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2015 Food Safety Activities
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Graduate students and staff from the Food Safety Lab and the Department of Food Science at Cornell University hosted a three day food science workshop for high school students on June 30th - July 2nd, 2015. Twelve high school students attended the workshop entitled Food Science: Cracking the Case. The schedule of activities and topics can be found here. Learning objectives for the workshop are below: 1. propose habits that can decrease foodborne illness. 2. identify possible symptoms of foodborne pathogens. 3. compare and contrast the incubation periods of four common foodborne pathogens. 4. practice the steps of an outbreak investigation and apply them to a hypothetical scenario. 5. explain DNA replication as it occurs naturally and in the test tube. 6. describe how the Polymerase Chain Reaction (PCR) works. 7. assess the cause of the outbreak and propose control measures. 8. evaluate experimental limitations in light of the outbreak investigation. Pre and post workshop questions: Q1 - On a 1-10 scale, how interested are you in food science as a career? Pre: 4.5 Post: 5.4 *Two students left before collection of post-test data. Three students explicitly stated they were interested in FS as a career. Q2 - Safe food handling Pre: 92 Post: 100 Q3 - Symptoms of foodborne disease Pre: 58 Post: 100 Q4 - Incubation period Pre:75 Post: 100 Q5 - DNA structure Pre: 25 Post: 70 |
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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.
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.
On March 20th, 2015 the food microbiology and safety 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.
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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