UpDate - Vol. 14, No. 33, Page 11
May 25, 1995
Away from home; Students gain experience in food science program

     From planting to processing, the 15 participants in the
Nicaraguan Peace Scholarship program are learning about food science
from the ground up.
     The Nicaraguans, who are being trained as food science
technicians in a program sponsored by the U.S. Agency for
International Development, have planted a community garden and will
use the produce in food processing labs.
     The suggestion came from English Languarge Institute (ELI)
instructor Grant Wolf, academic coordinator for the scholarship
program. The students, most of whom have an agricultural background,
are enthusiastic, he said.
     Wolf arranged for seed money and a 50-foot by 50-foot plot on ELI
grounds.
     After planning sessions with group leader Orlando Treminio, the
students planted corn, tomatoes, carrots, onions, green and hot
peppers, melons, eggplants, beets and radishes.
     "The garden is a good group project, in keeping with the program,
which emphasizes cooperative ventures and leadership," Wolf said.
     After harvesting, the crops will be put to academic use,
according to Mir Islam, food science, who, with the assistance of
visiting scholar Carolyn Fisher, is in charge of the food science
portion of the program. In food science labs, the students will learn
to process their vegetables by canning, freezing, preserving and
drying.
     The Nicaraguans came to the UD in January, among a group of 45
selected from 800 applicants for training in the United States.
     For three months, the entire group lived together dormitory-style
in Nicaragua, taking basic chemistry and science courses and studying
English before splitting up to attend different U.S. colleges.
     Thus far, the program has focused on learning English, but now
the students will begin food science courses leading to a certificate,
Islam said.
     For the final part of the program, each student will work on a
special project with a faculty member involving foods that are
indigenous to their home areas. They then will return to Nicaragua in
June 1996 with newly learned skills.
     According to Islam, who visited Nicaragua last summer, the
program will help the economy of the country. Nicaragua has great
potential, but at this time is importing 95 percent of its country's
food, much of which could be raised and processed locally. Trained
technicians should benefit the food industry and help to balance food
imports, he said.
     Meantime, the students are making the most of their experiences
in this country. They have visited nearby cities, and they say they
have enjoyed college and life with their host families. This summer,
they will begin field trips to such companies as Campbell Soup and
Pepperidge Farm, to get a firsthand look at the American food
industry.
     The group also has been involved in community service, most
recently participating in a Habitat for Humanity project in
Wilmington.
                                                   -Sue Swyers Moncure