Page History

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) to host a  food science workshop for high school teachers on July 13-14 in the Department of Family and Consumer Sciences, NCA&T, 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 two food science classes: FCS 235 Introduction to Food Science and FCS 346 Food Safety and Sanitation.

Topics included: 

• What is food science, food technology, food processing
• Understanding food safety
• Fermentation
• 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 new food technology curriculum at high school