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Aim 2 team members:
Haley Oliver, Purdue University; contact hfoliver@purdue.edu
Martha Verghese, Alabama A&M University; contact martha.verghese@aamu.edu
Salam A. Ibrahim, North Carolina A&T State University; contact ibrah001@ncat.edu
Thomas Denes, Cornell University; contact tgd32@cornell.edu
Sarah Beno, Cornell University, contact smb489@cornell.edu
Aim 2
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Aim 2 Completed Efforts:
2016 Food Safety Activities
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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: 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.
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.
The food and nutritional group at North Carolina A&T State University visited Mt. Tabor High School in Winston Salem, NC on April 30th, 2015 and conducted a 2 hr workshop related to food science. Twenty students participated in the workshop. Presentations:
Demonstration:
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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 2nd 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)
Performance Objectives:
Students were given a pre and post-test on questions related to the above mentioned objectives. Results shown below.
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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:
Laboratory Demonstration:
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:
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: I. Food acidity
II. Food Microbiology
Presentations 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:
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:
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