to strong demand for food scientists and technologists in new food and beverage product development, food processing, and food safety (Purdue University, 2015). • Employment opportunities in Food Science and Technology have experienced strong growth over the last nine years, with the addition of 3,800 net-new jobs (up 11%). • Each month, employers are advertising 635 jobs and filling more than 2,000 total jobs in the field. This signals significant opportunity for Food Science and Technology students to find meaningful employment in their chosen field (SFAC, 2014). • An average of 35,400 new U.S. graduates with expertise in food, agriculture, renewable natural resources, or the environment are expected to fill 61% of the expected 57,900 average annual openings (Purdue University, 2015). • In the United States, beverage manufacturing represents 16% of the total manufacturing facilities , employing 9% of the total food and manufacturing workforce. • Florida alone has 974 food and beverage manufacturing establishments, as reported by USDA in 2010, and is the 9-th largest in the country. Did hotel industry and non-hotel industry partners take part in defining these innovative methods?

• Companies that are headquartered in Miami, such as Badia Spices, have invested heavily in product development projects by partnering with Chaplin faculty on various research projects and student competitions. • Several local start-up enterprises have approached Chaplin faculty for assistance with product formulation and enhancement, while a local produce distributor is currently working across –disciplines with FIU faculty on value-added processing and nutritional analysis. • American Sugar Refining Group, headquartered in West Palm Beach, Florida, with manufacturing and distribution centers across the United States, Canada and Mexico, committed to continue their support of the food science program development at the Chaplin School, after the success of the first student dry fondant competition held in 2015. • Global brands such as PepsiCo, Diageo, Red Robin and Chipotle have shared with the Chaplin School the need for qualified food scientists that are able to bridge the gap between culinary arts and food science. • Most recently, Frito Lay hired two Chaplin students to intern in their Global Culinary Innovation Center in Plano, Texas. In 2015, the Chaplin School was the exclusive academic partner for the Bon Appétech Conference, an annual conference that attracts startups in food, technology and innovation. Industry Partnerships for Food & Beverage Innovation – Success Stories & Models for Other Hospitality Programs

• New International Flavor Profiles and Recipes for Badia Spices! • Bon Appétech’s Conference excusive educational partner! • Investigation of nutritional claims for dragon fruit for J&C Tropicals! • Research on sustainable beverage options for Chipotle Mexican Grill. Read the full story here: http://hospitality.fiu.edu/news/restaurant-development- students-research-present-sustainable-beverage-options-for-chipotle- mexican-grill/ Student Competitions in Food & Beverage Innovations- Success Stories & Models for Other Hospitality Programs

• Badia Spices Student Spice Competition in 2014 and 2015. Each student won a 5,000$ scholarship and participated in the launch of the new products on the market during South Beach Wine & Food Festival (SOBEWFF).

• See Jeniffer’s video here: https://www.youtube.com/watch?v=G_t3A WhtQXU

• Read Jeniffer’s story here: http://hospitality.fiu.edu/news/badia- spices-launches-global-sales-of-student- winning-formula/ Student Competitions in Food & Beverage Innovations- Success Stories & Models for Other Hospitality Programs Two Hospitality Management Students Win the Red Robin Golden Robin Contest and $10,000 Scholarship

The Loaded Baked Potato Burger, created by Michelle Nicole Diaz and Yolanda Marie Suarez, was launched at the South Beach Wine & Food Festival (SOBEWFF®) Amstel Light Burger Bash presented by Schweid & Sons and hosted by Rachael Ray on Friday, February 26, FIU hospitality management student and winners 2016. of the Red Robin Golden Robin Contest Yolanda Marie Suarez (left) and Michelle Nicole Diaz (right). Student Competitions in Food & Beverage Innovations- Success Stories & Models for Other Hospitality Programs

• The American Sugar Refining Group (ASR) Group hosted the first Dry Fondant Competition at the Chaplin School in 2015, featuring three specialty ingredients in the company’s portfolio.

• Students had to develop new and innovative ways to use the dry fondant outside of baked goods. Seven students participated in the competition and two finalists competed for the grand prize of $1,000. Arlyene Ponce was the grand prize winner. Her creation, Chipotle Lime BBQ Shrimp and Cornbread, utilized the product for caramelization as well as volume. Runner up Walter Yu used ASR Photo, left to right: Gloria Docilait, Business Analysis Intern, ASR Group Michelle Tittl, Senior Research Scientist, ASR Group Arlyene products as a texturizing agent. This Ponce, FIU junior, Grand prize winner Walter Navarro, FIU senior, competition highlighted the students Runner up Warren Yu, Technical Innovation Manager, ASR Group capability to adapt and apply their Lynda Law, Marketing Manager, ASR Group Ali Greenman, knowledge of using technical Receptionist, ASR Group ingredients. Student Challenges in Food & Beverage Innovations- Success Stories & Models for Other Hospitality Programs

Restaurant Development Students Research, Present Sustainable Beverage Options for Chipotle Mexican Grill

The project was designed to investigate sustainable beverage options around eight topic areas: locally sourced, organic, sugar/high fructose corn syrup, fountain soda, non-GMO, recyclability, energy- efficient equipment, and selling water in restaurants.

Read the full story here: http://hospitality.fiu.edu/news/restaurant- development-students-research-present- sustainable-beverage-options-for-chipotle- mexican-grill/ Research and Product Development Internships at Frito-Lay

• Frito Lay hired two current CSHTM students to intern in their Global Culinary Innovation Center in Plano, Texas

• Now I see how the multi-billion dollar corporations operate and how new products enter the market. I have seen how chefs and scientists have to come together to develop new products and flavors in an environment that marries both culinary exploration and scientific innovation.”- John Kett, Chaplin Student

• “The chefs and engineers I work with daily are extremely talented, and I’m constantly learning from them. I don’t think I will ever see snacks the same way. Behind every snack sold there is a massive amount of work and talent. This experience opened my eyes to new possibilities in my career, and I have enjoyed my time in the R&D field more than I ever thought.” – Gabriela Morales, Chaplin Student Advanced Brewing Science Lab for Advanced Research and Innovation

• The brewing science lab enhances the School’s existing Brewing Science Program and provides the necessary facilities to position the School as a worldwide leader for education and applied research in the craft brewing industry.

• With advanced technology and equipment, the lab allows students and faculty to participate in innovative brewing research, the creation of new brews, collaborations with local craft brewers, and participation in public events such as the North Miami BrewFest.

• NBC 6 News story: http://www.nbcmiami.com/news/local/FIU- Launches-Beer-Making-Program- 254276801.html

• South Florida Business Journal story: http://hospitality.fiu.edu/docs/media/FIU_South Florida_Business_Journal_031714.pdf What are the main innovative aspects of the initiative?

• Student Scholarships and Career Advancement: $700,000 in scholarships are awarded to Chaplin students every year. $24 million in funds raised by the South Beach Wine & Food Festival since its inception in 1997.

• Bridging Nutrition/Food & Beverage Science with Hospitality Management: tracks in Food Science will train hospitality students to learn efficient, effective, and high-technology applications in developing innovative “naturally functional" foods, as well as improve the nutritional value of existing foods. The students will develop and enhance their research and development expertise in innovative and efficacious nutrition solutions that support health, quality of life and performance.

• Win-Win Industry Partnership/ Sponsored Research & Product Development: hospitality management students have the opportunity to innovate and create real solutions in the food & beverage industry. The academic environment becomes a living laboratory. Food and beverage innovation courses are being offered currently as part of the bachelor’s/ master’s of science in hospitality management degree requirement. Communication and Implementation • Communication Strategy-Beyond Possible 2020- Strategic Plan: the strategy was developed in partnership with faculty, administration and industry. To read the executive summary, click here: http://hospitality.fiu.edu/media/fiu- hospitality-strategic-plan.pdf

• Implementation Strategy: The concept was initiated in 2015. Academic launch of the degree expected in 2017.