Combine your love of cooking, nutrition, physical activity, and helping others by becoming a Virginia Cooperative Extension Master Food Volunteer.
The Master Food Volunteer Program helps Extension reach more Virginians with up-to-date, research-based knowledge on food preparation, nutrition, food safety, and physical activity.
Anyone who has an interest in food preparation, nutrition, food safety, or physical activity can apply. Applicants should possess a desire to enhance their skills and knowledge and enjoy working with people. There is no prior educational requirement for those interested in becoming a Master Food Volunteer.
Volunteers help support Extension’s family and consumer sciences agents through education and outreach efforts. There is something for everyone!
Beginning in year two of the Master Food Volunteer Program, volunteers are required to complete at least five hours of continuing education annually.
To assist with meeting these continuing education requirements, online training modules are now available through Virginia Tech’s Scholar Course Management System. Completion of each module equals one hour of continuing education (unless otherwise noted). The modules consist of a recorded presentation, quiz, and downloadable certificate that can be presented to the supervising family and consumer sciences agent, and each module can only be counted once. Instructions for completing the modules are included on the Scholar site main page and within each training module.
Registration is required to access the Master Food Volunteer Continuing Education Series site on Scholar, Virginia Tech’s course management system.
Click on the link below to begin the registration process. Once the course manager has processed your request, you will receive a guest login ID to access Scholar. Processing requests may take up to 48 hours.
Once you receive your guest login ID to access Scholar:
|1. Prebiotics by Monica Ponder, Department of Food Science and Technology||This module will provide an introduction to the concept of gut microbiota and its stimulation by prebiotics, different types of prebiotics used commercially, and their effectiveness.|
|2. Probiotics by Monica Ponder, Department of Food Science and Technology||This module will focus on some of the health claims being made about the use of commercially used probiotics and their effectiveness.|
|3. Food Safety by Renee Boyer, Department of Food Science and Technology||This module will cover the basics of food safety and food safety practices when conducting food demonstrations. This module is considered a "refresher" of the food safety topics covered during volunteer training.|
|4. Fatty Acids by Sean O'Keefe, Department of Food Science and Technology||This presentation will cover the composition or fatty acids, what essential fatty acids are, what trans fatty acids are, and also DHA, which we see in a lot of food products in the last couple of years.|
|5. Foods, Dietary Supplements, and Drugs by Andrew Neilson, Department of Food Science and Technology||This module will cover general information on dietary supplements and compare the differences between foods, dietary supplements, and drugs.|
|6. Functional Foods by Susan Duncan, Department of Food Science and Technology||This module provides an introduction to function foods and identifies the potential health or physiological benefits associated with foods.|
Please direct comments or questions about this training to:
Melissa Chase, Ph.D.
Consumer Food Safety Program Manager
Dept. of Food Science and Technology
To inquire about the availability of this program in your area of residence in Virginia, please visit our survey.
“I really enjoyed the interactive activities, including group activities. I am a hands-on person and learn best from seeing and doing.”
“[I learned about] all of the community programs that are out there through the Extension program that we could be of service in, especially helping low-income families.”
“This was an excellent review of all the topics each of us should have learned at our mothers knees---that doesn’t happen in this day and age.”