Aim 2 - Develop and deliver K-12 food safety activities

The food microbiology and biotechnology lab at North Carolina A&T State University hosted 5 high school students on June 22 & 23, 2016 to teach them about food safety and fermentation.  Topics included Laboratory safety training, Preparation of microbiological media and solutions/buffers, Detecting Salmonella in eggs, Why pH is important and how to measure it.

The food microbiology lab at North Carolina A&T State University conducted a "Health and Safety of Dairy Products" Workshop on June 20, 2016.  A total of 20 high school students attended. 

Agenda

Introduction and welcome – Salam Ibrahim

Introduction to Food Science and safety- Temitayo Obanla

Milk and dairy products - Rabin Gyawali

Cholesterol: the good, the bad, and the friendly bacteria- Tahl Zimmerman

Research Apprenticeship Program Experiences- Shannon Waltson

The bacteria from Bulgaria (L. bulgaricus)- Nwadi Nwamaioha

In February and March 2016, Rachel Miller (PhD student in the Food Safety Lab at Cornell University) introduced basic chemistry concepts to a local elementary school class as part of the Cornell GRASSHOPR program. Over the course of three weeks, students, equipped with pipettors and lab notebooks, learned:

i) how cabbage juice can be used as a pH indicator to determine the pH of different foods

ii) which common foods are basic, and which are acidic

iii) how calcium ions can bridge sodium alginate particles to form 'gummy worms'

Faculty, staff, and graduate students from Alabama A&M University visited local and regional high schools in August and December 2015 to provide information to high school teachers and high school students about careers in food science/food safety.

25 High school students participated in a food science/food safety-centered all-day workshop (August, 2015)

Graduate and undergraduate students who aided in facilitating the high school students’ workshop (August, 2015)

Faculty and students preparing for the workshop and lecture at Sparkman High School for their Career Day (December 2015)

Faculty and staff at Whites Creek High School (August 2015)

Eight schools were visited, and featured above are Whites Creek High School (Nashville, TN) and Sparkman High School (Huntsville, AL). Not photographed are Colombia High School (Huntsville, AL), Buckhorn High School (Huntsville, AL), Madison County High School (Huntsville, AL), Bob Jones High School (Madison, AL), Fairfield High School (Birmingham, AL), Ramsey High School (Huntsville, AL) and the Boys and Girls Clubs of America.

Graduate students and staff from the Food Safety Lab and the Department of Food Science at Cornell University hosted a three day food science workshop for high school students on June 30th - July 2nd, 2015. Twelve high school students attended the workshop entitled Food Science: Cracking the Case. The schedule of activities and topics can be found here. Learning objectives for the workshop are below:

1. propose habits that can decrease foodborne illness.

2. identify possible symptoms of foodborne pathogens.

3. compare and contrast the incubation periods of four common foodborne pathogens.

4. practice the steps of an outbreak investigation and apply them to a hypothetical scenario.

5. explain DNA replication as it occurs naturally and in the test tube.

6. describe how the Polymerase Chain Reaction (PCR) works.

7. assess the cause of the outbreak and propose control measures.

8. evaluate experimental limitations in light of the outbreak investigation.

Pre and post workshop evaluation:

Q1 - On a 1-10 scale, how interested are you in food science as a career?

North Carolina A&T State University hosted a four-week Research Apprenticeship Program (RAP) for current or rising high school juniors and seniors during summer 2015 (June 18-July 16). The main objective of this program is to provide first-hand experience in several research projects.

   The students also participated in food safety exercises developed by NCA&T for high school students which includes:
•Introduction to food science and safety: Salam A. Ibrahim
•Understand hazards associated with foods (three types of food safety hazards): Rabin Gyawali
•Explain the common pathogens that cause foodborne illness: Saeed Hayek
•Control pathogen growth (FATTOM): Desarae Nicole Johnson
•Food safety practices: Temitayo Obanla
•HACCP

The North Carolina A&T State University food microbiology and safety laboratory conducted a two-hour workshop on July 6, 2015 related to dairy food technology and safety as part of the summer agricultural research program at North Carolina A&T State University. Graduate students in the food and nutritional science program conducted the workshop;  A total of 20 high school students participated in this activity.  The title of the workshop was dairy food technology.

1. Introduction to dairy food (Salam A. Ibrahim)
2. Safety of milk (Rabin Gyawali)
3. Yogurt production (Desarae Nicole Johnson)
4. Fermentation technology (Deiaa Gadelrab Hassanein)
5. Probiotics and health benefits (Temitayo Obanla)
6. Undergraduate experience in dairy foods (Shannon walston and Nadia Idris).

For more details, check with Rabin Gyawali at rabingyawali@hotmail.com. Materials can be requested from Salam A. Ibrahim at ibrah001@ncat.edu.

On March 20th, 2015 the food microbiology and safety laboratory at North Carolina A&T State University conducted a workshop related to food safety (4 steps to food safety, food protection, and HACCP). These are hands-on sessions. Three local high school teachers and 25 students attended the activity.

• Introduction to food science and safety: Salam A. Ibrahim
• Understand hazards associated with foods (three types of food safety hazards): Rabin Gyawali
• Explain the common pathogens that cause foodborne illness: Saeed Hayek
• Control pathogen growth (FATTOM): Desarae Nicole Johnson
• Food safety practices: Temitayo Obanla
• HACCP

1. Welcoming remarks:  Dr. Salam A. Ibrahim
2. Introduction about food science and nutrition:  Desarae Johnson
3. Food Science and Technology: Temitayo Obanla
4. Health benefits of probiotics:  Desarae Johnson
5. Lactose Intolerance:  William Rowe
6. Food safety:  Rabin Gyawali

Demonstration:

1. Food microbiology enumeration, pH of foods, and yogurt fermentation:  Alani Adkins/others

During the spring of 2015, NCSU has worked with North Carolina Central University to produce a learning module reviewing the benefits and potential risks of genetically modified foods for middle and high school students. This module provides a format for students to better understand the complexity of the issues surrounding the use of biotechnology to produce genetically modified foods (GMOs). It will encourage students to discover the potential benefits and risks of genetically modified foods and to use the appropriate vocabulary to argue the pros and cons of using GMOs. The workshop was given to 23 middle and high school teachers from across North Carolina on June 29, 2015.

Forty high school students attended NACEE (North Alabama Center for Educational Excellence) Student Day on Saturday, April 18th.  Students were introduced to Food Science, Food Microbiology, and Food Safety.  Dr. Martha Verghese and graduate students Matt Reid and Fredreana Hester from Alabama A&M University gave presentations and led hands-on activities.

Fifteen high school students and 10 undergraduates (Freshman and Sophomores)  participated in the USDA summer program at Alabama A&M University from June 1st to July 2^nd  for 5 hours per day. They participated in various hands-on activities related to food science and completed group projects (2-3/group). The project included Food Microbiology/Food safety, Food Chemistry, Meat Science, Food Analysis, Product development, Food Processing, and Food Biochemistry.

 Some of the High school and undergraduate students who participated in the USDA Summer Scholar’s program (June 30, 2015)

 Undergraduate students attending a career planning workshop as a part of the USDA Summer Scholar’s program (June 3, 2015)

 Food Processing project presentation (June 30, 2015)

 Food Microbiology/Safety project presentation (June 30, 2015)

 Product Development project presentation (June 30, 2015)

On April 24^th and May 6th, 2015, 120 students from Bob Jones High School participated in food safety education sessions hosted by Alabama A&M University. The major objectives for the sessions included:

 Performance Objectives:

1. Identify the government agencies that regulate specific food products
2. Define outbreak.
3. Identify ways that food can become contaminated
4. List and describe the 4 C’s of Food Safety
5. Distinguish between three types of food safety hazards
6. Explain the relationships between food safety hazards and foodborne illness.
7. Identify common pathogens that cause food borne illness and recognize symptoms for each.
8. Identify mode of transmission/contamination of microorganisms
    

Students were given a pre and post-test on questions related to the above mentioned objectives. Results shown below.

The food microbiology and safety laboratory at North Carolina A&T State University held a high school food science and food safety workshop on November 25th, 2014 at Ledford Senior High School for 31 students.  The workshop consisted of demonstrations and presentations.  Presentations were as follows:

• Introduction to food science and technology:  Salam A. Ibrahim
• Food Safety and Sanitation:  Saeed A. Hayek
• Six Steps to Food Safety:  Rabin Gyawali

Laboratory Demonstration:

• Measurement of Acidity in Food as pH Values
• Yogurt Processing

Over 30 high school students from Carver High School and Lumberton High School visited North Carolina A&T State University to discuss the food science program on November 14th, 2014.  Presentations included the following:

1. Fish, Shellfish, and health benefits (Reza Tahergorabi)
2. The good and bad bacteria in our food (Rabin Gyawali)
3. Aging and probiotics (Desarae Johnson)
4. Food science and technology from farm to table (Saeed A. Hayek)

The food microbiology and safety laboratory at North Carolina A&T State University held a high school food science and food safety workshop on November 7th, 2014 at Johns Senior High School.  The workshop consisted of demonstrations and presentations.  Demonstrations were as follows:

The food microbiology and safety laboratory at North Carolina A&T State University held a dairy food symposium for 20 high school students and 4 teachers/assistants on June 23rd, 2014. The following NCA&T State members gave presentations:

• Introduction to Dairy Products, Dr. Salam Ibrahim
• Dairy Products, Saeed Hayek
• Probiotics and Dairy products, Temitayo Obanla
• Nutrition and health benefits of dairy products, Amira Ayad
• Food Defense for dairy industry, Mujahid Ashqer
• Food Safety for dairy industry, Bernice Karlton-Senaye
• Demonstration: Yogurt processing: New flavors with healthy taste: oat, honey , and blueberries, Rabin Gyawali

GTCC Middle School High Point and Andrews High School visited the Department of Family and Consumer Sciences at North Carolina A&T State University on Friday, Oct. 17, 2014.  The groups met in Webb Hall and toured various laboratories.   Presentations included topics in yogurt making and safety.

Schedule and Presentations:

• Welcoming and Introduction, Salam A. Ibrahim
• Food Science, Reza Tahergorabi
• Good Bacteria and Health, Desarae N. Johnson
• Greek Yogurt, Rabin Gyawali
• Food Safety, Saeed A. Hayek

On November 15th, 2014, approximately 30 students were given a tour of Cornell University's Stocking Hall for the New York COLT Conference (a leadership conference for agriculture students in high school from across NY State). Students were first given a tour of the dairy plant via the second floor observation deck. Here, the students were taught the major processing steps that take place during a production run, including pasteurization, homogenization, and milk fat separation. The science and technology behind these processing steps were explained to the students as well. Next, students were taken into Carmen Moraru's lab in order to get a better understanding of dairy processing from a food engineering standpoint. The rheological properties of dairy products were discussed along with the technology that is used to measure them. Lastly, students were brought to the MQIP lab where they were given a short lesson on the basic fundamentals of microbiology. As many of the students on the tour lived on dairy farms, the purpose and impact of the Voluntary Shelf Life Study was discussed. The concept of environmental sampling was also covered along with the difference between pathogenic organisms and spoilage organisms and their respective implications when it comes to the quality and safety of milk and other dairy products.

The Department of Food Science at Cornell University hosted a one-week workshop for middle and high school science teachers July 7-11, 2014.  Details on the workshop can be found in Aim 1.

On July 1-3, 2014, the Department of Food Science at Cornell University hosted 11 (9-12th grade ) students and 4 chaperones for the 4-H career Explorations conference. This 3-day workshop introduced the use of DNA finger printing techniques in the investigation of a potential foodborne outbreak scenario and included several hands-on lab activities such as DNA extraction, restriction digest, PCR, and gel electrophoresis. In addition, instructors and students discussed different career options in food safety.

On February 8, 2014, the Department of Food Science at Cornell University hosted 48 (9-12th ) students and 8 chaperones from Upward Bound, a free college preparatory program where students develop the skills and motivation necessary to ensure their high school graduation, college enrollment, and success in pursuing a higher education.
The Food Science program included rotation through four modules: (1) Sensory Evaluation, (2) Food Safety Detectives, (3) Milk processing, and (4) Dairy Plant Tour, and ended with Ice Cream Tasting.

In addition to the Teacher Workshop held at BRITE in June of 2014, North Carolina State University and North Carlina Central University presented the norovirus model at both the Middle School and High School Biotechnology Camps held at BRITE during the summer.  Middle School Biotechnology Camp was held July 7-11 and had a total of 24 middle school students participating from Durham, NC, and surrounding counties.  Norovirus module was presented on July 10 and was a favorite module of many of the students.  The High School Biotechnology Camp was held July 21-25^th and had 18 participants from high schools throughout the state and one from as far away as Arizona. The norovirus module was presented on July 22 and was well-received.

• Lynette Johnston, Ph.D.: North Carolina State University, Curriculum Coordinator in the Department of Food, Bioprocessing and Nutrition Sciences
• Carla Oldham, Ph.D.: North Carolina Central University, assistant professor in the Department of Pharmaceutical Sciences
• Betty Brown M.S.: North Carolina Central University, director of Outreach Programs for BRITE
• Jessica Jenkins Broglie, Ph.D. Postdoctoral Research Fellow Biomanufacturing Research Institute and Technology Enterprise (BRITE) North Carolina Central University, Durham, NC

Students participated in a 4 week summer (2014) program hosted by Alabama A&M University, which emphasized Food Science (Food Microbiology, Food Product development, HACCP).  Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP. They were taken through the steps in product development, studied shelf life, and were given hands-on experiences in microbial enumeration and plate counts.  Graduate students worked with the summer program participants and mentored them in the area of food science with special emphasis in Food safety as a part of the product development process.

On three Saturdays during Spring 2014 (February and March), a total of 45 students were brought to the Department of Food and Animal Science at Alabama A&M University to conduct Food Science/Food Safety hands on activities and were given pre and post-tests in food safety/science.  Several demonstrations and hands-on activities were included.  The sessions were presented by graduate students.

Alumni Forum - Alumni were invited back to the Alabama A&M campus speak with students about careers in Food Science/Food Microbiology. An alumni forum was conducted in Fall 2014 with representatives (Microbiologists) from Kraft, Pharmaceutical company, Health Officer, US Airforce, Army, and others.

During the Fall and Spring 2014 semesters, Dr. Jennifer Patterson from Alabama A&M University conducted hands-on food safety and microbiology activities in local high and middle schools (Grissom High School, Columbia High School, Chapman Middle School, Challenger middle school, Lee High School). The total number of students who participated in the activities was 363; 253 (grades 9-12); 110 (Grades 7-8). The various modules and performance objectives are given below.  Students were also given a pre and a post test.

Module 1:  Building a Case for Foodborne Illnesses

Performance Objectives

1. Distinguish between three types of food safety hazards
2. Explain the relationship between food safety hazards and foodborne illness.
3. Identify common pathogens that cause food borne illness and recognize symptoms for each
4. Identify mode of transmission/contamination of microorganisms

Teaching/Learning Procedures

Power Point:  Food Safety Investigation Lesson 1.1 and 1.2

Hands on Activity:  Bacteria Everywhere (Lab activity)

Module 2:  Preventing Foodborne Illness at Home

      Performance Objectives

1. Identify ways that food can become contaminated
2. List and describe the 4 C’s of Food Safety
3. Identify three causes of food spoilage
4. Define the acronym FATTOM
5. Identify the factors that cause changes in different foods

Teaching/Learning Procedures

Power Point:  Preventing Foodborne Illness

Video:  Food Safety:  Just the Facts or Dr. X’s Quest for Food Safety

Hands-on Activity:  Hands-Off Bacteria (w/Glo-germ and black light) (DEMO)

                                       When Food Goes Bad (Lab activity)

The Cornell University  Food Safety Lab provided a tour of the dairy processing facility to about 25 high school FFA members participating in a leadership workshop on campus on November 16th . Students were provided with the opportunity to oversee the new facility and to inquire about job opportunities in the dairy and food industry.

Cornell University presented, " Food Safety Education:  The value of K-12 education and outreach to advancing the development of future food safety leaders ," at the 2013 Annual Meeting of the International Association for Food Protection .  The meeting was held in Charlotte, North Carolina from July 18-31, 2013.  Please see the abstract below:

Abstract: Foodborne illnesses continue to pose a substantial public health burden in the United States and around the world.  One persistent contributing problem is a relatively poor level of food safety “knowledge” in the population at-large.  To address this, there is a clear need to expand existing food safety education and awareness programs, and to establish new ones.  However, this cannot be done without a critical mass of food safety professionals.  Unfortunately, career and educational opportunities in food safety are largely unrecognized by K-12 students, meaning that many students come to food safety relatively late in their academic training.  The purpose of this symposium is to highlight innovative approaches to engaging future food safety professionals by targeting K-12 populations.  The symposium will kick off with four presentations on different strategies used recently to reach this important pool of future food safety professionals followed by a presentation describing USDA-NIFA priorities for food safety outreach and conclude with a roundtable discussion.  Attendees will come away with an understanding of why it is important to include food safety education in K-12 curricula and how engaging K-12 students can help grow the population of food safety professionals around the world.  

Cornell University  hosted the  4-H Career Explorations Food Science: DNA Fingerprinting again this past summer.  This 2.5 day workshop for high school students was held June 25-27, 2013 on the Cornell Campus.

Cornell Food Science at the Beverly J. Martin Elementary School Science Fair:   Graduate students and staff from Cornell University's Department of Food Science hosted a booth for the science fair   at an Ithaca, NY elementary school on February 1st, 2013 .  Cornell University's Food Science booth engaged approximately 300 students from pre-kindergarten to fifth grade in interactive educational activities focusing on food safety and food science.
The  Cornell University Food Safety Laboratory partnered with Cornell Cooperative Extension of Ontario County and 4-H Camp Bristol Hills to provide week long food science and food safety program as part of the 4-H Camp Bristol Hills during summer 2013.  Educational activities focused on the nature of science, dairy product development, and a simulated outbreak investigation.  The 4-H Food Science Camp provided over 16 hours of hands-on educational activities in the areas of chemistry, biology, microbiology, and geographic information systems and landscape ecology.  A university professor and graduate student engaged campers in experiments and case studies where they discovered, modeled, and compared the chemical interactions between ingredients in ice cream, butter and cheese; reconstructed the structure of DNA; practiced the steps of an outbreak investigation during a mock “food-borne disease outbreak;” and developed solutions to minimize the risk of future outbreaks.

NC State partnered with North Carolina Central University’s Biomanufacturing Research Institute and Technology Enterprise (BRITE) facility in Durham, NC, to present a norovirus learning module to 25 high school students on July 24, 2013.  The BRITE Futures program collaborates with educational leaders from universities and K-12 teachers to foster North Carolina’s understanding of scientific concepts and skills. A second workshop was held on August 8, 2013, for 21 middle school and high school teachers.

North Carolina A&T State University hosted a four-week Research Apprenticeship Program (RAP) for current or rising high school juniors and seniors during summer 2013. The main objective of this program is to provide first-hand experience in several research projects. This year a total of five students participated in the food microbiology and safety laboratory at North Carolina A &T State University, and conducted the following projects.  The students also participated in food safety exercises developed by NCA&T for high school students.
1.    Impact of gums on the growth of Lactobacillus strains – Naim Rutledge
2.    The Growth of Lactic Acid Bacteria in a Sweet Potato base Medium-Devin Mack
3.    Interaction between Bifidobacteria Strains and Medical Drugs- Jade Steele
4.    Effects of Origanox and Sodium Lactate on the Fate and Survival of E. coli O157:H7 and Sensory Characteristics of Cig Kofte-Derrick Cotton
5.    Impact of medical drugs on the enzymatic activity of human gut natural flora- Kendall Mack

North Carolina A&T State University held a food safety event at Overhills High School on September 26th, 2013. Twenty to forty students attended the following presentations:

Presentations:
Practicing Food Safety - Bernice Karlton-Senaye
Microbiology - Saeed Hayek
Contaminants in Food - Rabin Gyawali
Food Biotechnology - Temmytayo Abanla
Nutrition - Amira Ayad
Food Defense - Desarae Johnson

The food microbiology and safety laboratory at North Carolina A&T State University conducted two Food Safety and Technology workshops at Southern Lee High School (2301 Tramway road, Sanford, NC 27332) on May 29th, 2013.  Please contact Salam Ibrahim for more information.  The following presentations were given:
First Group

• Key to Food Safety - Bernice Karlton-Senaye
• Food Defense - Marcella cheek-crook
• Food Labeling and Nutrition - Rabin Gyawali

Second Group

• Introduction to Bacteria - Amira Ayad
• Food Safety and Consumer Protection - Saeed Hayek
• Food Safety - Temmytayo Abanla

North Carolina A&T State University held a 3 hour food safety workshop for Lincoln Academy middle school students on February 21st, 2013.  The following presentations were given:

Salam Ibrahim:  Introduction

Bernice Karlton-Senaye:  How Do You Keep Food Safe?

Saeed Hayek:  Why Food Safety?

Rabin Hyawali:  Demonstrations of Microbiology (food quality)

The food microbiology and safety laboratory at North Carolina A&T State University conducted two Food Safety and Biotechnology workshops at Guilford Middle School on May 17th, 2013.  The following gave presentations:
First Group

• So You Want to Keep Your Food Safe? - Bernice Karlton-Senaye
• Food Labeling and Nutrition - Rabin Gyawali
• Chemical Contaminations in Food - Madhavi Hathurusinghe

Second Group

• Food Safety and Consumer Protection - Saeed Hayek
• Introduction to Bacteria - Amira Ayad
• Demonstration (measure of pH of different food, quality control and microbial quality of food products) - Temmytayo Abanla

Dr. Martha Verghese, Dr. Jennifer Patterson, and graduate students from Alabama A&M University presented food science/food safety interactive workshops to high school students at four different area high schools during spring 2013.

Alabama A&M University hosted hands-on workshops for 93 Students (elementary, middle and high school) the afternoon of June 20th, 2013.  These workshops focused on Food Science and the importance of food safety.

Alabama A&M University hosted a 4-week (June 1-July 3rd) food science summer program during 2013 for 30 high school students (9-12 grades). The program emphasized food microbiology and safety. Students were given hands-on experience in conducting proper serial dilutions, plating techniques, and enumeration of microorganisms in foods. Students (in groups) completed projects and gave presentations on summer research entitled “Microbiological profile of fresh produce from various retail stores.” Examples of specific activities are listed below.

Presentations

1. Introduction to Food Science
2. Importance of Food Safety
   

Mini-workshops

1. 5 Second Rule
2. Bacteria Everywhere
   

Field trips

1. 1. Local grocery store- Store manager gave an overview of safety procedures used in various departments of the store.
2. Golden Flake (Birmingham, AL)
   

Cornell Food Science at the New York State (NYS) Fair:   Graduate students and staff from Cornell University's Department of Food Science hosted a booth in the 4-H Youth Building at the NYS Fair on August 28th, 2012 .  Cornell University's Food Science booth engaged over 150 people from different educational backgrounds in interactive educational activities focusing on food safety.  This included coloring books on food safety and proper hand washing techniques.

The  Cornell University Food Safety Laboratory partnered with Cornell Cooperative Extension of Ontario County and 4-H Camp Bristol Hills to provide a week long food science and food safety program as part of the 4-H Camp Bristol Hills during summer 2012.  Educational activities focused on the nature of science, dairy product development, and a simulated outbreak investigation.  The 4-H Food Science Camp provided over 16 hours of hands-on educational activities in the areas of chemistry, biology, microbiology, and geographic information systems and landscape ecology.  A university professor and graduate student engaged campers in experiments and case studies where they discovered, modeled, and compared the chemical interactions between ingredients in ice cream, butter and cheese; reconstructed the structure of DNA; practiced the steps of an outbreak investigation during a mock “food-borne disease outbreak;” and developed solutions to minimize the risk of future outbreaks.

Twelve campers between the ages of 9-15 participated in the 4-H Food Science Camp.  Program evaluations identified:

• 100% of campers identified they had an excellent experience in the 4-H Food Science Camp
• 83% identified they learned concepts about food science they did not know before
• 75% of campers felt the camp increased their enthusiasm for the science of food safety
• 92% of campers indicated they were interested in learning more about food science
• 75% of campers felt that the instructional approach – demonstrations, hands-on learning, problem solving, all in a camp setting – improved their learning.
•  92% of campers believed they learned more at camp than they would in a classroom.

One camper stated the activity she liked best was “the outbreak investigation since it allowed us to act like genuine food scientists in conducting an experiment.”   

Another camper felt the most important thing she learned was “how to properly diagnose a problem in the field of science.”

Cornell University hosted the Food Safety 4H Career Explorations workshop for high school students in June 2012.

Andrea Moreno Switt, Food Science graduate student at Cornell University, participated in one activity of the AVID program at Ithaca High School on February 17th.  AVID (Advancement Via Individual Determination) is a college-readiness system designed to increase the number of students who enroll in four-year colleges. In this activity I talked with 14 students from 11am-1pm about food safety and my research with Salmonella. Students rotated in stations of grad students from different fields.

During a 6 month internship in Nan Province, Thailand, Pajau Vangay, Food Science graduate student at Cornell University, designed and conducted food science-based activities with disadvantaged middle and high school ethnic minorities in three schools (over 500 students total).  Activities highlighted the importance of pasteurization, chemistry of ice cream, microbiology, and waterborne diseases.  Students were able to test water quality throughout their villages using petrifilms.

North Carolina A&T State University food science graduate students put on a one day food safety workshop at Piux Catholic School on December 12th, 2012 in Greensboro, NC.  The audience for these workshops included high school students and teachers. For additional details, check with Rabin Gyawali at rabingyawali@hotmail.com.

The following gave presentations:

Saeed Hayek:  Food Safety

Bernice Karlton-Senaye:  Food Safety Applications

Madhavi Hathurusinghe:  Chemicals in Food

Rabin Gyawali:  Functional Foods

Temmytayo Obanla: Food Safety Application

The North Carolina A&T State University food microbiology and safety laboratory conducted a one-day workshop on food science and safety on Monday, January 10th, 2012, in South East Middle School, 1200, Old Salem road, Kernersville, NC.  This program was taught by the graduate students in the food and nutritional sciences; the audience for this workshop was middle school students.

The following gave presentations:

Madhavi Hathurusinghe:  Food Safety Introduction
Bernice Karlton-Senaye:  Food Safety Applications
Marcella Cheek-Crook:  So, You Want to Become a...Food Scientist
Rabin Gyawali:  Food Components
Saeed Hayek:  Introduction to Food Science and Technology
Sangeetha Viswanathan:  Ensuring Milk Safety

North Carolina A&T State University hosted the Research Apprenticeship Program (RAP) this summer from June 27-July 20, 2012.  Six high school students performed food science research in Dr. Salam A. Ibrahim's lab.  Four students completed research projects as follows:

1. Antonio Powell:  Effect of Commonly Administered Medical Drugs on the Death Rate of Bifidobacterium Microbiota.

2. Shannon Walston:  Antimicrobial activity of copper alone or in combination with ascorbic acid against E. coli O157:H7, Salmonella, and Cronobacter spp. in laboratory medium.

3. Mariah Bishop:  Use of Sweet potato (Ipomoea batatas) to develop a medium for cultivation of Lactobacillus reuteri.

4. Briana Holness:  Sensory evaluation of cupcake fortified with Omega-3PUFA (Fish Oil).

Students also attended several lectures and demonstrations related to introduction to food science, dairy food processing, food safety, food protection and HACCP for a total of 6 lectures and two laboratory demonstrations.  Lastly, students conducted several experiments related to microbiological quality of fresh produce and milk products from local stores.  Food safety exercises the students participated in can be found here.

In collaboration with Mr. Joe Ruhl - Advanced Sciences Teacher at Jefferson High School in Lafayette, IN - graduate students in Dr. Haley F. Oliver’s lab at Purdue University are developing mentoring skills by teaching food safety laboratory techniques to high school students. Participating high school students conduct an independent research project under the supervision of a graduate student research assistant, to earn advanced science credits at the high school level. Students spend 3-7 hours in the lab each week August-March. Completed projects are presented at the Lafayette Regional Science Fair http://www.sefi.org as part of the Intel International Science and Engineering Fair https://student.societyforscience.org/intel-isef.

Science Research Syllabus 2013-14

Student projects include:

• “Identification of Psychrotrophic Microorganisms from Retail Delis” Ashley Anderson, 2013-2014
• “Description of Bacteria Found in Retail Delis” Eric Siddiqui, 2012-2013
• “Listeria in Retail Delis: Year One & Two” Erin Christian, 2010-2012

Dr. Haley Oliver's lab at Purdue University led the Food Science Program at the Hoosier Agribusiness and Science Academy (HASA) on July 20th, 2012 for roughly 20 high school students.  The Purdue Food Science department was one of the areas of agribusiness that was chosen to be highlighted in order to expose students to a possible career path that they would not be familiar with.  The objectives of the day were to highlight the core principals of food science, engage the students in hands on activities relating to food science, and to showcase the importance of food scientists in agribusiness.  More information on the program can be found here.

During the Fall 2011, Spring and Fall 2012, Dr Jennifer Patterson conducted hands-on food safety, microbiology activities in local high and middle schools (Columbia High School, Chapman Middle School, Challenger Middle School, Lee High School). The total number of students who participated in the activities were 496; 253 (grades 9-12); 243 (Grades 7-8). The various modules and performance objectives are given here. They were given a pre and a post test. The assessment results are given in Figure 1.

During September 2012, high school students were brought from regional high schools to the Alabama A&M University. Students were first given an overview of careers in food science and then broken up into various groups led by guides from the department.  Students then went through all the different areas of food science and were given opportunity for hands-on experiments in food safety by Dr. Jennifer Patterson (Post-doctoral research associate in Food Safety). Lastly, they were explained the importance and application of food safety in the food industry by graduate students.

During the summer 2012 (month of June), high school students were part of a 4 week program in the hands-on application of food science/food microbiology and food safety at Alabama A&M University. The students learned basic microbiological techniques in enumeration of bacteria. The training was given by graduate students.

A total of 55 students were brought to Alabama A&M University on 5 Saturdays during the Spring 2012 (February and March) to conduct Food Science/Food Safety hands on activities. During the introduction session students were explained the objectives of the workshop and then divided into groups. Several demonstrations and hands-on activities were included in addition to pre and posttests in food safety/science. The sessions were presented by graduate students. Students were also exposed to the daily applications of microbiology in everyday life in the development of food products such as yogurt. They made yogurt and were able to eat their products.

Alabama A&M University hosted an 8-week food science summer program during 2012 for high school students.  Student participation by grade can be viewed here.  The program emphasized Food Microbiology, food product development, and HACCP.  Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP.  They were taken through the steps in product development, studied shelf life, and were given hands-on experience in microbial enumeration and plate counts.  Graduate students served as mentors to the summer interns in the areas of Food Science (Food Biochemistry, Food Toxicology, Food Microbiology, and Food Process engineering) with a special emphasis on food safety during product development.  For more information contact Martha Verghese martha.verghese@aamu.edu.

Cornell Food Science at STANYS Workshop: Cornell Food Science presented and hosted two hands-on sessions during the Science Teachers Association of New York State (STANYS) Annual Conference held in Rochester, NY, on November 5-8, 2011. This program was taught by food safety graduate students at Cornell and targeted middle and high school students. Materials can be requested from Rachel Pfuntner at rcp26@cornell.edu.

Cornell University graduate students Rachel Pfuntner and Travis Chapin represented the Department of Food Science at the Vestal High School Agricultural Career Fair on October 27th, 2011.  About 300 students came by to learn about career and educational opportunities in the field of Food Science/Food Safety.

FIRST LEGO League Food Safety Challenge:  *On October 25th a team of four 9 and 10 year olds from New Jersey who are participating in the FIRST LEGO League Food Factor Challenge visited the Food Science department to learn about food safety in fluid milk processing systems. Nicole Martin, Research Support Specialist in the *Milk Quality Improvement Program, Daina Ringus, graduate student in the Food Safety Laboratory, and Jason Huck, manager of Cornell Dairy, helped the team think through potential food safety issues that may be encountered in fluid milk processing. The team was also given a tour of the Cornell Dairy processing facility for a hands on look at how milk is processed.

Additionally, six graduate students and two research support specialists from the Food Safety Laboratory and Milk Quality Improvement Program have served as mentors for eight other FIRST LEGO League teams.  The teams were comprised of junior high school students from the East coast and midwest.  Research areas that the teams focused on included Listeria monocytogenes contamination of dairy products, ready-to-eat meats, and produce as well as Salmonella contamination of eggs.  Mentors provided support that ranged from communicating scientific findings to arranging tours of commercial cheese plants.  Several of the teams have recently reported that they have advanced through the first stages of the contest!

Cornell Food Science at the New York State (NYS) Fair:   Graduate students and staff from Cornell University's Department of Food Science hosted a booth in the 4-H Youth Building at the NYS Fair Saturday, September 3, 2011 from 10 a.m. - 6 p.m .  Cornell University's Food Science booth engaged over 600 people in interactive educational activities focusing on food safety. 

Have you ever gotten sick from the food you ate?  If so, you’re hardly alone: the CDC estimates that foodborne illness strikes about 50 million Americans each year.  Have you heard about any food-related outbreaks or food recalls recently?  Whether it’s in spinach, ground beef, pine nuts, or even pet food, there always seems to be a food source that is contaminated with Salmonella, E. coli, Listeria, or another potentially deadly type of bacteria.  How are these outbreaks detected?  How are they traced to the original source?  How are they dealt with?  These are the questions explored at a two and a half day Food Safety workshop that’s part of the 4H Career Explorations conference at Cornell June 28-30.  12 students in grades 9-12 from across New York State participated in food safety activities led by food safety graduate students. Students were presented with an outbreak scenario and spent the remainder of the time working in small groups and with graduate students to use epidemiological and molecular techniques to determine the most likely source of the outbreak as well as to suggest control and preventative measures.  Materials are posted here and can be requested from Travis Chapin at tkc24@cornell.edu. The conference was sponsored by the New York State Cooperative Extension Service at Cornell University 4-H program.  

Alabama A&M University hosted an 8-week food science summer program during 2011 for high school students.  Student participation by grade can be viewed here.  The program emphasized Food Microbiology, food product development, and HACCP.  Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP.  They were taken through the steps in product development, studied shelf life, and were given hands-on experience in microbial enumeration and plate counts.  Graduate students served as mentors to the summer interns in the areas of Food Science (Food Biochemistry, Food Toxicology, Food Microbiology, and Food Process engineering) with a special emphasis on food safety during product development.  For more information contact Martha Verghese martha.verghese@aamu.edu.

Alabama A&M University participated in multiple food science sessions with high school teachers and students during the Fall 2011 semester.  Please contact Martha Verghese martha.verghese@aamu.edu for more information.

North Carolina A&T State University hosted the Research Apprenticeship Program (RAP) this summer from June 27-July 22, 2011.  Three high school students performed food science research in Dr. Salam A. Ibrahim's lab as described below.  The students also participated in food safety exercises developed by NCA&T for high school students.

• Dedrick Dunton:  Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia Coli O157:H7 in laboratory medium.
• Caleb S. Locklear:  Antimicrobial activity of onion extract against Escherichia coli O157:H7.
• Lisa Wamban:  The Effects of Selected Rat Poison on the Growth of Yogurt Culture.
  

Several graduate students in the Food and Nutritional Sciences Program at NCA&TSU held a one day three hour introductory food science/food safety hands-on preconference on Monday, May 11, 2012 at Hunter Huss high school in Gastonia , _NC west of _Charlotte, NC.  The following presentations were given: 

1. Introduction to Food Technology,
2. Introduction to Food Microbiology
3. Food Fermentation and Dairy Applications
4. Food Contamination and Chemical Contaminants in Food products
5. Food Quality
6. Food Defense and Protection

The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU.