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Engineering, social science professors design precision agriculture technology

goersab — Mon, 11 Nov 2024 18:50:00 +0000

Engineering, social science professors design precision agriculture technologygoersab November 11, 2024

Social science, engineering project for low-cost, customized, energy-efficient tech funded by Universities of Wisconsin

Engineering and social science professors at 91��Ƭ are helping to advance the next generation of agricultural support systems to ensure that new technologies meet the needs of Wisconsin farmers.

Through customized, energy-efficient, low-cost technology for precision agriculture, the team is looking to improve productivity, enhance farming efficiency, increase crop yield and quality and boost profitability for farmers with beef and grazing cattle, small dairies, specialty and large cash crops and agronomists.

The project, A HumanCentered Collaborative Approach to Designing an Energy-Efficient Wireless Sensor Network, includes several aspects: a ground wireless sensor network, machinery for automation, livestock monitoring and drone data collection to help farmers make informed decisions based on real-time and historical data.

The team, led by 91��Ƭ engineering Professor Yuan Xing, overseeing the overall system design, and applied social science Program Director Tina Lee, includes 91��Ƭ engineering professors Cheng Liu, sensor hardware implementation, and Abhishek Verma, UAV (unmanned aerial vehicle) system design, as well as UW-River Falls Professor Bob Zhiwei Zeng, agricultural machinery design.

Engineering Professor Yuan Xing presents the livestock monitoring software and its AI capabilities / 91��Ƭ

The cross-disciplinary engineering/social science project received a two-year, $175,000 Universities of Wisconsin Innovation Grant.

The team recently demonstrated the prototypes and machinery at Mann Valley Farm in River Falls.

The demonstration included how AI methodologies for data analysis can be integrated into each system, allowing farmers to view historical data of their property, including weather- and animal-related data and more.

“These technologies are available now, but we want the data results to be useful to farmers at an affordable price,” Xing said. “This system is the first of its kind available to the farmers in Wisconsin. The uniqueness includes the energy-saving orientated AI algorithms and human-centered DIY hardware design.”

Engineering faculty, college deans, area farmers and AI professionals attended the demonstration, as well as student members of 91��Ƭ’s Artificial Intelligence Club, who are interested in the progression of technology, and how it can change the future of farming and be applied to other areas.

A human-centered approach to technology

The project began this spring, when Lee held eight preliminary interviews with farmers in Dunn, Barron and St. Croix counties to learn how the technology could be designed to meet their individual needs.

The presentation was attended by faculty, staff, students and area farmers / 91��Ƭ

“Farmers feel a great pressure to be profitable, while remaining environmentally friendly,” Lee said. “We need to understand their point of view, while making sure the technology is readily available at a low cost, is efficient, easy to use and easy to learn how to use.

“Then, what do we do with all the data collected? We need to understand how to make that data useful, as each type of farmer has different needs based on their crops or livestock, so the system is designed to be customized based on a farmer’s needs,” she added.

Originally, the engineering faculty and Lee were applying separately for the Innovations Grant, but university leadership encouraged them to join forces, Lee said.

Wireless sensor networks: a miniature weather tower

The HOBO energy-efficient wireless sensor network has up to 50 sensors to monitor water management, solar intensity, humidity, rainfall, soil health, and wind speed and direction.

Engineering Professor Cheng Liu presents the wireless sensor network and weather monitoring functions / 91��Ƭ

The miniature weather tower has a simple graphical user panel. It is solar-powered and runs on an internal battery, making it 99% energy efficient. It stands about 10 feet tall, with an adjustable height, and is grounded in case of severe weather, Liu said.

The wireless sensor network at Mann Valley Farm has been in place since June, collecting data in a cornfield.

“The sensor network is reasonable and practical because of the high amount of data collected at a low cost,” Liu said. “A farmer can remotely manage their sensor data, and data is accessed via an app on their phone. Historical data can be viewed in the HOBO online data dashboard to assist farmers with farming decisions.”

The AI data analysis system runs algorithms to process data and help a farmer make informed decisions, Xing said.

“The AI model is trained to predict weather conditions based on historical data of the farm, such as moisture in an afternoon based on data collected that morning. New data can be predicated based on historical data, and the more data that is collected allows AI to calculate more accurate predictions within 5% accuracy,” Xing said.

The AI model can also be trained to identify types of pests or diseases present based on photos, but the training takes time, he added.

The ease of automation for specialty crop farmers

The Amiga robot, by Farm-ng, is a battery-operated micro-tractor designed for 24/7 automation in specialty crop farming. The all-terrain, all-weather robot can be used:

As a scouting robot in the field, programmed for pest and disease control
For weeding or harvesting of specialty crops, such as lavender or berries
To capture real-time images at ground level, with a mounted vision sensor camera.

91��Ƭ Artificial Intelligence student club members pose with the Amiga Farm-ng robot / 91��Ƭ

The Amiga can be trained to learn the parameters of a field. It can hold up to 1,000 pounds and travel 5 1/2 mph, fully loaded for four to five hours, or eight hours on light duty. Its ground clearance is about two feet, and its height and width can be adjusted as needed, Zeng said.

Liu installed a $120 mini-PC into the Amiga for data collection.

Livestock monitoring to save time and money

A computer vision system offers a high-resolution live camera and video feed of livestock in a field or barn. The video feed tags individual animals and includes a real-time behavior analysis, such as if an animal is standing, feeding or sleeping. It can also count the number of animals present.

The Cow Manager software has an online dashboard to help a farmer monitor and track an individual animal’s health, such as its digestion or body temperature to predict fertility or stress.

“A farmer can know days before a cow will be in heat if they need to have a bull ready on hand or to know when the cow will be viable for artificial insemination. This can save a farmer time and money,” Zeng said.

The software analysis can also be loaded into an AI model to predict future health conditions based on an animal’s present state.

Collecting drone data from the seat of your tractor

A drone, or UAV monitoring system, can be used to collect data through high-resolution photos and video.

For farming purposes, the UAV can be used to photograph bare ground, dry grass or fresh plants. It can detect pests, weeds, water content or nutrient deficiency through a hyperspectral camera. Farmers can have an aerial view of their entire crop from their front porch.

Engineering Professor Abhishek Verma shows faculty, staff and students the UAV's live video feed / 91��Ƭ

“For instance, simple image processing of a corn field can be used to estimate its water content by running a low complexity AI model,” Verma said. “The drone can cover 60 acres in two hours, and the data collected can then be analyzed in minutes.”

The UAV can be taught the parameters of a field, similar to geofencing, and can be programmed to follow an optimal flight path over crops. It can correct its path to stay on course if there is a change in wind speed or direction, Verma said.

“Fifty feet is the optimal height for data collection, and the camera offers a maximum zoom of 200X. The map on the handheld control panel shows a real-time location and video feed,” he added.

Abhishek Verma and the UAV / 91��Ƭ

The team will continue testing and collecting data throughout the fall and will conduct a broader survey and interview five to seven more farmers this winter.

Design modifications will begin in 2025 when the team will gather feedback for improvements from participating farmers. Seminars will be held in select counties across the state to explain the system and offer farmers free trial use of the prototypes, with a finalized system planned for December 2025.

The project is an outgrowth of 91��Ƭ’s CROPS — the emerging Center for Rural Opportunity, Prosperity and Sustainability. CROPS is piloting ongoing research about issues facing rural communities, including farm consolidation, the loss of population and small businesses, rural poverty and environmental issues related to conventional agriculture.

Professors received initial support from the Dunn County Land and Water Conservation Division; Joe Ailts of Ailts Agronomy, a crop consultant serving farmers in northwest Wisconsin; and a local farmer.

In 2022, 91��Ƭ mathematics professors received a $36,000 grant from the Freshwater Collaborative of Wisconsin for a similar project, Crop Per Drop in Sandy Soils.

91��Ƭ’s Robert F. Cervenka School of Engineering has four undergraduate and one master’s program in engineering, as well as an engineering technology degree. The applied social science program is housed in the College of Arts and Human Sciences.

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Social science, engineering project for precision agriculture funded by Universities of Wisconsin Innovations Grant, human-centered farm technology research

University Marketing

Interdisciplinary innovation: 91��Ƭ professors’ wireless sensor network for crops receives $175,000 grant

In a perfect world, farmers could wave a magic wand over their fields and get bigger and better crops, save money and energy, and help the environment.

Hero Caption: 91��Ƭ and UW-RF engineering and social science professors demonstrated their technology developments at Mann Valley Farm.

Yuan Xing

Full Name: Yuan Xing

Job Title: Associate Professor

Include in Directory: Yes

Area of Expertise: Energy-Efficient AI Algorithms AI System Integration

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Robert F. Cervenka School of Engineering Engineering & Technology Department

Program

All Degree Programs

B.S. Computer & Electrical Engineering

Curriculum Vitae: Yuan Xing CV (252.11 KB)

Education:

Degree: Ph.D. Electrical & Computer Engineering

University: Baylor University

Degree: M.S. Electrical & Computer Engineering

University: University of Rochester

Degree: B.S. Telecommunication Engineering

University: Beijing Jiaotong University

CSTEMM

Exclude from Internal Site Search: No

Tina Lee

Dr. Lee is an applied anthropologist who specializes in the anthropology of the contemporary United States, specifically public policy and inequality. She is a graduate of the Anthropology PhD program at the City University of New York (CUNY) Graduate Center and has conducted research about the child welfare system, environmental governance, and humanitarian engineering. She is the author of Catching a Case: Inequality and Fear in New York City's Child Welfare System, published by Rutgers University Press in 2016, as well as serval articles based on her fieldwork in New York City. A book chapter on her follow-up work on child welfare in rural Wisconsin will be published soon. She is also the co-director of the LAKES REU, an NSF-funded research experience for undergraduates site which trains students through research on phosphorous pollution in the Red Cedar Watershed and how it might be mitigated. She teaches anthropology, research methods, and women and gender studies courses and is the program director for the Applied Social Science major as well as the Stout Core Director (Stout's polytechnic version of general education).

Teaching Interests: Cultural Anthropology, Anthropology of Gender, Anthropology of the Contemporary U.S., Qualitative Research Methods, Applied Anthropology

Research Interests: Gender, Race, Poverty and Class; Family and the Law; Women’s Activism; Public Policy; Urban United States

Full Name: Dr. Tina Lee

Job Title: Professor / Program Director / Certificate Advisor

Include in Directory: Yes

College: College of Arts & Human Sciences

Department: Social Science Department

Program

All Degree Programs

Curriculum Vitae: Tina Lee CV (57.7 KB)

Education:

Degree: Ph.D. Anthropology

University: The Graduate Center, City University of New York

Degree: Women's Studies Certificate Women's Studies

University: Graduate Center, City University of New York

Degree: M.A. Anthropology

University: Arizona State University

Degree: B.A. Anthropology

University: University of Houston

CACHSS

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Include in Directory: Off

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Lunchtime lab: Students learn restaurant management skills with new campus café initiative

polingj — Tue, 22 Oct 2024 20:32:56 +0000

Lunchtime lab: Students learn restaurant management skills with new campus café initiativepolingj October 22, 2024

Hospitality and dietetics majors gain firsthand knowledge by covering shifts at Fireside Café, including planning menu items

For a group of Fireside Café student employees at 91��Ƭ, lunchtime this fall also means lab time.

On Tuesdays and Thursdays in the Memorial Student Center, they prep the made-to-order restaurant for its 11 a.m. opening, then greet customers and prepare orders such as stir fries, paninis and burritos throughout the middle of the day.

They are more than part-time University Dining Services employees: They also are students majoring in hotel, restaurant and tourism management and in dietetics, gaining a deeper understanding of how restaurants operate and how food is prepared and served so that they are ready to manage similar operations, if they choose, during their careers.

Liliana Mohror, a dietetics student, prepares an order at Fireside Café. / 91��Ƭ

Dressed in University Dining Services’ blue and black uniforms, the Food Service Production and Operations class leads customer-facing operations at the popular restaurant, which fills 200 to 300 orders a day.

It's a real-life lab — true hands-on learning — with hungry guests expecting a good experience. “You wouldn’t think of this place as a classroom,” said Ada Stenstrom, an HRTM major from Wausau, as she surveyed her classmates busy behind the glass counters filled with various entrees.

“Students are seeing every aspect of operations,” Professor Kristal Gerdes said. “They’re gaining more valuable experience than they could get in a traditional lab. It’s a perfect marriage of academics and Dining Services.”

HRTM student Abby Bjorkstrand serves a customer at Fireside Café as part of the new lab experience in the Food Service Production and Operations class. / 91��Ƭ

HRTM is one of 91��Ƭ’s executive hospitality management programs, which earlier this year were ranked in the top 10 in the world by CEOWorld magazine.

Managerial training

At Fireside, which is near a fireplace on the second floor of a dining and student lounge area, students are gaining management-level experience in several ways.

Beginning Tuesday, Nov. 5, for about two weeks, each student will be responsible for creating an entrée that will be featured during lab time at the Comfort Zone station. They also will test the recipe, order the food through university suppliers and oversee preparation of it.

Students are learning about food costs, industry-standard software, how to work with a budget and how to collaborate with a chef, Executive Chef David Leach, who was trained at the Culinary Institute of America.

They also are gaining knowledge about and using state-of-the-art restaurant equipment.

Nicolle Demulling, a dietetics student, works at Fireside Café under the direction of Professor Kristal Gerdes. / 91��Ƭ

“We are not training students to be chefs, but we want them to know enough about the kitchen side so they can hire the right chef,” Gerdes said. “This experience is teaching them how to be good leaders in the hospitality industry. It’s a level of experience they need.”

When the course began, Dining Services Associate Director Jason Horzewski, a certified ServSafe instructor, held a classroom training session on how to safely handle food. Students now can add the ServSafe Food Handler certification to their resumes.

Class members work at a serving station for two days, then rotate to the next one. Before they move on, they act as trainers — training the classmates who will replace them.

The six food stations have more than 50 menu items that students need to know how to prepare and serve. Also, they stock a grab-and-go area and oversee the pay station.

Fireside Cafe in the student center has six made-to-order food stations. / 91��Ƭ

Stenstrom had previous restaurant kitchen experience and in catering — a field she hopes to go into — but is pleased to be seeing all aspects of the Fireside operation. “This has helped me solidify my customer experience and interaction,” she said. “It’s like an internship.”

Mobile ordering also is available at Fireside, meaning students need to check printouts and prepare those orders for pick-up.

“By the end of the semester they could run shifts by themselves. They will be like student managers,” said Justin Krahn, director of Dining Services. “They have rotations in every area and are learning different food preparation techniques.

Front: Nicolle Demulling, Abby Bjorkstrand, Megan Wengelski, Scarlett Spagna, Tony Kirk, Megan Johnston. Back: Ada Stenstrom, Liliana Mohror, Madeline Westerholm, Alex Lerch. / 91��Ƭ

“We’re about the total student experience, not just food,” Krahn said, noting that Dining Services employs about 250 students across 12 food service operations on campus.

Alternative needed with Heritage Hall renovation

The idea for the Fireside lab experience came together about a year ago. Typically, students get restaurant training at the Heritage Hall Corner III Café, which is open to the public only as needed to support classes. However, Heritage Hall will be renovated starting in spring 2025, and an alternative restaurant and kitchen site was needed for at least the next two years.

“The Heritage renovation is what brought this course to the forefront. There were some discussions about how we could collaborate,” Krahn said.

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Food Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are 91��Ƭ alumni and graduates of the HRTM program.

Faculty and staff working with the class, front row from left, Jenny Ecklor, Justin Krahn, Kristal Gerdes and Lindsay Schade. Back row from left, Jason Horzewski and David Leach. / 91��Ƭ

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are 91��Ƭ alumni and graduates of the HRTM program.

Gerdes said she is “so impressed” with the students. “They’re engaged with the customers and becoming very efficient in their jobs. I couldn’t ask for the class to be going better.”

The live lab also is filling a need: Fireside has struggled in the past few years with staffing shortages, forcing some station modifications and the restaurant to limit its hours. This semester the restaurant is fully staffed daily on its busiest days, Monday through Thursday.

In addition to getting an hourly wage during their lab times, students get a free lunch and can pick up more hours during other shifts if they choose.

In 2023, Dining Services received the state Regents University Staff Excellence Program Award. It’s one of five self-operated dining services in the UW System, meaning revenue is retained on campus.

Dining is aligned with university initiatives, including student experience. Student success is the leading goal of 91��Ƭ’s FOCUS2030 strategic plan.

###

For a group of Fireside Café student employees at 91��Ƭ, lunchtime this fall also means lab time. Fireside lab 3

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Forbes Travel Guide partnership produces new Service Excellence course

Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

Hero Caption: Student Abby Bjorkstrand finishes an order at Fireside Café, where students are working for their two weekly lab sessions.

Kristal Gerdes

With a passion for the hospitality and tourism industry, I bring enthusiasm and real-world experience into the classroom. I create a dynamic and engaging learning environment that prepares students for successful careers in hospitality, tourism, and event management. I emphasize honesty, integrity, and fairness, fostering a safe and inclusive space where students learn from both me and each other.

Through strong partnerships with industry leaders at local and national levels, I connect students with real-world experiences, including guest speakers, live case studies, internships, and cooperative education opportunities. My teaching approach integrates interactive activities, applied learning, and cutting-edge technology to cater to different learning styles, ensuring students gain both theoretical knowledge and practical skills.

Recognized for my dedication and innovative teaching methods, I strive to inspire the next generation of hospitality and tourism professionals by making learning relevant, exciting, and career-focused.

Teaching Interests: Event Tourism, Convention & Meeting Planning, Development of Tourism, Assessable Tourism

Bio Introduction: Dr. Gerdes teaching interests are event tourism, convention and meeting planning, development of tourism and assessable tourism.

Full Name: Dr. Kristal A. Gerdes

Job Title: Professor / Chair

Include in Directory: Yes

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Hospitality & Technology Innovation Department

Program

All Degree Programs

Curriculum Vitae: Dr. Kristal A. Gerdes CV (181.65 KB)

Education:

Degree: Ph.D. Education

University: Capella University

Degree: M.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: B.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: Wisconsin Technical College Certification

University: Wisconsin Technical College

Degree: Certified Tour Professional (CTP)

University: National Tour Association

Degree: Supplier Network Certification

University: Cvent

CEHHHS SOE CSTEMM

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Include in Directory: Off

Exclude from Internal Site Search: No

Center for Sustainable Communities aims to help rural areas thrive

polingj — Tue, 04 Jun 2024 19:33:54 +0000

Center for Sustainable Communities aims to help rural areas thrivepolingj June 4, 2024

UW, Freshwater Collaborative grants support environmental, social, economic efforts of faculty, students

By Freshwater Collaborative of Wisconsin

Rural communities experienced widespread population decreases between 2010 and 2020 for the first time in history, impacting jobs, health care, education and other services.

91��Ƭ is in a unique position to help strengthen Wisconsin’s rural communities. Since 2021, the university has received multiple grants from the Freshwater Collaborative of Wisconsin to help faculty and students engage with and support local communities in western Wisconsin.

A key project was helping to establish the Center for Sustainable Communities. The goal of this emerging center is to help identify opportunities for research, service learning, outreach, community involvement and student experiences that strengthen environmental, social and economic sustainability in rural areas.

91��Ƭ environmental science Professor Keith Gilland, left, and students conduct stream research near Menomonie. / 91��Ƭ

One of the first research projects to fall under the center’s umbrella is being funded by a two-year, $175,000 Innovation Grant from the Universities of Wisconsin. A multidisciplinary team of 91��Ƭ faculty will build a network of eight sensors that monitor temperature, humidity, wind, soil moisture, heat and other factors. The data collected will help farmers make decisions about their crops and increase their profitability.

Faculty are also working with faculty at UW-Madison and Grassland 2.0 to create a learning hub around agriculture issues in the Red Cedar Basin. Grassland 2.0 is a collaborative group of farmers, researchers, and public and private sector leaders who focus on restorative agricultural process. Their goal is to work together to increase farmer profitability while also improving water quality, soil health, biodiversity, and climate resilience.

“The learning hub was proposed by our local community,” says Tina Lee, professor in the social science department who is helping to lead the center and is working on the Innovation Grant. “We are getting community input from the agricultural sector on what the learning hub will look like.”

B.S. Environmental Science

Our B.S. Environmental Science program offers lab-based learning, applied research, and field experiences to prepare you to conserve the natural world.

Learn More

The center will go beyond farming, however. Keith Gilland, an associate professor of biology who teaches environmental science, leads the Red Cedar Basin Monitoring Group funded by the Freshwater Collaborative. He and his students work with Trout Unlimited, Prairie Enthusiasts and the City of Menomonie to evaluate the effects of trout stream and prairie restoration.

“There’s a big component of what we’ve done with the Red Cedar Basin that’s rooted in the idea that for healthy, thriving rural areas it’s not just about farms,” he says. “We also need healthy natural environments. We need recreational activities and places people want to go to spend time.”

Gilland is exploring ideas to expand his research and partnerships through the center. He wants his research to improve conditions in Menomonie from an environmental standpoint while also getting more students involved in that work so they can get hands-on experience that trains them for the workforce.

As the center grows, it will become a central place where community members can tap into faculty expertise beyond water quality and create service-learning projects for students in a variety of areas from economics to healthcare to rural education.

“The goal is for people in the community to bring projects to us that they are interested in having done so that students could work on them,” Lee says. “This could become a one-stop shop for small communities in the area with a focus on improving both the natural environment and local economies.”

###

Rural communities experienced broad population decreases between 2010 and 2020 for the first time in history, impacting jobs, health care, education and more. Red Cedar Basin 2

University Marketing

Interdisciplinary innovation: 91��Ƭ professors’ wireless sensor network for crops receives $175,000 grant

In a perfect world, farmers could wave a magic wand over their fields and get bigger and better crops, save money and energy, and help the environment.

Tina Lee

Teaching Interests: Cultural Anthropology, Anthropology of Gender, Anthropology of the Contemporary U.S., Qualitative Research Methods, Applied Anthropology

Research Interests: Gender, Race, Poverty and Class; Family and the Law; Women’s Activism; Public Policy; Urban United States

Full Name: Dr. Tina Lee

Job Title: Professor / Program Director / Certificate Advisor

Include in Directory: Yes

College: College of Arts & Human Sciences

Department: Social Science Department

Program

All Degree Programs

Curriculum Vitae: Tina Lee CV (57.7 KB)

Education:

Degree: Ph.D. Anthropology

University: The Graduate Center, City University of New York

Degree: Women's Studies Certificate Women's Studies

University: Graduate Center, City University of New York

Degree: M.A. Anthropology

University: Arizona State University

Degree: B.A. Anthropology

University: University of Houston

CACHSS

Exclude from Internal Site Search: No

Keith Gilland

I am interested in the impacts humans have on the environment and the ways we can mitigate those impacts through the restoration of Wisconsin's natural communities. Here at Stout, I work on the reclamation and restoration of oak savannas, prairies, and riparian corridor communities in the Red Cedar Watershed with the aim to improve surface water quality through land management practices. I work with several local groups including the Prairie Enthusiasts, Trout Unlimited, the Lower Chippewa Invasives Partnership, and local governments to implement and monitor restoration projects involving students in the Environmental Science Program as well as our General Education courses.

I manage the UW-stout Greenhouse, advise the Natural Areas Club student org, and teach courses in Plant Biology, Restoration Ecology, Biostatistics, Research Methods, and Sustainability. My student researchers and I are currently working on projects involving urban stream stressors and restoration, invasive plant management, wetland restoration, and prairie/savanna restoration on former sand and gravel mine sites.

Full Name: Keith E. Gilland, Ph.D.

Job Title: Associate Professor / Program Director

Include in Directory: Yes

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Biology Department

Program

All Degree Programs

B.S. Environmental Science

Curriculum Vitae: Keith Gilland CV (197.36 KB)

Education:

Degree: Ph.D. Plant Ecology

University: Ohio University

Degree: B.S. Botany/Environmental Science

University: Miami University

CSTEMM

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Include in Directory: Off

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Students in engineering, dietetics, construction, design receive national, regional honors

polingj — Mon, 13 May 2024 15:45:23 +0000

Students in engineering, dietetics, construction, design receive national, regional honorspolingj May 13, 2024

Awards include U.S. Department of Defense Smart Scholarship, student of the year, Best in Show

Sixteen students at 91��Ƭ in four career fields have been recognized this spring nationally, statewide and regionally.

Heidi Benningfield, mechanical engineering, received a major scholarship from the U.S. Department of Defense; Jordyn Springer, dietetics, was named state student of the year; a team of seven construction management students took first in a regional competition; and seven graphic design and interactive media students received awards at the annual Minnesota AdFed regional advertising competition.

The students’ success reflects in part 91��Ƭ’s emphasis on applied learning, with Benningfield, Springer and the construction students benefiting from industry internships and the graphic design students’ campaigns judged by professionals.

Department of Defense Smart Scholarship

Heidi Benningfield, a 91��Ƭ mechanical engineering major, has received a U.S. Department of Defense Smart Scholarship. / Contributed photo

Benningfield, a sophomore from Mokane, Mo., applied for and received the Department of Defense Smart Scholarship.

The award will cover her tuition until she graduates, provide a stipend for room and board expenses and paid internships with the agency. This summer, she will work at National Renewable Energy Laboratory in Denver.

She will be hired and committed to working for the department for two years upon graduation in 2026. Her job will be at the Army’s Redstone Arsenal space and missile defense technology center in Huntsville, Ala.

“I still can’t believe it,” she said of the award. “It’s exciting to get all these big opportunities.”

Benningfield recently worked on a project with Sierra Space in Madison, an aerospace and space technology company, machining a combustion chamber component. She hopes to get her master’s degree and become an aerospace engineer, working on design or research, with a possible interest in space systems.

Benningfield, a member of the Blue Devil gymnastics team that took fifth place in the nation this past season, loves 91��Ƭ’s applied learning focus and individual attention from faculty and staff.

“I like the hands-on work in the machine shop. Most engineers don’t know how to operate machines. The professors and lab assistants are always willing to help and take their own time to help. The professors want you to succeed,” she said.

Dietetics student of the year

Jordyn Springer, 91��Ƭ dietetics senior, receives the Wisconsin Dietetics Student of the Year award from the Wisconsin Academy of Nutrition and Dietetics. / Contributed photo

Springer, a senior from Florence, was named Dietetics Student of the Year by the Wisconsin Academy of Nutrition and Dietetics and was honored recently at the WAND annual conference in Oshkosh.

The award recognizes achievement and leadership. Springer, who graduated May 4 with academic honors, served as co-president and public relations officer for the Stout Student Dietetic Association, was active as a community volunteer, was part of a faculty-led research project and was a social media manager for WAND.

She also completed 320 hours of field experience, required for the program, with the Florence County Health Department through the Area Health and Education Centers Community Health Internship Program — CHIP.

“The award recognizes that I am already a contributing representative of the profession, and that means everything to me. I’ve stepped into leadership roles, spent countless hours volunteering and gained valuable work experience in the field. It’s a wonderful feeling to be recognized by the Wisconsin Academy of Nutrition and Dietetics,” Springer said.

She is excited about her career opportunities. Along with clinical nutrition, community nutrition and food service she hopes to explore private practice that could combine her passion for digital marketing and design. “There are truly so many opportunities in this field, and I can't wait to keep exploring them,” she said.

In June, Springer will begin the Master of Science program in dietetics at 91��Ƭ and apply to an internship program while preparing to become a registered dietitian.

“Jordyn has proactively prepared for her courses and planned for her future,” said Assistant Professor Karen Ostenso, program director. “She seeks opportunities to enhance her skills outside the classroom through volunteer work, leadership and work experiences.”

Construction management champions

Students who won the Ryan Companies Pursuit competition are, from left, Mason Fischer, Ryan Hazzard, Jayden Boero, Andrew Ernstmeyer, Logan Baribeau, Leif Triller and Matt Grady. / Contributed photo

The construction management students won an invitational competition against eight other universities. Ryan Companies of Minneapolis sponsors the annual event, called the Pursuit.

Students worked all semester on a detailed RFP — request for proposal — for an actual project that the company recently developed. It was two, 150,000-square-foot precast warehouses in Brooklyn Center, Minn., with a six-month completion schedule. Then, students gave a 15-minute presentation of their RFPs at Ryan Companies headquarters, followed by Q&As.

“Not only did these students do a great job with the information in the RFP, but they also put a significant amount of effort into their presentation skills, which is what truly separated them from the competition,” said Lecturer Jim Bunkelman, their adviser.

The 91��Ƭ team first had to compete internally against four other student teams to represent the university in the event.

Team members were Logan Baribeau, of Cameron; Jayden Boero, of Burlington; Andrew Ernstmeyer, of Hixton; Mason Fischer, of Jordan, Minn.; Matt Grady, of Menomonee Falls; Ryan Hazzard, of Oconomowoc; and Leif Triller, of Oconomowoc.

Ryan Companies is represented on the advisory committee for 91��Ƭ’s construction management program.

For the actual Brooklyn Center project, a 91��Ƭ alum, Jack Houlihan, was the project manager.

Graphic design Minnesota AdFed awards

91��Ƭ graphic design student Kylie Ganther won Best in Show for her multifaceted advertising campaign promoting a Play Doh festival. / Contributed photo

91��Ƭ students won four gold, two silver and three bronze awards from the Advertising Federation of Minnesota.

The event, called the Show, is juried by accomplished creative directors, writers and designers from across the country. Along with the student competition, professionals from the region received awards.

Kylie Ganther, a senior from Chili, Wis., won gold and Best in Show from the local Minnesota chapter and a gold medal from the regional chapter, which includes the Upper Midwest. She created a consumer campaign promoting a Play-Doh festival at Walker Art Center in Minneapolis. Her entry included ads for print, commercials, virtual reality and social media.

It’s the third time in the past four years that a 91��Ƭ student has won Best in Show.

Evan Pope, a junior from Brillion, won two golds, from the Minnesota and regional chapters, for a consumer campaign and magazine campaign for Hello Goodbye, a sustainably based whitening, anti-plaque toothpaste.

Other 91��Ƭ winners were:

Mercy Berglund, a senior from Alexandria, Minn., silver, a consumer campaign for Surely, a wine-tasting truck
Alex Martin, a senior from River Falls, bronze, consumer campaign for Forget About It, a golf ball that when lost in the water is biodegradable
Niamh Sass, a junior from Hugo, Minn., silver, a website campaign compatible with a desktop or mobile device for Mid-Century Modern Illustration
Addy Spaeth, a junior from Rochester, Minn., a consumer campaign for Anything Goes, a social media influencer
Grace Walz, a junior from Maple Grove, Minn., bronze, consumer campaign for Design on Tap, which would bring together designers and brewers.

Professor Nagesh Shinde congratulated the students on their “well-deserved” awards.

“Congratulations on winning regional and national advertising awards. This remarkable accomplishment is a testament to your hard work, creativity and dedication. Your innovative ideas and exceptional skills have set you apart, showcasing your potential to significantly impact the advertising industry,” he said.

“We are incredibly proud of your success and eagerly anticipate the groundbreaking contributions you will continue to bring to the profession. Keep pushing the boundaries of creativity and excellence.”

###

Sixteen students at 91��Ƭ in four career fields have been recognized this spring nationally, statewide and regionally. Jordyn Springer

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Karen Ostenso

Biography

Karen Ostenso is a registered dietitian (RD) with over 20 years of clinical experience in both the inpatient, outpatient setting. She was a certified diabetes educator (CDE) for 15 years. Karen enjoyed working one on one with clients and now enjoys sharing her knowledge and experiences with students who want to be future dietitians. Karen also enjoys involvement in projects related to community nutrition, health, and wellness.

Teaching Interests

Undergraduate community and older adult nutrition; general nutrition, professional development; and experiential learning; graduate clinical nutrition; older adult nutrition; and experiences in community practice.

Research Interests

Development of evidenced based public health interventions or initiatives promoting successful aging; community health promotion; dietetic student education; success in the classroom and career development; school-aged nutrition

Professional Interests

Program leadership; student professional development; UG and graduate research; community connection building

Full Name: Karen Ostenso

Job Title: Assistant Professor

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

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All Degree Programs

Curriculum Vitae: Karen Ostenso CV (182.8 KB)

Education:

Degree: Ph.D. Public Health

University: Walden University

Degree: M.S.

University: Drexel University

Degree: B.S. Community Health Education

University: Temple University

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Interdisciplinary innovation: 91��Ƭ professors’ wireless sensor network for crops receives $175,000 grant

polingj — Wed, 17 Jan 2024 18:26:32 +0000

Interdisciplinary innovation: 91��Ƭ professors’ wireless sensor network for crops receives $175,000 grantpolingj January 17, 2024

Social science/engineering project, funded by Universities of Wisconsin, aims to boost profitability of state’s small farms

In a perfect world, farmers could wave a magic wand over their fields and get bigger and better crops, save money and energy, and help the environment.

Professors at 91��Ƭ are developing a low-cost, wireless sensor network to monitor farm fields that isn’t a magic wand — but comes close. Using research, engineering and the power of modern technology, including the Internet of Things, it has the potential to make small farms more profitable.

The social science/engineering project has received a two-year, $175,000 Innovation Grant from the Universities of Wisconsin. President Jay O. Rothman announced the grant Thursday, Jan. 18.

“We are very excited to see this proposal’s future development and how its innovations will positively affect the Universities of Wisconsin, Wisconsin citizens and communities, and the state’s economic growth,” Rothman said.

Students from 91��Ƭ’s LAKES summer research program visit a Dunn County Farm. / 91��Ƭ

91��Ƭ’s project, A HumanCentered Collaborative Approach to Designing an Energy-Efficient Wireless Sensor, will be a network of eight sensors that monitor temperature, humidity, wind, soil moisture, heat and more. The sensors feed data to a central unit in the ground, a sink node, which relays it to a satellite tower and the Internet.

Farmers would then evaluate the information to support decision-making regarding their crops.

Research has indicated that precision agriculture can significantly enhance farming efficiency, increasing crop yield and quality by at least 15%, reduce the cost of water and pumping it by 30% and boost profitability by up to $100 per acre.

Farmers have been slow to adopt similar technology because of cost and maintenance issues. But this network will be battery-operated — no wires to bury. Plus, the sensors will harvest various types of ambient energy, such as geothermal, to reduce the need for battery replacement.

A diagram shows how the wireless sensor network would be set up in a field. / 91��Ƭ

“This represents a fundamental shift towards support for sustainable and efficient farming practices in a way that is available to smaller farms while supporting them and, as a result, rural communities,” said Assistant Professor Yuan Xing, engineering.

Multidisciplinary team

Xing and Professor Tina Lee, social science, are leading the team along with Professor Cheng Liu, engineering; Assistant Professor Abhishek Verma, engineering; and UW-River Falls Assistant Professor Bob Zhiwei Zeng, agricultural engineering.

91��Ƭ has four undergraduate programs and one in Graduate Studies in engineering, part of the Robert F. Cervenka School of Engineering, and an engineering technology degree.

During the first year of the grant, social science professors and applied social science students will collect data from farmers and organizations in the agriculture industry regarding issues they need addressed and how such a system could help them. Engineering faculty will design a prototype. Then, the prototype will be tested to get farmers’ feedback.

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“The human-centered design process will help ensure the technologies meet the needs of small farmers and fit into their lives and farming practices, making them more likely to be adopted,” Lee said.

During the second year of the grant, engineering faculty will develop a final design and test it at several area farms. Social science faculty and students will gather more feedback for potential design improvements. A user-friendly control system also will be designed.

Finally, seminars will be held in select counties around the state to explain the system and offer farmers free trial use of the device.

A prototype of the sensor network has potential to be produced and marketed for a larger audience, Xing and Lee said, possibly through WiSys, a state nonprofit that supports UW research, innovation and entrepreneurship.

Robert F. Cervenka School of Engineering

The Robert F. Cervenka School of Engineering focuses on enhancing the learning experience for students in 91��Ƭ Polytechnic's engineering programs.

Professors have received initial support from the Dunn County Land and Water Conservation Division; Joe Ailts of Ailts Agronomy, a crop consultant serving farmers in northwest Wisconsin; and a local farmer.

Two other grants were approved from among 17 proposals submitted by UW campuses. The grants run through 2025. As the three projects develop, one will be selected for an additional three years of funding totaling $400,000. Recipients will also be invited to a future UW Board of Regents meeting to present their winning proposal and its projected outcomes.

In 2022, 91��Ƭ mathematics professors received a $36,000 grant from the Freshwater Collaborative of Wisconsin for a similar project, Crop Per Drop in Sandy Soils.

###

In a perfect world, farmers could wave a magic wand over their fields and get bigger and better crops, save money and energy, and help the environment. LAKES farm visit

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Chippewa Valley Bean, of Dunn County, is the world’s largest producer of dark red kidney beans.

Tina Lee

Teaching Interests: Cultural Anthropology, Anthropology of Gender, Anthropology of the Contemporary U.S., Qualitative Research Methods, Applied Anthropology

Research Interests: Gender, Race, Poverty and Class; Family and the Law; Women’s Activism; Public Policy; Urban United States

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Education:

Degree: Ph.D. Anthropology

University: The Graduate Center, City University of New York

Degree: Women's Studies Certificate Women's Studies

University: Graduate Center, City University of New York

Degree: M.A. Anthropology

University: Arizona State University

Degree: B.A. Anthropology

University: University of Houston

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Yuan Xing

Full Name: Yuan Xing

Job Title: Associate Professor

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Area of Expertise: Energy-Efficient AI Algorithms AI System Integration

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Robert F. Cervenka School of Engineering Engineering & Technology Department

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All Degree Programs

B.S. Computer & Electrical Engineering

Curriculum Vitae: Yuan Xing CV (252.11 KB)

Education:

Degree: Ph.D. Electrical & Computer Engineering

University: Baylor University

Degree: M.S. Electrical & Computer Engineering

University: University of Rochester

Degree: B.S. Telecommunication Engineering

University: Beijing Jiaotong University

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91��Ƭ marriage, family therapy student enjoys building connections, scholarship prepares her for helping profession

goersab — Wed, 17 Jan 2024 14:25:19 +0000

91��Ƭ marriage, family therapy student enjoys building connections, scholarship prepares her for helping professiongoersab January 17, 2024

Scholarships, graduate assistantships support students in educational, career goals

Abbey Goers

Growing up as a Hmong American, Melissa Chang was unaware of the mental health and therapy professions.

Now, pursuing her master’s degree in marriage and family therapy at 91��Ƭ, “Two of my biggest career goals are to serve the underserved and to continue destigmatizing mental health and therapy in the Hmong American communities,” she said.

To aid her in reaching her career goals, Chang recently was awarded a Mental Health Workforce Development scholarship by the Wisconsin United Coalition of Mutual Assistance Association.

Melissa Chang with graduate with her master's this spring / Melissa Chang

“It is an honor to have received the scholarship,” Chang said. “It has lifted off some of the financial burden of graduate school and allows me to focus on my education as a helping professional, a current therapist intern, a future therapist-in-training and licensed therapist. It will impact my self-growth and my exploration in the helping field for years to come.”

Chang, of Schofield, became aware of the therapy field during her undergraduate in human development and family studies at 91��Ƭ.

Her interest was sparked during a Skill Training for Individual and Family Interventions class, where she learned about the basic skills therapists develop and utilize.

“I was completely amazed by this class. All I could think about was how cool it would be to have a career where I get to talk to people,” said Chang, who graduated with her undergrad in spring 2022.

“What initially drew me into the marriage and family therapy field was the human connection; I really just wanted to be a safe person that others could feel comfortable talking to. I found myself energized after having conversations with individuals, and these conversations made me feel like I was helping in some way,” Chang said.

“As I have progressed in the MFT program, I still find that my biggest passion continues to lie in creating a safe space for people to express their emotions,” she added.

Program Director Somi Hynes believes, “Melissa is a great example of an undergraduate from Stout finding a path through her classes to determine her career goals and then pursuing it at Stout in a graduate program. We are excited to have Melissa in the MFT program and recognized for the Mental Health Workforce Development scholarship.”

Chang is a graduate-level therapist at 91��Ƭ’s Clinical Services Center and therapist intern at Adulteen Counseling, in River Falls. She serves as a therapist, practices co-therapy with cohort members, develops treatment plans, learns about the diagnoses process, and participates in individual and group supervision.

Marriage and family therapy students have counseling opportunities on- and off-campus. / 91��Ƭ

“I have learned so much in the roles, but I would say that my favorite thing is talking with people and creating a fun and comfortable environment for people to open up about topics that are important for them to discuss,” she said.

Chang will graduate this May. She is remaining flexible with her postgraduate goals, including pursuing her Ph.D. or opening a private practice one day.

WUCMAA, a nonprofit coalition established in 1986, strives to create awareness of and solutions for the evolving needs of the Hmong and Southeast Asian communities throughout Wisconsin.

Scholarships, graduate assistantship opportunities abound at 91��Ƭ

91��Ƭ offers financial aid in several forms, including Stout University Foundation scholarships and graduate assistantships.

Foundation scholarships are open to full- and part-time undergraduate and graduate students. For the 2023-24 academic year, the Foundation awarded $1.2 million in scholarships to 541 students.

Applying is easy, and one application qualifies a student for any Foundation scholarships where they meet the criteria. The application deadline for 2024-25 scholarships is Monday, Feb. 5. No letter of recommendation or essay is needed.

91��Ƭ’s Financial Aid office reported 580 students have received more than $1.5 million in external scholarships, such as the WUCMAA scholarship, so far this academic year. Last year, 636 students received more than $1.8 million.

Graduate assistantships are paid, on-campus positions. Graduate students gain valuable professional experience in research relevant to their field of study, adding to the value of their overall education experience and making them more attractive to employers.

More than 80 opportunities are available with academic programs and administrative units each year, with 62 graduate assistants in positions so far in 2023-24. Appointments range from 320 to 640 hours. GAs are coordinated through the Graduate Studies office, and openings are posted on Handshake.

The MFT program typically supports one to two assistantships per year. Students fulfill a vital role in learning and providing clinic administration, while supporting faculty. The program is in 91��Ƭ’s counseling, rehabilitation and human services department, which offers four undergraduate and five graduate degrees, as well as three certificates.

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No. 1 ranked M.S. marriage and family therapy is one of longest-accredited programs in U.S.

COAMFTE-accredited program offers on-campus and online degree options

Inspiring Graduate: Michi Marks, M.S. Marriage & Family Therapy

Deepening their work with individuals, couples and families

Marriage and family therapy professor selected for prestigious Fulbright U.S. Scholar Program

Maier will teach next year at university in Istanbul, Turkey

Scholarships, graduate assistantships support students in educational, career goals Melissa Chang, M.S. marriage and family therapy student

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Hero Caption: Melissa Chang recently was awarded a Mental Health Workforce Development scholarship by the Wisconsin United Coalition of Mutual Assistance Association.

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Graduate’s decision to transfer credits, earn bachelor’s, is opening new career doors

polingj — Wed, 26 Jul 2023 17:34:49 +0000

Graduate’s decision to transfer credits, earn bachelor’s, is opening new career doorspolingj July 26, 2023

With degree in human development and family studies, Vang hoping to pursue master’s, have greater professional impact

After earning an associate degree in early childhood education, Pa Chie Vang was excited to pursue her passion — working with children.

She became a teaching assistant at a 3K Head Start classroom in Menomonie but soon realized how much further she could go in the field and how many more people she could impact with a bachelor’s degree.

She transferred her credits from Chippewa Valley Technical College in Eau Claire to 91��Ƭ to enroll in the bachelor’s online program in human development and family studies. Two years later, on May 6, she graduated. Now, the mother of 3 is planning to return to the classroom in the near future to earn a related master’s degree at 91��Ƭ.

“The 91��Ƭ courses did not just impact my professional development but also my personal development as well,” said Vang, from Menomonie.

Pa Chie Vang, a transfer student, crosses the commencement stage May 6 to receive her 91��Ƭ diploma in human development and family studies. / 91��Ƭ

“Obtaining my bachelor’s in the HDFS program has opened up the door to multiple career possibilities and given me the opportunity to explore policies that impact families, and learn more about nonprofit organizations that work toward the greater good of educating families, community-building and advocacy.”

The transfer process was easy and the support from professors and staff throughout her experience at 91��Ƭ “exceptional,” Vang said.

About one-third of 91��Ƭ’s students are transfers, who benefit from agreements the university has with all Wisconsin technical colleges, seven Minnesota community colleges and other colleges. For transfers hoping to attend 91��Ƭ this fall, enrollment is open through early August. Learn more about transferring.

“All the amazing professors I had made me feel safe enough to be vulnerable and share my own experiences so that I could grow into the person I am today professionally. I also am grateful for the MSS (Multicultural Student Services) advisers who listened to my financial concerns and provided me with resources,” Vang said.

Pa Chie Vang works with children at the Boys & Girls Clubs of the Greater Chippewa Valley. / Contributed photo

Vang’s parents emigrated from Laos to the U.S. in 1987. She is determined to make the most of her opportunities to honor the sacrifices they made but also, through her education, to support those who grew up in similar circumstances.

“I grew up in poverty. I watched my parents struggle to make it and raise eight children the best they could in a country that made them feel like they didn't belong. Yet, they remained humble and are grateful for the opportunity to come to America so that their children could dream beyond barbed wires and closed metal gates,” Vang said.

While finishing her degree, she worked full time as an English language paraeducator in the Menomonie school district. She also worked part time as a youth development specialist in Menomonie at the Boys & Girls Club of the Greater Chippewa Valley.

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“I am part of marginalized and underrepresented populations. I was a Head Start child, as well as a Head Start parent when I became a parent. Working in the center (3K program) helped me realize that even though I love working with children, my passion was in working with families as they navigate socioeconomic hardships, parent education and access to resources,” Vang said.

Head Start is a federal program that supports low-income families.

“I am determined to better understand my own upbringing and the hardships my parents endured, as well as to gain more knowledge in working with families, especially those in marginalized, underserved and underrepresented populations and groups.”

Committed to supporting transfer students

Another May 6 graduate who began as a transfer student was Cecilia Knudsen, of Lino Lakes, Minn. She began her higher education journey at Anoka-Ramsey Community College.

Her degree is in graphic design and interactive media, a program offered on campus.

Cecilia Knudsen, who transferred from a community college in Minnesota, earned her 91��Ƭ degree May 6 in graphic design and interactive media. / 91��Ƭ

“My years at Stout were no doubt exactly where I was meant to be and helped me develop into a lifelong student,” said Knudsen, who received several scholarships and was a member of the Blue Devil Dance Team.

“I am continuing to grow into a well-rounded and open-minded individual ready to continue to make an impact on the lives of others wherever I go.”

Turning the corner on their careers: Transfer students finding the right path

The path to a bachelor’s degree isn’t always a straight one from high school to four years at a university.

Darren Ward

About Me

Hi, I'm Darren, the Associate Director of Admissions for Transfer & Articulation. My journey at 91��Ƭ Polytechnic began in 2017 as a first-year advisor in the Blue Devil Achievement Center (formerly the Advisement Center). In that role, I helped students navigate their transition to college, develop academic skills, and plan for future semesters at Stout. I transitioned to Admissions in January 2023 and enjoy working with students as they pursue their dream of earning a bachelor's degree.

Q&A with Darren

Advice for a new student:
Get involved in student organizations early in your college career. This involvement can help you find out what you are passionate about and will help you make friends on campus.

College Major/Minor:
I earned Bachelor of Science degrees in both Economics and Business Administration (double major) from UW-River Falls in 2015 and a Master’s degree in Student Affairs Administration from UW-La Crosse in 2017.

Why did you choose your major?
As an undergraduate I was highly involved in student organizations, especially a service organization called Destination. It was through leadership roles in the Destination program that I learned that I loved working with college students and enriching their college experience. Because of this, early in my undergraduate career, I knew I wanted to pursue a master’s degree in Student Affairs Administration. My credits as I explored different majors and through transfer made Economics and Business Administration the best fit for an undergraduate college major.

What do you love most about Stout?
I love the welcoming atmosphere that Stout provides. Your professors, student support staff…everyone working at Stout is here to make the college experience enjoyable and fulfilling for students.

My favorite thing to do in Menomonie is…
Besides attending Stout's athletic events I am a huge foodie. I love checking out the various restaurants in town and one of my favorites is right across from campus – Log Jam!

A random fact about me...
Within the Destination program during my undergraduate college experience I was trip leader for several service trips. Two of those trips gave me the opportunity to travel to the Dominican Republic and teach English. Other experiences included travelling twice to Moab, UT and traveling to New Orleans, LA to assist with hurricane relief.

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Full Name: Darren Ward

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Achievement Center Admissions

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Social science dept. to host Frank Luntz, national political analyst, for presentation

polingj — Mon, 27 Mar 2023 19:44:10 +0000

Social science dept. to host Frank Luntz, national political analyst, for presentationpolingj March 27, 2023

He’ll discuss ‘What Americans Really Want … Really’ April 4 at Raw Deal, thanks to Thompson Center grant

Frank Luntz, a national political analyst and commentator and New York Times best-selling author, is coming to Menomonie to speak as part of a 91��Ƭ event.

Luntz will present “What Americans Really Want … Really” at 7 p.m. on Tuesday, April 4, at the Raw Deal in Menomonie, 603 S. Broadway St. A Q&A session will follow his talk. The event is free and open to the public. Registration is encouraged but not required.

91��Ƭ’s social science department invited Luntz as part of a $50,000 grant from UW-Madison’s Tommy G. Thompson Center for Public Leadership. He also will meet with applied social science majors, English and philosophy, and Honors College students on campus prior to his talk.

Frank Luntz, nationally known pollster and political analyst, will speak April 4 at the Raw Deal in Menomonie at an event hosted by 91��Ƭ. / Contributed photo

“The social science department is excited to expand its dedication to applied learning inside and outside the classroom by inviting nationally renowned pollster Dr. Frank Luntz,” said Courtney Juelich, assistant professor of political science.

The event is part of the department’s Public Policy Speaker Series.

“Dr. Luntz's focus on policy and education. as well as his desire to promote democracy over partisan politicking is a message we believe will resonate with many. Dr. Luntz seeks to understand the behaviors of American citizens and officials, while searching for solutions to bridge the growing divide between our parties,” Juelich said.

For the past 30 years, Luntz has served as a consultant and commentator in 13 countries and conducted research for 50 Fortune 500 companies. He has worked with all major U.S. television networks and cable channels as a contributor and political analyst, known for his focus groups and accurate predictions of national elections. He has been a frequent guest on political talk shows.

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Luntz received a Crystal Ball award from the Washington Post, and Bloomberg News called him “the person you turn to for the truth.”

Luntz will speak as voting is wrapping up across Wisconsin for a state Supreme Court justice.

“The opportunity to understand the results of this historic and consequential race as well as the implications for the 2024 election and state policy broadly is a service we as practitioners of policy in the social science department are so excited to have the opportunity to facilitate,” Juelich said.

Luntz has written three New York Times best-selling books, “Words That Work,” “What Americans Really Want … Really,” and “WIN.” He also has written for national publications, such as Time magazine, the Wall Street Journal and Washington Post.

He has a doctorate in politics from Oxford University and has taught at Harvard, the University of Pennsylvania, George Washington University, University of Southern California and New York University.

###

Frank Luntz, a national political analyst and commentator and New York Times best-selling author, is coming to Menomonie to speak at a 91��Ƭ event. Frank Luntz

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Blocked by a former co-worker on Facebook after pointing out a fake news item, University of Wisconsin-Stout senior Madalaine McConville decided she wanted to d

Courtney Juelich

Courtney wrote her dissertation on the political participation habits of Millennials and Generation Z.

   She currently has four published articles and is working on a series of candidate bias experiments.

   Juelich, L. Courtney and Joseph A. Coll. The promises and perils of rank choice voting, campaign civility, mobilization efforts, and youth voter turnout. Politics and Governance. Forthcoming.

   Juelich, L. Courtney and Joseph A. Coll. Rock the vote or block the vote? How the cost of voting effects the voting behavior of American youth. American Political Research. 2020.

   Lacombe, Scott, and Courtney L. Juelich. 2019. Targeted ballot measures and the millennial vote. Politics and Governance. Vol 7, No 2

   Dietrich, Bryce Jensen, and Courtney L. Juelich. 2019. When presidential candidates voice party issues, does Twitter listen? Journal of Elections, Public Opinion and Parties 28.2: 208-224

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Department: Social Science Department

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B.S. Applied Social Science

Education:

Degree: B.A. Political Science and Public Administration

University: Winona State University

Location: Winona, MN 2013

Degree: M.A. Political Psychology

University: Stony Brook University

Location: Stony Brook, NY 2014

Degree: Ph.D. American Politics, Comparative Politics, and Methodology

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Classroom to table: Food science programs, graduates bolster a leading state industry

polingj — Tue, 07 Mar 2023 21:04:08 +0000

Classroom to table: Food science programs, graduates bolster a leading state industrypolingj March 7, 2023

Wisconsin food production, No. 8 in U.S., is supported by master’s, bachelor’s programs in Heritage Hall

Wisconsin’s calling card can be found all over the state. Vehicle license plates proclaim America’s Dairyland, and from Lake Superior to the Illinois border 6,300 dairy farms and 100 cheese factories dot the countryside — along with plenty of cheese shops.

All that cheddar, gouda, mozzarella and 600 more varieties make Wisconsin No. 1 in the U.S. for cheese production and boost it to No. 8 for food processing overall, according to the Wisconsin Economic Development Corporation. The state has 3,700 food and beverage companies employing more than 100,000 people, including operations for seven of the world’s 10 largest food manufacturers, such as Nestle and Kraft Heinz.

Emily Maier, a 2022 91��Ƭ food science master’s graduate, is research and development director at Ellsworth Cooperative Creamery, which is known for its cheese curds. / Ellsworth Cooperative Creamery

To grow the robust food production economy in a tight job market, Wisconsin needs every one of its 1,200 licensed cheesemakers but also much more. Filling one part of the industry’s skilled workforce needs are 91��Ƭ graduates — such as research and development leaders Nick Radzinski at Brakebush foods and Emily Maier at Ellsworth Cooperative Creamery — from the bachelor’s and master’s food science and technology programs.

“Food manufacturing is everywhere in Wisconsin,” Radzinski said.

Food science research and innovation are part of the state’s legacy, resulting in advancements “that have improved growing practices, increased distribution efficiency and raised safety and nutritional standards worldwide,” according to the Wisconsin Supplier Network.

Demand for food scientists is projected to grow 6% nationally through 2031, faster than the average for all occupations, according to the U.S. Bureau of Labor Statistics. It’s one reason why the major renovation of 91��Ƭ’s Heritage Hall, home of the food science programs and many others that support the state’s workforce needs, is so important.

Updated labs at renovated Heritage Hall will improve food science research and benefit Wisconsin’s economy. / 91��Ƭ

The renovation, which will include updated food science labs and classrooms, received priority approval in 2022 from the UW System Board of Regents and is ranked No. 1 in the Chippewa Valley and No. 3 for UW System academic buildings.

Heritage Hall Renovation

This project creates a new, unified home for workforce-critical degree programs in the College of Art & Human Sciences and more.

Ongoing food science work at 91��Ƭ already supports the state’s economy:

Assistant Professor Pranabendu Mitra recently expanded the Food Process Engineering Research Lab. Mitra is conducting research with students on sustainability in the fruit juice, soybean and brewing industries. One study involves cranberry pomace, a byproduct comprised of the seeds, skins and stems of the fruit. Wisconsin is the No. 1 U.S. producer of cranberries and has several Ocean Spray production facilities.

Associate Professor Taejo Kim, who oversees food microbiology labs, has invented an inexpensive test kit for salmonella and listeria. Each summer, he trains state industry professionals at workshops.

Professor Eun Joo Lee has conducted research related to food chemistry. She has especially focused on bioactive peptides produced from the egg protein (phosvitin); and mechanisms and prevention studies of quality changes of irradiated meats. Recently, she has been researching with students the development of meat alternative products using a 3D food printer.

In addition to the master’s and bachelor’s food science programs, 91��Ƭ’s Bachelor of Science program in packaging includes a food packaging emphasis.

Nick Radzinski, a 2005 91��Ƭ food science graduate and certified food scientist, is head of research and development at Brakebush foods in Wisconsin. / Brakebush Brothers

Graduates supporting state’s food economy

Program graduates like Radzinski, director of research and development at Brakebush based in Westfield; and Maier, quality assurance and product development manager at Ellsworth Cooperative Creamery based in Ellsworth, are two of many 91��Ƭ food science alumni who have added value to the state industry with their expertise.

Radzinski, a 2005 graduate and certified food scientist, oversees product development and the culinary program at Brakebush, a family-run company dating to 1925 that makes more than 150 chicken products and employs about 800 in Wisconsin, along with another 500 at plants in Minnesota, North Carolina and Texas. Brakebush processes about 10,000 pounds of chicken an hour.

The company’s products are sold to food manufacturers and food service distributors around the state and country, such as nuggets, breaded and grilled fillets and wings to restaurant chains; diced chicken to state pizza manufacturers; or even custom-designed product applications for customers like the Fox Cities Stadium, home of the Wisconsin Timber Rattlers Baseball team.

The research and development team at Brakebush led by Radzinski develops products and product applications, such as this chicken ramen dish, for its customers. / Brakebush Brothers

Brakebush’s operations also support other state companies. It buys potato starch, corn flour and spices made in Wisconsin, for example. “There are so many industry partners in Wisconsin it’s crazy,” Radzinski said.

The influence of food science is everywhere too. “At every step of the food supply chain, someone could have a background in food science,” he said, citing farming operations, food safety, functional ingredients and even state manufacturers that make food service equipment.

Radzinski had two internships at Brakebush during his years at 91��Ƭ, leading to his full-time position. The food science bachelor’s program requires a field experience. “It’s critical to be able to dive into and understand what’s available in the workforce,” Radzinski.

Following in his footsteps is Lydia Kneubuehl, a junior from Madison who is a food science major pursuing a double major in computer science. She had an internship at Brakebush last summer and will return this summer. She would like to start her career there in R&D.

Kneubuehl enjoyed the professional setting, a culture that Radzinski helped establish. Radzinski said the scientific method, which includes isolating one variable at a time during research, was ingrained in him at 91��Ƭ and now is part of his team’s mindset.

Brakebush foods in Westfield has plants in four states and processes about 10,000 pounds of chicken an hour. It distributes a variety of products to customers around Wisconsin and / Brakebush Brothers

“I had so many science classes where that’s the model you followed. That’s the right methodology,” he said.

Kneubuehl worked on three projects: developing a product of her choice, testing active ingredients to measure the effect on cooked chicken; and developing a product for Brakebush’s signature product line.

“I think that developing a new product that eventually does hit the market would be especially rewarding,” she said.

Kneubuehl said most people don’t realize the strength of the food science field, and Radzinski agreed. “There are so many openings and opportunities to become a food scientist,” said Radzinski, adding that he has four other food scientists on his R&D team.

Radzinski has served on the 91��Ƭ food science program advisory committee going back to his days as a student. He is a member of the Wisconsin chapter of the Institute of Food Technologists.

Emily Maier works in a 91��Ƭ food lab as a graduate student with Associate Professor Taejo Kim. / 91��Ƭ

Maier, a native of Chippewa Falls, earned a bachelor’s in animal science, with a food science and chemistry minor, in 2017 from UW-River Falls. She started working at Ellsworth Cooperative Creamery as an intern in 2016 and full time in 2017. She earned a food science master’s in 2022 from 91��Ƭ.

She is responsible for leading the quality team across all plants, including a new one in Menomonie, to ensure food safety and also oversees R&D. Ellsworth Cooperative Creamery is known for its cheese curds, claiming the title of curd capital of the state.

“A lot of the laboratory techniques that I learned at 91��Ƭ when completing my thesis research are practices I use whenever completing lab work,” she said. “I liked the hands-on learning opportunities in the classes with labs that you could not get from taking a strictly online master’s program as well as the research opportunity I had while completing my thesis.”

Classes such as Food Microbiology, focusing on spoilage and causes of food poisoning, and Food Law helped Maier develop a deeper understanding of the industry. The Food Law course “very closely related to my current line of work. It was interesting reviewing the history of how food laws came about along with cases that caused regulation changes,” she said.

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Wisconsin’s calling card can be found all over the state. Vehicle license plates proclaim America’s Dairyland, with 6,300 dairy farms and 100 cheese factories. Emily Maier 1

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M.S. Food Science & Technology

Our M.S. Food Science & Technology program will prepare you for a future as a food technologists/leaders through education, research, and outreach.

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B.S. Food Science & Technology

Our B.S. Food Science & Technology program prepares you to use technology to develop the future of food systems and safety.

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Hero Caption: 91��Ƭ Assistant Professor Pranabendu Mitra works with a student in a food science lab.

Eun Lee

Dr. Lee (Ph.D., & CFS) is a Professor of Food Science and Technology (FST) program. She received her Ph.D. degree from Korea University (Seoul, Korea) in 2001 and worked at Iowa State University (Ames, IA) as a post-doctor and research scientist (2001-2011). She joined the 91��Ƭ in 2011 as an Assistant Professor, early promoted to an Associate Professor in 2015, tenured in 2017, and promoted to a full Professor in 2020. Dr. Lee served as Evelyn Van Donk Steenbock Endowed Chair (2015-2017), a Graduate Program Director of M.S. Food and Nutritional Sciences program (Jan. 2016-May 2019), and a Department Chair of Food and Nutrition (May 2018-June 2020).

Teaching Interests: Since Fall 2011, Dr. Lee has taught a variety of courses from introductory to graduate-level courses, online courses, and lecture-laboratory combined courses, including General Education (GE) courses and specialized courses to undergraduate and graduate students in the FST program. She developed four new courses (FN123-Science of Food (GE), FN425/625-Food Chemistry, FN435/635-Food Analysis, and FN725-Flavor Chemistry) related to the Food Chemistry area following IFT guideline and has been teaching mainly them so far.

Research Interests: Focused on the food chemistry area, especially “bioactive peptides produced from the egg protein (phosvitin)” and “mechanisms and prevention studies of quality changes of irradiated meats”. She has published more than 65 papers in peer-reviewed journals and 12 book chapters and received total $ 0.6 M research grants since 2002. Recently, Dr. Lee received the Sabbatical Award, and plans to conduct research for “the production of plant-based meat alternatives using 3D-Food Printing Technology” during the sabbatical year (Sept. 2021-May 2022).

Professional Interests: Dr. Lee has actively involved in the Institute of Food Technologists (IFT), working in the Food Chemistry Division Leadership Team (2013-2020). She was honorably elected and served as the Division Chair (2017-2018) for 1,400 division members. IFT is the largest international food science association with 17,000 members and evaluates the accreditation of the food science program, which the 91��Ƭ Food Science program received in 2014. As a result of her dedication, she received the IFT Outstanding Volunteer Award in 2016 and two IFT Outstanding Service Awards in 2015 and 2020.

Full Name: Dr. Eun Joo Lee

Job Title: Professor / Program Director

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Curriculum Vitae: Dr. Eun Joo Lee CV (412.17 KB)

Education:

Degree: Ph.D. Food Science and Technology

University: Korea University

Degree: M.S. Food Chemistry

University: Korea University

Degree: B.S. Food and Nutrition

University: Myong Ji University

Degree: Certification of FSPCA training course-"Preventive Controls for Human Food"

University: Food Safety Preventive Controls Alliance (FSPCA) - August 2016

Degree: Certification of Certified Food Scientist (CFS)

University: Institute of Food Technologist (IFT) - June 2016

Degree: Korean Nutritionist License

University: Ministry of Health and Welfare, Korea - April 1992

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First-generation McNair Scholars present research at national conference

goersab — Wed, 12 Oct 2022 14:30:59 +0000

First-generation McNair Scholars present research at national conferencegoersab October 12, 2022

U.S. Department of Education grant, totaling $1.31 million, allows students more opportunities

Abbey Goers

A group of McNair Scholars pursued a wide range of funded research this past summer and had the opportunity to present their work at a national conference.

The McNair Scholars program supports first-generation, limited income and underrepresented undergraduate students who plan to earn their graduate degrees.

The program also provides scholars with a $2,800 stipend along with its research opportunities.

McNair Scholars Maddie Olson, Michael Wilson and Heather Dickrell / Heather Dickrell

The four scholars who completed research were:

Heather Dickrell: “Linking Family Dynamics to Foster College Aged Youth Mental Health and Well-being.” Dickrell is a human development and family studies senior from Marengo.
Jordan Kunze: “Impact on Hair of Common Components of Shampoo.” Kunze is an applied science senior from Merrill.
Maddie Olson: “Long-Term Effect of Sports-Related Concussions on Balance.” Olson is a third-year psychology student from Strum.
Michael Wilson: “The Interplay of Resilience, Grit and Self Efficacy on Academic Performance During the COVID-19 Pandemic.” Wilson is a psychology senior from Menomonie.

They were supported by McNair staff and faculty mentors. Kristen Leer, associate adviser with Trio Student Support Services, worked closely with the students, serving as a “writing specialist, helping demystify what research looks like, helping them develop a research paper and personal statements and to design PowerPoint presentations of their research,” she said.

Dickrell, Olson and Wilson presented at the MKN Heartland McNair Research Conference, Sept. 23-25, in Kansas City, Mo.

McNair Scholar Heather Dickrell presents her research / Heather Dickrell

Dickrell and her mentor, Associate Professor Candice Maier, researched former foster youth's experiences regarding their mental health, well-being, family dynamics and family relationships. Their study participants are attending or have attended a form of post-secondary education, ranging from technical school to graduate school.

“We found our sample, overall, reported mild mental health symptoms, complicated family dynamics and an array of emotions and feelings towards their foster families,” Dickrell said.

For Olson’s research, she recruited 91��Ƭ students who had a history of concussions, along with a control group with no history of concussions. She obtained 175 participants, with the help of Professor Desiree Budd.

“The results suggested there was a significant negative correlation between concussions and balance,” Olson said.

Support to continue research and the pursuit of higher education

91��Ƭ’s McNair program, which began in 2009, supports about 30 students each year. The program received a new five-year grant from the U.S. Department of Education for $261,888 annually, totaling $1.31 million. The grant will allow the program to continue offering opportunities to scholars to lessen the equity gap in graduate education and to provide support as they pursue their future careers.

McNair Scholar Maddie Olson presents her research / Maddie Olson

Olson feels the McNair staff has helped her grow tremendously.

“Without them, I would have not even known about graduate school, let alone be pursuing it now. I am forever grateful for their hard work and dedication to my academic journey,” she said.

Dickrell thinks the program was a vital support system throughout her research process, providing resources to ensure her success.

“The McNair staff and our mentors guided us throughout the overwhelming process by taking it step by step. We were able to go into the office to get support from their writing specialist and other staff with writing edits and research guidance. With their help, I was able to complete my research by the end of the summer with full confidence and learned a lot,” Dickrell said.

In the past decade, 97% of the university's McNair scholars have completed a research or scholarly activity, and 63% have gone on to graduate school immediately after earning their bachelor’s degree.

Students may fill out a simple form to see if they are eligible to be a McNair Scholar and apply to join the program.

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Interested in undergraduate research and preparing for graduate school? The McNair Scholars Program is here to help.

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