** 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 AN INCREASING NEED FOR TRAINED MEAT INDUSTRY PROFESSIONALS TO ENSURE A SAFE AND QUALITY MEAT SUPPLY IN THE NATION. THE NUMBER OF GRADUATES, ESPECIALLY UNDERREPRESENTED MINORITIES, IS DECLINING IN FOOD AND OTHER AGRICULTURAL PROGRAMS. THEREFORE, RECRUITING EFFORTS NEED TO BE ENHANCED TO ENSURE THAT A TRAINED AND DIVERSE WORKFORCE THAT INCLUDES TRIBAL REPRESENTATION IS AVAILABLE TO MEET THESE NEEDS. THIS SPECIFIC PROGRAM OF EMPHASIS BEING ADDRESSED IN THE PROPOSED PROJECT IS ANIMAL HEALTH, PRODUCTION, AND ANIMAL PRODUCTS. THIS PROPOSAL'S OVERALL GOAL IS TO LEVERAGE OKLAHOMA STATE UNIVERSITY'S (OSU) EXISTING RELATIONS WITH TWO-YEAR COLLEGES AND MEAT INDUSTRY PARTNERS TO PREPARE THE NEXT GENERATION OF THE MEAT INDUSTRY WORKFORCE. TO ACCOMPLISH THIS GOAL, EACH YEAR, 20 STUDENTS (AT LEAST HALF WILL BE TRIBAL STUDENTS) FOR THREE YEARS WILL RECEIVE A SIX-WEEK LONG HANDS-ON MEAT PROCESSING TRAINING IN FEDERALLY INSPECTED MEAT PROCESSING FACILITIES LOCATED IN OSU AND THE OSAGE NATION. THE SPECIFIC OBJECTIVES OF THE PROPOSED PROGRAM ARE TO 1). RECRUIT A COHORT OF SIXTY STUDENTS (HALF OF THEM FROM UNDERREPRESENTED GROUPS) OVER THREE YEARS TO BE TRAINED IN THE SUMMER MEAT PROCESSING HANDS-ON PREPARATION. 2) DEVELOP A HANDS-ON TRAINING PROGRAM TO PREPARE THE PARTICIPANTS FOR A SUCCESSFUL CAREER IN THE MEAT INDUSTRY. 3)CONDUCT A SIX-WEEK LONG INTERNSHIP FOR PARTICIPANTSTHE PROJECT PARTICIPANT WILL DEVELOP LEADERSHIP AND PROFESSIONAL SKILLS THROUGH WEEKLY TEAM TRAINING SESSIONS AND GAIN REAL FOOD INDUSTRY EXPERIENCES THROUGH WORKSHOPS AND HANDS-ON MEAT PROCESSING TRAINING. STUDENTS WILL BE MENTORED BY A MULTIDISCIPLINARY TEAM OF FACULTY MEMBERS. THE PROPOSED PROJECT IS DIRECTLY TIED TO THE PRIMARY AFRI FARM BILL PRIORITY AREA AND FOCUSES ON ANIMAL HEALTH AND THE PRODUCTION AND ANIMAL PRODUCTS.