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North Carolina A&T State University hosted a four-week Research Apprenticeship Program (RAP) for current or rising high school juniors and seniors during summer 2013. The main objective of this program is to provide first-hand experience in several research projects. This year a total of five students participated in the food microbiology and safety laboratory at North Carolina A &T State University, and conducted the following projects. The students also participated in food safety exercises developed by NCA&T for high school students. North Carolina A&T State University held a food safety event at Overhills High School on September 26th, 2013. Twenty to forty students attended the following presentations: Presentations:
The food microbiology and safety laboratory at North Carolina A&T State University conducted two Food Safety and Technology workshops at Southern Lee High School (2301 Tramway road, Sanford, NC 27332) on May 29th, 2013. Please contact Salam Ibrahim for more information. The following presentations were given:
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North Carolina A&T State University held a 3 hour food safety workshop for Lincoln Academy middle school students on February 21st, 2013. The following presentations were given: Salam Ibrahim: Introduction Bernice Karlton-Senaye: How Do You Keep Food Safe? Saeed Hayek: Why Food Safety? Rabin Hyawali: Demonstrations of Microbiology (food quality)
The food microbiology and safety laboratory at North Carolina A&T State University conducted two Food Safety and Biotechnology workshops at Guilford Middle School on May 17th, 2013. The following gave presentations:
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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 workshops included 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. Food safety exercises the students participated in can be found here.
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In collaboration with Mr. Joe Ruhl - Advanced Sciences Teacher at Jefferson High School in Lafayette, IN - graduate students in Dr. Haley F. Oliver's lab at Purdue University are developing mentoring skills by teaching food safety laboratory techniques to high school students. Participating high school students conduct an independent research project under the supervision of a graduate student research assistant, to earn advanced science credits at the high school level. Students spend 3-7 hours in the lab each week August-March. Completed projects are presented at the Lafayette Regional Science Fair http://www.sefi.org as part of the Intel International Science and Engineering Fair https://student.societyforscience.org/intel-isef. Science Research Syllabus 2013-14 Student projects include: • "Identification of Psychrotrophic Microorganisms from Retail Delis" Ashley Anderson, 2013-2014
Dr. 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.
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North Carolina A&T State University hosted the Research Apprenticeship Program (RAP) this summer from June 27-July 22, 2011. 3 Three high school students performed food science research in Dr. Salam A. Ibrahim's lab as described below:. The students also participated in food safety exercises developed by NCA&T for high school students.
Several graduate students in 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, May 11, 2012 at Hunter Huss high school in Gastonia, _NC west of _Charlotte, NC. The following presentations were given:
The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU. |
