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Engineering Technology Pathways: The Food and Foodstuff Supply Chain

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Conference

2014 ASEE Annual Conference & Exposition

Location

Indianapolis, Indiana

Publication Date

June 15, 2014

Start Date

June 15, 2014

End Date

June 18, 2014

ISSN

2153-5965

Conference Session

NSF Grantees’ Poster Session

Tagged Division

Division Experimentation & Lab-Oriented Studies

Tagged Topic

NSF Grantees Poster Session

Page Count

10

Page Numbers

24.509.1 - 24.509.10

DOI

10.18260/1-2--20400

Permanent URL

https://peer.asee.org/20400

Download Count

185

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Paper Authors

biography

Chad M. Laux Purdue University, West Lafayette

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Dr. Chad Laux is an Assistant Professor in the Technology Leadership & Innovation Department at Purdue University in West Lafayette, Indiana. He teaches courses in Six Sigma and Lean Manufacturing. His research interests include Lean Six Sigma, food security, and quality management systems. Chad is a certified Six Sigma Blackbelt from General Electric, Caterpillar, and the American Society for Quality and has 20 years experience and has numerous publications in the quality field. He is an ATMAE Senior Certified Technology Manager and earned his PhD from Iowa State University in 2007.

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Abstract

Engineering  Technology  Pathways:  The  Food  and  Foodstuff  Supply  Chain  PI’s:  Chad  Laux,  Purdue  University,  Vearl  Turnpaugh,  Ivy  Tech  Community  College;  Co-­‐PI’s:  Duane  Dunlap,  Steve  Bardonner,  Kevin  Keener,  Rick  Homkes,  Pat  Connolly;  Senior  Researchers:  Dawn  Laux,  Michele  Summers  Project  Abstract  The  Engineering  Technology  Pathways:  Food  and  Foodstuff  Supply  Chain  is  among  the  first  Engineering  Technology  program  in  which  a  community  college  and  major  land  grant  research  university  offer  articulated  degrees  with  a  concentration  in  the  food  and  foodstuff  supply  chain.  Ivy  Tech  Community  College  and  Purdue  University  College  of  Technology  recognize  that  the  food  and  foodstuff  supply  chain  consists  of  industries  that  utilize  raw  material  crops  in  rapidly  value-­‐added,  markets  such  as  food,  feed  and  non-­‐food  (alternative  energy)  production  [2].  The  variety  of  the  supply  chain  is  a  crucial  characteristic  to  maintaining  sustainability  through  value  in  commodities  and  processing  industries  [3].  High  school  graduates  of  any  age  will  have  the  opportunity  to  begin  their  education  in  this  field  by  earning  an  Associate  of  Science  degree  in  Engineering  Technology  (A.S.E.T.)  at  Ivy  Tech  Community  College  and  then  seamlessly  transfer  credits  to  Purdue  University  in  order  to  earn  a  Bachelor  of  Science  degree  in  Engineering  Technology  (B.S.E.T.)  at  Purdue’s  College  of  Technology  Statewide.  This  innovative  educational  pathway  will  prepare  a  technical  workforce  to  address  the  challenges  facing  both  producers  and  manufacturers  in  the  food  and  foodstuff  industry,  which  is  an  expanding  but  largely  unfilled  need.  [4]  Through  this  collaborative  approach,  Ivy  Tech  and  Purdue  students  will  benefit  from  a  Web-­‐compatible  curriculum  that  encompasses  the  trans-­‐disciplinary  nature  of  the  food  and  foodstuff  industry,  incorporating  fields  such  as  technological  innovation,  mechanical  engineering  technology,  electrical  engineering  technology,  food  studies,  and  communication.  The  goal  of  this  proposed  ATE  Program  will  be  to  create  an  informed,  multi-­‐disciplinary  workforce  that  can  mitigate  risks  related  to  the  food  and  food-­‐stuff  supply  chain.  We  will  achieve  this  goal  by  fulfilling  four  key  objectives:  (i)  creating  the  infrastructure  needed  for  technical  program  students  to  transfer  to  Purdue’s  B.S.E.T.  program  from  a  relevant  Ivy  Tech  A.S.  program;  (ii)  establishing  a  virtual  learning  community  that  promotes  persistence  by  helping  to  attract  and  retain  students,  engage  industry  into  the  program  and  increases  student  accessibility;  (iii)  creating  a  robust  pipeline  among  industry,  faculty,  staff  and  students;  and  (iv)  promoting  sustainability  through  ongoing  evaluation  and  dissemination.  This  approach  will  result  in  Purdue  and  Ivy  Tech  working  together  to  jointly  develop  two  new  courses,  refine  existing  courses  to  ensure  one-­‐to-­‐one  course  articulation,  and  modify  multiple  courses  so  students  can  fully  participate  online.  Furthermore,  it  will  respond  to  proven  industry  needs,  and  serve  as  a  model  for  technical  education  partnerships  between  community  colleges  and  major  research  universities.  

Laux, C. M. (2014, June), Engineering Technology Pathways: The Food and Foodstuff Supply Chain Paper presented at 2014 ASEE Annual Conference & Exposition, Indianapolis, Indiana. 10.18260/1-2--20400

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