THIS PROJECT WILL DEVELOP SIMPLE YET EFFECTIVE MEANS FOR EDUCATION PROFESSIONALS TO INCLUDE FOOD SCIENCE EXPERIMENTS AND DISCUSSIONS INTO THEIR CLASSROOMS. THE PRIMARY GOAL IS TO WORK WITH EDUCATION PROFESSIONALS (AT LEAST 35 8-12 GRADE SCIENCE TEACHERS) TO INCREASE THEIR KNOWLEDGE, EASE AND EFFICIENCY ON PRESENTING FOOD SAFETY, NUTRITION, AND HEALTH TOPICS. AN OVERARCHING GOAL IS INCREASING THE NUMBER OF FOOD SCIENCE STUDENTS OBTAINING DEGREES IN FOOD SCIENCE AND FILLING THE 57,900 ANNUAL JOB OPENINGS IN THE FOOD AND AGRICULTURAL AREAS. MANY EDUCATION PROFESSIONALS AND STUDENTS BELIEVE THAT FOOD SCIENCE FOCUSES ON COOKING OR MEAL PREPARATION. THIS IS MISCONCEPTION IS COMMON AS THE US FOOD SUPPLY IS TAKEN FOR GRANTED IN REGARDS TO COST, SAFETY, CONVENIENCE, AND ACCEPTABILITY. STUDENTS HEAR OF MAJORS IN BIOLOGY, CHEMISTRY, NUTRITION AND DIETETICS BUT RARELY HEAR OF FOOD SCIENCE, EVEN THOUGH THERE ARE COMPETITIONS, TELEVISION STATIONS AND ADVERTISEMENTS THAT THEY EXPERIENCE OR VIEW DAILY. IT IS A CONTINUOUS EFFORT TO RECRUIT STRONG SCIENCE BASED STUDENTS AS THE FIRST TIME THAT MANY OF THESE STUDENTS HEAR OF FOOD SCIENCE IS THE FIRST DAY THEY VISIT CAMPUS, OR EVEN DURING THEIR FRESHMAN YEAR. PROFESSIONALS FROM LOCAL HIGH SCHOOLS THAT WORK WITH THE FFA, ENVIRONMENTAL SCIENCE CLUB AND TEACH IN THE AREAS OF AGRICULTURE AND CHEMISTRY ALONG WITH THOSE THAT TEACH AT A LOCAL COMMUNITY COLLEGE WILL BE RECRUITED FOR THIS PROJECT. TOPICS TO BE COVERED DURING THE SUMMER SESSIONS WILL INCLUDE THE 5 SECOND RULE, BOMB CALORIMETRY, NUTRIENT LOSS DUE TO COOKING, AND FOOD DIGESTION AMONG OTHERS.