Danielle Shu, academic advisor for the UF/IFAS food and resource economics department (FRED), recently received the Region III William Leftwich Outstanding New Professional Award from the National Association of Student Personnel Administrators (NASPA).
The award was presented virtually at the NASPA National Conference in March. NASPA is a national organization dedicated to fulfilling the promise of higher education, placing students at the center of their work and serving as the professional home for the field of student affairs.
The Region III William Leftwich Award for Outstanding New Professional Award is given to an individual who has worked in a full-time student affairs position for less than three years, contributed to NASPA and their employer institution and has exemplary performance in all aspects of their job.
Shu has helped moved the advising process in FRED from a reactive to a proactive method, said Lisa House, professor and FRED chair. She works with students to ensure they are on track to graduate and has implemented the Plan for Academic Student Success (PASS) to help struggling students get back on track.
Shu originally began working as an academic assistant within FRED in September 2018, transitioning into the role of academic advisor in May 2019. In her current role, she works with nearly 250 undergraduate food and resource economics students to provide student support, assist students in understanding degree requirements and offer counsel for students to learn more about professional development.
In addition to providing student support, Shu helps manage the department’s recruitment and communication efforts. She has developed promotional materials for academic programs, visited colleges around the state to help market the programs to prospective students and is currently helping redesign the department website.
“Danielle is a great example of the committed and caring staff our students work with in the College of Agricultural and Life Sciences,” said Dean Elaine Turner. “She has really focused on increasing awareness of our food and resource economics program and found innovative ways to enrich and enhance students’ collegiate experience.”