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North Carolina A&T State University hosted a four-week Research Apprenticeship Program (RAP) for current or rising high school juniors and seniors during summer 2015 (June 18-July 16). The main objective of this program is to provide first-hand experience in several research projects. This year a total of two students participated in the food microbiology and safety laboratory at North Carolina A &T State University, and conducted the following projects. 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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