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At North Carolina A&T SU, our food microbiology and safety laboratory is currently (spring 2014) hosting two undergraduate research assistants who are conducting research related to lactic acid fermentation and food safety. The students are: Carlos Carter and Ariostotle Nelson. Ariostotle is working on the use of natural ingredients to inhibit foodborne pathogens. Carlos is currently working on factors influencing acid whey production in Greek yogurt. Carlos has been admitted to the Food Science graduate program at Purdue University. His graduate degree will focus on food safety.
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Aim 3 Completed Efforts:
2014 Summer Research Programs
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