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Cornell University hosted a food safety workshop for thirteen high school science teachers from across New York State on July 24-25, 2012. Teachers spent four hours per day with Dr. Teresa Bergholz and Jihun Kang at the food safety workshop and participated in a mock foodborne disease outbreak investigation, collected and analyzed microbiological samples, extracted DNA, and were introduced to DNA fingerprinting techniques through an interactive DNA model. Rachel Pfuntner, a graduate student at Cornell University held a food safety workshop during the 2012 Conference of the New York Association of Agricultural Educators on June 24, 2012 in Croghan, NY. A total of forty high school teachers spent two hours investigating an outbreak of foodborne illness using a combination of microbiological and eipdemiological techniques. Cornell University held an interactive workshop through the Cornell Institute of Biology Teachers on Food Safety Investigation in the Science Classroom on January 14, 2012. Twenty teachers attended this one-hour session, which involved an interactive demonstration of investigating a foodborne illness outbreak. Dr. Alicia Orta-Ramirez and Travis Chapin from the Department of Food Science at Cornell University traveled to White Marsh, Maryland to present an interactive workshop on Food Science and Food Safety Investigations in the Classroom for middle and high school chemistry, life science, and nutrition and consumer science teachers from Harford County Public Schools. The event was hosted by Steve Andon of TIC Gums at the company's headquarters and production facility on April 28, 2012. |
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North Carolina State University and North Carolina Central University in Durham, NC, presented a learning module titled, "Outbreak! Attack of the Norovirus!", at NC A&T University's Golden Leaf Summer Academy Teacher Workshop in Greensboro, NC on June 19, 2012. There were 52 middle school and high school teachers participating in the workshop, representing over 8 counties within the state. A second workshop was held on August 8, 2012 at North Carolina Central University's Biomanufacturing Research Institute and Technology Enterprise (BRITE) facility in Durham, NC. A total of 25 participants, representing nine counties from across the state, attended the workshop. Evaluations of the module were extremely positive, resulting in the motivation of teachers to include food safety within their curriculum. |
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The Food and Nutritional Science Program at NCA&TSU participated in a workshop for family and consumer science teachers on Monday 23rd 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: 1. 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 microbiology and safety laboratory delivered a lecture on "Food Science Careers: Challenges and Opportunities in the 21st Century" at the annual conference of North Carolina Association of Family and Consumer Sciences (NCAFCS) on Saturday, 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 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 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-4:00pm as part of the regional North Carolina Family and Consumer Sciences Education Summer Conference. 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:
Several demonstrations were also included. The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU. |
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North Carolina State University, along with North Carolina Central University, have developed a learning module which focuses on a general understanding of viruses, as well as the implications of norovirus in food safety. North Carolina State University and NCCU presented the module "Outbreak! Attack of the Norovirus!", at NC A&T University's Golden Leaf Summer Academy Teacher Workshop in Greensboro, NC on June 19, 2012. There were 52 middle school and high school teachers participating in the workshop, representing over 8 counties within the state. A second workshop was held on August 8, 2012 at North Carolina Central University's Biomanufacturing Research Institute and Technology Enterprise (BRITE) facility in Durham, NC. A total of 25 participants, representing nine counties from across the state, attended the workshop. Evaluations of the module were extremely positive, resulting in the motivation of teachers to include food safety within their curriculum. Additional details on the module and can be found found here. To request more information, please contact Lynette Johnston lmkleman@ncsu.edu. |
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