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At North Carolina A&T SU, our food microbiology and safety laboratory is currently hosting one undergraduate research assistant to conduct research related to lactic acid fermentation using agricultural by-products as growth medium for the production of functional ingredients.
Aim 3 Aim 3 Completed Efforts:
Five undergraduate students with specific interests in food safety participating in the 2011 Cornell Summer Undergraduate Research Program, including one undergraduate student each from North Carolina A&T State University, Purdue University, UC Berkely, MIT, and Cornell.
Fritz Foo, an undergradute majoring in Molecular Environmental Biology at UC Berkley, was a summer scholar in the Wiedmann lab at Cornell. His research focused on molecular and phenotypic characterization of SalmoenllaEnteritidis isolates obtained from human disesae outbreaks and cases.
Carmen Wickware, an undergradute majoring undergradute majoring in Food Science at Purdue University, was was a summer scholar in the Worobo the Worobo lab at Cornell. Her research focused on charactziation of Alicylobacillus isolates and their behaviour in juidce and other beverages.
Jessica Wooten, an undergradute majoring in Food and Nutritional Sciences at NC A&T State University, was a summer scholar in the Wiedmann lab at Cornell. Her research focused on phylogenetic analysis of shiga-toxin producing E. coli isolates from beef cattle farms and natural enviroments.
Jean Fang, an undergradute majoring in Chemical-Biological Engineering at MIT, was a summer scholar in the Moraru lab at Cornell. Her research focused on pthe effects of nanoscale surface topography on the attachment behavior of Listeria innocua to alumina and silica substrates
Brittany Miller, an undergradute majoring in Food Science at Cornell, was a summer scholar in the Moraru lab at Cornell. Her research focused on inactivation of E. coli in milk and concentrated milk using Pulsed light treatment.