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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

In February and March 2016, Rachel Miller (PhD student in the Food Safety Lab at Cornell University) introduced basic chemistry concepts to a local elementary school class as part of the Cornell GRASSHOPR program. Over the course of three weeks, students, equipped with pipettors and lab notebooks, learned:

i) how cabbage juice can be used as a pH indicator to determine the pH of different foods

ii) which common foods are basic, and which are acidic

iii) how calcium ions can bridge sodium alginate particles to form 'gummy worms'

Faculty, staff, and graduate students from Alabama A&M University visited local and regional high schools in August and December 2015 to provide information to high school teachers and high school students about careers in food science/food safety.

25 High school students participated in a food science/food safety-centered all-day workshop (August, 2015)

Graduate and undergraduate students who aided in facilitating the high school students’ workshop (August, 2015)

Faculty and students preparing for the workshop and lecture at Sparkman High School for their Career Day (December 2015)

Faculty and staff at Whites Creek High School (August 2015)

Eight schools were visited, and featured above are Whites Creek High School (Nashville, TN) and Sparkman High School (Huntsville, AL). Not photographed are 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) and the Boys and Girls Clubs of America.

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 2^nd  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)

On April 24^th and May 6th, 2015, 120 students from Bob Jones High School participated in food safety education sessions hosted by Alabama A&M University. The major objectives for the sessions included:

 Performance Objectives:

1. Identify the government agencies that regulate specific food products
2. Define outbreak.
3. Identify ways that food can become contaminated
4. List and describe the 4 C’s of Food Safety
5. Distinguish between three types of food safety hazards
6. Explain the relationships between food safety hazards and foodborne illness.
7. Identify common pathogens that cause food borne illness and recognize symptoms for each.
8. Identify mode of transmission/contamination of microorganisms
    

Students were given a pre and post-test on questions related to the above mentioned objectives. Results shown below.

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:

• Introduction to food science and technology:  Salam A. Ibrahim
• Food Safety and Sanitation:  Saeed A. Hayek
• Six Steps to Food Safety:  Rabin Gyawali

Laboratory Demonstration:

• Measurement of Acidity in Food as pH Values
• Yogurt Processing

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:

1. Fish, Shellfish, and health benefits (Reza Tahergorabi)
2. The good and bad bacteria in our food (Rabin Gyawali)
3. Aging and probiotics (Desarae Johnson)
4. Food science and technology from farm to table (Saeed A. Hayek)

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:

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:

• Introduction to Dairy Products, Dr. Salam Ibrahim
• Dairy Products, Saeed Hayek
• Probiotics and Dairy products, Temitayo Obanla
• Nutrition and health benefits of dairy products, Amira Ayad
• Food Defense for dairy industry, Mujahid Ashqer
• Food Safety for dairy industry, Bernice Karlton-Senaye
• Demonstration: Yogurt processing: New flavors with healthy taste: oat, honey , and blueberries, Rabin Gyawali

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:

• Welcoming and Introduction, Salam A. Ibrahim
• Food Science, Reza Tahergorabi
• Good Bacteria and Health, Desarae N. Johnson
• Greek Yogurt, Rabin Gyawali
• Food Safety, Saeed A. Hayek

Students participated in a 4 week summer (2014) program hosted by Alabama A&M University, which emphasized Food Science (Food Microbiology, Food Product development, HACCP).  Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP. They were taken through the steps in product development, studied shelf life, and were given hands-on experiences in microbial enumeration and plate counts.  Graduate students worked with the summer program participants and mentored them in the area of food science with special emphasis in Food safety as a part of the product development process.

On three Saturdays during Spring 2014 (February and March), a total of 45 students were brought to the Department of Food and Animal Science at Alabama A&M University to conduct Food Science/Food Safety hands on activities and were given pre and post-tests in food safety/science.  Several demonstrations and hands-on activities were included.  The sessions were presented by graduate students.

Alumni Forum - Alumni were invited back to the Alabama A&M campus speak with students about careers in Food Science/Food Microbiology. An alumni forum was conducted in Fall 2014 with representatives (Microbiologists) from Kraft, Pharmaceutical company, Health Officer, US Airforce, Army, and others.

During the Fall and Spring 2014 semesters, Dr. Jennifer Patterson from Alabama A&M University conducted hands-on food safety and microbiology activities in local high and middle schools (Grissom High School, Columbia High School, Chapman Middle School, Challenger middle school, Lee High School). The total number of students who participated in the activities was 363; 253 (grades 9-12); 110 (Grades 7-8). The various modules and performance objectives are given below.  Students were also given a pre and a post test.

Module 1:  Building a Case for Foodborne Illnesses

Performance Objectives

1. Distinguish between three types of food safety hazards
2. Explain the relationship between food safety hazards and foodborne illness.
3. Identify common pathogens that cause food borne illness and recognize symptoms for each
4. Identify mode of transmission/contamination of microorganisms

Teaching/Learning Procedures

Power Point:  Food Safety Investigation Lesson 1.1 and 1.2

Hands on Activity:  Bacteria Everywhere (Lab activity)

Module 2:  Preventing Foodborne Illness at Home

      Performance Objectives

1. Identify ways that food can become contaminated
2. List and describe the 4 C’s of Food Safety
3. Identify three causes of food spoilage
4. Define the acronym FATTOM
5. Identify the factors that cause changes in different foods

Teaching/Learning Procedures

Power Point:  Preventing Foodborne Illness

Video:  Food Safety:  Just the Facts or Dr. X’s Quest for Food Safety

Hands-on Activity:  Hands-Off Bacteria (w/Glo-germ and black light) (DEMO)

                                       When Food Goes Bad (Lab activity)

The Cornell University  Food Safety Lab provided a tour of the dairy processing facility to about 25 high school FFA members participating in a leadership workshop on campus on November 16th . Students were provided with the opportunity to oversee the new facility and to inquire about job opportunities in the dairy and food industry.

Cornell University presented, " Food Safety Education:  The value of K-12 education and outreach to advancing the development of future food safety leaders ," at the 2013 Annual Meeting of the International Association for Food Protection .  The meeting was held in Charlotte, North Carolina from July 18-31, 2013.  Please see the abstract below:

Abstract: Foodborne illnesses continue to pose a substantial public health burden in the United States and around the world.  One persistent contributing problem is a relatively poor level of food safety “knowledge” in the population at-large.  To address this, there is a clear need to expand existing food safety education and awareness programs, and to establish new ones.  However, this cannot be done without a critical mass of food safety professionals.  Unfortunately, career and educational opportunities in food safety are largely unrecognized by K-12 students, meaning that many students come to food safety relatively late in their academic training.  The purpose of this symposium is to highlight innovative approaches to engaging future food safety professionals by targeting K-12 populations.  The symposium will kick off with four presentations on different strategies used recently to reach this important pool of future food safety professionals followed by a presentation describing USDA-NIFA priorities for food safety outreach and conclude with a roundtable discussion.  Attendees will come away with an understanding of why it is important to include food safety education in K-12 curricula and how engaging K-12 students can help grow the population of food safety professionals around the world.  

Cornell University  hosted the  4-H Career Explorations Food Science: DNA Fingerprinting again this past summer.  This 2.5 day workshop for high school students was held June 25-27, 2013 on the Cornell Campus.

Cornell Food Science at the Beverly J. Martin Elementary School Science Fair:   Graduate students and staff from Cornell University's Department of Food Science hosted a booth for the science fair   at an Ithaca, NY elementary school on February 1st, 2013 .  Cornell University's Food Science booth engaged approximately 300 students from pre-kindergarten to fifth grade in interactive educational activities focusing on food safety and food science.
The  Cornell University Food Safety Laboratory partnered with Cornell Cooperative Extension of Ontario County and 4-H Camp Bristol Hills to provide week long food science and food safety program as part of the 4-H Camp Bristol Hills during summer 2013.  Educational activities focused on the nature of science, dairy product development, and a simulated outbreak investigation.  The 4-H Food Science Camp provided over 16 hours of hands-on educational activities in the areas of chemistry, biology, microbiology, and geographic information systems and landscape ecology.  A university professor and graduate student engaged campers in experiments and case studies where they discovered, modeled, and compared the chemical interactions between ingredients in ice cream, butter and cheese; reconstructed the structure of DNA; practiced the steps of an outbreak investigation during a mock “food-borne disease outbreak;” and developed solutions to minimize the risk of future outbreaks.

Dr. Martha Verghese, Dr. Jennifer Patterson, and graduate students from Alabama A&M University presented food science/food safety interactive workshops to high school students at four different area high schools during spring 2013.

Alabama A&M University hosted hands-on workshops for 93 Students (elementary, middle and high school) the afternoon of June 20th, 2013.  These workshops focused on Food Science and the importance of food safety.

Alabama A&M University hosted a 4-week (June 1-July 3rd) food science summer program during 2013 for 30 high school students (9-12 grades). The program emphasized food microbiology and safety. Students were given hands-on experience in conducting proper serial dilutions, plating techniques, and enumeration of microorganisms in foods. Students (in groups) completed projects and gave presentations on summer research entitled “Microbiological profile of fresh produce from various retail stores.” Examples of specific activities are listed below.

Presentations

1. Introduction to Food Science
2. Importance of Food Safety
   

Mini-workshops

1. 5 Second Rule
2. Bacteria Everywhere
   

Field trips

1. 1. Local grocery store- Store manager gave an overview of safety procedures used in various departments of the store.
2. Golden Flake (Birmingham, AL)
   

Cornell Food Science at the New York State (NYS) Fair:   Graduate students and staff from Cornell University's Department of Food Science hosted a booth in the 4-H Youth Building at the NYS Fair on August 28th, 2012 .  Cornell University's Food Science booth engaged over 150 people from different educational backgrounds in interactive educational activities focusing on food safety.  This included coloring books on food safety and proper hand washing techniques.

The  Cornell University Food Safety Laboratory partnered with Cornell Cooperative Extension of Ontario County and 4-H Camp Bristol Hills to provide a week long food science and food safety program as part of the 4-H Camp Bristol Hills during summer 2012.  Educational activities focused on the nature of science, dairy product development, and a simulated outbreak investigation.  The 4-H Food Science Camp provided over 16 hours of hands-on educational activities in the areas of chemistry, biology, microbiology, and geographic information systems and landscape ecology.  A university professor and graduate student engaged campers in experiments and case studies where they discovered, modeled, and compared the chemical interactions between ingredients in ice cream, butter and cheese; reconstructed the structure of DNA; practiced the steps of an outbreak investigation during a mock “food-borne disease outbreak;” and developed solutions to minimize the risk of future outbreaks.

Twelve campers between the ages of 9-15 participated in the 4-H Food Science Camp.  Program evaluations identified:

• 100% of campers identified they had an excellent experience in the 4-H Food Science Camp
• 83% identified they learned concepts about food science they did not know before
• 75% of campers felt the camp increased their enthusiasm for the science of food safety
• 92% of campers indicated they were interested in learning more about food science
• 75% of campers felt that the instructional approach – demonstrations, hands-on learning, problem solving, all in a camp setting – improved their learning.
•  92% of campers believed they learned more at camp than they would in a classroom.

One camper stated the activity she liked best was “the outbreak investigation since it allowed us to act like genuine food scientists in conducting an experiment.”   

Another camper felt the most important thing she learned was “how to properly diagnose a problem in the field of science.”

Cornell University hosted the Food Safety 4H Career Explorations workshop for high school students in June 2012.

Andrea Moreno Switt, Food Science graduate student at Cornell University, participated in one activity of the AVID program at Ithaca High School on February 17th.  AVID (Advancement Via Individual Determination) is a college-readiness system designed to increase the number of students who enroll in four-year colleges. In this activity I talked with 14 students from 11am-1pm about food safety and my research with Salmonella. Students rotated in stations of grad students from different fields.

During a 6 month internship in Nan Province, Thailand, Pajau Vangay, Food Science graduate student at Cornell University, designed and conducted food science-based activities with disadvantaged middle and high school ethnic minorities in three schools (over 500 students total).  Activities highlighted the importance of pasteurization, chemistry of ice cream, microbiology, and waterborne diseases.  Students were able to test water quality throughout their villages using petrifilms.

During the Fall 2011, Spring and Fall 2012, Dr Jennifer Patterson conducted hands-on food safety, microbiology activities in local high and middle schools (Columbia High School, Chapman Middle School, Challenger Middle School, Lee High School). The total number of students who participated in the activities were 496; 253 (grades 9-12); 243 (Grades 7-8). The various modules and performance objectives are given here. They were given a pre and a post test. The assessment results are given in Figure 1.

During September 2012, high school students were brought from regional high schools to the Alabama A&M University. Students were first given an overview of careers in food science and then broken up into various groups led by guides from the department.  Students then went through all the different areas of food science and were given opportunity for hands-on experiments in food safety by Dr. Jennifer Patterson (Post-doctoral research associate in Food Safety). Lastly, they were explained the importance and application of food safety in the food industry by graduate students.

During the summer 2012 (month of June), high school students were part of a 4 week program in the hands-on application of food science/food microbiology and food safety at Alabama A&M University. The students learned basic microbiological techniques in enumeration of bacteria. The training was given by graduate students.

A total of 55 students were brought to Alabama A&M University on 5 Saturdays during the Spring 2012 (February and March) to conduct Food Science/Food Safety hands on activities. During the introduction session students were explained the objectives of the workshop and then divided into groups. Several demonstrations and hands-on activities were included in addition to pre and posttests in food safety/science. The sessions were presented by graduate students. Students were also exposed to the daily applications of microbiology in everyday life in the development of food products such as yogurt. They made yogurt and were able to eat their products.

Alabama A&M University hosted an 8-week food science summer program during 2012 for high school students.  Student participation by grade can be viewed here.  The program emphasized Food Microbiology, food product development, and HACCP.  Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP.  They were taken through the steps in product development, studied shelf life, and were given hands-on experience in microbial enumeration and plate counts.  Graduate students served as mentors to the summer interns in the areas of Food Science (Food Biochemistry, Food Toxicology, Food Microbiology, and Food Process engineering) with a special emphasis on food safety during product development.  For more information contact Martha Verghese martha.verghese@aamu.edu.

Cornell Food Science at STANYS Workshop: Cornell Food Science presented and hosted two hands-on sessions during the Science Teachers Association of New York State (STANYS) Annual Conference held in Rochester, NY, on November 5-8, 2011. This program was taught by food safety graduate students at Cornell and targeted middle and high school students. Materials can be requested from Rachel Pfuntner at rcp26@cornell.edu.

Cornell University graduate students Rachel Pfuntner and Travis Chapin represented the Department of Food Science at the Vestal High School Agricultural Career Fair on October 27th, 2011.  About 300 students came by to learn about career and educational opportunities in the field of Food Science/Food Safety.

FIRST LEGO League Food Safety Challenge:  *On October 25th a team of four 9 and 10 year olds from New Jersey who are participating in the FIRST LEGO League Food Factor Challenge visited the Food Science department to learn about food safety in fluid milk processing systems. Nicole Martin, Research Support Specialist in the *Milk Quality Improvement Program, Daina Ringus, graduate student in the Food Safety Laboratory, and Jason Huck, manager of Cornell Dairy, helped the team think through potential food safety issues that may be encountered in fluid milk processing. The team was also given a tour of the Cornell Dairy processing facility for a hands on look at how milk is processed.

Additionally, six graduate students and two research support specialists from the Food Safety Laboratory and Milk Quality Improvement Program have served as mentors for eight other FIRST LEGO League teams.  The teams were comprised of junior high school students from the East coast and midwest.  Research areas that the teams focused on included Listeria monocytogenes contamination of dairy products, ready-to-eat meats, and produce as well as Salmonella contamination of eggs.  Mentors provided support that ranged from communicating scientific findings to arranging tours of commercial cheese plants.  Several of the teams have recently reported that they have advanced through the first stages of the contest!

Cornell Food Science at the New York State (NYS) Fair:   Graduate students and staff from Cornell University's Department of Food Science hosted a booth in the 4-H Youth Building at the NYS Fair Saturday, September 3, 2011 from 10 a.m. - 6 p.m .  Cornell University's Food Science booth engaged over 600 people in interactive educational activities focusing on food safety. 

Have you ever gotten sick from the food you ate?  If so, you’re hardly alone: the CDC estimates that foodborne illness strikes about 50 million Americans each year.  Have you heard about any food-related outbreaks or food recalls recently?  Whether it’s in spinach, ground beef, pine nuts, or even pet food, there always seems to be a food source that is contaminated with Salmonella, E. coli, Listeria, or another potentially deadly type of bacteria.  How are these outbreaks detected?  How are they traced to the original source?  How are they dealt with?  These are the questions explored at a two and a half day Food Safety workshop that’s part of the 4H Career Explorations conference at Cornell June 28-30.  12 students in grades 9-12 from across New York State participated in food safety activities led by food safety graduate students. Students were presented with an outbreak scenario and spent the remainder of the time working in small groups and with graduate students to use epidemiological and molecular techniques to determine the most likely source of the outbreak as well as to suggest control and preventative measures.  Materials are posted here and can be requested from Travis Chapin at tkc24@cornell.edu. The conference was sponsored by the New York State Cooperative Extension Service at Cornell University 4-H program.