...
Aim 3 team members:
Salam A. Ibrahim, North Carolina A&T State University; contact ibrah001@ncat.edu
Martha Verghese, Alabama A&M University; contact martha.verghese@aamu.edu
Kendra Nightingale, Colorado State University; contact kendra.nightingale@colostate.edu
Haley Oliver, Purdue University; contact hfoliver@purdue.edu
Lee-Ann Jaykus, North Carolina State University; contact lajaykus@ncsu.edu
Martha Verghese, Alabama A&M University; contact martha.verghese@aamu.edu
Carmen Moraru, Cornell University; contact cim24@cornell.edu
Aim 3 Current Efforts:
| Panel |
|---|
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.
All four students will continue their research in Dr. Ibrahim’s group through 2016, and plan to enroll in a food safety-related graduate program. |
Aim 3 Completed Efforts:
...
2016 Summer Research Programs
...
...
| Panel |
|---|
The 2016 Cornell Food Science Summer Scholars Program was held from June 6th - August 12th, 2016. Details on the summer scholar program can also be found on The Foundation of the Institute for Food Technologists website. This summer, we had one Sophomore and six Juniors from various universities throughout the country, conducting research as follows: Hannibal Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Martin Wiedmann on "Characterization of psychrotolerant behavior in Paenibacillus spp." Malcolm Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Carmen Moraru on "Forward osmosis concentration of milk." Kabreshia Cheatom, a Sophomore in Food Science from Alabama Agricultural and Mechanical University, worked with Dr. Terry Acree on "Defining the odor image of the potato chip." Kenton Hipsher, a Junior in Biology from the Rose-Hulman Institute of Technology, worked with Dr. Randy Worobo on "Tracking post-harvest spoilage of strawberry products from the field through the end of shelf life." Yiling Ke, a Junior in Food Science from Oklahoma State University, worked with Dr. Elad Tako on "In vivo assessment of the effects of phytochemicals (pectin, petic-oligosaccharides, arbinana and starch) on the intestinal brush border membrane functionality and beneficial bacteria populations." Kate Pinsley, a Junior in Biochemistry from Montclair State University, worked with Dr. Olga Padilla-Zakour on "Developing a sports drink from Greek yogurt by-product: Where there's a will, there's a whey." Melissa Rooney, a Junior in Chemistry from Lawrence University, worked with Dr. Gavin Sacks on "Qualitative study of reduced aromas in wine using gas chromatography-olfactometry." |
2015 Summer Research Programs
...