Despite the challenges of the pandemic, the University of Maryland Eastern Shore’s USDA, NIFA-funded Research and Extension Experiences for Undergraduates program pressed on in a hybrid format for nine weeks, beginning June 8. The program continued in its mission to provide “minority chemistry, biology, environmental science and technology students underrepresented in Food, Agricultural, Natural Resources and Human Sciences with hands-on experience in research and extension.”
“When COVID-19 does not allow my students to go to the lab, the lab goes to the farm!,” said Dr. Victoria Volkis, associate professor of chemistry and principal investigator for the program.
Even though meetings, theoretical workshops and classes were held via Zoom, the REEU students still had the opportunity for experiential learning through six practical workshops on the UMES Demonstration Farm, Habanera Farm, Wye Research and Education Center and Mill Runs Farm, Volkis said. The experimental aspect of student research projects were also conducted on farm sites using a portable field lab setup.
Dr. Andrew Ristvey, Wye REC and mentor for the program, led workshops in biostatistics, horticulture, plant physiology, soil analysis, the use of weather stations and harvest sampling, while Volkis focused on phytochemistry, instrumental analysis and professional development. Through a partnership with the Environmental Protection Agency, students also participated in workshops to learn about federal job agencies and how to apply for federal jobs.
For the research projects, the six undergraduate students were divided into two interdisciplinary teams mentored by UMES graduate students, Breann Hrechka-Green and Mohamed Abdelmotalab. The premise is that “modern agriculture is a highly technical field of science and technology that often requires an interdisciplinary approach involving professionals with specializations in chemistry, biology, environmental science and engineering, along with traditional agriculture and food science specialists.”
Hrechka-Green led the “developing a portable device for gauging ripeness in fruits using quantitative determination of anthocyanin and sugar content” research team while Abdelmotalab led the “developing an all-natural organic power drink from Aronia berries” team. UMES students Ayanna Lynn, a senior majoring in nutrition, and Destiny Parker, a sophomore majoring in biology, also served as leaders, one assigned to each of the teams. REEU students from other schools were Melanie Staszewski (Salisbury University), Monica Elavarthi (University of Delaware), and Jordan Brooks and Itohan Eromosele (Towson University).
At the close of the internship, the students wrote in a thank you note to Volkis, “The daily meeting, frequent workshops, virtual tours, presentations and trips have truly helped us grow as researchers.”
Both teams have been accepted to present their research at the Annual Biomedical Research Conference for Minority Students that will be held virtually November 9-13, Volkis said. “ABRCMS is one of the most prestigious national undergraduate conferences with a peer review process for accepting presentations. Although most of my students typically get accepted, many applicants are rejected. So, presenting there is an honor.”
The purpose of REEU program, Volkis said, is to show students how their majors can be applied in agriculture and food science and help them develop critical thinking and problem-solving skills necessary for successful careers within the USDA or to continue their education in graduate programs in food and agriculture.
The Agriculture and Food Research Initiative, Education and Workforce Development program is supported by the REEU grant no. 2020-69018-30655 from the U.S. Department of Agriculture, National Institute of Food and Agriculture.
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