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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
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