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2015 Food Safety Activities
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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.
Neil Bogart, Red Diamond Quality Systems Manager and SQF Practitioner, addressing FAS undergraduates and graduate at Alabama A&M University with a presentation entitled “Food Safety: Where are We Headed?” (November 5, 2015). This seminar was organized to increase current student awareness of the area of Food Safety/Microbiology and possible careers. |
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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? Pre: 4.5 Post: 5.4 *Two students left before collection of post-test data. Three students explicitly stated they were interested in FS as a career. Q2 - Safe food handling Pre: 92 Post: 100 Q3 - Symptoms of foodborne disease Pre: 58 Post: 100 Q4 - Incubation period Pre:75 Post: 100 Q5 - DNA structure Pre: 25 Post: 70 |
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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.
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:
The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU.
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