The Global Training Initiative at NC State wrapped up the spring semester of the International Cultural Leadership Project (ICLP) with a picnic in Pullen Park.
The ICLP had its busiest semester to date with 43 events, which is 100+ hours of programming. Students spent more than 2300 hours participating in activities over the course of the semester. There were 115 students who received certificates of completion for doing at least 10 hours of ICLP activities, including 65 NC State students and 40 SKEMA students. The top participant was Andre Ramos, who’s studying at NC State as part of the Brazil Scientific Mobility Program. He completed 63 hours of activities this semester and won an iPad mini for his efforts.
This semester, students participated in a wide range of events including movie screenings and discussions, Arts NC State performances, a trip to the International Civil Rights Museum in Greensboro, NC State basketball and baseball games, language exchanges, as well as volunteering with Habitat for Humanity, Service Raleigh, and the SOUL garden at NC State. The GTI also took students to a Durham Bulls game after watching and discussion the classic film “Bull Durham.”
See an interactive summary of the ICLP’s spring semester, or the infographic below:
Students in the KAUST Foundation Year Program at NC State recently got a chance to visit the university’s dairy processing plan, the Feldmeier Dairy Processing Lab.
The lab is most well known for its many flavors of Howling Cow ice cream, which is a big seller at the NC State Fair each year. The KAUST students had previously sampled Howling Cow ice cream at the fair, and now had a chance to learn more about everything it takes to make and sell the product on the NC State campus.
The students got a tour of the facility from Director Gary Cartwright, who explained how the lab is both a teaching and research facility that’s been at the cutting-edge of food science innovations and training. Cartwright also explained how all of the plants operating costs are generated by the revenues from the sale of its dairy products and other fees and research grants.
Cartwright walked the students through the process of how milk is processed after it’s brought from NC State’s dairy cows. He also took them to the freezer where ice cream is stored at -11ºF before it’s ready to be sold and consumed.
The highlight of the visit for the students was definitely getting to sample some of the frozen treats that the lab produced. And given how much the students like the ice cream – there may be a Saudi Arabian branch for Howling Camel in the future.