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High aspirations: Recent grads leverage Prehealth courses to pursue medical careers

polingj — Tue, 15 Oct 2024 15:34:10 +0000

High aspirations: Recent grads leverage Prehealth courses to pursue medical careerspolingj October 15, 2024

Brooks, Charest begin medical school, following in footsteps of recent alum who benefited from focused lab, research experiences

In 2010 when the $43 million, gleaming Jarvis Hall Science Wing addition was dedicated at ��, Gov. Jim Doyle and others called it the finest science facility in the state.

By at least one measure, the building with state-of-the-art lab equipment and classrooms is living up to its lofty billing: It has turned out dozens of graduates with a focus in Prehealth Sciences who have gone on to successful careers in professional health fields, including as doctors, pharmacists, dentists, chiropractors and more in Wisconsin and beyond.

Two recent graduates are beginning medical school this fall, Anna Brooks at the UW-Madison and Olivier Charest at the University of Sherbrooke in Quebec, Canada. “I am extremely grateful for all the doors that Stout has opened for me,” Brooks said. “It ��. an amazing place to go to college.”

Anna Brooks, a 2023 �� applied science graduate with a focus on Prehealth Sciences, celebrated her white coat ceremony after beginning medical school this fall at UW-Madison. / Contributed photo

Prehealth Sciences is a focus area that offers targeted preparation for admission to professional schools. It can be added to �� . preparatory bachelor ��. programs, including biology, chemistry, physics, applied science, biochemistry and molecular biology, and health, wellness and fitness. The programs provide students with lab-based classroom and research experiences, part of the polytechnic advantage.

Brooks and Charest were aiming for medical school all along, knowing Prehealth Sciences would put them on the right track. They appreciated the mentorship of professors like Jim Burritt, Jen Grant and Dr. Alex Hall. Focused and inspired, they conducted research projects, mentored other students and were involved on campus and in the community, earning scholarships and awards and graduating with honors.

“The strength of UW Stout for Prehealth students is that not only do we have a lot of hands-on opportunities, but class sizes are small. Students really get to know their professors, who also really get to know them,” Hall said. “This allows for a lot of collaboration, research opportunities and mentorship.”

Anna Brooks works on a research project in a �� lab. / ��

‘This is exactly what I want to do’

Brooks recalled one class where students worked on removing a gene from a strain of yeast and another in which they led their own project studying the impact of various medications on cancer cells that had been created in the lab by the professor.

“I’ve heard from other students at big institutions who didn’t have the hands-on research opportunities I had at Stout, like the Cadaver Lab,” said Brooks, who loved the small class sizes and ability to work closely with her professors.

Brooks, who was born in Ukraine, graduated in May 2023 from �� in applied science then was chosen for a 10-week internship at UW Medical School Urology Lab. In 2022, she interned at the University of Washington Medical School.

Anna Brooks accepts her diploma in applied science from ��. / ��

While applying to medical schools in 2023, she worked as a phlebotomist at Mayo Clinic Red Cedar in Menomonie. “I witnessed the whole synergy of the team and what a physician does. It was a pleasure to see that kind of collaboration,” she said. “It reassured me that this is exactly what I want to do.”

She remembers the day in January when she received a call from a dean at UW-Madison telling her she’d been accepted into the medical school, something she first considered as a 10-year-old while coming across a medical publication. She celebrated with her Mayo Red Cedar co-workers, exclaiming, “I’m going to be a doctor!”

Olivier Charest, a 2024 graduate, began medial school this fall at the University of Sherbrooke in Quebec, Canada. / Contributed photo

‘The support is there and the equipment top notch’

Charest, who graduated in applied science this past May, also was a Blue Devil athlete. He played hockey but saw his career derailed in his second season by a knee injury. He had other knee injuries going back to his high school days; one subsequent interaction with a physician who helped him avoid surgery with a knee strengthening program sparked an interest in medicine as a career.

“If I could have the same impact that doctor had on me, the empathy she had toward my situation, if I could add this to any patient I see on a daily basis that ��. what I’m really looking forward to as a doctor. Most patients come in in a vulnerable position. I was able to be in the shoes of my future patients,” he said.

Charest had a competitive internship in summer 2023, one of 18 chosen from 300 applicants, at the University of Rochester Medical School in Rochester, N.Y., focusing on pediatrics. “I saw the research side and the clinical side. Being able to see what I’ll do in the field was great,” he said.

Olivier Charest, left, with Professor Jen Grant and student Ava Cinealis, accepts a �� research award. / ��

While at ��, Charest became a certified nursing assistant and volunteered as a CNA in palliative care at Dove West Healthcare in Eau Claire and in the emergency department at Red Cedar Mayo. “Many people believed in me and paved the way for me to succeed, so being able to have these opportunities meant the world to me,” he said.

His education at �� gave him the independence to explore opportunities in the labs and through research. “The program teaches you a lot of qualities you need in the field and helps you grow a little faster. The support is there, and the equipment is top notch.”

Kym Ludwig Klimek, a 2013 graduate, earned a Doctor of Pharmacy degree from UW-Madison and is a pharmacist in Green Bay. / Contributed photo

From Prehealth Sciences to professionals

Charest and Brooks are excited to take the next step in their careers this fall. They will have four years of medical school, followed by a three- to seven-year residency, depending on the field of medicine they choose.

The University of Sherbrooke, in Sherbrooke, Quebec, is about an hour ��. drive from the Montreal suburbs where Charest grew up. Brooks has moved to Madison with her husband, also a �� graduate.

Another spring 2024 graduate, Chaeyun Jung, began pharmacy school this fall at the University of Minnesota.

December 2023 graduate Henry Scheit is attending St. Catherine University in St. Paul for the Doctor of Physical Therapy program.

Trever Koester, a 2018 graduate, finished Harvard Medical School and is a surgical resident doctor at the University of Michigan Medical. / Contributed photo

They add to an already long list of graduates in the past 15-plus years choosing a variety of health and medical fields. They include:

Kym Ludwig Klimek, 2013 graduate, finished pharmacy school at UW-Madison and is a pharmacist in Green Bay.
Nolan Green, 2015 graduate, is a doctor of osteopathy with Mayo Clinic. He graduated from the West Virginia School of Osteopathic Medicine.
Dylan Meyer, 2015 graduate, did post-doctorate research at Harvard Medical School and is a research scientist at Vertex Pharma in Boston.
Matt Flesher, 2017 graduate, graduated from the St. Scholastica physical therapy program and works at Tamarack Health in Hayward.
Trever Koester, 2018 graduate, finished Harvard Medical School and is a surgical resident at University of Michigan Medicine.
Neal Wrobel, 2019 graduate, earned a Ph.D. in biomedical science at Rush University in Chicago and is a biomedical research scientist at Rush University Medical Center.
Issabella Stueck, 2020 graduate, attended Palmer College of Chiropractic and is a chiropractor in Appleton.

Other recent alum are working as dentists, physician assistants, nurses, surgical first assistants, athletic trainers, clinical lab technicians and clinical trial coordinators.

###

In 2010 when the $43 million, gleaming Jarvis Hall Science Wing addition was dedicated, Gov. Jim Doyle and others called it the finest in the state. Anna Brooks white coat

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Ava Cinealis was interested in science when she graduated from Sheboygan North High School, but she wanted to do more in college than learn it from a book: She

Alexandra Hall

Dr. Hall trained and worked as a family physician for over two decades and now works full-time for the Biology department. She has been teaching since 2013 and loves sharing her knowledge of and enthusiasm for the marvels of the human body with her students. As the Pre-Health Advisor, she also supports Stout students pursuing future careers in the health professions.

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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 ��. 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 ��. 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 ��. 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 ��. 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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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 �� 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 ��. 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 �� Faculty Research Initiative (FRI) grant, Evelyn Van Donk Steenbock Endowed Chair grant, Wisys Spark grant, Maybelle Ranney Price Professorship grant, �� Discovery Center Research Fellow grant, Classroom and Lab Modernization grant and some Wisconsin ��. food industry supports such as brewer ��. 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 ��. 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 ��. thesis research at Research Day. She won the WiSys People ��. Choice Quick Pitch at �� 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 ��. 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 ��.

“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 �� Research Day on May 2

Resha Tandukar, a graduate student in food science and technology, gave an oral presentation on her master ��. 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 �� 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 �� 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 �� 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 ��. 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 �� Research Day on May 2

Daniel Olaitan Oyinloye, who is a visiting scholar at �� and is pursuing doctoral study with a collaboration between �� and Redeemer ��. 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 �� 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 ��. 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 ��. 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 ��. 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 ��. 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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University to offer minor in esports coaching beginning in the fall

polingj — Mon, 03 Apr 2023 17:58:20 +0000

University to offer minor in esports coaching beginning in the fallpolingj April 3, 2023

Growing popularity of competitive sport, university ��. established varsity team help lead to first such program in state

�� is taking the lead again in the esports field in Wisconsin.

After becoming the first UW System school to offer an interscholastic esports — competitive video game — team in 2020, the university will be the first to offer an esports coaching minor, beginning in fall 2023.

The minor could appeal to students majoring in game design and development-art, animation and digital media, members of the Blue Devil esports team and others with an interest in what has become a $2 billion a year worldwide industry.

�� esports team players compete from their new arena in Heritage Hall. The arena includes new computers, monitors and chairs that are standard in competitive gaming. / ��

From game design to competing to coaching, �� provides three aspects of esports interaction for students.

“Esports obviously is growing. There ��. a lot of interest. Some students have already expressed an interest in this,” said Assistant Professor Mike Bird, who has helped develop the minor and teaches in the university ��. health, wellness and fitness program.

�� already offers a coaching minor. The separate esports minor will use the same curriculum except for three courses in the esports track: Introduction to Game Design, Psychology of Video Games and Coaching Esports. Only the coaching course will have to be developed; the other two already exist as foundation courses within the game design program.

Mike Bird, �� assistant professor of health, wellness and fitness / ��

The coaching minor will include a practicum, requiring students to complete a short-term coaching experience at some level of organized athletics. �� esports minors, for example, could connect with a high school, university or professional team for their practicum.

Similarities exist with coaching any team, Bird said, but with esports there are obvious differences because of the computer technology, digital competition environment and various games or leagues in which teams compete.

The Blue Devil esports team is in its third varsity season and has about 40 players and student coaches. The university competes in five games, League of Legends, Overwatch, Rocket League, Super Smash Bros. and Valorant, some in the fall and some in the spring.

Also, junior varsity teams have been added in Overwatch, Rocket League and Valorant, said Travis Miller, esports director for Blue Devil Athletics.

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Learn more about ��'s esports program and related academic opportunities.

�� plays teams across the country. Matches can be individual or three-on-three and typically are contested remotely.

The Blue Devils play from an esports arena in Heritage Hall. A production lab recently was added next to the arena, and more matches will be streamed starting this spring.

“The esports component continues to grow in popularity, whether it ��. in middle school, high school or college teams,” Bird said. “It ��. not going away.”

The Blue Devils belong to the National Association of Collegiate Esports, which has more than 170 member schools representing more than 5,000 student athletes.

###

�� is taking the lead again in the esports field in Wisconsin. esports 2

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Esports team coming together at new arena, with new gaming equipment

In video game lingo, the esports program at �� is poised for more “GG” — good games — thanks in part to a new home arena.

Dr. Michael Bird

Teaching Interests: health and wellness related courses

Research Interests: worksite health and wellbeing, gratitude journaling

Full Name: Dr. Michael L. Bird

Job Title: Assistant Professor / Program Director / Minor Advisor

Include in Directory: Yes

College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

Program

All Degree Programs

Curriculum Vitae: Michael L. Bird CV (167.41 KB)

Education:

Degree: Ed.D. Career & Technical Education

University: University of Wisconsin-Stout

Degree: M.S. Education

University: University of Wisconsin-Stout

Degree: B.S. Health & Physical Education

University: Southwest Minnesota State University

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Field experience gives student chance to test out career option

polingj — Tue, 31 Mar 2020 21:07:30 +0000

Field experience gives student chance to test out career optionpolingj March 31, 2020

Sophomore in health, wellness and fitness helps train athletes at local facility

As a basketball and volleyball athlete in high school, Audrey Roberts knew how great it felt to be healthy and active while competing to reach her goals.

At ��, Roberts is taking her passion to the next level. She is majoring in health, wellness and fitness and hopes to become a professional trainer who helps others reap the benefits of exercising and staying fit.

“I wanted to major in something I love. I want to see people be happy and healthy. Happiness comes from healthy,” said Roberts, who was captain of the Appleton East High School volleyball team her first two years and captain of the basketball team as a junior and senior.

Real experiences working with athletes

Roberts is getting a chance, as just a sophomore, to see what her career might be like. This spring she has a field experience at ETS Performance, which trains athletes in Menomonie and other locations.

She is working 12 to 14 hours a week supervising workout sessions, including weightlifting and speed sessions, while taking a full load of classes. “This aligns with what I want to do someday, work with athletes, but there are a lot of career options with this major,” Roberts said.

When the coronavirus pandemic hit and students left campus, Roberts continued her field experience with online training support for athletes.

Students in the major are required to have two field experiences, one with 160 hours of work and another with 320 hours. This is Roberts’ short field experience.

“We make sure the field experiences align with students’ goals. It provides them insight about the different careers out there,” said Mike Bird, assistant professor who oversees the program ��. field experiences.

The experiences help students build their professional networks and often lead to jobs. “It ��. like the longest job interview they’ll ever have,” Bird said.

“I could have a job at ETS someday, so it ��. real life,” Roberts said.

Her supervisor at ETS in Menomonie said Roberts “has a very bright future in the HWF field. She is a fantastic intern for us. She was able to develop a strong relationship with all of our members quickly, which in turn has allowed her to be an effective coach,” said Jake Krause, director of operations and lead performance coach.

ETS Performance, which has 12 training facilities in four states, was founded by �� alumni Ryan and Heidi Englebert.

Hands-on learning on campus
and across the nation

Roberts’ experience isn’t unusual. Recently, students in health, wellness and fitness have had field experiences around the country, including Oregon, Colorado, California, Arizona, New York and Vermont, in addition to the Midwest. Another student is in Australia.

Some students have field experiences on campus at the fitness center or with the university ��. athletics teams.

Students must write three papers as part of each experience, including a final report about how it aligned with the program ��. objectives.

The ETS experience has motivated Roberts to be a better student, she said.

“I would much rather learn hands-on, rather than just memorize something. It really embeds with me,” she said, noting that many of her classes also have hands-on aspects – one of the features that attracted her to the program and ��.

The professors, she said, “are in it to help us educate people in the long run. They have a passion for it. The small class sizes help too. They’re perfect.”

###

Photos

Audrey Roberts

Roberts played basketball and volleyball for Appleton East High School.

Roberts at ETS in Menomonie.

Students work with a skeleton model in a health, wellness and fitness class.

As a basketball and volleyball athlete in high school, Audrey Roberts knew how great it felt to be healthy and active while competing to reach her goals. Audrey Roberts

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B.S. Health, Wellness & Fitness

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

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Dr. Michael Bird

Teaching Interests: health and wellness related courses

Research Interests: worksite health and wellbeing, gratitude journaling

Full Name: Dr. Michael L. Bird

Job Title: Assistant Professor / Program Director / Minor Advisor

Include in Directory: Yes

College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

Program

All Degree Programs

Curriculum Vitae: Michael L. Bird CV (167.41 KB)

Education:

Degree: Ed.D. Career & Technical Education

University: University of Wisconsin-Stout

Degree: M.S. Education

University: University of Wisconsin-Stout

Degree: B.S. Health & Physical Education

University: Southwest Minnesota State University

Web Production CEHHHS CACHSS

Exclude from Internal Site Search: No

Include in Directory: Off

Community events planned through initiative for health center

polingj — Fri, 08 Nov 2019 17:05:40 +0000

Community events planned through initiative for health centerpolingj November 8, 2019

Aging, nutrition, mental health and mindfulness are upcoming topics

Creating a healthier community through food, mental health, corporate culture and aging are the themes of four events planned by the Initiative for the Creation of the University of Wisconsin-Stout Center for the Study and Promotion of Health and Wellbeing.

“We as an initiative want to engage the expertise we have at �� to help the community,” said Cristy Linse, director of the initiative.

All programs are free and open to the public.

Relational Aging and the Impact on Older Adult Relationships is planned from 1:30 to 3 p.m. on Wednesday, Nov. 13, at the Shirley Doane Senior Center, 1412 6th St. E., Menomonie. Speaking will be Linse and Amanda Barnett, �� associate provost and associate professor in the department of human development and family studies.

The session is designed to describe relational aging within the context of intimate personal relationships of older adults and explore the challenges and opportunities associated with the onset of health problems and their impact on both partners. The session is in collaboration with the Chippewa Valley Learning in Retirement community group. To register contact Linse at 715-232-3285

November is National Family Caregiver Awareness Month.

Kindness Kitchen: Empowering Changes Through Empathy from noon to 1:30 p.m. on Tuesday, Nov. 19, at Stepping Stones, 1602 Stout Road, Menomonie, will teach participants how to prepare healthy meals when resources are limited and discuss the social determinants of health as they relate to making choices about health and well-being.

Presenting will be Kerry Peterson, �� associate professor in the food and nutrition department; Kris Pawlowski of Stepping Stones food pantry; and Nichole Manson, a community member.

The program is co-sponsored by Mayo Clinic Health Systems.

“The Ripple Effect” documentary will be part of a mini-resource event from 11:30 a.m. to 2:30 p.m. on Wednesday, Dec. 4, in the �� Memorial Student Center ballrooms. The film focuses on one man who attempted suicide and his advocacy to increase awareness, reduce stigma and improve mental health.

Local resource tables will be up until 12:15 p.m., when the documentary will be shown. A panel discussion will be held from 1:50 to 2:30 p.m. Panelists include: KT Gallagher, director and public health officer for the Dunn County Health Department; Samantha Hamann of �� Counseling Services; Tyler Miller, Menomonie school district school psychologist; and Rachel Funk-Johnson, owner of Happy Apple Therapy in Menomonie and a �� alumna. There also will be an opportunity for audience response and comment.

Marshfield Clinic Health System is co-sponsoring the event.

Fostering Healthy Minds in the Corporate Culture will be held from 11 a.m. to noon on Tuesday, Feb. 4, at the student center ballrooms. The focus will be to cultivate mindfulness in the corporate culture. Ann Brand, �� adjunct faculty, will engage participants in understanding what mindfulness is and the benefits of adopting it as a lifelong practice.

The �� Cross-Disciplinary Collaboration Committee provided grant funding for nearly all of the events to offset costs of food.

The idea for a health center at �� started about four years ago with Bob Salt, dean of the College of Education, Hospitality, Health and Human Sciences. The center could provide programs, conferences, workshops and other events for those in the health and wellness fields to help continue their learning. Yearly conferences could help the public learn more about health care options, including affordability and availability. The initiative supports Health Dunn Right, a county health coalition, that includes the university as well as many other community organizations, businesses and non-profit organizations.

Faculty and students would have the opportunity to conduct research through the center and work with the public while giving back to the community. An online giving page has been created to help establish the center, which is expected to be self-sustaining through grants and/or private funding.

###

Photos

Amanda Barnett works with students in a Family Policy class at ��.

Kerry Peterson

Samantha Hamann

Creating a healthier community through food, mental health, corporate culture and aging are the themes of four events planned by a �� initiative. Amanda Barnett class

University Communications

New center will focus on health, well-being in region

Creating a healthier community one person at a time is the focus of an initiative to start a health and well-being center at University of Wisconsin-Stout.

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Sixteen students awarded Potential for Excellence Scholarships

powersp — Mon, 08 Jul 2019 15:07:03 +0000

Sixteen students awarded Potential for Excellence Scholarshipspowersp July 8, 2019

CEHHHS awards $1,000 to each student

Sixteen University of Wisconsin-Stout students were awarded College of Educational, Hospitality, Health and Human Sciences Potential for Excellence Scholarships for the 2019-20 academic year.

Each of the students were awarded $1,000 toward their fall tuition. Ten undergraduate students and six graduate students received the scholarships.

Undergraduate students, year in school, majors and hometowns include:

Nicole Tellock, junior, dietetics, Freedom
Peyton Hellmann, junior, human development and family studies, Boyceville
Jennifer Flanery, junior, food science and technology, Minneapolis
William Dixson, first-year, rehabilitation services, Menomonie
Tiffany Johnson, sophomore, criminal justice and rehabilitation, Suring
Danielle Fairchild, junior, dietetics, Burnsville, Minn.
Paige Weiner, junior, dietetics, Sparta
Nicole Nelson, junior, health, wellness and fitness, Frederic
Alyson Wilcox, senior, family and consumer sciences education, Bangor
Choua Xiong, senior, dietetics, Milwaukee

Graduate students, major and hometowns include:

Ashley Kuprin, clinical mental health counseling, Medford
Geraldine Krause, clinical mental health counseling, Elk Mound
Leisa A. Sunier, applied psychology, Milwaukee
Rachel Jean Davis, clinical mental health counseling, Wausau
Binu Acharya, food and nutritional sciences, Toronto, Ontario, Canada
Greer Gust, clinical mental health counseling, Glenwood City

Photo

Alyson Wilcox

Sixteen University of Wisconsin-Stout students were awarded College of Educational, Hospitality, Health and Human Sciences Potential for Excellence Scholarships alyson_wilcox.jpg

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Community Wellness Fair returns to campus April 3

polingj — Thu, 28 Mar 2019 16:08:00 +0000

Community Wellness Fair returns to campus April 3polingj March 28, 2019

More than 70 vendors expected at the Sports and Fitness Center

�� . annual Wellness Fair, the largest in Dunn County, will be held from 10 a.m. to 2 p.m. Wednesday, April 3, in the Multipurpose Room of the Sports and Fitness Center.

The event is free and open to the public, with free parking available in lots 29 and 34, east of the Sports and Fitness Center on 13th Avenue.

More than 70 vendors will be on hand with health and wellness information, samples and more. Visitors can register for door prizes, including the grand prize, a bicycle donated by Simple Sports of Menomonie and Chancellor Bob Meyer.

Students from the health, wellness and fitness major also will be presenting information about health, nutrition, exercise and more based on research they’ve done.

Visitors can bring nonperishable food items to donate to the Stepping Stones of Dunn County food pantry in Menomonie.

The event is hosted by the Campus Wellness Committee.

�� announced earlier this year that it is working toward creating the regional Center for the Study and Promotion of Health and Wellbeing.

###

Photo

Students learn about blood alcohol level at the 2018 �� Wellness Fair.

�� . annual Wellness Fair, the largest in Dunn County, will be held from 10 a.m. to 2 p.m. Wednesday, April 3. Wellness Fair 2018

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Students help educate police officers about health, well-being

powersp — Tue, 12 Mar 2019 18:42:34 +0000

Students help educate police officers about health, well-beingpowersp March 12, 2019

Wellness class provides information on coping with ‘stressful’ profession

Menomonie Police Sgt. Tyler Hamann knows the stresses of responding to emergency calls, not having time to take meal breaks, getting called in early for shifts and missing planned exercise time.

“It ��. a very stressful and demanding job,” said Hamann, who has been with the department since January 2014.

Hamann, a 2013 �� graduate in vocational rehabilitation with an emphasis in criminal justice, was asked by Menomonie Police Chief Eric Atkinson to start a wellness program for Menomonie Police officers. Hamann immediately knew he wanted to work with ��.

Students in Assistant Professor Mike Bird ��. Wellness Promotion and Programming class recently presented nutrition, physical activity and exercise, and general stress reduction and sleep health information to 16 employees from the Menomonie and �� police departments.

Bird is chair of the kinesiology and health department.

“It was well-received,” Bird said, noting the 15 students, most of them health, wellness and fitness majors, did an excellent job. “From our students’ perspective, it gives them real-life examples of presenting information and getting feedback.”

Along with information, students provided apps that officers can use to help track their health or get help with stress, including meditation.

Rebecca Dahlke, a senior from Hudson majoring in health, wellness and fitness, said her group presented the benefits of physical activity and exercise.

“We covered the basics of why our bodies need exercise and what the benefits are, such as weight loss and management and reducing the risk of many chronic diseases,” Dahlke said. “I talked about heart disease and how and why getting the recommended physical activity lowers the risk of cardiovascular diseases.

“Many people have heard that exercise lowers the risk of disease but not often why and how it does. We talked about how increasing your heart rate is healthy and how it strengthens the heart and over time makes it more efficient. Finally, we gave the officers some ideas on how to be a little more active and stretch while taking on long shifts in their patrol cars,” she said.

Dahlke said she really enjoyed the project because it gave her and other students an opportunity to present to people outside of the class. “We were able to be passionate about our topic and teach someone else about it,” Dahlke said. “So many times, I feel like we’re just preaching to the choir when we give presentations to our classmates. It showed me that every audience is different and is going to be interested in different things and have different knowledge levels.

“Being able to present to the officers reminded me that what may be basic information to me and other health majors may not be to other people. It ��. important to go back to the basics to teach other people,” Dahlke said.

Megan Vanderbeek, a senior health, wellness and fitness major from Bloomington, Minn., was in the group that focused on sleep, stress and meditation. “This was a great way to help out the community and ourselves,” she said. “Many students in the class are going into health promotions, and this project was a great way to see if this would be something we would like to do in the future. This helped to increase my presentation skills, teamwork skills and how to make sure a topic is directed towards a certain group of people.”

It was a good experience to present to the officers and see them in a relaxed setting, and she found the officers were very interested in learning from the students and participating in the activities, Vanderbeek said.

Atkinson said he enjoyed the students’ presentations. “Police officers are under a tremendous amount of stress,” Atkinson said. “They deal with a lot of incidents in a day. It does wear on you physically and mentally.”

Officers may pack healthy meals but aren’t able to take breaks to eat them and resort to fast food, Atkinson said. The students helped teach the officers about better fast food options.

“We really are trying to improve the overall health of our employees,” Atkinson said. “It makes them more productive. Healthy people make for great officers that help keep the community safe. We are so grateful for the partnership we have with �� to provide some helpful tips.”

Hamann said he learned so much from the students, including how important sleep and nutrition are to overall health. “I have always been a person who says don’t eat sugar. It ��. not just that. It ��. balance. You have to look at the calories, the protein and carbohydrates.”

The plan is to continue to work with �� students to have refresher courses in wellness, Hamann said. “This is something we want to ingrain in our officers. We want them to live a healthier lifestyle and live longer.”

�� is Wisconsin ��. ��, with a focus on applied learning, collaboration with business and industry, and career outcomes.

###

Photos

Tyler Hamann

Healthier officers help keep the community safe. Menomonie police officers taught bicycle safety at a National Night Out event.

Eric Atkinson

Menomonie Police Sgt. Tyler Hamann knows the stresses of responding to emergency calls, not having time to take meal breaks, getting called in early for shifts National Night OUt

University Communications

2026-03-02 ">March 2

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