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A total of 55 students were brought to Alabama A&M University on 5 Saturdays during the Spring 2012 (February and March) to conduct Food Science/Food Safety hands on activities. During the introduction session students were explained the objectives of the workshop and then divided into groups. Several demonstrations and hands-on activities were included in addition to pre and posttests in food safety/science. The sessions were presented by graduate students. Students were also exposed to the daily applications of microbiology in everyday life in the development of food products such as yogurt. They made yogurt and were able to eat their products.
Alabama A&M University hosted an 8-week food science summer program during 2012 for high school students. The program emphasized Food Microbiology, food product development, and HACCP. Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP. They were taken through the steps in product development, studied shelf life, and were given hands-on experience in microbial enumeration and plate counts. Graduate students served as mentors to the summer interns in the areas of Food Science (Food Biochemistry, Food Toxicology, Food Microbiology, and Food Process engineering) with a special emphasis on food safety during product development. For more information contact Martha Verghese martha.verghese@aamu.edu.
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