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North Carolina A&T State University hosted the Research Apprenticeship Program (RAP) this summer from June 27-July 22, 2011.  3 high school students performed food science research in Dr. Salam A. Ibrahim's lab as described below:

• Dedrick Dunton:  Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia Coli O157:H7 in laboratory medium.
• Caleb S. Locklear:  Antimicrobial activity of onion extract against Escherichia coli O157:H7.
• Lisa Wamban:  The Effects of Selected Rat Poison on the Growth of Yogurt Culture.
  

The North Carolina A&T State University food microbiology and safety laboratory conducted a one-day workshop on food science and safety on Monday, January 10th, 2012, in South East Middle School, 1200, Old Salem road, Kernersville, NC.  This program was taught by the graduate students in the food and nutritional sciences; the audience for this workshop was middle school students.

The following gave presentations:

Madhavi Hathurusinghe:  Food Safety Introduction
Bernice Karlton-Senaye:  Food Safety Applications
Marcella Cheek-Crook:  So, You Want to Become a...Food Scientist
Rabin Gyawali:  Food Components
Saeed Hayek:  Introduction to Food Science and Technology
Sangeetha Viswanathan:  Ensuring Milk Safety

North Carolina A&T State University hosted the Research Apprenticeship Program (RAP) this summer from June 27-July 20, 2012.  *Six high school students performed food science research in *Dr. Salam A. Ibrahim's lab.  Four students completed research projects as follows:

1. Antonio Powell:  Effect of Commonly Administered Medical Drugs on the Death Rate of Bifidobacterium Microbiota.

2. Shannon Walston:  Antimicrobial activity of copper alone or in combination with ascorbic acid against E. coli O157:H7, Salmonella, and Cronobacter spp. in laboratory medium.

3. Mariah Bishop:  Use of Sweet potato (Ipomoea batatas) to develop a medium for cultivation of Lactobacillus reuteri.

4. Briana Holness:  Sensory evaluation of cupcake fortified with Omega-3PUFA (Fish Oil).

Students also attended several lectures and demonstrations related to introduction to food science, dairy food processing, food safety, food protection and HACCP . A totla for a total of 6 lectures and two labratory demonstractions.Students laboratory demonstrations.  Lastly, students conducted several experiments related to microbiological quality of fresh produce and milk products from local stores.