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Aim 3 team members:
Salam A. Ibrahim, North Carolina A&T State University; contact ibrah001@ncat.edu
Martha Verghese, Alabama A&M University; contact martha.verghese@aamu.edu
Kendra Nightingale, Colorado State University; contact kendra.nightingale@colostate.edu
Haley Oliver, Purdue University; contact hfoliver@purdue.edu
Lee-Ann Jaykus, North Carolina State University; contact lajaykus@ncsu.edu
Martha Verghese, Alabama A&M University; contact martha.verghese@aamu.edu
Carmen Moraru, Cornell University; contact cim24@cornell.edu
Aim 3
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Completed Efforts:
2016 Summer Research Programs
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The 2016 Cornell Food Science Summer Scholars Program was held from June 6th - August 12th, 2016. Three juniors from various universities throughout the country conducted food safety related research as follows: Hannibal Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Martin Wiedmann on "Characterization of psychrotolerant behavior in Paenibacillus spp."
Kenton Hipsher, a Junior in Biology from the Rose-Hulman Institute of Technology, worked with Dr. Randy Worobo on "Tracking post-harvest spoilage of strawberry products from the field through the end of shelf life."
Yiling Ke, a Junior in Food Science from Oklahoma State University, worked with Dr. Elad Tako on "In vivo assessment of the effects of phytochemicals (pectin, petic-oligosaccharides, arbinana and starch) on the intestinal brush border membrane functionality and beneficial bacteria populations."
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Students also continued to perform research over the summer of 2016 at North Carolina A&T State University (NCA&TSU) Nadia Idris, an undergraduate in food and nutritional sciences Nadia Idris, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching antimicrobial activities of herbs against foodborne pathogens since Fall 2014.
William Rowe, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching microbial beta-galactosidase activity and the impact of nutrients on lactose intolerance in Dr. Salam Ibrahim's laboratory since Fall 2014. Shannon Walston, an undergraduate student at North Carolina A&T State University (NCA&TSU) and active member of the Institute of Food Technologists (IFT), has been conducting research in the Food Biotechnology and Microbiology Laboratory at NCA&TSU since Fall 2014. As a Research Assistant, she is working on dairy food fermentation using yogurt culture to produce functional dairy foods. Kayla M. Harris, an undergraduate student at North Carolina A&T State University , has been conducting research in Dr. Salam Ibrahim's laboratory since Summer 2014. She is researching the quality and shelf life of Greek yogurt.
All four students will continue their research in Dr. Ibrahim’s group through 2016, and plan to enroll in a food safety-related graduate program. |
Aim 3 Completed Efforts:
2016 Summer Research Programs
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The 2016 Cornell Food Science Summer Scholars Program was held from June 6th - August 12th, 2016. Three juniors from various universities throughout the country conducted food safety related research as follows:
Hannibal Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Martin Wiedmann on "Characterization of psychrotolerant behavior in Paenibacillus spp."
Kenton Hipsher, a Junior in Biology from the Rose-Hulman Institute of Technology, worked with Dr. Randy Worobo on "Tracking post-harvest spoilage of strawberry products from the field through the end of shelf life."
Yiling Ke, a Junior in Food Science from Oklahoma State University, worked with Dr. Elad Tako on "In vivo assessment of the effects of phytochemicals (pectin, petic-oligosaccharides, arbinana and starch) on the intestinal brush border membrane functionality and beneficial bacteria populations."
(NCA&TSU), conducted research on antimicrobial activities of herbs against foodborne pathogens since Fall 2014.
William Rowe, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching microbial beta-galactosidase activity and the impact of nutrients on lactose intolerance in Dr. Salam Ibrahim's laboratory since Fall 2014.
Shannon Walston, an undergraduate student at North Carolina A&T State University (NCA&TSU) and active member of the Institute of Food Technologists (IFT), has been conducting research in the Food Biotechnology and Microbiology Laboratory at NCA&TSU since Fall 2014. As a Research Assistant, she is working on dairy food fermentation using yogurt culture to produce functional dairy foods.
Kayla M. Harris, an undergraduate student at North Carolina A&T State University, has been conducting research in Dr. Salam Ibrahim's laboratory since Summer 2014. She is researching the quality and shelf life of Greek yogurt.
All four students will continue their research in Dr. Ibrahim’s group through 2016, and plan to enroll in a food safety-related graduate program. |
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2015 Summer Research Programs
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| Students with specific interests in food safety participated in the 2015 Cornell Summer Undergraduate Research Program, including undergraduate students from Cornell University, Rochester Institute of Technology, University of California San Diego, Wellesley College, University of Missouri, Universidade Federal Rural do Rio de Janeiro, Faculty of Applied Chemistry and Material Science, and Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon.Joao Paulo Almeida Lima,a sophomore Food Engineering major atCollege, University of Missouri, Universidade Federal Rural do Rio de Janeiro, conducted research in Dr. Moraru's lab on the use of bacterial spore removal by cold microfiltration to extend milk shelf life.
Joao Paulo Almeida Lima,a sophomore Food Engineering major at Universidade Federal Rural do Rio de Janeiro
Elle Friedberg, a sophomore double-majoring in Chemistry and Studio Art at Wellesley College, conducted research in Dr. Sacks’ Moraru's lab on identification of volatile sulfur compound precursors in wine.the use of bacterial spore removal by cold microfiltration to extend milk shelf life.
Marriah Green, a junior Biochemistry/Chemistry major at the University of California, San Diego, conducted research in Dr. Tako’s lab on in vivoassessment of the prebiotic properties of bioactive compounds.
Molly Higgins, a junior Food Science and Nutrition major at the University of Missouri, conducted research in Dr. Wiedmann’s lab on the germination of spore-forming bacteria in pasteurized milk.
Ioan Gitsov, a sophomore Chemical Engineering major at the Rochester Institute of Technology, conducted research in Dr. Moraru’s lab on bacterial spore removal by cold microfiltration of milk.
Kathryn Magee, a junior Biology major at the Rochester Institute of Technology, conducted research in Dr. Wiedmann’s lab on overcoming phage resistance in Listeria monocytogenes.
Janeth Perez Garza, a junior Chemistry Bacteriology Parasitology major at the Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, conducted research in Dr. Worobo’s lab on heterologous expression of the Bacillus thuringiensis SF361 protein, YvgO.
Meaghan Sugru, a junior Food Science major at Cornell University, worked in Dr. Padilla-Zakour’s lab developing a sensory and chemical standard for New York State hard apple cider. protein, YvgO.
Rachel Silver, a junior in Food Science and Technology from Oregon State University, conducted research in Dr. Oliver's lab at Purdue University. Her research focused on listeriaphages.
Fernando Vizcarra, a sophomore from Alabama A&M University, was selected as a Summer Scholar, but was unable to be matched with a mentor. |
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Undergraduate students who were not afforded internships participated in a product development project at Alabama A&M University. The photographs below show them presenting a project centered around product development with specific attention to the development of a HACCP plan, development of CCPs, process control, etc. The projects were evaluated by faculty and staff in the department (April 23, 2015).
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Students with specific interests in food safety participated in the 2013 Cornell Summer Undergraduate Research Program, including undergraduate students from Texas Tech University, North Carolina State University, Texas Wesleyan University, McGill University, Cornell University, University of Puerto Rico--Mayaguez, and Pennsylvania State University. Jessica Heiden, a senior Biology major from Texas Tech University, will be conducting conducted research in Dr. Nightingale's lab at the International Center for Food Industry Excellence at Texas Tech University. Her research focuses focused on characterizing the immune response to virulence-attenuated Listeria monocytogenes subtypes which are common among ready-to-eat foods.
Analiesel Hannes, a rising senior and double major in food science and microbiology at North Carolina State University, is performing performed summer research in Dr. Jaykus' lab at North Carolina State University. Her research utilizes RTq-PCR and cell culture techniques to investigate the persistence of a possible Norovirus surrogate, Tulane Virus, on stainless steel.
Corey Holt, a rising junior majoring in Biology at Texas Wesleyan University, is using Western blotting to examine examined the expression of genes used for flagellar motility in Listeria monocytogenes. He is working He worked under the mentorship of Dr. Angela Roberts at Texas Wesleyan University.
Morgan Kirkpatrick, a rising junior majoring in Biology at Texas Wesleyan University, is examining examined the prevalence of Listeria monocytogenes and Listeria species isolated from queso fresco purchased from small and large Hispanic-serving retail stores. He is working under the mentorship of Dr. Angela Roberts at Texas Wesleyan University.
Sarah Kozak, a Food Science major at Cornell University, conducted research in Dr. Martin Wiedmann's laboratory. Her research focused on characterization of organisms isolated from fluid milk and cultured dairy products.
Paola M. Illas-Ortiz, an Industrial Microbiology major from the University of Puerto Rico-Mayaguez, conducted research in Dr. Martin Wiedmann's laboratory at Cornell University. Her research focused on the prevalence, persistence, and diversity of Listeria in spinach fields from planting to harvest.
Karine Paradis, a Food and Nutritional Science major from McGill University, conducted research in Dr. Carmen I. Moraru's at Cornell University. Her research focused on reduction of Listeria innocua on the surface of processed cheese after exposure to Pulsed Light Treatment.
Kenneth G. Vogel, a Food Science major from Pennsylvania State University, conducted research in Dr. Randy Worobo's laboratory. His research focused on Dertermining critical parameters for tempeh production to control the growth of foodborne pathogens.
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