...
| Panel |
|---|
In addition to resources found throughout this page, teachers can find additional resources on the Highschool Teacher Food Safety Resources page. |
Aim 1 Current Efforts:
Aim 1 Completed Efforts:
2016 Food Safety Activities
...
| Panel | ||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
On July 14, 2016, the food microbiology and biotechnology laboratory at North Carolina A&T State Universitywill continue to conduct workshops in food technology and safety for high school teachers during summer (June-August, 2012-2016). There will be a two-session workshop designed to help high school teachers as well as students who are interested in learning about food technology subject, possible careers, and understanding the basic knowledge related to food science, food safety, and food technology. conducted a workshop at the Greensboro Sheraton as part of the North Carolina CTE summer conference for family and consumer science teachers. A total of 25 high school teachers attended the sessions for those interested in food science/safety. Presenters and topics included: Dr. Rabin Gyawali - Introduction to food safety and microbiology Dr. Tahl Zimmerman - Food biotechnology and GMOs Temitayo Obanla - Food fermentation and health benefits Nwadi Nwamaioha - What you may not know about food science/safety Aseel Issa - Development of a novel antibacterial nanocomposite film in food packaging for safe food products North Carolina Association of Family and Consumer Science Annual Conference "Healthy Foods for Healthy Families and Communities" April 7-9, 2016, New Bern, North Carolina On Saturday, 9 April 2016, the Food and Nutritional Sciences Program at North Carolina A&T State University organized a symposium for high school teachers who are interested in food safety and nutrition education. The symposium was held during the North Carolina Association of Family and Consumer Science Annual Meeting. The topics covered were from food safety, food safety practices, healthy foods for the healthy family, and how to practice healthy food for a healthy lifestyle. A. ORAL PRESENTATIONS
B. RESEARCH POSTER PRESENTATIONS: (April 8, 2016)
Southern Guilford High School of Greensboro, NC
On Wednesday, 23 March 2016, the students from Dr. Salam Ibrahim's Food Microbiology & Biotechnology Laboratory at North Carolina A&T State University traveled to Southern Guilford High School in Greensboro, NC to train 11th and 12th grade students and teachers about Food Safety/Technology. The discussion began with a brief introduction of all graduate students who work under the supervision of Dr. Ibrahim. Students present several aspects of food science/safety. Each student briefly discussed individual research topics and explained the significance of research in Food Safety and agriculture-related disciplines. The numerous career opportunities and key institutions for education were also presented, as well as a review of Cornell's Food Safety Lab site and the Food Safety Wiki (Welcome to Food Safety Wiki!). Opportunities for agriculture-related scholarships was presented with an offer to join the NC A&T State University Summer high school program sponsored by the School of Agricultural & Environmental Science at North Carolina A&T State University. Presentations: Dr. Salam A. Ibrahim: Introduction to food safety Tematayo Obanla: What is food safety and why study food safety? (Food Science/safety Careers) Rabin Gyawali: How to control bad bacteria in foods William Rowe: Food safety of dairy foods and lactose intolerance Imani Grimes: Basic microbiology techniques
Laboratory demonstrations: Basic techniques in food microbiology and food safety |
2015 Food Safety Activities
...
| Panel |
|---|
Norovirus Teacher Workshop Report 2015 The Norovirus Workshop, “Outbreak – Attack of the Norovirus” was presented on July 29, 2015 at North Carolina Central University’s Biomanufacturing Research Institute and Technology Enterprise (BRITE) in conjunction with North Carolina State University. Teachers agreed that the workshop was an excellent use of their time and were pleased with the module and materials they received to implement the module into their classrooms. There was such a lively discussion among the teachers that they wanted a list of participants so they could continue their discussions. There were 14 participants (13 teachers (9 middle school teachers and 4 high schools) and 1 representative from North Carolina Department of Public Instruction). Subjects taught by these teachers include: Foods I; Foods II Biology, 7th and 8th grade science/Biotech/ /AP Biology/Honors Bio/ CTE Health Occupation and Consumer Health. The teachers came from across the state of North Carolina: 1 from Davie County; I from Vance County; 1 from Moore County, 3 from Wake County; 1 from King NC; 1 from Robeson County; 1 from Rockingham County, 2 from Charlotte Mecklenburg County; 1 from Harnett Co; and 1 from Cumberland County and 1 from Randolph County. OUTBREAK, is a teaching module which was developed for teachers in 2012 to specifically address Norovirus and food safety. For: High school and middle school science teachers and CTE teachers All activities were aligned with North Carolina State and National Standards. Rationale for a Norovirus Workshop:Norovirus is the most common cause of acute gastroenteritis worldwide. North Carolina public health officials report that from October to April each year, there is an upswing in the number of reported Norovirus illnesses. In January, February, and March 2012, there were numerous reported outbreaks within the state. According to the Centers for Disease Control and Prevention, Norovirus is also the most common cause of food borne disease outbreaks in the United States. Each year as many as 1 in 6 people get sick from eating contaminated food. Fifty percent of all recognized outbreaks of food-related illness are caused by Norovirus. Learning outcomes:
The Workshop:
Support for the Workshop came from:
Teachers participating in an engagement activity (skit) at the the Norovirus Workshop presented at NCCU’s BRITE Center (July 29, 2015)
Oh My Gosh, It’s a Food Fight! Oh My Gosh, It’s a Food Fight teacher workshop was presented on June 29th, 2015, at North Carolina Central University's Biomanufactoring Research Institute and Technology Enterprise (BRITE). Teachers agreed that the workshop was an excellent use of their time and were pleased with the module and materials they received to implement the module into their classrooms. There were 22 participants (8 High School Science teachers; 4 middle school science teachers, 2 CTE Biotechnology teachers middle school, 4 Foods and Nutrition Teachers , High School, 3 Heath & Nursing HS and 1 Science Consultant ). Oh My Gosh, It’s a Food Fight is a teaching module, which was developed for teachers in 2015 specifically to address the topic of genetically modified organisms and the associated controversial topic of food safety. Presenters: Betty Brown M.S.: North Carolina Central University, director of Outreach Programs for BRITE Carla Oldham, Ph.D.: North Carolina Central University, assistant professor in the Department of Pharmaceutical Sciences Lynette Johnston, Ph.D.: North Carolina State University, curriculum coordinator in the Department of Food, Bioprocessing and Nutrition Sciences Jessica Jenkins Broglie PhD; North Carolina Central University; Postdoctoral Research Fellow, BRITE Faith Brown-Freeman; University of North Carolina at Greensboro; PhD Candidate /University Supervisor For: High school and middle school science teachers and CTE teachers All activities were aligned with North Carolina State University and National Standards. Rationale for Oh My Gosh, It’s a Food Fight Workshop: Oh My Gosh, It’s a Food Fight is a teaching module that wasdeveloped in 2015 to provide a format for students to better understand the complexity of the issues surrounding the use of biotechnology to produce genetically modified foods (GMOs). Students are exposed to a variety of issues surrounding GMOs, which can often be confusing and misleading. This module enabled teachers to bring new exciting hands-on science experiences to their classrooms. It encouraged students to discover the potential benefits and risks of genetically modified foods such as corn through critical thinking. In addition, it encouraged the use of appropriate vocabulary to argue the pros and cons of using GMOs. From the module students will learn:
The Workshop:
Support for the Workshop came from:
Partial support from North Carolina Central University, BRITE |
| Panel |
|---|
| Alabama A&M University conducted workshop sessions in April, June, September, and December 2015. The day-long (spring and fall) and week-long (summer) workshops focused on using food science/food safety experiments in the classroom and showing the various careers in Food Science and Food safety. Science teachers and counselors in the Huntsville and Birmingham school districts (Sparkman High School (Huntsville, AL), 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)) were contacted and information (booklets) on Food Science/Food Safety including lab experiments to be used in science classes were distributed. Contacts were made for future/potential students for the summer programs. There will be 12 high school science teachers visiting the department in the 4th week of January 2016 to be trained in Food Science/safety/chemistry experiments from the booklets provided to them. |
| Panel |
|---|
Salam A. Ibrahim at North Carolina A&T State University worked Salam A. Ibrahim at North Carolina A&T Sate University is working with the NC Community College System and Reno A. Palombit (NC Department of Public Instruction Career & Technical Education) and will conduct the next workshop to host a food science workshop for high school teachers on JUly July 13-14 in the Department of Famil Family and Consumer Sciences at North Carolina A&T State University . The title is Food Science Workshop (family and consumer science teachers-summer conference 2015, Greensboro, NC). It is expected that approxiemtely 20 teachers will attend the workshop. Updated will be provided soon. |
| Panel |
|---|
On July 29th, NC State and North Carolina Central University are scheduled to present a teacher professional development workshop. They will be presenting “Attack of the Norovirus!” to over 15 middle and high school teachers. More details on workshop content and learning objectives can be found under 2014 Completed Efforts below. |
| Panel |
|---|
| Alabama A&M University will be running workshops in April and June 2015. The day long (spring) and week long (summer) workshops will focus on using food science/food safety experiments in the classroom and showing the various careers in Food Science and Food safety. |
Aim 1 Completed Efforts:
2015 Food Safety Activities
, NCA&T, Greensboro, NC. A total of 19 teachers attended the workshop. Topics were:
Laboratory practices:
Teachers can use this site as a valuable resource on food safety: http://www.fda.gov/downloads/Food/FoodScienceResearch/ToolsMaterials/UCM430367.pdf
Salam A. Ibrahim (North Carolina A&T Sate University) with help from Reno A. Palombit (NC Department of Public Instruction Career & Technical Education), hosted several food technology classes for high school teachers during spring 2015. The classes focused on food science and relevant technology plus modern food safety practices. Teachers were provided materials, equipment, and lectures. These activities were part of two food science classes: FCS 235 Introduction to Food Science and FCS 346 Food Safety and Sanitation. Topics included:
|
| Panel |
|---|
| Salam A. Ibrahim (North Carolina A&T Sate University) with help from Reno A. Palombit (NC Department of Public Instruction Career & Technical Education), hosted several food technology classes for high school teachers during spring 2015. The classes focused on food science and relevant technology plus modern food safety practices. Teachers were provided materials, equipment, and lectures. |
2014 Food Safety Activities
...