THERE IS AN URGENT NEED FOR FOOD SAFETY PROFESSIONALS WHO CAN EFFECTIVELY TEACH, TRAIN, AND INFLUENCE BEHAVIORS ACROSS THE FOOD SUPPLY CHAIN. THE EXTENT TO WHICH THE FOOD INDUSTRY'S WORKFORCE IS EQUIPPED WITH THE APPROPRIATE SKILLS AND BEHAVIORS DIRECTLY IMPACTS THE SAFETY, QUALITY AND SUSTAINABILITY OF OUR FOOD SUPPLY. HOWEVER, MANY EXISTING FOOD SCIENCE EDUCATION/EXTENSION PROGRAMS DISSEMINATE KNOWLEDGE BUT DO NOT ADEQUATELY IMPACT SKILLS DEVELOPMENT AND ACTUAL FOOD SAFETY BEHAVIORS. THIS IS PARTLY DUE TO THE NUMEROUS OBSTACLES INSTRUCTORS FACE IN THEIR EFFORTS TO FACILITATE REAL-WORLD EXPERIENTIAL LEARNING OF THEIR SUBJECT MATTER. MEANWHILE, THERE IS AN EXCITING OPPORTUNITY FOR TODAY'S UNDERGRADUATES TO LEVERAGE VIRTUAL REALITY (VR) AS AN INNOVATIVE INSTRUCTIONAL TECHNOLOGY FOR SOLVING THESE INSTRUCTIONAL OBSTACLES THROUGH THE DEVELOPMENT OF CASE STUDIES IN VR.THE LONG TERM GOALS OF THIS INTEGRATED PROJECT ARE TO REDUCE THE NUMBER OF FOODBORNE ILLNESSES AND FOOD RECALLS ANDIMPROVE THE SUSTAINABILITY OF THE FOOD SUPPLY CHAIN BY DEVELOPING FUTURE FOOD SAFETY PROFESSIONALS' ABILITIES TO DELIVER EFFECTIVE EDUCATION/TRAINING PROGRAMS. THE OBJECTIVES ARE TO: RECRUIT 24 STUDENTS FROM ACROSS THE COUNTRY TO A 10-WEEK FOOD SCIENCE EDUCATION SUMMER SCHOLARS PROGRAM (8 STUDENTS PER YEAR FOR 3 YEARS); DEVELOP UNDERGRADUATE STUDENTS' ABILITIES TO DESIGN, DELIVER AND EVALUATE INSTRUCTIONAL MATERIALS (CASE STUDIES IN VR); IMPLEMENT THE VR CASE STUDY MODULES INTO EXISTING EDUCATION AND EXTENSION CURRICULA; AND INCREASE THE SCHOLARS' CRITICAL THINKING SKILLS AND INTERESTS IN FOOD SCIENCE EDUCATION/EXTENSION CAREERS. EXPERIENTIAL LEARNING ACTIVITIES INCLUDE PROJECTS, FIELD TRIPS, GUEST SPEAKERS, ATTENDING A CONFERENCE AND AN EXTENSION WORKSHOP.