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North Carolina A&T State University will continue to conduct workshops in food technology and safety for high school teachers during summer (June-August, 2012-2016). There will be a two-session workshop designed to help high school teachers as well as students who are interested in learning about food technology subject, possible 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. Salam A. Ibrahim at North Carolina A&T Sate University is working with the NC Community College System and Reno A. Palombit (NC Department of Public Instruction Career & Technical Education) to develop and promote a food safety class for high school teachers. The newly developed class, food technology, trains teachers in food science and relevant technology plus modern food safety practices. Teachers are provided with materials, equipment, and lectures. Dr. Ibrahim's team will be hosting a two day food technology training for high school teachers this summer on July 14th and 15th. 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. |
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| Alabama A&M University will be running workshops in April and June 2015. The day long (spring) and week long (summer) workshops will focus on using food science/food safety experiments in the classroom and showing the various careers in Food Science and Food safety. |
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2014 Food Safety Activities
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Graduate students from Cornell University presented a workshop on foodborne outbreak investigation on November 2, 2014 at STANYS conference in Rochester, NY. 14 science teachers attended the workshop. In this interactive workshop, teachers were introduced to general steps involved in an outbreak investigation along with specific materials that could be tailored to their classroom settings. Learning objectives were also developed and communicated to science teachers to emphasize that the workshop content is consistent with the Next-generation science standards. Materials for the workshop can be found here. The Department of Food Science at Cornell University hosted a one-week workshop for middle and high school science teachers July 7-11, 2014. Within that workshop, the food safety lab led a teaching module entitled “Food Safety Detectives” for 10 teachers. The module started out with a mock foodborne outbreak scenario. The teachers were able to deduce the likely source and cause of the outbreak, and used this information to guide their sample collection, which consisted of plating food samples on growth medium and assessing any microbial growth. The next day results were reviewed and followed by in-depth discussions on how the teachers could bring these activities to the classroom. The department of Food Science at Cornell University hosted a workshop titled “Food Safety Detectives” through the Cornell Institute of Biology Teachers (CIBT) on April 26, 2014. In this 1.5 h workshop, 16 teachers from NY state played the role of foodborne pathogen epidemiologists to investigate an unusual number of potentially linked gastrointestinal illnesses using the combination of epidemiological and microbiological information. The workshop activity was followed with a discussion on ways to improve the activity for an effective implementation in a classroom setting. |
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