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Aim 1 Current Efforts:
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Cornell University is currently planning their first high school teachers' workshop for October 22, 2011 (for additional information, check back with us on August 2011). We have also submitted an abstract, entitled "Introducing Food Safety Investigation in the Science Classroom" to the 2011 Science Teachers Association of New York State (STANYS) conference. |
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During the NCA&TSU Food and Nutritional Sciences summer conference (described below under "Aim 1 Completed Efforts"), Salam Ibrahim identified one school per district to host the one day Food Technology/Food Safety training to raise the awareness of the need for better staff development in these areas based on feedback from teachers. Salam will schedule these trainings with these sites/teachers. Judy Simon will help to market and advertise the trainings over the Foods II Food Technology Moodle and the FACS e-group. There will be 4 trainings in Fall 2011 and 4 trainings in Spring 2012. Salam will, with the feedback from teachers, plan and deliver a five day workshop (DATE TBD) on food science/food technology/food safety which will substitute for the three hour licensure requirement. |
Aim 1 Completed Efforts:
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Cornell University held their first high school teachers' workshop on October 22, 2011. We have also submitted an abstract, entitled "Introducing Food Safety Investigation in the Science Classroom|download/attachments/146904242/STANYS+Abstract+2011.pdf?version=1&modificationDate=1305207910000\" to the 2011 Science Teachers Association of New York State (STANYS) conference. The Food and Nutritional Sciences Program at NCA&TSU held a one day six hour introductory food science/food safety hands-on preconference on Monday, July 25, 2011 from 9:00am-3:00 pm as part of the North Carolina Family and Consumer Sciences Education Summer Conference. 11 local high school teachers attended this conference in which the following presentations were given: Introduction to Food Science and Technology, Introduction to Food Microbiology and Food Safety, Food Contamination, Chemical Contaminants in Food, Food Quality Control-HACCP, Food Labeling: An Important Challenge in Food Safety. The presentations can be viewed here. For more information, contact Judith C. Simon, Family and Consumer Sciences Education, Department of Public Instruction. 919.414.1949 (cell) |
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