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The food and nutritional group at North Carolina A&T State University visited Mt. Tabor High School in Winston Salem, NC on April 30th, 2014 and conducted a 2 hr workshop related to food science.  Twenty students participated in the workshop.
Presentations:
  1. Welcoming remarks:  Dr. Salam A. Ibrahim
  2. Introduction about food science and nutrition:  Desarae Johnson
  3. Food Science and Technology: Temitayo Obanla
  4. Health benefits of probiotics:  Desarae Johnson
  5. Lactose Intolerance:  William Rowe
  6. Food safety:  Rabin Gyawali

Demonstration:

  1. Food microbiology enumeration, pH of foods, and yogurt fermentation:  Alani Adkins/others



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During the spring of 2015, NCSU has worked with North Carolina Central University to produce a learning module reviewing the benefits and potential risks of genetically modified foods for middle and high school students. This module provides a format for students to better understand the complexity of the issues surrounding the use of biotechnology to produce genetically modified foods (GMOs). It will encourage students to discover the potential benefits and risks of genetically modified foods and to use the appropriate vocabulary to argue the pros and cons of using GMOs. The workshop was given to 23 middle and high school teachers from across North Carolina on June 29, 2015.

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Forty high school students attended NACEE (North Alabama Center for Educational Excellence) Student Day on Saturday, April 18th.  Students were introduced to Food Science, Food Microbiology, and Food Safety.  Dr. Martha Verghese and graduate students Matt Reid and Fredreana Hester from Alabama A&M University gave presentations and led hands-on activities.

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