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On July 14, 2016, the food microbiology and biotechnology laboratory at North Carolina A&T State University 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)

1. Amira A. Ayad, Deiaa Gad El-Rab, Abolghasem Shahbazi, Mulumebet Worku, Valerie L. Giddings, Salam. A. Ibrahim.  Date palm (Phoenix dactylifera L.) as a primary constituent in developing a medium for cultivation of lactic acid bacteria.
2. Rabin Gyawali, Nadia Y. Idris, Mulumebet Worku, Valerie L. Giddings, Salam A. Ibrahim. Effects of hydrocolloids on acid whey production of nonfat Greek yogurt.
3. Belal J. Muhialdin, Salam A. Ibrahim. Growth inhibition of three spoilage fungi by novel antifungal peptides produced by Lactobacillus plantarum TE10.
4. Temitayo Obanla, Imani Grimes, Mulumebet Worku, Valerie L. Giddings, Salam A. Ibrahim. Impact of aspirin on growth and functionality of Lactobacillus rhamnosus (ATCC 53103) after 12 weeks of exposure using natural selection.

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