**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THERE IS A LABOR SHORTAGE OF FOOD SCIENTISTS IN FOOD AND BEVERAGE INDUSTRIES, PARTICULARLY IN RURAL AREAS. MORE FOOD SCIENTISTS ARE NEEDED TO SOLVE KEY PROBLEMS (FOOD SAFETY, NUTRITION, FOOD WASTE, FOOD LOSS, AND ENERGY USAGE AND WASTEWATER). ENROLLMENT IN FOOD SCIENCE UNDERGRADUATE DEGREE PROGRAMS HAS STEADILY DECREASED SINCE 2013 ACROSS THE U.S. AND SPECIFICALLY NORTH CAROLINA. IN NORTH CAROLINA HIGH SCHOOLS, LESS THAN 0.5% OF THE STUDENT POPULATION IS ENROLLED IN STATE-APPROVED FOOD SCIENCE COURSES.THE PROJECT GOALS ARE TO (1) INCREASE THE EXTENT TO WHICH FOOD SCIENCE IS TAUGHT IN SECONDARY EDUCATION; (2) INCREASE ENROLLMENT AND DIVERSITY OF FOOD SCIENCE STUDENTS ENTERING HIGHER EDUCATION; (3) BUILD A COMMUNITY OF PRACTICE TEACHING FOODS SCIENCE IN NORTH CAROLINA SECONDARY EDUCATION; AND (4) FACILITATE ECONOMIC DEVELOPMENT THROUGH INCREASING THE NUMBER OF FOOD SCIENTISTS EMPLOYED IN THE RURAL FOOD INDUSTRY.THE OBJECTIVES ARE TO:RECRUIT 45-60 SECONDARY EDUCATORS TO PARTICIPATE IN AN80-HOUR NATIONALLY RECOGNIZED TEACHING CERTIFICATION WORKSHOP TO IMPROVE TEACHER SELF EFFICACY.RECRUIT 15 SECONDARY EDUCATORS TO FOOD SCIENCE TEACHERS FELLOWS, AND PROVIDE THEM WITH PROFESSIONAL DEVELOPMENT EXPERIENCES CONSISTING OF JOB SHADOWING AND EXPERIENTIAL LEARNING AT FOOD COMPANIES IN THEIR LOCAL AREAS AND CULMINATING IN DEVELOPMENT OF LEARNING EXPERIENCES FOR STUDENTS WITH CONTEXTUAL REFERENCES TO THEIR COMMUNITIES AND LOCAL EMPLOYERS.HOST REGIONAL AND STATEWIDE OUTREACH EVENTS TO BRING TOGETHER A DIVERSE POPULATION OF INDUSTRY REPRESENTATIVES AND 700+ HIGH SCHOOL STUDENTS FOR CONVERSATIONS AND HANDS-ON, REAL WORLD ACTIVITIES TO FACILITATE RECRUITMENT OF STUDENTS TO FOOD SCIENCE MAJORS AND CAREERS.