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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 Food and Nutritional Sciences Program at NCA&TSU held a one day three hour introductory food science/food safety hands-on preconference on Monday, July 24, 2012 from 1:00am-4:00 pm as part of the regional North Carolina Family and Consumer Sciences Education Summer Conference.  17 local high school teachers attended this conference and had the opportunity to learn about recent issues with food safety/sciences.   The following presentations were given: 

1. Introduction to Food Safety/Technology,
2. Introduction to Food Microbiology
3. Food fermentation
4. Food Contamination and Chemical Contaminants in Food products
5. Food quality control-HACCP
6. Food defense and protection

Several demonstrations and laboratory experience were also provided.  The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU.