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 25th, 2014 at Ledford Senior High School in North Carolina. The workshop consisted of demonstrations and presentations. Presentations were as follows: - Introduction to food science and technology: Salam A. Ibrahim
- Food Safety and Sanitation: Saeed A. Hayek
- Six Steps to Food Safety: Rabin Gyawali
Laboratory Demonstration: - Measurement of Acidity in Food as pH Values
- Yogurt Processing
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Over 30 high school students from Carver High School and Lumberton High School visited North Carolina A&T State University to discuss the food science program on November 14th, 2014. Presentations included the following: - Fish, Shellfish, and health benefits (Reza Tahergorabi)
- The good and bad bacteria in our food (Rabin Gyawali)
- Aging and probiotics (Desarae Johnson)
- Food science and technology from farm to table (Saeed A. Hayek)
 
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: - pH meter training
- Measuring the pH of different food samples: Milk, yogurt, orange juice, apple juice, and drink water
II. Food Microbiology - Media used to grow yogurt culture including agar and broth
- Bacterial count demonstration: dilution and plating
- We show the students how we can obtain the bacterial count of bacteria in yogurt
- One mL of yogurt was serially diluted in 9 mL water
- Let students use the pipettes to transfer the yogurt and do the dilution
Presentations were as follows: - Introduction to Food Science (Salam A. Ibrahim)
- Food Safety (Saeed A. Hayek)
- Contaminants in Food Products (Rabin Gyawali)
- Sea Food Processing (Reza Tahergorabi)
- Probiotics in Food (Temitayo Obanla)
   
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: - Introduction to Dairy Products, Dr. Salam Ibrahim
- Dairy Products, Saeed Hayek
- Probiotics and Dairy products, Temitayo Obanla
- Nutrition and health benefits of dairy products, Amira Ayad
- Food Defense for dairy industry, Mujahid Ashqer
- Food Safety for dairy industry, Bernice Karlton-Senaye
- Demonstration: Yogurt processing: New flavors with healthy taste: oat, honey , and blueberries, Rabin Gyawali
  
GTCC Middle School High Point and Andrews High School visited the Department of Family and Consumer Sciences at North Carolina A&T State University 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: - Welcoming and Introduction, Salam A. Ibrahim
- Food Science, Reza Tahergorabi
- Good Bacteria and Health, Desarae N. Johnson
- Greek Yogurt, Rabin Gyawali
- Food Safety, Saeed A. Hayek
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