A&M Science Day Attracts Hundreds

FOR IMMEDIATE RELEASE CONTACT: Jerome Saintjones, (256) 372- 5607

A&M Science Day Attracts Hundreds

Huntsville, Ala. —- The School of Agricultural and Environmental Sciences at Alabama A&M University lured some 300 students to its recent annual Science Exploration Day.

Hundreds of high school seniors, juniors and counselors from throughout Alabama participated in hands-on workshops in the food and agricultural sciences. The workshop delved into such topics as biodiesel classroom on wheels; the measurement of environmental pollution; forestry frolic; plant biotechnology; the proper use of credit; health bodyweight; high tech small engines; computers in agribusiness; and several other subjects.

Twelve Alabama high schools participated: Booker T. Washington High, Tuskegee; Bullock County High, Union Springs; Choctaw County High, York; Dadeville High, Dadeville; Demopolis High, Demopolis; Francis Marion High, Marion; Linden High, Linden; Monroe County High, Monroeville; Notasulga High, Notasulga; Sparkman High, Harvest; and Vincent High, Vincent.

Student wrap-up comments were highlighted by two students indicating being admitted to other state colleges, but after experiences received during “Science Exploration Day”, they had a change of heart and completed AAMU admission applications, were accepted on-the-spot, their fees were waived, and they will be attending AAMU during the fall semester.

Hospitality Expressions, a student food service organization within the department of Family and Consumer Sciences, provided and served breakfast and lunch for the event on the lawn of the J. I. Dawson Cooperative Extension Building. Students were given a peek at “student life while in college” by a step presentation from Phi Beta Sigma Fraternity and a dance routine from AAMU’s Maroon Mirage Dance Team.

Over 50 student, staff, and faculty volunteers were essential to the effectiveness of the event which was sponsored by a USDA/CSREES grant “On-line Duel Credit Partnership for Recruiting 21st Century Professionals in the Food and Agricultural Sciences”.

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