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The North Carolina A&T State University food microbiology and safety laboratory conducted a two-hour workshop on July 6, 2015 related to dairy food technology and safety as part of the summer agricultural research program at North Carolina A&T State University. Graduate students in the food and nutritional science program conducted the workshop;  A total of 20 high school students participated in this activity.  The title of the workshop was 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

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), On March 20th, 2015 the food microbiology and safety laboratory conducted laboratory at North Carolina A&T State University conducted a workshop related to food safety (4 steps to food safety, food protection, and HACCP). These are hands-on sessions. Three local high school teachers and 25 students attended the activity.

  • Introduction to food science and safety
(
  • : Salam A. Ibrahim
)
  • Understand hazards associated with foods (three types of food safety hazards)
(
  • : Rabin Gyawali
)
  • Explain the common pathogens that cause foodborne illness
(
  • : Saeed Hayek
)
  • Control pathogen growth (FATTOM)
(
  • : Desarae Nicole Johnson
)
  • Food safety 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:
  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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