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 North Carolina A&T State University hosted a Food Science workshop (family and consumer science teachers-summer conference 2015, Greensboro, NC) on July 13-14th 2015. 

Salam A. Ibrahim at North Carolina A&T State University worked with the NC Community College System and Reno A. Palombit (NC Department of Public Instruction Career & Technical Education),  He hosted 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 safety class
• Laboratory safety
• Understanding bacteria
• Food safety practices
• hazard associated with food products (3 hazards: biological, chemicals and physical)

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 a valuable resource on food safety: 

http://www.fda.gov/downloads/Food/FoodScienceResearch/ToolsMaterials/UCM430367.pdf 

Salam A. Ibrahim (North Carolina A&T Sate University) with help from Reno A. Palombit (NC Department of Public Instruction Career & Technical Education), hosted several food technology classes for high school teachers during spring 2015. The classes focused on food science and relevant technology plus modern food safety practices. Teachers were provided materials, equipment, and lectures.  These activities were part of food science classes: FCS 235 Introduction to Food Science and FCS 346 Food Safety and Sanitation.

Topics include: 

What is food science, food technology, food processing

 Understanding food safety

 Fermentation

probiotics Probiotics

 Food proteins (animal and plant sources)

 Food carbohydrates

 Fibers

 Lipids: Good lipids vs bad lipids

 Resources to teach food science

 Food science organizations (IFT, ACS, ASM, ADSA)

How to teach the how to teach the new food technology curriculumat high school