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On July 29^th, NC State and 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. Central University are scheduled to present a teacher professional development workshop. They will be presenting “Attack of the Norovirus!” to over 15 middle and high school teachers.  More details on workshop content and learning objectives can be found under 2014 Completed Efforts below.

Salam A. Ibrahim at Salam A. Ibrahim at North Carolina A&T State University is working with the NC Community College System and Reno A. Palombit (NC Department of Public Instruction Career & Technical Education)  and will conduct the next workshop for high school teachers on July 13-14 in the Department of Family and Consumer Sciences at North Carolina A&T State University. The title is Food Science Workshop (family and consumer science teachers-summer conference 2015, Greensboro, NC).  It is expected that approximately 20 teachers will attend the workshop.  Updated will be provided soon. Topic will include: worked with the NC Community College System and Reno A. Palombit (NC Department of Public Instruction Career & Technical Education)  and worked with high school techers on a food safety workshop for high school teachers on July 13-14 in the Department of Family and Consumer Sciences at North Carolina A&T State University. The title was Food Science Workshop (family and consumer science teachers-summer conference 2015, Greensboro, NC).  A total of 19 teachers attended the workshop.  Topics were: 

Teaching food science in the FACS classroom, Food Teaching food science in the FACS classroom, Food safety class, laboratory safety, Understanding bacteria, food safety practices, hazard.

Laboratory practices:

Preparation of laboratory solutions, agar plates, peptone

Effect of cooling and heating on bacteria survival and growth in food

Fresh hamburger vs hamburger left out overnight

Milk kept in the refrigerator vs room temperature

Teachers can use this site as valuable resource on food safety:  http://www.fda.gov/downloads/Food/FoodScienceResearch/ToolsMaterials/UCM430367.pdf