Faculty

The “S”, or service-learning course designation, alerts students to this unique experiential learning pedagogy and formally identifies service-learning course opportunities. The classes are identified as service-learning courses on student academic transcripts.

To ensure that all Mississippi State University (MSU) courses listed as service-learning (“S”) courses have received a consistent review, the Center for the Advancement of Service-Learning Excellence (CASLE) in conjunction with MSU’s Community Engagement Committee has designed a formal service-learning designation process. Service-Learning Advisory Committee (SLAC), comprised of faculty from diverse MSU colleges, Extension, and a Student Association representative, review the applications for “S” designated curricula and guide the faculty in the process.

To learn more about having your course designated as a service-learning class, please go to the “S” Designation Course Suffix page on CASLE’s website.

All Mississippi State University faculty members are eligible to develop a service-learning class featuring the Sweet Potato Innovation Challenge as their community partner. The academic course must be taught with service-learning pedagogy (appropriate for the discipline) and be approved with the “S” or service-learning course designation. 

The following faculty members are teaching the fall 2015 service-learning classes featuring the Sweet Potato Innovation Challenge as their course community partner.

Dr. Charles Freeman

Dr. Charles Freeman
Assistant Professor
School of Human Sciences

Dr. Wes Schilling  

Dr. Wes Shilling
Professor
Food Science Department

Carley Morrison
Instructor/Graduate Assistant 
School of Human Sciences

For more information about how faculty can get involved in developing a course featuring the Sweet Potato Innovation Challenge as community partner, please contact the Center for the Advancement of Service-Learning Excellence (CASLE).

This project will potentially reach hundreds of undergraduate students, many of whom are traditionally underrepresented and often not traditionally associated with STEM courses as related agricultural, food, and human sciences.  The project represents a dramatic change in curricula and instructional delivery methodology, while exposing students to service-learning and connecting all facets of a land-grant’s mission: teaching, research, and service.  The project seeks to address a very real issue in Mississippi sweet potato production by encouraging students to develop new and novel products from unmarketable sweet potatoes.  This is a hands-on, real-world, student-driven experiential learning opportunity that could expand student career opportunities. The practical hard and soft skills students develop as a result of this experience will make them more attractive to employers and will expose them to research and development which may encourage more students to complete or continue studies in the food, agricultural, human sciences.