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Alabama A&M University participated in multiple food science sessions with high school teachers and students during the Fall 2011 semester.  Further sessions are planned for the Spring 2012 semester in which Alabama A&M University will be visiting schools during science classes.  Please contact Martha Verghese martha.verghese@aamu.edu for more information.

Cornell University went to the New York State fair in August 2012.  More details coming soon...

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 for a total of 6 lectures and two laboratory demonstrations.  Lastly, students conducted several experiments related to microbiological quality of fresh produce and milk products from local stores.

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's University's Food Science booth engaged over 600 people of all 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.