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Internships with Yankees, PGA Tour, Vikings, Brewers and beyond give 91��Ƭ students big-league skills

giffeyt — Wed, 25 Mar 2026 13:00:00 +0000

Internships with Yankees, PGA Tour, Vikings, Brewers and beyond give 91��Ƭ students big-league skillsgiffeyt March 25, 2026

Students get professional experience working with sports professionals

Tom Giffey

91��Ƭ senior Carson Leuzinger may be paying a little more attention than usual this year to Major League Baseball’s Opening Day, when the New York Yankees face the San Francisco Giants on Wednesday, March 25.

That’s because Leuzinger, a dietetics major from Monroe, had two internships with the Yankees last summer at their development and rehabilitation center in Tampa, Florida. There he helped All-Stars and new draft picks alike get healthy – and stay healthy – by making the right nutritional choices.

91��Ƭ student Carson Leuzinger poses in front of a mural celebrating the Yankees' many World Series victories. / Submitted photo

The Yankees aren’t the only professional sports franchise where 91��Ƭ students have interned in the past few years. Blue Devils have worked with VIPs as black jacket interns for the Minnesota Vikings. They have served as coaching fellows with the Super Bowl champion Kansas City Chiefs and made sure PGA Tour events were up to par. And they’ve worked behind the scenes for the home-state Milwaukee Brewers to ensure services for fans and clients were home runs.

All the while, Blue Devils like Leuzinger were finding ways to apply their 91��Ƭ education.

“Some things I learned at Stout that helped me down there were having a basic understanding of the macronutrients and micronutrients, what’s high in protein, what’s high in fat,” Leuzinger said. “I remember one time I was in the cafeteria and a player came up to me and said, ‘I want to eat a lot of protein. Should I eat shrimp or pork today?’ Just knowing that was a good background.”

Whether for major league sports franchises, Fortune 500 firms, or Main Street businesses, career-focused experiences like Leuzinger’s are key to 91��Ƭ’s polytechnic identity. 91��Ƭ students enroll in roughly 1,000 internship and co-op experiences annually, giving them career-ready skills before they receive diplomas. In fact, 35% of 91��Ƭ students accept positions with their co-op or internship employer.

The Yankees' facility in Tampa, Florida, includes exercise areas (left), George Steinbrenner Field (center), and dining facilities (right), where Carson Leuzinger kept players fed. / Submitted photos

Helping the Yankees at the plate

Leuzinger, a guard on the Blue Devils men’s basketball team, came to 91��Ƭ with the goal of pursuing a career in some aspect of sports, whether it was nutrition, strength training, physical therapy or chiropractic. Ultimately, encouraged by what faculty members described as an increasing demand for dieticians, he joined the B.S. dietetics program.

Leuzinger first took part in an unpaid internship for the Yankees last June, then was asked to return in August for a paid internship. He worked at the team’s facility in Tampa across the street from George Steinbrenner Field, which serves the Yankees during spring training as well as the regular season home of one of their minor league affiliates, the Tampa Tarpons.

Starting his days at 7 a.m., Leuzinger would work to keep players — notably those who had just been drafted as well as major leaguers who were undergoing rehab — fed and hydrated. His tasks included making meal plans for players, creating charts about the nutritional value of meals at restaurants near the facility and stocking fuel stations with protein shakes, granola bars and vitamins.

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“One thing that shocked me was just how approachable everyone at the facility was — players and staff,” Leuzinger said. “They’re all just the nicest people ever. It can be intimidating coming to an internship with the Yankees, being a college student. They all took me in like I was just another part of the organization.”

He particularly enjoyed working and chatting with the likes of right fielder Aaron Judge, last season’s American League MVP, as well as pitchers Carlos Rodón and Cam Schlittler. “Once you meet them and get to know them, you become more of a fan,” he said. “You kind of realize they’re just regular dudes at the end of the day. They’re just guys who play baseball who are really good at it.”

Leuzinger said his internship impacted what has been on his own training table as a student athlete: He returned from Tampa with a few new ideas, including electrolyte grapes (grapes mixed with electrolyte drink powder and frozen), protein balls and smoothie recipes.

Even more importantly, Leuzinger had opportunities for professional networking. The facility’s head dietician, for example, had previously worked for the NCAA Division I programs at the University of North Carolina and the University of Florida. “It’s important to build those connections because you never know who they know,” he said.

Garret Sigl during his internship at the Ryder Cup golf tournament in Farmingdale, New York. / Submitted photo

Behind-the-scenes experience

91��Ƭ’s B.S. golf enterprise management program has also provided a pathway to internships with affiliates of the PGA Tour, giving undergraduates behind-the-scenes experience at some of the golf world’s most notable venues and events.

Senior Garret Sigl, a golf enterprise management major from Seymour, got an inside look at what it takes to make major competitions like the PGA Championship succeed during an internship last summer with Patina Group, a restaurant, hospitality and catering company owned by Delaware North.

Sigl split his logistics and operations specialist internship between working at a Patina warehouse near Green Bay — which housed countless items needed for large-scale catering jobs — and helping with three major PGA events.

“All the behind-the-scenes things that you wouldn’t think of, I got to help organize, work on and clean up,” Sigl explained. “Then whenever a tournament would come up, I’d fly out to the event, work there and come back to the warehouse.”

He spent nearly two weeks working at last May’s PGA Championship, which was held at the Quail Hollow Club in Charlotte, North Carolina. The following month brought him to the Women’s PGA Championship at Fields Ranch East in Frisco, Texas. Then, even after the fall semester began, he spent late September working at the Ryder Cup at Bethpage Black Course at Farmingdale, New York. Sigl gained experience in the back-of-house operations for these prestigious tournaments, which drew hundreds of competitors and hundreds of thousands of spectators.

For example, at the Women’s PGA Tournament he oversaw the building that served food for caddies and players. “I like to say my position was kind of like an air traffic controller,” Sigl explained. “There are constantly problems that come up, and you don’t have much time to solve them, so you have to find a way to reprioritize what’s going on, how important it is, and work your way through. It was quite interesting just to see how much organized chaos goes on and how well you’re able to overcome some challenges that can step in your way.”

At the Ryder Cup, which pits teams of American and European golfers against each other, Sigl’s tasks ranged from ensuring supplies were property accounted for to managing liquor inventory to making sure 2,000 doughnuts were delivered each morning.

“I think the biggest thing I learned is how important teamwork and being positive helps with the workplace environment,” said Sigl, who is also a member of the 91��Ƭ men’s golf team. “I’ve worked at many different companies and a couple of different industries, but I’ve never worked in a place that has as much positivity and shows as much teamwork as the Patina Group and Delaware North.”

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Making connections through 91��Ƭ

Junior Henry Lavin, also a golf enterprise management major, spent the past two summers interning at the Tournament Players Club (TPC) Twin Cities, first as a golf shop intern and then as golf shop coordinator. The PGA Tour-owned course in Blaine, Minnesota, which hosts the 3M Open, has given Lavin plenty of opportunities to apply the skills he’s learned at 91��Ƭ.

“Everything I have been taught I have used during my internships,” Lavin said. “Every lesson that we have had a purpose. I’ve really noticed that, and it’s allowed me to really truly like school.”

91��Ƭ student Henry Lavin, right, at TPC Twin Cities his internship. Next to him is 91��Ƭ alum Ben Plant, an assistant golf pro at the course. / Submitted photo

Lavin formed a connection with 91��Ƭ even as a high school student in Richfield, Minnesota, when he reached out to Professor Emeritus Chris Schoonover, then the director of the golf enterprise management program, for a career research paper. Schoonover referred him to 2009 91��Ƭ alum Adam Chandler, then head golf pro at TPC Twin Cities. This connection led to both internships.

During the summer after his freshman year at 91��Ƭ, Lavin helped run TPC Twin Cities’ junior golf programs, helped with youth lessons and assisted with tournaments. “My first-year internship was probably the best summer of my life,” Lavin said. “It really made me fall in love with the golf industry. It really opened my eyes to all the possibilities that could be.”

The following summer he gained responsibilities, especially during the 3M Open, when Lavin helped build and operate the fan shop that catered to tournament spectators. In between his retail duties, Lavin got to mingle with top players in the clubhouse. And on the Monday before the main tournament started, Lavin was even called in to caddy for an up-and-coming pro during a one-day pro-am competition.

In addition to rubbing shoulders with pro golfers, Lavin enjoyed being able to meet some of the top merchandisers with the PGA Tour, giving him insight into the retail portion of the golf industry.

And while Lavin won’t graduate for more than a year, 91��Ƭ connections have already contributed to a career path in the sport he loves. 91��Ƭ alum Chandler, his former boss at TPC Twin Cities, is now head pro at Edina Country Club, and he has offered Lavin an internship at the course this year and the opportunity to become an assistant pro the following year.

“So I have a job lined up once I graduate, which is pretty exciting and at a very good facility with a boss that I absolutely love,” Lavin said. “And I can confidently say that was mostly due to Stout’s networking.”

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Hero Caption: The New York Yankees play the Tamp Bay Rays at Steinbrenner Field in Tampa, Florida. / Submitted photo

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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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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

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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

Include in Directory: Yes

College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

Program

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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Two 91��Ƭ alumni awarded for leading with excellence, vision

goersab — Tue, 07 Nov 2023 17:07:17 +0000

Two 91��Ƭ alumni awarded for leading with excellence, visiongoersab November 7, 2023

Joe Pregont named Distinguished Alumni; Danielle Goss the first Trailblazer award

Abbey Goers

A philanthropist and an entrepreneur received awards from 91��Ƭ’s Alumni Association for their professional accomplishments and generosity to their alma mater.

Joe Pregont, a 1981 industrial technology alum with a packaging concentration, is this year’s Distinguished Alumni Award recipient. Danielle Goss, a 2013 dietetics alum and registered dietitian, received the inaugural Trailblazer Alumni Award.

Alum Danielle Goss and Joe Pregont with Chancellor Katherine Frank / 91��Ƭ

Pregont is president and CEO of Prent Corporation in Janesville, a global leader in custom thermoform packaging for the medical, electronics and consumer industries.

Goss, of River Falls, is founder and CEO of KUL MOCKS, one of the leading alcohol-free, ready-to-drink mocktail brands on the market. Created with health and wellness in mind, KUL MOCKS is sold at more than 1,000 retail locations across the country.

They received the awards and served as honorary marshals during 91��Ƭ’s homecoming parade on Oct. 13.

A philanthropic leader

Pregont and his wife, Tina, donated $1 million to the Stout University Foundation’s Pathways Forward campaign in 2020. Their gift included $500,000 in new lab equipment for the renamed Prent Packaging Laboratories and $500,000 to establish the Prent Packaging Equipment and Technology Fund.

Joe and Tina Pregont / Joe Pregont

“The many accomplishments throughout his career and his passion for providing 91��Ƭ students with scholarships, professional development opportunities and innovative campus laboratories are why we chose Joe as our Distinguished Alumni Award recipient,” said Alumni Association Board President Nikki Westvig Stephany.

Pregont serves as a guest speaker for classes, was the 2011 Cabot Executive in Residence and has served as a spokesperson and external stakeholder for academic programs.

Prent has co-developed a medical device class at 91��Ƭ and offers an annual scholarship through the Foundation. When the pandemic hit, Prent donated 3,000 face shields to help protect 91��Ƭ students’ health while working in various campus labs, supporting hands-on applied learning experiences.

Prent has more than 2,000 global employees, has hired more than 30 91��Ƭ graduates over the years and hosts two interns each semester.

“When I applied for and was accepted to 91��Ƭ, I had no idea how great an impact this choice would have on my career in business. I am indebted to 91��Ƭ. I believe it is the finest applied learning institution in America,” Pregont said. “It is important as an alum to continue to give back. Through support, we can advance not only the lives of students and graduates but companies in America as well.”

An entrepreneurial spirit

Goss began the journey of creating KUL MOCKS in 2019, when she was pregnant with her first child. She didn’t feel comfortable consuming traditional nonalcoholic beverages, which still contain a small amount of alcohol.

Danielle Goss / Danielle Goss

“Danielle is a true entrepreneur,” Stephany said. “She began her own consulting company in dietetics, developed employee wellness programs and most recently established KUL MOCKS. She continues to make us Stout proud.”

Goss mixed her own mocktails from scratch. Then, she and her husband, Nate, a 2013 packaging alum, looked into starting a beverage company.

“Almost four years later, we’ve overcome the pandemic, doubled our craft mocktail lineup, welcomed our second baby into our family and KUL MOCKS has grown into an emerging national brand in one of the hottest categories in adult beverages.

“As consumers continue to moderate their alcohol consumption, we’re on a mission to keep the party going – helping everyone feel a part of the social drinking experience,” Goss said. “My education and experiences at Stout allowed me to grow into where I am today.”

Pregont and Goss were featured in 91��Ƭ’s 2023 Outlook alumni magazine. The Alumni Association offers on- and off-campus alumni events, travel adventures, opportunities to impact student experiences and more. Contact the association to learn or to connect with alumni: 715-232-1151 or alumni@uwstout.edu.

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Kate Westaby is helping reshape how Wisconsin supports young parents by combining research, community voices and partnerships to create solutions that last.

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With 100,000+ orders, three stores and 35+ employees, Nikki Smith ’10 built a jewelry brand that creates opportunities and inspires confidence nationwide.

Joe Pregont named Distinguished Alumni; Danielle Goss the first Trailblazer award Alum Danielle Goss and Joe Pregont with Chancellor Katherine Frank

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Make the most of your alumni benefits and opportunities by keeping your information up to date. Update your alumni record to receive event invitations, alumni news and exclusive opportunities tailored to your interests. No matter where life takes you, we want to stay connected and celebrate your continued success.

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Distinguished alum, educator Albrecht credits 91��Ƭ for preparing graduates who ‘step forward’

Student speakers at May 16 ceremonies encourage peers to act with compassion, courage, and to continue learning

Spring 2026 commencement scheduled May 16 for more than 1,000 graduates

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PHOTO ESSAY: Skeletons in the Closet

hugginsm — Fri, 22 Sep 2023 17:48:28 +0000

PHOTO ESSAY: Skeletons in the Closethugginsm September 22, 2023

Stout Students Do More on Day One in Applied Biochemistry & Molecular Biology; Applied Science; Dietetics and Health, Wellness & Fitness

Abbey Goers Zach Porter Rachel Hallgrimson

In a clean, temperature-controlled lab, six groups of students team up at stations in Lecturer Tiffany Hoage’s Anatomy and Physiology course in the Jarvis Hall Science Wing.

The lab is surprisingly splashed with color. Life-size human torso anatomy models contain removable pink plastic lungs, light-peach hearts, large gray intestines and other organs. Blue arteries and red veins run the length of the models like color-coded roadways.

A colorful plastic skeleton, whose bones were painted in every color of the rainbow by Shelby Kaufer Saenger, a 2017 applied science alum, aids students’ memorization of the 206 bones in the human body and their features. A dozen miniature plastic skeletons line glass-fronted cabinets, like curious dolls on parade.

You immediately see the strange beauty, function and organization of the interior of the human body. The scratchy, zipper-like sound of Scotch tape ripping from rolls echoes across the room as students are busy labeling “body parts” that line the lab station counters.

Students in Anatomy and Physiology typically pursue Bachelor of Science degrees in applied biochemistry and molecular biology; applied science; dietetics; or health, wellness and fitness. But being a general education class, the students in this class section represent 11 different programs.

Students collect and stain their cheek cells and view them through microscopes at magnifications of up to 400X. For the osmosis and diffusion experiment, they place an artificial cell containing starch solution into an iodine solution to see how concentrations affect movement across the cell membrane.

“They’re exploring the world of cells. The cheek cells look like eggs in a frying pan. The ‘yolk’ is the nucleus and appears yellow because of the iodine stain,” Hoage explained.

“In the osmosis and diffusion experiment, water will go into the cell via osmosis, causing the cell to swell. Iodine will enter the cell via diffusion and react with the starch to produce a blue color. The concept of osmosis is important because if an IV solution does not contain the appropriate saline concentration, red blood cells can swell and burst or shrivel, respectfully,” she added.

A student jots notes in a notebook with a pattern of insects adorning the cover. Teams use the cell figure they labeled before the lab to identify the parts of the plastic cell models. As they stick laminated labels to the cell models, the students quiz each other: the mitochondria produce energy via cellular respiration; the hair-like cilia move things, like debris in the respiratory tract; ribosomes synthesize proteins; the nucleus is the cell’s control center; and more.

For the tattoo activity, students use anatomical terms and tape measurers to determine tattoo locations. And in the sectioning activity, they sculpt models of the human head and face using small chunks of blue, green, red and yellow modeling clay. They mold the clay in the palms of their hands and shape miniature cheek bones, eyes, mouths, ears and the bridge of the nose – each face unique to its designer.

“It’s not very good,” jokes Lacey Mader, holding up her creation before sectioning it through the anatomical planes.

Mader, of Buffalo, Minn., and Kael Lamb are juniors in health, wellness and fitness, and are interested in working with athletes in their careers.

“I took this class to learn more about the human body and how it functions. I’m excited that it will eventually help me in my internship and future job,” said Mader, who wants to work in athletic therapy.

Lamb, of Plainview, Minn., is on the Blue Devils football team. He’s hoping to intern at ETS, an alumni-owned training center, and train athletes as a career. “The hands-on experiences give me a deeper understanding of how the body works and moves, more than just terms and words to memorize,” he said.

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Discover what Applied Biochem & Molecular Biology; Applied Science; Dietetics; and Health, Wellness & Fitness students do on day one in Anatomy and Physiology. Anatomy on Day One

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You'll enjoy working with people with a shared interest in foods and science, with conscious regard to diet and exercise.

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Recognizing Excellence in Food Engineering

lairde — Thu, 15 Jun 2023 19:04:01 +0000

Recognizing Excellence in Food Engineeringlairde June 15, 2023

Food Engineering Assistant Professor Mitra and his students receive awards

About 40 undergraduate and graduate students and visiting scholars/scientists of the food engineering research group led by Dr. Pranabendu Mitra, Assistant Professor of Food Science and Technology program in the Department of Kinesiology, Health, Food and Nutritional Sciences at the University of Wisconsin-Stout, presented 19 research posters, gave 5 oral presentations and delivered 6 WiSys Quick Pitches at the 91��Ƭ Research Day held on May 2, 2023.

Dr. Mitra received the 2023 Emerging Outstanding Researcher Award for his contributions (i.e., publications, presentations, grant-funding activities, curriculum and program improvement and research facility and laboratory improvement) to several domains of food engineering, which have focused on integrated applications of engineering principles and practices to develop novel processes for the delivery of better-quality foods.

The award recognizes a highly noteworthy individual for leadership and significant contributions to research and scholarly activities.

Pranabendu Mitra in between Chancellor Katherine P. Frank and Provost Glendali Rodriguez – Received 2023 Emerging Outstanding Researcher Award on May 2

Presently at Dr. Mitra’s food engineering laboratory, students are researching extrusion food processing; drying of agricultural crops; extraction and isolation of bioactive functional ingredients; 3D food printing for plant-based meat development; use of food processing novel technologies for the quantifying and controlling of physicochemical properties, rheology and texture of foods for extending shelf-life of the products; and green food packaging solutions.

“The primary goal of research is to advance the knowledge, and the primary goal of teaching is to develop and enhance abilities of students. As a faculty, I think research and teaching should be performed simultaneously for enhancing teaching by utilizing the updated knowledge,” said Dr. Mitra.

“I am really thankful for the research grant supports of 91��Ƭ Faculty Research Initiative (FRI) grant, Evelyn Van Donk Steenbock Endowed Chair grant, Wisys Spark grant, Maybelle Ranney Price Professorship grant, 91��Ƭ Discovery Center Research Fellow grant, Classroom and Lab Modernization grant and some Wisconsin’s food industry supports such as brewer’s spent grains donated by the Jacob Leinenkugel Brewing Company and cranberry pomaces donated by the Cranberry Partners /Cranberry Network LLC,” said Dr. Mitra.

Sadhana Thokachichu, who graduated on May 6 with a master’s in food science and technology, received the 2023 Outstanding Graduate Researcher Award for her research and scholarly/artistic activities. She gave an oral presentation and presented a poster on her master’s thesis research at Research Day. She won the WiSys People’s Choice Quick Pitch at 91��Ƭ on May 2. She also received a 2023 Cooperative Education and Internship Program Student of the Year Award.

Sadhana Thokachichu in between Chancellor Katherine P. Frank and Provost Glendali Rodriguez – Received 2023 Outstanding Graduate Researcher Award on May 2

“I am thrilled to win the 2023 Outstanding Graduate Researcher Award. It is a tremendous honor to be recognized for my hard work and dedication to research. I am happy to be a part of Dr. Mitra’s food engineering research group to conduct my thesis on Optimization of Brewers’ Spent Grain Fortification to Develop Value-added Breakfast Cereals Using a Single Screw Extrusion Process. I worked to solve the drawbacks of health and nutritional aspects with current high carbohydrate-based cereals and the underutilization of the brewery industry wastes in the food sector for my thesis study. I developed research skills, machine handling, time management, and critical thinking by working on this project. My research is beneficial for the sustainability of the brewery industry because barley spent grain has the potential to use as a value-added product in breakfast cereal development as it is rich in protein and fiber,” said Thokachichu.

Areeba Ali, a graduate student in food science and technology, won the WiSys Quick Pitch competition. She had three minutes to impress the judges with Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging. Her pitch conveyed the relevance and economic impact of her research. She will participate in state final Quick Pitch competition in August.

Areeba Ali – Received Wisys 1st Place Quick Pitch Award from the Chancellor Katherine P. Frank

“I am thrilled to have emerged as the winner of the Quick Pitch Competition 2023. This competition held a special significance for me as it not only allowed me to showcase my public speaking skills but also reignited my passion I had left behind seven years ago. It fills me with immense pride and happiness to have secured this victory amidst a pool of highly competitive students from 91��Ƭ.

“I owe a great deal of gratitude to my supervisor, Dr. Mitra, whose unwavering support and guidance played a crucial role in transforming my initial research idea into a practical and impactful project. Our aim is to develop a sustainable alternative to plastic packaging for food items. By utilizing milk proteins and plasticizers, we are creating a biodegradable film that can be used for packaging purposes. This innovation in developing milk protein biodegradable packaging films has the potential to significantly reduce our reliance on plastic packaging, which poses a significant threat to environmental safety. In this era of increasing environmental concerns, it is imperative for all of us to work together in pursuit of a greater good for our planet. By championing sustainable solutions like our biodegradable packaging, we can contribute to a healthier and more eco-friendly future,” said Ali.

Resha Tandukar presenting her poster at 91��Ƭ Research Day on May 2

Resha Tandukar, a graduate student in food science and technology, gave an oral presentation on her master’s thesis, presented three posters and competed in the Quick Pitch. She received a Travel Grant from theOffice of Research and Sponsored Program to disseminate her thesis work by presenting a poster at the Institute of Food Technologists (IFT) annual meeting conference in July, 2023.

“I am deeply grateful to the Office of Research and Sponsored Program for providing me the Travel Grant award to disseminate my research in the prestigious IFT annual meeting conference. I believe that this opportunity will help me to explore new horizons and gain invaluable experiences that shape my professional journey. I am happy to be part of my research project on Developing Vegan Yogurt by Utilizing Plant-based Non-dairy Milks from Soybean, Almond, Coconut, Quinoa and Pinto Beans under the guidance of my supervisor Dr. Pranabendu Mitra. Considering the number of lactose intolerance people in the United States and the popularity of veganism worldwide, my research has focused to develop a vegan yogurt that has a comparable taste and nutrition to dairy yogurt. This study will help to expand the vegan yogurt market by contributing to the promotion of rising veganism worldwide, which also meets environmental and ethical obligations associated with dairy milk,” said Tandukar.

Hongdi Li (left) and Elizabeth Her (right) presenting their poster at 91��Ƭ Research Day on May 2

Elizabeth Her, undergraduate student of Food Science and Technology, received the 2023 undergraduate scholarship from the Wisconsin Section Institute of Food Technologists for the term of 2023-2024. She along with another undergraduate student Hongdi Li presented a poster on cranberry pomace fortified gluten free cupcake development at 91��Ƭ Research Day on May 2 and presented another poster on value-added gluten free cupcakes at National Conference on Undergraduate Research (NCUR) 2023 on April 14. She also contested for Wisys Quick Pitch competition 2023 at 91��Ƭ Research Day as well as Quick Pitch NCUR 2023 competition.

“I am excited to have been awarded the undergraduate 2023 scholarship from the Wisconsin Section Institute of Food Technologists. Being a first-generation, non-traditional student, I realize how many possibilities I can get with a higher education. I hope to show future generations of first-generation and non-traditional students that they too can achieve anything they set their mind to. As an undergraduate student, I am happy to be a part of the research project on “Optimization of By-product Cranberry Pomace Fortification in Gluten Free Cupcake Formulations based on Physicochemical, Textural and Sensory Properties” funded by Dr. Mitra’s Evelyn Van Donk Steenbock Endowed Chair grant. Collaborating on this project has improved my teamwork, time management, and interpersonal skills,” said Her.

Daniel Oyinloye presenting his poster at 91��Ƭ Research Day on May 2

Daniel Olaitan Oyinloye, who is a visiting scholar at 91��Ƭ and is pursuing doctoral study with a collaboration between 91��Ƭ and Redeemer’s University, Ede., Nigeria under Dr. Adeleke Osho (Nigeria) and Dr. Pranabendu Mitra, received a Nigeria Government TETfund (Tertiary Education Trust Fund) scholarship and a research support from Evelyn Van Donk Steenbock Endowed Chair grant. He gave an oral presentation and presented a poster on his PhD thesis research and contested for Wisys Quick Pitch Competition 2023 at 91��Ƭ Research Day on May 2.

“I am proud to share that I have recently been honored with the Nigeria Government TETfund scholarship. Receiving this accolade was an immensely gratifying experience, as it served as validation of my hard work and effort.

I am happy to complete a part of my PhD thesis that is “Developing medicinal plant extracts fortified diabetes remedial and anti-bacterial cookies” with a support of Evelyn Van Donk Steenbock Endowed Chair grant at Dr. Mitra’s food engineering lab. The findings of my research have a potential to guide policy decisions, drive positive changes in the food industry, and enhance the overall health and well-being of individuals,” said Oyinloye.

CAHS Dean Maria Alm (5th from left back row) and Professor Eun Joo Lee (6th from left back row) with some Food Science and Technology students at Research Day on May 2

Research Day 2023 | Food Engineering Recap

Quick Pitch Presentations

Areeba Ali, Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging
Daniel Olaitan Oyinloye, Developing Diabetes Remedial Cookies
Elizabeth Her, Food Industry By-product Cranberry Pomace Fortified Gluten Free Value-added Nutritionally Rich Cupcakes
Rajesh Dangal, Food Industry By-products Brewer’s Spent grain and Cranberry Pomace fortified Soy Protein Rich Extruded Snacks/Cereals
Resha Tandukar, Value-added Plant-based Vegan Yogurts as an Alternative of Dairy Yogurts
Sadhana Thokachichu, Conversion of brewer’s by-products into value added extruded foods

Oral Presentations

Daniel Oyinloye , Adeleke Osho and Pranabendu Mitra, Antimicrobial and Anti-diabetic Properties of Plant Extracts of Picralima nitida and Momordica charantia in Diabetes-induced Rats
Rajesh Dangal and Pranabendu Mitra, Optimization of single screw extrusion processing variables on the physicochemical properties of brewer’s spent grain fortified soy flour and rice flour blend extruded cereal/snacks
Resha Tandukar and Pranabendu Mitra, Developing vegan yogurt utilizing plant-based milks from soybean, almond, coconut, quinoa and pintobeans
Sadhana Thokachichu and Pranabendu Mitra, Development of value-added breakfast cereal-like product utilizing brewery industry by-products using a single screw extrusion process
Sahdeo Prasad, Pranabendu Mitra and Christopher Pennell, Food and Nutrition in Inflammatory Chronic Diseases

Posters Presentations

Areeba Ali, Pratima Jampani, Prativa Gaire, Amrutha Kilaru, Hema Chandu Immadisetty and Pranabendu Mitra, Effect of Plasticizer Glycerol on the Physicochemical and Migration Properties of Biodegradable Whey Protein Isolate Packaging Films
Daniel Oyinloye, Adeleke Osho and Pranabendu Mitra, Optimization of Banana Flour Cookie Formulations based on Physicochemical Properties using Response Surface Methodology
Hari Kavya Kommineni, Amrutha Kilaru, Pratima Jampani, Manoj Maddipati, Kiran Mane, Parker Ward and Pranabendu Mitra, A Review on Isolation, Modification and Characterization of Taro (Colocasia esculenta) Starch
Hema Chandu Immadisetty, Mrudula Laxmi Durbhakula, Prativa Gaire, Sai Siddhardha Dasari, Sreeja Gade and Pranabendu Mitra, A Review on Applications of 3D Printing Technology in Food Processing
Hongdi Li, Elizabeth Her and Pranabendu Mitra, Optimization of By-product Cranberry Pomace Fortification in Gluten Free Cupcake Formulations based on Physicochemical, Textural and Sensory Properties
Kamal Hasan Shaik, Sambasiva Rao Bandla, Blais Hurst, Stephen Aduboffour, Venkata Ramana Ambadi and Pranabendu Mitra, Developing edible cutlery using whole wheat flour, all-purpose flour and rice flour as an alternative of non-biodegradable plastic cutlery
Rajesh Dangal, Kavya Bangaru, Sambasiva Rao Bandla, Venkata Ramana Ambadi, Kiran Mai Adari and Pranabendu Mitra, Processing and Quality Evaluation of Fruits Flavored Soy-Yogurt: A Review
Kiran Mane, Hari Kavya Kommineni, Jeevan Kumar Melmai, Manoj Maddipati, Gayathri Medarametla and Pranabendu Mitra, Development of Cranberry Pomace Fortified Active and Edible Packaging Films with a Blend of Potato Starch, Chitosan and Sorbitol
Lathika Venugopalan, Resha Tandukar, Kamal Hasan, Manikanta Yadlapalli, Prudhvi Sureddi, Tejasri Vanga and Pranabendu Mitra, A Review on Consumer Acceptance of Cultured Meat and Plant based Meat
Parker Ward, Prudhvi Sureddi, Kavya Bangaru, Tejasri Vanga, Lathika Venugopalan, Manikanta Yadlapalli and Pranabendu Mitra, Optimization of Plasticizer Glycerol and Sorbitol for Developing Biodegradable Packaging Films using the Blends of Seaweed Extract, Tapioca Starch and Ginger Extract
Tatiana Nasrallah, Jeevan Kumar Melmai, Gayathri Medarametlla, Narayana Moorthi Pachipala, Chandana Pakala and Pranabendu Mitra, Applications of Artificial Intelligence and Big Data in Food Industry
Vraj Shah, Akshar Patel, Neha Patil, Priyanka Shah, Harsha Vardhan Reddy Pashika, Chaithanya Pidikiti and Pranabendu Mitra, A review on quality characteristics of value- added pasta products.
Priyanka Shah, Neha Patil, Vraj Shah, Akshar Patel, Kiran Mai Adari and Pranabendu Mitra, Developing Edible Ice-cream Packaging Containers using the Combinations of Whole Wheat Flour, Rice Flour and Corn Flour
Rajesh Dangal, Jhansi Badineedi, Prativa Gaire, Areeba Ali, Sai Siddharth Dasari, Sreeja Gade, Stephen Aduboffour, Blais Hurst and Pranabendu Mitra, Effect of Hot Air Oven Drying Temperature on Physicochemical and Textural Properties of Dried Apples
Resha Tandukar, Parker Ward, Sameera Shaik, Pablo Sotomayor, Lathika Venugopalan, Manikantha Yadlapalli, Amrutha Kilaru and Pranabendu Mitra, Effect of Storage Temperature, Packaging Materials, and Chemical Pre-treatments on the Shelf Life of Fresh Cut Apples.
Sadhana Thokachichu and Pranabendu Mitra, Characterization and prediction of sorption isotherm phenomenon of brewers’ spent grain fortified extruded cereal-like products using GAB modeling
Sreeja Gade, Rajesh Dangal, Sai Siddhardha Dasari, Resha Tandukar, Laxmi Durbhakula and Pranabendu Mitra, Optimization of Plasticizer Glycerol Content on the Physicochemical and Migration Properties of Biodegradable Tapioca Starch Packaging Films
Manikanta Yadlapalli, Tatiana Nasrallah and Pranabendu Mitra, Enhancing physicochemical, textural and sensory properties of peanut snacks using edible coating and hard cookies as primary packaging
Narayana Moorthi Pachipala, Chaithanya Pidikiti, Chandana Pakala, Harsha Vardhan Reddy Pashika, Tatiana Nasrallah and Pranabendu Mitra, Developing Edible Packaging Films using Xanthan Gum and Glycerol Plasticizer as an Alternative of Plastic Films

Food Engineering Assistant Professor Mitra and his students receive awards 2cam8536.jpg

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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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Our B.S. Health, Wellness & Fitness program goes beyond traditional kinesiology education with additional business management training.

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Inspiring Graduate: Lauren Couves, B.S. Dietetics

goersab — Tue, 30 May 2023 18:31:16 +0000

Inspiring Graduate: Lauren Couves, B.S. Dieteticsgoersab May 30, 2023

'I have learned the importance in surrounding myself with supportive people and challenging what I think I know.'

Inspiring Graduate: Lauren Couves (’23)

Hometown: Ames, Iowa
Degree: B.S. Dietetics

Having earned her B.S. in dietetics from 91��Ƭ on May 6, Lauren Couves will return this fall to complete her M.S. in nutrition and dietetics.

She will be a graduate assistant and assistant tennis coach next year and plans to apply to dietetic internships in the spring of 2024.

“Stout has prepared me very well to work in my field,” Couves said. “With 91��Ƭ's emphasis on polytechnic learning, I was encouraged and required to seek field-related experience outside of class. These experiences increased my confidence and competence within the field of dietetics, allowing me to apply my outside knowledge to my classes.”

Inspiring Graduate Lauren Couves with Chancellor Katherine Frank at commencement / 91��Ƭ

“Lauren has been an incredible student and teammate and has helped many students with her kindness, cheer and mentorship as an Academic Resource Coordinator for University Housing,” said Jacob Ausman, resident life coordinator.

What stands out about your 91��Ƭ experience?

The 320 required field experience hours for dietetics students were daunting at first. However, I know it will help me stand out to future dietetic internship preceptors.

Second, the ability to dual enroll in graduate courses while completing my undergraduate courses was super helpful and something I may not have been able to do at another university.

Lastly, I'll always remember the conversations the dietetics students have had with Dr. Kerry Peterson regarding the weight stigma and weight bias within our field.

Lauren Couves, right, in the Cedar Cafe in Heritage Hall / Lauren Couves

How did you overcome the challenges you faced in earning your degree?

The biggest challenges I faced were the pandemic and my own fears while taking classes that were intimidating. To overcome these challenges, I had to learn to prioritize my mental health. In doing so, I built a community within my major and found a therapist that I could talk to each week. I gave myself permission to fail, ask questions and reflect on where I could improve.

I am proud of the relationships I've built and the resilience I've displayed. I've grown a lot as a person during my time at Stout.

I have learned the importance in surrounding myself with supportive people and challenging what I think I know.

How did your involvement impact your experience?

I was a player on the 91��Ƭ women's tennis team for four years, an active member of Stout Student Dietetic Association and an ARC for University Housing. These experiences helped me improve my communication, teamwork, leadership and time management skills.

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Inspiring Graduates Share Their 91��Ƭ Polytechnic Experiences

Celebrate our graduates as they cross the commencement stage and reflect on the journey that brought them here

Inspiring Graduate: Rosella Wille, B.S. Business Administration

Hired before graduation at Redpath and Company as a tax associate

Inspiring Graduate: Thomas Shamla, B.S. Mechanical Engineering

Hired before graduation at Absolut Manufacturing

'I have learned the importance in surrounding myself with supportive people and challenging what I think I know.' Lauren Couves, 1

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1,173 points of pride: Chancellor Frank congratulates graduates on their ‘well-earned achievement’

Three commencement ceremonies on May 6 at 91��Ƭ celebrated the progress, perseverance and success of 1,173 graduates.

Inspiring Graduate Q&As

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More than 50 students to present applied STEM, social science research at national conference

polingj — Wed, 05 Apr 2023 15:27:26 +0000

More than 50 students to present applied STEM, social science research at national conferencepolingj April 5, 2023

Event April 13-15 is chance for undergraduates to discuss, display their expertise; five faculty and staff also presenting

Emily Dzikowich is looking forward to presenting her research about very small things, soil microbes, on a very large stage — the National Conference on Undergraduate Research.

“I have been working on my research since September, so to have the opportunity to present at (NCUR) about something I have put so many hours into and have become passionate about is a great opportunity,” said the 91��Ƭ dietetics major from Marshfield.

That opportunity will come Thursday through Saturday, April 13-15, during NCUR, held this year at UW-Eau Claire. In fact, 53 91��Ƭ students, the most of any college or university in the U.S. outside of the host school, are scheduled to present at NCUR along with four faculty and one staff member. About 4,000 students are expected.

Emily Dzikowich, a dietetics major, does research in the microbiology lab at 91��Ƭ. / 91��Ƭ

In addition to Dzikowich’s findings, other 91��Ƭ student research being presented at NCUR will be on a variety of topics, such as voter attitudes, food insecurity, protein structures, conservation agriculture, mathematic modeling to enhance farm irrigation practices, genome sequencing, gene modifications, student mental health, an area rare plant survey, sports-related concussions, accessible learning, the effects of inflation on state government spending, repurposing sediment, and metallic nanoparticles.

“91��Ƭ’s impressive number of students attending this year’s NCUR event is a testament to the support from our faculty who believe and stand by the importance of research as a learning activity that enriches a student’s experience and builds transferable skills. These skills help direct our students toward a successful future,” said Anne Hoeltke, director of 91��Ƭ’s Office of Research and Sponsored Programs.

Students had to submit an abstract of their work to be considered for acceptance.

The research by Emily Dzikowich to be presented at NCUR is on soil microbes. She is amazed at the diversity in bacteria that we know little about. / Contributed photo

Dzikowich, a student assistant, said research has helped drive home the concepts she is learning in the classroom, part of 91��Ƭ’s hands-on, applied learning approach as Wisconsin’s Polytechnic University. She serves in the National Guard and is an emergency medical technician with DispatchHealth of Eau Claire.

“Research has helped me to excel in my courses, provided a great resume builder and provided possible career paths I hadn't considered before within the degrees I am getting. Overall, research has been a key building block to the breadth of knowledge and understanding I have gained through my time at 91��Ƭ,” said Dzikowich, who also is working toward a second degree in applied science with a biology concentration.

Her project focuses on a special soil microbe that “utilizes a P-hydroxybenzoate as the sole carbon source. This in itself is pretty unique as the carbon source is cyclic and not many bacteria have the enzyme that can break the carbon circle.

B.S. Dietetics

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“I think the big takeaway is the sheer amount of diversity in bacteria in the world we live in, that we don't know much about. This is something of note as we discuss things like climate change, pathogenic bacteria and the diversity of environments we currently live in. Having just one bacteria strain that can do some pretty unique chemistry is just the beginning of the possibilities out there and is something worth investing time and interest in to understand. I hope to convey this at NCUR,” she said.

Research is one of the many experiential learning opportunities available to students at 91��Ƭ; it’s part of every graduate and undergraduate program. One example, making films as part of the video production major, will be presented at NCUR by Dayton Feldt.

Feldt, a junior from Beloit, is presenting his film “Skunked,” an audio/sound design project. He took an excerpt from a feature length script he wrote and then brought it to life with music.

Dayton Feldt, a video production major at 91��Ƭ, is presenting his film “Skunked” at NCUR. “Video is a highly collaborative and crazy process.” / Joey Lange photo

“Video is a highly collaborative and crazy process, and when in post-production I think sound design is taken for granted, but it’s really important when trying to enhance a project,” he said.

The conference theme this year, Research at the Confluence, represents a "bringing together" of the humanities, artistic endeavors and the sciences.

On Wednesday, April 12, prior to the conference, a national Quick Pitch competition will include five 91��Ƭ students.

91��Ƭ also will have a booth at the NCUR Futures Fair.

Fully focused: Video production majors gaining industry experience

Being ready to step into a career is one of the hallmarks of an education at 91��Ƭ. A group of video production majors are one step closer to that reality.

Along with the students, five faculty and staff will present:

Wei Shi, associate professor of engineering and technology, “Integrating Undergraduate Research into Electrical Engineering Curriculum”
Heather Stecklein, university archivist, “Expanding the Accessibility of Undergraduate Student Research”
Keith Gilland, assistant professor of environmental science, “Embedding Authentic Inquiry in a First-year Environmental Science Course: Lessons Learned on Group Work, Student Self-efficacy, and Being Comfortable in Your Own Teaching Skin”
Jason Liu, lecturer in operations and management, “Fostering the Implementation of Industry 4.0 in SMEs: A Life Cycle Cost Analysis”
Mary Spaeth, assistant professor of business, “Catalyzing Creative Inquiry via Faculty Led Study Abroad: Entrepreneurship through the Arts”

Faculty mentors scheduled to attend are Devin Berg, Seth Berrier, Kevin Doll, Keith Gilland, Arthur Kneeland, Tina Lee, Amanda Little, Christopher Marshall, Marcia Miller-Rodeberg, Matthew Ray, Tyler Skorczewski, Brian Teague, Ahmet Turkmen, Ana Magdalena Vande Linde, Keith Wojciechowski and Sarah Wood.

Other staff attending will be from the Office of Research and Sponsored Programs, which coordinates all extramural funding and research at 91��Ƭ and manages the dissemination of student grants funded by Stout University Foundation.

ORSP also oversees publication of the annual Journal of Student Research. The newest edition of the journal will be launched on Tuesday, May 2, at 91��Ƭ’s annual Research Day, where more than 150 student projects will be presented.

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Emily Dzikowich is excited to present research about small things, soil microbes, on a large stage — the National Conference on Undergraduate Research. Emily Dzikowich 1

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Students to present applied research at Research in the Rotunda

A research spotlight will shine on nine 91��Ƭ students on Wednesday, March 8, at the state Capitol, including one whose efforts could he

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91��Ƭ’s Child and Family Study Center looks to strengthen Wisconsin’s child care workforce

goersab — Fri, 10 Mar 2023 20:50:46 +0000

91��Ƭ’s Child and Family Study Center looks to strengthen Wisconsin’s child care workforcegoersab March 10, 2023

Center at the heart of Heritage Hall project provides critical career training through community service

Abbey Goers

Families from around Wisconsin are facing significant shortages of quality child care programs, caused in large part by a shortage of licensed early childhood staff.

91��Ƭ is committed to building the state’s child care workforce through its Child and Family Study Center, School of Education programs and collaborative programs within Heritage Hall and across campus.

The Child and Family Study Center helps train future teachers, counselors and dietitians to build Wisconsin's child care workforce and support families. / 91��Ƭ

Recently, Child Care Partnership conducted a survey on child care capacity related to the early childhood teacher shortage and the impacts in western Wisconsin. Of the 116 licensed group child care centers in the 10-county area, 70% responded to the survey.

They reported having to adjust their capacity because of a shortage of qualified staff. And although the group centers reported hiring almost 600 times in the last 12 months, there are still more than 300 staff positions open. In addition to adjusted capacity, more than 50 classrooms closed, resulting in a loss of more than 1,600 child care slots.

In these counties, waiting lists for families outweigh availability, with 90% of programs reporting a waiting list of more than 4,000 children. And across the state, three or more children compete for every available child care spot, with 54% of Wisconsin residents living in child care deserts.

Without support around the child care staffing crisis, 16% of CCP group child care programs reported they were facing closure due to the ongoing issue of not having qualified staff.

As part of Gov. Evers proposed 2023-25 budget, $340 million would be invested in the Child Care Counts: COVID-19 Stabilization Payment Program, along with $22 million to support the Wisconsin Department of Children and Families’ Partner Up! Program.

Without ongoing financial support through programs like Child Care Counts and Partner Up!, 44% of CCP programs were unsure they would remain in business, and 21% felt they would close in the near future.

Child Care Partnership, a Western Dairyland Community Action Agency program, serves Buffalo, Chippewa, Dunn, Eau Claire, Jackson, Pepin, Pierce, Polk, St. Croix, and Trempealeau counties and the Ho-Chunk Nation. Its goal is to increase access to consistent, affordable and quality child care services.

University center helping to make a difference

The Child and Family Study Center practices the university’s polytechnic mission of providing hands-on experiences to undergraduate and master’s students to prepare them for careers in child care and early childhood education. The CFSC also helps train future teachers, counselors and dietitians through academic instruction, research, classroom observations and service-learning.

This year, 63 children of university students, faculty, staff and community members are participating in CFSC programming. / 91��Ƭ

The CFSC is licensed by the state. Instructional staff teach in five classrooms and labs in two locations on campus: the Infant/Toddler Lab in Heritage Hall, with children 6 weeks through 3 years of age; and the Preschool, with children 3 to 6 years, including the 4K program, in partnership with the School District of the Menomonie Area.

As a National Association for the Education of Young Children accredited program, the CFSC is held to guidelines regarding teacher preparation. It holds a five-star rating in the YoungStar system, which ensures the health and safety of child care in Wisconsin.

“We have a reputation of quality and intentional programming to support children's success,” said Director Allison Feller. “Our qualified staff exemplify excellence and directly impact our program's success. By staying abreast of current research and developments in the field of early childhood education, they mentor future educators who are prepared to enter the workforce.”

This year, 63 children of university students, faculty, staff and community members are in CFSC programming. They represent diverse cultural backgrounds and receive care and learning opportunities for up to 10 hours each day, 50 hours each week.

Each year, the CFSC collaborates with more than 20 programs across campus, with more than 650 university students engaging in professional development practices.

Undergraduate programs represented include early childhood education; art education; and human development and family studies; and master’s programs include school counseling; school psychology; clinical mental health counseling and nutrition and dietetics.

The Heritage Hall renovation will support new state-of-the-art programming in a new CFSC space. / 91��Ƭ

“We're educating highly qualified candidates for programs when children are at the most critical stage of development,” Feller said.

Kayla Hewitt, an early childhood education alum, is a behavioral therapist with an early intervention program. She works one-on-one with children ages 2 and older, who are on the autism spectrum. Using applied behavior analysis, Hewitt guides children to understand their abilities to their best advantage, so that they may have the most independent life they can.

“My education from Stout has given me the best tools to excel in my position,” Hewitt said. “I use individualization and differentiation every single day. I also utilize the training I received at Stout to create plans for programming, thinking outside the box for creatively presenting new learning objectives while aiming for the most multimodal experience for the child. The skills I learned to help manage classrooms and learning environments, as well as building family relationships and rapport, has helped me to be the best behavior therapist I can be.”

The Preschool building opened in 1971; the Heritage Hall Infant/Toddler Lab opened in 1973.

The Heritage Hall renovation will support building a new CFSC, strengthening state-of-the-art programming and curriculum to keep 91��Ƭ students at the forefront of innovative and evidence-based early childhood services. A newly designed center will also include a common space for faculty, staff, community partners and families to expand existing collaborations and campus initiatives.

The renovation of Heritage Hall, which received priority approval from the UW System Board of Regents, is ranked No. 1 in the Chippewa Valley and No. 3 for major academic building renovation projects. Renovation is slated to begin in 2026.

Heritage Hall Renovation

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

Community partnerships, campus collaborations benefit multiple stakeholders

The collaborations between the Child and Family Study Center and cross-campus programs offer university students – who are preparing to enter Wisconsin’s child care workforce – multiple experiential learning opportunities to work with children and families.

Professor Christine Peterson believes the CFSC positively impacts M.S. and Ed.S. school psychology students. They assess 3K students for their clinical practicums to profile preacademic skills at the beginning and end of each academic year.

This collaboration benefits multiple stakeholders, Peterson explained, including the graduate students who receive applied learning experience; and CFSC instructional staff and parents who receive meaningful information about instruction and a benchmark measure of progress. CFSC submits this data annually to the National Association for the Education of Young Children.

Each year, the CFSC collaborates with more than 20 programs across campus, with more than 650 university students engaging in professional development practices. / 91��Ƭ

“The CFSC stands out on our campus as a model for lab-based programming; it simultaneously serves multiple programs, enhances the applied student experience for not only preservice teachers but multiple other disciplines, and provides a critical community service,” Peterson said.

Clinical mental health counseling Professor Julie Bates-Maves believes 91��Ƭ’s labs, like the CFSC, are at the heart of the university’s polytechnic distinction.

“This indispensable lab brings life to the developmental considerations, attachment theory, and social and emotional development we teach in our courses,” Bates-Maves said. “Having the opportunity to try on one’s counseling skills with young populations is critical, as is the opportunity to observe developmental expression in person versus simply reading about it.

“The center provides a model of healthy caregiving, allowing our students to further observe interactional styles between adults and children that support emotional development. As emerging professional counselors, our students will educate parents and caregivers on how to support children in the midst of normal development, but also those experiencing developmental crises,” Bates-Maves said.

This spring semester, Assistant Professor Lindsay Heidelberger, program director of M.S. nutrition and dietetics, has connected Professor Deb Sheats to collaborate with CFSC staff to provide master's students in the Nutrition Education and Counseling course with hands-on, polytechnic learning. Students will observe meal times at the CFSC, conduct needs assessments with staff and create nutrition education video lessons for children and their families.

“Having access to the CFSC has been integral to the students’ learning by providing experiential learning in a real-world setting as a nutrition educator,” Heidelberger said.

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Center at the heart of Heritage Hall project provides critical career training through community service Child and Family Study Center, 2022, 3

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School of Education

The School of Education offers challenging education programs that prepare highly qualified, successful teachers, leaders, and student services professionals.

Child & Family Study Center

Helping children develop intellectually, physically, socially, and emotionally.

The Child & Family Study Center (CFSC) focuses on the "whole child" representing all areas of development: intellectual, physical, social, and emotional. The program goals are to develop: self-concept and self-worth, language skills, social interaction skills, independence, curiosity, self-expression, appreciation, problem-solving, large and fine motor coordination, creative expression, along with awareness and respect for other's experiences and backgrounds as well as their own.

Alumna’s focus is on children with $1 million donation

Mary Ross Denison knows firsthand that an investment in someone’s future can make a difference.

Educational Theory & Hands-On Practice

The Child & Family Study Center is a university education laboratory school committed to creating a link between educational theory and hands-on practice. Students from undergraduate and graduate courses across campus can observe, participate, develop research, and execute lessons under the guidance of experienced and highly qualified educators.

Laboratory access at the CFSC allows for cross-campus collaborations with other departments and programs, implementation of class projects, observation, service-learning and increased demand for meaningful and related student work experience which is in line with 91��Ƭ Polytechnic's mission. The polytechnic approach to education is hands-on and career-focused, supporting state-of-the-art programming and curriculum to keep college students at the forefront of innovative and evidence-based early childhood services.

The center serves as a catalyst for excellence and innovation in early learning and the preparation of future educators. The center creates a common space for faculty, staff, community, and families to not only collaborate to train future teachers but also as a facility for professional development and academic research while modeling best practices in many fields of study.

Infant & Toddler Education Lab

91��Ƭ Polytechnic's Infant & Toddler Education Lab is a certified childcare center for the university staff, students, and the Menomonie community. Students in the School of Education's B.S. Early Childhood Education program provide childcare for children ages 0-3. Aaron Wisecup, a senior in ECE, assists in and teaches children for nine weeks during the semester.

"We really focus on teaching the children self-help skills and social and emotional skills, like learning to share toys, take turns, and asking friends if they are hurt," Wisecup said.

Working alongside other student staff and experienced faculty, and watching the children progress gives students the necessary experience to benefit in their future teaching careers.

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Construction camp introduces young students to careers, degree paths

Tour led by Boldt Company in Chippewa Falls gives campers a behind-the-scenes look at construction site

School of Education events help prepare future teachers, support educators’ well-being

91��Ƭ’s Teach Day for high schoolers on April 21; Early Childhood Education Conference is April 24-25

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Symphony Band students at the CFSC

Contact Information

Allison Feller

108 Child & Family Study Center

715-232-2554

fellera1995@uwstout.edu

Enrollment Inquiries

Please contact 715-232-1478.

Locations

The Child & Family Study Center operates in two separate locations:

The Infant/Toddler Lab 1 serves children six weeks through three years of age.
811 6th St East

The Toddler 2 and Preschool location serves children two years through six years, including the 4K program operated in conjunction with the School District of the Menomonie Area.
1412 6th St East

Hours of Operation

Full-Day Program: 7:30 a.m. - 5:30 p.m.
4K Program: 8:30 - 11:45 a.m.

The center operates in accordance with the University Calendar. For your convenience, we also provide a Center Calendar for parents and families.

Program Application

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Special programming will benefit Boys & Girls Club middle school students

polingj — Tue, 07 Mar 2023 18:42:39 +0000

Special programming will benefit Boys & Girls Club middle school studentspolingj March 7, 2023

University collaboration is part of club’s grant to engage children through hands-on learning

Middle school students from the Menomonie’s Boys & Girls Club will learn about cool technology and eating healthy thanks to a new collaborative grant with University of Wisconsin-Stout.

To help engage children in Menomonie, the Boys & Girls Clubs of the Greater Chippewa Valley recently received a 21st Century Community Learning Centers award of nearly $57,000, part of the Bipartisan Safer Communities Act through the state Department of Public Instruction.

“This funding truly gives Menomonie Middle School students exciting opportunities,” said CEO Ann Kaiser. “We will be able to provide unique experiences only available to club kids, thanks in large part to the partnership and generous outreach of 91��Ƭ. This grant is a testimony to the power of collaboration.”

Students in a summer camp look over a project in 91��Ƭ’s Fab Lab. Middle school students from the Boys & Girls Club in Menomonie will take part in Tech Tuesdays this spring. / 91��Ƭ

The Boys & Girls Club programming with 91��Ƭ will include two initiatives.

Tech Tuesdays will provide opportunities for up to 50 students a week to attend 12 Discovery Center Fab Lab sessions this spring. Students will work with 3D printers, laser cutters and other equipment not commonly accessible to that age group. Plus, students can take home STEM-related activities on engineering, design, aviation, physics and robotics.

One of the activities will be building a rocket.

“These events are valuable because they will engage the students through hands-on activities and encourage them to explore science, technology, engineering and math,” said Joel Helms, associate director of Educational Pathways.

91��Ƭ student Jazmine Williams helps a student in fall 2022 at the new Boys & Girls Clubs middle school program in Menomonie. / 91��Ƭ

The Just Eat It! nutrition education program presented by 91��Ƭ’s dietetics students will be held at the club after school in eight-week sessions. It will cover healthy eating habits, attitudes, knowledge and perceptions and include hands-on activities like cooking, food tasting, canning, pickling and diet analysis.

Along with the Fab Lab and Just Eat It! club members can attend field trips to campus for career, education and special interests as part of a larger grant initiative in the region.

“The partnership will continue to serve the community's young people by providing fun and robust learning experiences. The opportunity also provides 91��Ƭ students with hands-on experiences in their area of study,” said Tamara Brantmeier, 91��Ƭ associate vice chancellor of Partner and Student Engagement.

The Menomonie club is part of the Boys & Girls Clubs of the Greater Chippewa Valley, which includes clubs in Eau Claire, Altoona, Chippewa Falls and Black River Falls. Menomonie is the fastest-growing of the five locations.

The club recently received an $80,000 grant, renewable for up to five years, from the state Department of Public Instruction to help expand services in Menomonie to include a middle school program.

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Middle school students from the Menomonie’s Boys & Girls Club will learn about technology and eating healthy thanks to a new collaborative grant with 91��Ƭ. Fab Lab camp

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Students give back through involvement at new Boys & Girls Clubs middle school program

Three students from 91��Ƭ are helping the Boys & Girls Clubs of the Greater Chippewa Valley take its services to the next level.

Joel Helms

Staff Bio:

Where are you originally from?
I am originally from Marshfield, WI. I received my B.A. from the University of Wisconsin-Oshkosh and my M.S. from the University of Wisconsin-Stout.

What types of pets do you have?
We have two slobbery dogs, a Saint Bernard and a Great Pyrenees.

What is your favorite season?
Fall is my favorite season. It is a little cooler but you still have great weather for outdoor activities.

Bio Introduction: “I truly believe in our polytechnic mission and the opportunities 91��Ƭ can offer prospective students. STOUTPROUD!”

Full Name: Joel Helms

Job Title: Associate Director of Educational Pathways

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Infant & Toddler Education Lab

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Students give back through involvement at new Boys & Girls Clubs middle school program

Staff Bio: