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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
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 spring 2015 (March 20), the the food microbiology and safety laboratory also conduct a workshop related 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 25 students attended the activity. Introduction to food science and safety safety (Salam A. Ibrahim) understand Understand hazards associated with foods foods (three types of food safety hazards)(Rabin Gyawali) Explain the common pathogens that cause foodborne illness (Saeed Hayek) Control pathgen pathogen growth (FATTOM) (Desarae Nicole Johnson) Food safety practises practices (Temitayo Obanla) HACCP
The food and nutritional group at North Carolina A&T State University visited Mt. Tabor High School in Winston Salem, NC on April 30th, 2015 and conducted a 2 hr workshop related to food science. Twenty students participated in the workshop. Presentations:
Demonstration:
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