Aim 1 - Science Teacher Workshops

In addition to resources found throughout this page, teachers can find additional resources on the Highschool Teacher Food Safety Resources page.

On July 29^th, NC State and North Carolina Central University are scheduled to present a teacher professional development workshop. They will be presenting “Attack of the Norovirus!” to over 15 middle and high school teachers.  More details on workshop content and learning objectives can be found under 2014 Completed Efforts below.

Alabama A&M University conducted workshop sessions in April, June, September, and December 2015. The day-long (spring and fall) and week-long (summer) workshops focused on using food science/food safety experiments in the classroom and showing the various careers in Food Science and Food safety.

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

Graduate students from Cornell University presented a workshop on foodborne outbreak investigation on November 2, 2014 at STANYS conference in Rochester, NY. 14 science teachers attended the workshop. In this interactive workshop, teachers were introduced to general steps involved in an outbreak investigation along with specific materials that could be tailored to their classroom settings. Learning objectives were also developed and communicated to science teachers to emphasize that the workshop content is consistent with the Next-generation science standards.  Materials for the workshop can be found here.

The Department of Food Science at Cornell University hosted a one-week workshop for middle and high school science teachers July 7-11, 2014. Within that workshop, the food safety lab led a teaching module entitled “Food Safety Detectives” for 10 teachers. The module started out with a mock foodborne outbreak scenario. The teachers were able to deduce the likely source and cause of the outbreak, and used this information to guide their sample collection, which consisted of plating food samples on growth medium and assessing any microbial growth. The next day results were reviewed and followed by in-depth discussions on how the teachers could bring these activities to the classroom.

The department of Food Science at Cornell University hosted a workshop titled “Food Safety Detectives” through the Cornell Institute of Biology Teachers (CIBT) on April 26, 2014. In this 1.5 h workshop, 16 teachers from NY state played the role of foodborne pathogen epidemiologists to investigate an unusual number of potentially linked gastrointestinal illnesses using the combination of epidemiological and microbiological information. The workshop activity was followed with a discussion on ways to improve the activity for an effective implementation in a classroom setting.

During the summer of 2014, North Carolina State and North Carolina Central Universities partnered to present a norovirus learning module for middle and high school teachers and students. “Attack of the Norovirus!” is a learning module developed for teachers which aligns with National Education Standards and addresses the fundamentals of norovirus and its role as a major contributor to foodborne disease.

Norovirus is the most common cause of acute gastroenteritis worldwide.  According to the Centers for Disease Control and Prevention Norovirus is also the most common cause of food borne disease outbreaks in the United States.  Each year as many as 1 in 6 people get sick from eating contaminated food.  Over 50% of all recognized outbreaks of food-related illness are caused by norovirus.

Learning Objectives:

• Properties of viruses and how they differ from bacteria
• How viruses multiply
• The symptoms of Norovirus and its transmission routes
• Common food safety practices to prevent foodborne illnesses
• Molecular methods for detecting norovirus

On June 30, 2014, a teacher workshop was given at North Carolina Central University’s Biomanufacturing Research Institute and Technology Enterprise (BRITE).  There were 22 participants (19 teachers; 5 middle school teachers and 14 high school).  The BRITE Futures program collaborates with educational leaders from universities and K-12 teachers to foster North Carolina’s understanding of scientific concepts and skills.  Teachers agreed that the workshop was an excellent use of their time and were pleased with the module.

A food safety workshop for middle and high school teachers was conducted by members from North Carolina A&T State University on April 1st, 2014 at the NC FCCLA State Leadership Conference in Greensboro, NC. The workshop included several presentations and a group discussion as part of the Career and Technical Education Program for the Family and Consumer Sciences Education.

• Dr. Rosa Purcell - Welcoming remarks

• Dr. Salam A. Ibrahim - Introduction to food science and safety

• Dr. Saeed A. Hayek - Introduction to safety of food products

• Dr. Bernice Karltone-Senaye - Practices in food safety

• Dr. Madhavi Hathurusinghe - Toxins and Allergens in Food

• Rabin Gyawali - Food fermentation and probiotics

• Ms. Samorya Evans - Food Microbiology

• Mr. Temitayo Obanla - Food Biotechnology

• Ms. Amira Ayad - Health and nutrition

Members of Dr. Martha Verghese's group at Alabama A&M University made multiple trips to local, regional high schools, and community colleges (Hazel Green, Ramsey High School, Fairfield Prep, Bishop State, Johnson High School, Lee High School, New Century High School, Grissom High School, Bob Jones High School, and Bishop State Community College) during Spring and Fall 2014 to introduce Food Science/Food Safety careers to Middle and High School teachers, counselors, and students.  Several interactive hands-on experiments were conducted during these workshops.

Members of Alabama A&M University held a workshop for high school science teachers during teacher work day each during Spring and Fall, 2014. The science teachers were able to participate in hands-on activities associated with food science/food safety.

Members of Alabama A&M University hosted two workshops for K-12 science teachers during the late spring and summer, 2014.

High school students, teachers, and counselors were brought to the Alabama A&M campus for recruitment and exposure to our Food Science program. (Picture below:  Food Science undergraduate and graduate students who discussed the various career options in food science).

Graduate students and professors from Cornell’s Food Safety Laboratory facilitated a food safety workshop through the Cornell Institute for Biology Teachers (CIBT) summer program for middle school teachers July 10th and 11th, 2013. Twenty middle school teachers throughout New York participated in the workshop which sought to inform teachers about how to implement scientific exercises in their classrooms. Teachers were given a brief introduction to food safety by Dr. Martin Wiedmann before being presented with a mock outbreak scenario. After analyzing data obtained from patient interviews and calculating risk ratios, a differential diagnosis was used to guide environmental and food sampling to further investigate the food item responsible for the outbreak. A DNA extraction activity illustrated how molecular techniques are used in outbreak investigation to confirm the causative agent. At the conclusion of the workshop, teachers were provided resources and guidance for incorporating the various activities in their curricula.

The food safety and microbiology group at North Carolina A&T State University held a two-hour food safety and preparation workshop at Wesley Chapel AME Zion Church, Asheboro, NC for the high school teachers and church members on Aug 17, 2013. The workshop was about health living as related to safety and healthy foods.

Activities and Presentations:

Dr. Rosa Purcell: Introduction to food and health
Dr Salam Ibrahim: how to prepare healthy and safe yogurt for the family
Marcella Cheek-Crook: Demonstration on food preparation and sensory evaluation of yogurt
Temmytayo Abanla, Bernice Karlton-Senaye, and Amira Ayad: Preparation and demonstrations for yogurt
Amira Ayad: Nutritional value of yogurt samples

The following were related to the 4 food safety steps:

Dr. Reza Tahergorabi: Basic food preservations

Bernice Karlton-Senaye: Cleaning and hand washing
Rabin Gyawali: Separation and fresh produce washing
Saeed Hayek: Temperature control, cooks, and chill

Career and Technical Education (CTE) Summer Conference for Family and Consumer Sciences Education was conducted on July 24, 2013 at Koury Convention Center in Greensboro, NC. This workshop focused on helping teachers understand basic knowledge in the area of food science including food safety/ practices, basic issues related to food microbiology and basic understanding of food protection and defense. North Carolina A &T State University food microbiology and safety laboratory will deliver a lecture on various topics. The graduate students in the food and nutritional science will present this lecture; the audiences for this workshop will be high school teachers of family and consumer sciences.

Presenters:

1. Drs.Valerie L. Giddings and Rosa Purcell - Introduction
2. Saeed Hayek - Food microbiology
3. Bernice Karlton - Senaye-Food Safety
4. Tarik Bor - Food Preservatives
5. Amira Ayad - Nutrition
6. Rabin Gyawali - Probiotics
7. Temitayo Obanla - Food Biotechnology
8. Marcella Cheek-Crook - Food defense

Members of Dr. Martha Verghese's group at Alabama A&M University made multiple trips to local, regional high schools, and community colleges (Hazel Green, Ramsey High School, Fairfield Prep, Bishop State, Johnson High School, Lee High School, New Century High School, Grissom High School, Bob Jones High School, and Bishop State Community College) during Fall 2013 to introduce Food Science/Food Safety careers to Middle and High School teachers, counselors, and students.  Several interactive hands-on experiments were conducted during these workshops.

Alabama A&M University hosted a one-day “Teaching Science through Food Science” workshop for Middle and High School Science Teachers on June 27, 2013, from 8:30-5:00 pm. Ten teachers attended the workshop and participated in the activities listed below. All teachers were given protocols for experiments to be used in their classrooms.

Presentations
1. Introduction to Food Science
2. Applications in Food Safety
3. Bacterial Toxins and Food Borne Illness
4. Introduction to HACCP

Labs and Hands-on activities
1. 5 Second Rule
2. Introduction to Serial Dilutions
3. Isolation and enumeration of microorganisms from ground beef
4. Gram staining and microscope skills
5. Ice cream --Food safety

NC State partnered with North Carolina Central University’s Biomanufacturing Research Institute and Technology Enterprise (BRITE) facility in Durham, NC, to present a norovirus learning module to 25 high school students on July 24, 2013.  The BRITE Futures program collaborates with educational leaders from universities and K-12 teachers to foster North Carolina’s understanding of scientific concepts and skills. A second workshop was held on August 8, 2013, for 21 middle school and high school teachers.

Texas Wesleyan University held its third annual Teaching Food Safety Workshop for High School Science Teachers on July 29th, 2013, from 9:00 am - 3:00 pm.  Seven teachers attended the workshop.

On November 12, 2013 at the Purdue University College of Agriculture PK-12 Engagement and Outreach Showcase, the Oliver lab presented a poster entitled “Introducing High School Students to Food Safety Microbiology Research Methods in a Hands-on Laboratory Setting”. The presentation outlined the successful collaboration of the Oliver lab with a local high school to include food safety research in advanced science curriculum. Interested teachers, counselors, and administrators were invited to take an example syllabus and develop relationships with Purdue researchers for future collaborations.

Cornell University  hosted  a food safety workshop for thirteen high school science teachers from across New York State on July 24-25, 2012.  Teachers spent four hours per day with Dr. Teresa Bergholz and Jihun Kang at the food safety workshop and participated in a mock foodborne disease outbreak investigation, collected and analyzed microbiological samples, extracted DNA, and were introduced to DNA fingerprinting techniques through an interactive DNA model.

Rachel Pfuntner, a graduate student at  Cornell University  held a food safety workshop during the 2012 Conference of the New York Association of Agricultural Educators on June 24, 2012 in Croghan, NY.  A total of forty high school teachers spent two hours investigating an outbreak of foodborne illness using a combination of microbiological and eipdemiological techniques.

Cornell University held an interactive workshop through the Cornell Institute of Biology Teachers on Food Safety Investigation in the Science Classroom on January 14, 2012.  Twenty teachers attended this one-hour session, which involved an interactive demonstration of investigating a foodborne illness outbreak.

Dr. Alicia Orta-Ramirez and Travis Chapin from the Department of Food Science at Cornell University traveled to White Marsh, Maryland to present an interactive workshop on Food Science and Food Safety Investigations in the Classroom for middle and high school chemistry, life science, and nutrition and consumer science teachers from Harford County Public Schools.  The event was hosted by Steve Andon of TIC Gums at the company's headquarters and production facility on April 28, 2012.

The Food and Nutritional Science Program at NCA&TSU participated in a workshop for family and consumer science teachers on Monday 23^rd January 2012.  This was a mandatory workshop and approximately 65 FACS teachers attended this activity.  The location was Atkins Academic/Technology High School, Old Greensboro Road, Winston Salem NC 27101.

 Title of our presentation:  Food Science, Safety, and Technology

 Presentations:

1. Food Components - Rabin Gyawali

2. Food Safety – Introduction -  Madhavi Hathurusinghe

3. Food Safety Applications -  Bernice Karlton- Senaye

4. Food Protection and Defense - Larriale Spruill

5. Field experiences in food science - Marcella Crook 

The North Carolina A & T State University food microbiology and safety laboratory delivered a lecture on “Food Science Careers: Challenges and Opportunities in the 21 ^st Century” at the annual conference of North Carolina Association of Family and Consumer Sciences (NCAFCS) on Saturday, February 25th 2012 at 2.00-3.00 PM, in Mellenium Hotel, Durham, North Carolina. This lecture was presented by the graduate students in the food and nutritional science; the audience for this workshop were members of NC-AFCS.

Presenters:

Introduction - Dr. Salam Ibrahim

Food Safety – Saeed Hayek

Product development; Food Chemistry – Rabin Gyawali

Job opportunities in food service – Bernice Karlton-Senaye

Food Protection and defense – Madhavi Hathurusinghe & Marcella Cheek-Crook

Update: (June 27, 2012)

Our food microbiology group at North Carolina A&T State University held their first Food Safety Workshop for High School student’s workshop on July, 2012.  This is part of the summer Research Apprenticeship program.   The workshop was titled Food science and safety: Introduction and applications.

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, July 24, 2012 from 1:00am-4:00pm as part of the regional North Carolina Family and Consumer Sciences Education Summer Conference.  Seventeen local high school teachers attended this conference and had the opportunity to learn about recent issues with food safety/sciences.   The following presentations were given: 

1. Introduction to food safety/technology,
2. Introduction to food microbiology
3. Food fermentation
4. Food contamination and chemical contaminants in food products
5. Food quality control-HACCP
6. Food defense and protection

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

North Carolina State University, along with North Carolina Central University, developed a learning module which focuses on a general understanding of viruses, as well as the implications of norovirus in food safety. North Carolina State University and NCCU presented the module “Outbreak! Attack of the Norovirus!”, at NC A&T University’s Golden Leaf Summer Academy Teacher Workshop in Greensboro, NC on June 19, 2012. There were 52 middle school and high school teachers participating in the workshop, representing over 8 counties within the state.

A second workshop was held on August 8, 2012 at North Carolina Central University’s Biomanufacturing Research Institute and Technology Enterprise (BRITE) facility in Durham, NC. A total of 25 participants, representing nine counties from across the state, attended the workshop.  Evaluations of the module were extremely positive, resulting in the motivation of teachers to include food safety within their curriculum.  Additional details on the module and can be found here.  To request more information, please contact Lynette Johnston lmkleman@ncsu.edu.

Texas Wesleyan University held its second annual Teaching Food Safety Workshop for High School Science Teachers on August 6th, 2012, from 9:00 am - 3:00 pm.  The workshop was led by Dr. Angela J. Roberts from the Department of Biology. Thirteen teachers, representing ten different high schools and five different school districts, attended the workshop.  The teachers participated in hands-on activities and discussions focusing on i) the GAPS Food Safety Investigation Curriculum, ii) the Pathogen Tracker Game, and iii) careers in food safety.  A schedule and learning objectives for the workshop can be found here.

Alabama A&M University hosted a one day science workshop for high school science teachers during spring 2012. The science teachers were invited with their students to the department to participate in hands-on activities associated with food science/food safety.

Cornell University held their first Food Safety Workshop for Middle and High School Science Teachers workshop on October 22, 2011 . Nine teachers from NY state attended the 6-hour course which included lectures, demos, and hands-on sessions. For an agenda and learning outcomes, click here .  

Cornell University  submitted an abstract, entitled "Introducing Food Safety Investigation in the Science Classroom" and presented two back-to-back sessions at the 2011 Science Teachers Association of New York State (STANYS) conference on November 7, 2011 in Rochester, NY.

The Food and Nutritional Sciences Program at NCA&TSU held a one day six hour introductory food science/food safety hands-on preconference on Monday, July 25, 2011 from 9:00am-3:00 pm as part of the North Carolina Family and Consumer Sciences Education Summer Conference.  11 local high school teachers attended this conference in which the following presentations were given:  Introduction to Food Science and Technology, Introduction to Food Microbiology and Food Safety, Food Contamination, Chemical Contaminants in Food, Food Quality Control-HACCP, Food Labeling:  An Important Challenge in Food Safety.  The presentations can be viewed here.  For more information, contact Judith C. Simon, Family and Consumer Sciences Education, Department of Public Instruction. 919.414.1949919.414.1949 (cell)

Texas Wesleyan University hosted a one-day "Teaching Food Safety Workshop" for High School Science Teachers on August 3rd, 2011 from 9:00 am - 4:00 pm.  The workshop was led by Dr. Angela J. Roberts from the Department of Biology.  Nine teachers attended the workshop and participated in hands-on activities and discussions focusing on i) the GAPS Food Safety Investigation Curriculum, ii) the Pathogen Tracker Game, and iii) careers in food safety.  More information can be found at http://www.txwes.edu/biology/TeachingFoodSafetyWorkshop.htm or by calling Dr. Roberts at (817) 531-6559(817) 531-6559(817) 531-6559(817) 531-6559(817) 531-6559(817) 531-6559(817) 531-6559.

Alabama A&M University  participated in multiple food science sessions with high school teachers and students during the Fall 2011 semester.  Please contact Martha Verghese martha.verghese@aamu.edu for more information.