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The food microbiology and safety laboratory at North Carolina A&T State University held a high school food science and food safety workshop on November 7th, 2014 at Johns Senior High School. The workshop consisted of demonstrations and presentations. Demonstrations were as follows: I. Food acidity
II. Food Microbiology
Presentations were as follows:
The food microbiology and safety laboratory at North Carolina A&T State University held a dairy food symposium for 20 high school students and 4 teachers/assistants on June 23rd, 2014. The following NCA&T State members gave presentations:
GTCC Middle School High Point and Andrews High School visited the Department of Family and Consumer Sciences on Friday, Oct. 17, 2014. The groups met in Webb Hall and toured various laboratories. Presentations included topics in yogurt making and safety. Schedule and Presentations:
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On November 15th, 2014, approximately 30 students were given a tour of Cornell University's Stocking Hall for the New York COLT Conference (a leadership conference for agriculture students in high school from across NY State). Students were first given a tour of the dairy plant via the second floor observation deck. Here, the students were taught the major processing steps that take place during a production run, including pasteurization, homogenization, and milk fat separation. The science and technology behind these processing steps were explained to the students as well. Next, students were taken into Carmen Moraru's lab in order to get a better understanding of dairy processing from a food engineering standpoint. The rheological properties of dairy products were discussed along with the technology that is used to measure them. Lastly, students were brought to the MQIP lab where they were given a short lesson on the basic fundamentals of microbiology. As many of the students on the tour lived on dairy farms, the purpose and impact of the Voluntary Shelf Life Study was discussed. The concept of environmental sampling was also covered along with the difference between pathogenic organisms and spoilage organisms and their respective implications when it comes to the quality and safety of milk and other dairy products.
The Department of Food Science at Cornell University hosted a one-week workshop for middle and high school science teachers July 7-11, 2014. Details on the workshop can be found in Aim 1. On July 1-3, 2014, the Department of Food Science at Cornell University hosted 11 (9-12th grade ) students and 4 chaperones for the 4-H career Explorations conference. This 3-day workshop introduced the use of DNA finger printing techniques in the investigation of a potential foodborne outbreak scenario and included several hands-on lab activities such as DNA extraction, restriction digest, PCR, and gel electrophoresis. In addition, instructors and students discussed different career options in food safety.
On February 8, 2014, the Department of Food Science at Cornell University hosted 48 (9-12th ) students and 8 chaperones from Upward Bound, a free college preparatory program where students develop the skills and motivation necessary to ensure their high school graduation, college enrollment, and success in pursuing a higher education.
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