Page History

During the NCA&TSU Food and Nutritional Sciences summer conference (described below under "Aim 1 Completed Efforts"), Salam Ibrahim will identify 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.  Takeda LeGrand from North Carolina Department of Education will help to market and advertise the trainings.  This would be related to the new Food Technology course and the FACS e-group.  There will be two trainings every Fall and every Spring semester (2012-2016).

Salam Ibrahim, with the feedback from teachers, will 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. This activity will be conducted during 2012-2013 academic year.

The Food and Nutritional Science Program at NCA&TSU participated in a workshop for family and consumer science teachers on Monday 23^rd January 2012..  This was a mandatory workshop and approximately 65 FACS teachers attended this activity.  The location was Atkins Academic/Technology High School, Old Greensboro Road, Winston Salem NC 27101. 

 Title of our presentation:  Food Science, Safety, and Technology

 Presentations:

 11. Food Components - Rabin Gyawali

2. Food Safety – Introduction -  Madhavi Hathurusinghe

3. Food Safety Applications -  Bernice Karlton- Senaye

4. Food Protection and Defense - Larriale Spruill

5. Field experiences in food science - Marcella Crook 

The North Carolina A & T State University food University food microbiology and safety laboratory delivered a lecture on "Food Science Careers: Challenges and Opportunities in the 21^st Century" at the annual conference of North Carolina Association of Family and Consumer Sciences (NCAFCS) on Saturday 25^th  February  , February 25th 2012 at 2.00-3.00 PM, in Mellenium Hotel, Durham, North Carolina. This lecture was presented by the graduate students in the food and nutritional science; the audience for this workshop were members of NC-AFCS.

Presenters:

Introduction - Dr. Salam Ibrahim

Food Safety – Saeed Hayek

Product development; Food Chemistry – Rabin Gyawali

Job opportunities in food service – Bernice Karlton-Senaye

Food Protection and defence defense – Madhavi Hathurusinghe & Marcella Cheek-Crook

Update: (June 27, 2012)

Our food microbiology group at North Carolina A&T State University held their first Food Safety Workshop for High School student's workshop on July, 2012.  This is part of the summer Research Apprenticeship program.   The workshop title food workshop was titled Food science and safety: Introduction and applications.

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 00pm as part of the regional North Carolina Family and Consumer Sciences Education Summer Conference.  17   Seventeen 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.