• Project No. and Title: OLD S294 - Quality and Safety of Fresh-cut Vegetables and Fruits
• Dates: 06/10/2019 to 06/12/2019
• Contacts: [Jeff Brecht]

This authorizes the annual meeting: .
The meeting will be held on 06/10/2019 at Chicago, IL. :

Admin Advisor: Scott Senseman (Scott.senseman@okstate.edu)

Dear S294 Colleagues,<br /> <br /> <br /> <br /> The S294 Multistate Research Project, Quality & Safety of Fresh-cut Vegetables and Fruits, will again meet again in conjunction with the United Fresh Convention & Expo in Chicago, which is being held from June 10-12, 2019 at the McCormick Place Convention Center.<br /> <br /> <br /> <br /> **The S294 meeting will be held on Wednesday, June 12 from 8:00-12:00 (meeting room to be announced).** The meeting room plus food and beverages are being provided by United.<br /> <br /> <br /> <br /> United is again providing S294 members with free registration for the convention (registration form attached). Notice the May 15 deadline for registration.<br /> <br /> <br /> <br /> United is not requiring association membership or participation in a poster session or University Showcase – they just want us to interact with their membership. (However, University/Government membership is available at a discounted cost of $250 per year at www.unitedfresh.org) <br /> <br /> <br /> <br /> There will not be a poster session or a University Showcase this year.<br /> <br /> <br /> <br /> The United Food Safety & Technology Council will meet all day on June 10, and all S294 members are welcome to attend (location to be announced).<br /> <br /> <br /> <br /> >>>Note>>> Please respond now and tell me whether or not you plan to attend the S294 meeting so I can provide United with a head count for them to be able to determine our meeting room requirements.<br /> <br /> <br /> <br /> Best regards,<br /> <br /> Jeff Brecht<br /> <br /> <br /> <br /> P.S. If you are someone who needs to complete your Appendix E form on the NIMSS website to be an official S294 member, the instructions are provided below. (Bach, Bai, Baldwin, Barickman, Beaulieu, Cisneros, L. Fan, Kim, Luo, Plotto, Schneider, Sims, Suslow)<br /> <br /> <br /> <br /> Hopefully, these instructions will help you navigate the NIMSS site:<br /> <br /> <br /> <br /> Entering the Appendix E form<br /> <br /> 1. Go to the National Information Management Support System at http://www.nimss.org and log in with your email address and password.<br /> <br /> 2. Once you have signed into the system, on the left menu choose Participants >> Draft/Edit Participant Info >> Draft New<br /> <br /> 3. Enter the project/proposal number. S294<br /> <br /> 4. If you are the official station representative click on box (if not, leave blank)<br /> <br /> 5. Enter your percentages for Scientific Year, Professional Year, or Technical Year.<br /> <br /> a. SY: “Scientist Year” – FTE (entered as a decimal less than 1) for Assistant Professors, Assistant Scientist and above. This is for the PI on the Appendix E form and should not be more than 1.0.<br /> <br /> b. PY: “Professional Year” – FTE for persons who hold positions in professional categories and students that hold bachelors or masters degrees. Can be greater than 1, if the PI has several post-docs or graduate students on the project.<br /> <br /> c. TY: “Technical Year” – FTE for technicians, aids, and lab assistants. Can also be more than 1, if the PI has multiple technicians, etc. working on the project.<br /> <br /> d. If you don't know, please enter 0.1 in the SY field<br /> <br /> e. Enter your KA, SOI, and FOS codes. If you don't know them, look them up by clicking the title/link above each box. You must put a value in each box (i.e., if you have a KA, you must also have a SOI and FOS value)<br /> <br /> f. If you have an Extension appointment, you should also enter your FTE (full time equivalent, as a percentage < 1.0, where 1.0 = 100%) and KA codes.<br /> <br /> g. Finish by selecting "Submit.” This sends the Appendix E to your Station Director for approval and then NIFA that the participant needs final approval.<br /> <br />