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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.
Marima Ibrahim: Impact of Gums and Protein on the Quality of Greek Yogurt.
Romaro Brandon: Fabrication and characterization of film for food packaging using sweet potato starch.

   The students also participated in food safety exercises developed by NCA&T for high school students which includes:
•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 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 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.

  • 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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The food microbiology and safety laboratory at North Carolina A&T State University held a high school food science and food safety workshop on November 25th, 2014 at Ledford Senior High School for 31 students.  The workshop consisted of demonstrations and presentations.  Presentations were as follows:

  • Introduction to food science and technology:  Salam A. Ibrahim
  • Food Safety and Sanitation:  Saeed A. Hayek
  • Six Steps to Food Safety:  Rabin Gyawali

Laboratory Demonstration:

  • Measurement of Acidity in Food as pH Values
  • Yogurt Processing

 

Over 30 high school students from Carver High School and Lumberton High School visited North Carolina A&T State University to discuss the food science program on November 14th, 2014.  Presentations included the following:

  1. Fish, Shellfish, and health benefits (Reza Tahergorabi)
  2. The good and bad bacteria in our food (Rabin Gyawali)
  3. Aging and probiotics (Desarae Johnson)
  4. Food science and technology from farm to table (Saeed A. Hayek)

 

The food microbiology and safety laboratory at North Carolina A&T State University held a high school food science and food safety workshop on November 7th, 2014 at Johns Senior High School.  The workshop consisted of demonstrations and presentations.  Demonstrations were as follows:

I. Food acidity

  1. pH meter training
  2. Measuring the pH of different food samples: Milk, yogurt, orange juice, apple juice, and drink water

II.  Food Microbiology

  1. Media used to grow yogurt culture including agar and broth
  2. Bacterial count demonstration: dilution and plating
  3. We show the students how we can obtain the bacterial count of bacteria in yogurt
  4. One mL of yogurt was serially diluted in 9 mL water
  5. Let students use the pipettes to transfer the yogurt and do the dilution

Presentations were as follows:

  1. Introduction to Food Science (Salam A. Ibrahim)  
  2. Food Safety (Saeed A. Hayek)
  3. Contaminants in Food Products (Rabin Gyawali)
  4. Sea Food Processing (Reza Tahergorabi)
  5. Probiotics in Food (Temitayo Obanla)

 

 

The food microbiology and safety laboratory at North Carolina A&T State University held a dairy food symposium for 20 high school students and 4 teachers/assistants on June 23rd, 2014. The following NCA&T State members gave presentations:

  • Introduction to Dairy Products, Dr. Salam Ibrahim
  • Dairy Products, Saeed Hayek
  • Probiotics and Dairy products, Temitayo Obanla
  • Nutrition and health benefits of dairy products, Amira Ayad
  • Food Defense for dairy industry, Mujahid Ashqer
  • Food Safety for dairy industry, Bernice Karlton-Senaye
  • Demonstration: Yogurt processing: New flavors with healthy taste: oat, honey , and blueberries, Rabin Gyawali

 

GTCC Middle School High Point and Andrews High School visited the Department of Family and Consumer Sciences at North Carolina A&T State University on Friday, Oct. 17, 2014.  The groups met in Webb Hall and toured various laboratories.   Presentations included topics in yogurt making and safety.

Schedule and Presentations:

  • Welcoming and Introduction, Salam A. Ibrahim
  • Food Science, Reza Tahergorabi
  • Good Bacteria and Health, Desarae N. Johnson
  • Greek Yogurt, Rabin Gyawali
  • Food Safety, Saeed A. Hayek

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