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North Carolina A&T State University will be conducting a workshop in food technology and safety for high school teachers this summer (June-August, 2014).  This is a two session workshop designed to help high school students who are interested in learning about food technology careers and understanding the basic knowledge related to food science, food safety, and food technology.

During the NCA&TSU Food and Nutritional Sciences summer conference (described below under "Aim 1 Completed Efforts"), Salam Ibrahim will identify one school per district to host the one day Food Technology/Food Safety training to raise the awareness of the need for better staff development in these areas based on feedback from teachers.  Salam will schedule these trainings with these sites/teachers.  Takeda LeGrand from North Carolina Department of Education will help to market and advertise the trainings.  This would be related to the new Food Technology course and the FACS e-group.  There will be two trainings every Fall and every Spring semester (2012-2016).

Salam Ibrahim, with the feedback from teachers, will plan and deliver a five day workshop (DATE TBD) on food science/food technology/food safety which will substitute for the three hour licensure requirement. This activity will be conducted during the 2012-2015 academic years.

Salam A. Ibrahim at North Carolina A&T State 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.

The plan for the next two years is to work with NC Community College System to promote food safety program and help teachers to have access to food safety educational materials.

The food safety and microbiology group at North Carolina A&T State University held a two-hour food safety and preparation workshop at Wesley Chapel AME Zion Church, Asheboro, NC for the high school teachers and church members on Aug 17, 2013. The workshop was about health living as related to safety and healthy foods.

Activities and Presentations:

Dr. Rosa Purcell: Introduction to food and health
Dr Salam Ibrahim: how to prepare healthy and safe yogurt for the family
Marcella Cheek-Crook: Demonstration on food preparation and sensory evaluation of yogurt
Temmytayo Abanla, Bernice Karlton-Senaye, and Amira Ayad: Preparation and demonstrations for yogurt
Amira Ayad: Nutritional value of yogurt samples

The following were related to the 4 food safety steps:

Dr. Reza Tahergorabi: Basic food preservations

Bernice Karlton-Senaye: Cleaning and hand washing
Rabin Gyawali: Separation and fresh produce washing
Saeed Hayek: Temperature control, cooks, and chill

Career and Technical Education (CTE) Summer Conference for Family and Consumer Sciences Education was conducted on July 24, 2013 at Koury Convention Center in Greensboro, NC. This workshop focused on helping teachers understand basic knowledge in the area of food science including food safety/ practices, basic issues related to food microbiology and basic understanding of food protection and defense. North Carolina A &T State University food microbiology and safety laboratory will deliver a lecture on various topics. The graduate students in the food and nutritional science will present this lecture; the audiences for this workshop will be high school teachers of family and consumer sciences.

Presenters:

1. Drs.Valerie L. Giddings and Rosa Purcell - Introduction
2. Saeed Hayek - Food microbiology
3. Bernice Karlton - Senaye-Food Safety
4. Tarik Bor - Food Preservatives
5. Amira Ayad - Nutrition
6. Rabin Gyawali - Probiotics
7. Temitayo Obanla - Food Biotechnology
8. Marcella Cheek-Crook - Food defense

The Food and Nutritional Science Program at NCA&TSU participated in a workshop for family and consumer science teachers on Monday 23^rd 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 21^st 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: 

1. Introduction to food safety/technology,
2. Introduction to food microbiology
3. Food fermentation
4. Food contamination and chemical contaminants in food products
5. Food quality control-HACCP
6. Food defense and protection

Several demonstrations were also included.  The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU.