REAP Addresses Food Production: From the Farm to the Table
Our nation is faced with a critical shortage of well-trained professionals in the food and agricultural sciences. Innovative programs that are accessible and attractive to young people are needed to generate their interest in undergraduate and graduate science majors. As a land-grant and Historically Black College and University (HBCU), Prairie View A&M, brought about by its unique partnership with the National Institute for Food & Agriculture through the US Department of Agriculture, is committed to be a part of the solution. Summer programs like the ones developed in the College of Agriculture and Human Sciences at Prairie View not only address the need for increased diversity in the professional workforce for the 21st century and beyond, they also change lives.
This summer, from June 5th through the 17th, the College of Agriculture and Human Sciences hosted 37 high school juniors and seniors at its 3rd annual Research Extension Apprentice Program also known as “REAP”. This residential camp has been designed for students interested in pursuing a career in the food and agricultural sciences. Through the program, students were involved in a wide variety of activities related to food and agricultural research and science. While living in the campus dorms, participants worked with scientists, professors and educators on projects that supported the theme, “Food Production: From the Farm to the Table”. An array of workshops educated the students on basic plant biology, water quality, vegetable harvesting, preparing fresh produce, food safety hazards, and food preservation, to name a few.
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REAP is funded by the National Institute for Food & Agriculture (NIFA) through the United States Department of Agriculture (USDA).
Assistant Director Staff Development & Special Projects