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Nadia Idris, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching antimicrobial activities of herbs against foodborne pathogens since Fall 2014.
William Rowe, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching microbial beta-galactosidase activity and the impact of nutrients on lactose intolerance in Dr. Salam Ibrahim's laboratory since Fall 2014. Shannon Walston, an undergraduate student at North Carolina A&T State University (NCA&TSU) and active member of the Institute of Food Technologists (IFT), has been conducting research in the Food Biotechnology and Microbiology Laboratory at NCA&TSU since Fall 2014. As a Research Assistant, she is working on dairy food fermentation using yogurt culture to produce functional dairy foods. Kayla M. Harris, an undergraduate student at North Carolina A&T State University, has been conducting research in Dr. Salam Ibrahim's laboratory since Summer 2014. She is researching the quality and shelf life of Greek yogurt. |
Aim 3 Completed Efforts:
2015 Summer Research Programs
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Students with specific interests in food safety participated in the 2015 Cornell Summer Undergraduate Research Program, including undergraduate students from Cornell University, Rochester Institute of Technology, University of California San Diego, Wellesley College, University of Missouri, Universidade Federal Rural do Rio de Janeiro, Faculty of Applied Chemistry and Material Science, and Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon. Joao Paulo Almeida Lima,a sophomore Food Engineering major at Universidade Federal Rural do Rio de Janeiro, conducted research in Dr. Moraru's lab on the use of bacterial spore removal by cold microfiltration to extend milk shelf life.
Andreea Beldie, a sophomore Food Engineering major at the Faculty of Applied Chemistry and Material Science, conducted research in Dr. Moraru’s lab investigating the viscoelastic properties of pea protein gels as affected by chemical and thermal treatments.
Elle Friedberg, a sophomore double-majoring in Chemistry and Studio Art at Wellesley College, conducted research in Dr. Sacks’ lab on identification of volatile sulfur compound precursors in wine.
Marriah Green, a junior Biochemistry/Chemistry major at the University of California, San Diego, conducted research in Dr. Tako’s lab on in vivoassessment of the prebiotic properties of bioactive compounds.
Molly Higgins, a junior Food Science and Nutrition major at the University of Missouri, conducted research in Dr. Wiedmann’s lab on the germination of spore-forming bacteria in pasteurized milk.
Ioan Gitsov, a sophomore Chemical Engineering major at the Rochester Institute of Technology, conducted research in Dr. Moraru’s lab on bacterial spore removal by cold microfiltration of milk.
Kathryn Magee, a junior Biology major at the Rochester Institute of Technology, conducted research in Dr. Wiedmann’s lab on overcoming phage resistance in Listeria monocytogenes.
Janeth Perez Garza, a junior Chemistry Bacteriology Parasitology major at the Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, conducted research in Dr. Worobo’s lab on heterologous expression of the Bacillus thuringiensis SF361 protein, YvgO.
Meaghan Sugru, a junior Food Science major at Cornell University, worked in Dr. Padilla-Zakour’s lab developing a sensory and chemical standard for New York State hard apple cider.
Rachel Silver, a junior in Food Science and Technology from Oregon State University, conducted research in Dr. Oliver's lab at Purdue University. Her research focused on listeriaphages.
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2014 Summer Research Programs
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