Page History

In February and March 2016, Rachel Miller (PhD student in the Food Safety Lab at Cornell University) introduced basic chemistry concepts to a local elementary school class as part of the Cornell GRASSHOPR program. Over the course of three weeks, students, equipped with pipettors and lab notebooks, learned:

i) how cabbage juice can be used as a pH indicator to determine the pH of different foods

ii) which common foods are basic, and which are acidic

iii) how calcium ions can bridge sodium alginate particles to form 'gummy worms'

North Carolina A&T State University hosted the Research Apprenticeship Program (RAP) this summer from June 27-July 22, 2011.  Three high school students performed food science research in Dr. Salam A. Ibrahim's lab as described below.  The students also participated in food safety exercises developed by NCA&T for high school students.

• Dedrick Dunton:  Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia Coli O157:H7 in laboratory medium.
• Caleb S. Locklear:  Antimicrobial activity of onion extract against Escherichia coli O157:H7.
• Lisa Wamban:  The Effects of Selected Rat Poison on the Growth of Yogurt Culture.
  

Several graduate students in the Food and Nutritional Sciences Program at NCA&TSU held a one day three hour introductory food science/food safety hands-on preconference on Monday, May 11, 2012 at Hunter Huss high school in Gastonia , _NC west of _Charlotte, NC.  The following presentations were given: 

1. Introduction to Food Technology,
2. Introduction to Food Microbiology
3. Food Fermentation and Dairy Applications
4. Food Contamination and Chemical Contaminants in Food products
5. Food Quality
6. Food Defense and Protection

The workshop was led by Dr. Salam A. Ibrahim from the Food and Nutritional Sciences Program at NCA&TSU.