Page History

The North Carolina A&T State University food microbiology and safety laboratory conducted two hours workshop on July 6, 2015 related todairy food technology and safety as part of the summer agricultural research program at North Carolina A&T State University.  This program will be taught by the graduate students in food and nutritional science; the audience for these workshops will be high school students.

A total of 20 high school students participated in this activity.  The title dairy food technology

1. Introduction to dairy food (Salam A. Ibrahim)
2. Safety of milk (Rabin Gyawali)
3. Yogurt production (Desarae Nicole Johnson)
4. Fermentation technology (Deiaa Gadelrab Hassanein)
5. Probiotics and health benefits (Temitayo Obanla)
6. Undergraduate experience in dairy foods (Shannon walston and Nadia Idris).  We also conducted sensory testing for Greek yogurt.

For more details, check with Rabin Gyawali at rabingyawali@hotmail.com. Materials can be requested from Salam A. Ibrahim at ibrah001@ncat.edu.

During the Spring 2015 (March 20), the food microbiology and safety laboratory also conduct  a workshop related to food safety (steps to food safety, food protection and HACCP).  These are hands-on sessions.  Three local high school teachers and 25 students attended the activity.