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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

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