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North Carolina A&T State University is hosting a four-week Research Apprenticeship Program (RAP) for current or rising high school juniors and seniors. The main objective of this program is to provide first-hand experience in several research projects. This year a total of five students are participating in the food microbiology and safety laboratory at North Carolina A &T State University, and conducting the following projects.
1.    Impact of gums on the growth of Lactobacillus strains – Naim Rutledge
2.    The Growth of Lactic Acid Bacteria in a Sweet Potato based base Medium-Devin Mack
3.    Interaction between Bifidobacteria Strains and Medical Drugs- Jade Steele
4.    Effects of Origanox and Sodium Lactate on the Fate and Survival of E. coli O157:H7 and Sensory Characteristics of Cig Kofte-Derrick Cotton
5.    Impact of medical drugs on the enzymatic activity of human gut natural flora- Kendall Mack

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.

Salam A. Ibrahim at North Carolina A&T Sate University was part of a collaborative effort to develop a food technology class that is currently being taught by high school teachers.  Materials from this course are used to train high school teachers who will be implementing the course.  Additionally, members of the NCA&T food microbiology and safety laboratory utilize materials from this course for student workshops.