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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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hhDr. Haley Oliver's lab at Purdue University led the Food Science Program at the Hoosier Agribusiness and Science Academy (HASA) on July 20th, 2012 for roughly 20 high school students. The Purdue Food Science department was one of the areas of agribusiness that was chosen to be highlighted in order to expose students to a possible career path that they would not be familiar with. The objectives of the day were to highlight the core principals of food science, engage the students in hands on activities relating to food science, and to showcase the importance of food scientists in agribusiness. More information on the program can be found here. |
2011 Food Safety Activities
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