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The North Carolina A&T State University food microbiology and safety laboratory will conduct two-one day workshops (Details will be posted summer 2013) on food safety as part of the summer agricultural research program at North Carolina A&T State University. This program will be taught by the graduate students in food and nutritional science; the audience for these workshops will be high school students. For more details, check with Rabin Gyawali at rabingyawali@hotmail.com. Materials will be posted here and can be requested from Salam A. Ibrahim at ibrah001@ncat.edu. This coming spring, the food microbiology and safety laboratory will conduct several seminars/workshops related to food defense/ food safety and HACCP. These are hands-on sessions. High school teachers and students will attend the activities. The activities will be conducted during the homecoming for North Carolina A&T State University. For more details, check with Rabin Gyawali at rabingyawali@hotmail.com. The materials will be posted soon and can be requested from Salam A. Ibrahim. The North Carolina A&T State University food science graduate students will have a one day workshops on food safety next week December 12, 2012 at Piux Catholic School, Greensboro, NC. The audience for these workshops will be high school students and teachers. For more details, check with Rabin Gyawali at rabingyawali@hotmail.com. Materials will be posted here and can be requested from Dr. Salam A. Ibrahim at ibrah001@ncat.edu. Presentations: Introduction to Food Technology, Introduction to Food Microbiology, Food Contamination and Chemical Contaminants, Food Quality and Food Defense and Protection |
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Cornell University is excited to host the 4-H Career Explorations Food Science: DNA Fingerprinting summer camp again in 2013. This 2.5 day workshop for high school students is scheduled for June 25-27 on the Cornell Campus. To register, go to http://nys4h.cce.cornell.edu/events/Pages/CareerEx.aspx. Also, we are pleased to once again partner with 4-H Camp Bristol HIlls to offer a week long food science and food safety curriculum to a diverse group of K-12 summer campers. This event will be held at 4-H Camp Bristol Hills in Bristol, NY July 7-12. To register, go to http://www.4-hcampbristolhills.org/summercamp.html. |
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North Carolina A&T State University food science graduate students put on a one day food safety workshop at Piux Catholic School on December 12th, 2012 in Greensboro, NC. The audience for these workships were high school students and teachers. The audience for these workshops will be high school students and teachers. For additional details, check with Rabin Gyawali at rabingyawali@hotmail.com. The following gave presentations: Saeed Hayek: Food Safety Bernice Karlton-Senaye: Food Safety Applications Madhavi Hathurusinghe: Chemicals in Food Rabin Gyawali: Functional Foods Temmytayo Obanla: Food Safety Application
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
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.
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