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OSU student group receives funding to improve research presentation skills

OSU student group receives funding to improve research presentation skills

The Student Professional Development Group of the Oklahoma Association for Food Protection is improving research presentation skills through the Enhancing Short Creative Research and Innovations Presentation Techniques, or ESCRIPT, program, thanks to funding support for a second year. The group received funding for 2018-19 for Short Research Presentation Grants, sponsored jointly by the Oklahoma State University Graduate College and the Office of the Vice President for Research.

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Trick-or-treat food safety tips for Halloween

Trick-or-treat food safety tips for Halloween

Halloween celebrations can be a trick or a treat when it comes to food safety. While Halloween offers plenty of make-believe fun, it also brings real food safety risks. Tips and tricks will help carve out food-safe festivities for party throwers and goers.

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Industry leader reaps benefits of food safety program

Industry leader reaps benefits of food safety program

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center launched a Food Safety Professional program to recognize food industry leaders who complete a significant number of food safety trainings offered by the state-of-the-art food processing center.

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Tackle tailgates with food safety

Tackle tailgates with food safety

Football season is here, and many fans are holding tailgates to cheer on their favorite teams. Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center wants to keep your food safe and recommends food safety tips for those participating in tailgating activities.

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Food Product Innovation Competition open to college students across Oklahoma

Food Product Innovation Competition open to college students across Oklahoma

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is challenging college students to share their creative and innovative ideas for new food and beverage products in November for a chance to compete in a product innovation competition.

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FAPC offers back-to-school food safety tips

FAPC offers back-to-school food safety tips

A new school year is here and that means parents and caregivers may be concerned about whether children are eating the food packed in their lunch boxes. The more important concern, though, is whether the food is safe to eat. FAPC offers food safety tips for parents and caregivers to send their children to school with safe and satisfying lunches.

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Food industry leaders provide valuable insight to OSU’s food processing center

Food industry leaders provide valuable insight to OSU’s food processing center

A group of food and agricultural leaders is leading the charge to help Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center meet the needs of Oklahoma’s diversified food industry. FAPC’s Industry Advisory Committee members, representing food and agricultural leaders around the state, met June 7, 2018, at the center to hear project updates and meet with faculty and staff.

Food industry leaders provide valuable insight to OSU’s food processing center - Read More…

Green Binder Trends in Particleboard Production

A majority of particleboard panels are produced using urea formaldehyde. As a result, there is a great trend in wood composite panel industry to use green-based natural material adhesives to replace formaldehyde-based resin.

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Increasing Demand for Craft Beer

A generation of beer drinkers is becoming more interested in brews other than the traditional American light ale. Oklahoma especially is adding craft brewers to the list yearly. It is only up for the craft beer industry from here!

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FAPC recognizes food industry leaders through Food Safety Professional program

FAPC recognizes food industry leaders through Food Safety Professional program

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center created a Food Safety Professional program to recognize industry leaders specializing in food safety.

FAPC recognizes food industry leaders through Food Safety Professional program - Read More…

Cobots Invade Food Processing

The food industry continues to innovate in all aspects. Could cobots be the next things working alongside humans in the food industry? Stay tuned.

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Eating Fresh Produce Linked to Reducing Depression

Bright colors and a fresh taste derived from fruits and vegetables could be the next perscription to aiding depression science says.

Eating Fresh Produce Linked to Reducing Depression - Read More…

Red Meat Arachnophobia

The connection between your favorite food and a tick bite is tied closer than you would expect. A topic of growing concern and popularity is known by many names: alpha-gal syndrome, tick-bite allergy, red-meat allergy or mammalian-meat allergy.

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Remember food safety when firing up the grill this summer

Remember food safety when firing up the grill this summer

Warmer weather is here, and many Oklahomans are firing up their grills. Summer is typically a time of creating fun-filled memories and delicious meals; however, if the meal is not prepared properly, it could be a source of foodborne disease. FAPC wants Oklahomans to have a safe and fun summer and suggests food safety tips when preparing favorite, summertime meals.

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OSU faculty member awarded volunteer service award

OSU faculty member awarded volunteer service award

An Oklahoma State University faculty member was awarded the President’s Volunteer Award, a national honor presented by Winrock International in recognition of volunteer services. Patricia Rayas-Duarte, a cereal chemist for OSU’s Robert M. Kerr Food & Agricultural Products Center, received this honor for contributing more than 110 hours of volunteer service on international assignments in Senegal and demonstrating how local citizens can truly make a difference in today’s world.

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Remember food safety this Memorial Day

Remember food safety this Memorial Day

Memorial Day weekend marks the unofficial start to summer and with warmer weather on the way, many Oklahomans will be firing up their grill and celebrating with cookouts, picnics and other activities. Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center suggests food safety tips when celebrating this Memorial Day weekend.

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OK Home Bakery Act affects home bakers

OK Home Bakery Act affects home bakers

TheOklahoma Home Bakery Act of 2013 made it legal to prepare baked goods in an uninspected, home kitchen and sell the goods from the homeowner’s premises. This act was amended in 2017 to allow home-baked items to be sold off-premises in selected locations.

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FAPC honors two graduate students with Gilliland Memorial Fellowship

FAPC honors two graduate students with Gilliland Memorial Fellowship

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Centered honored two graduate students with the Stanley E. Gilliland Memorial Fellowship in Food Science, providing $500 toward each recipient’s education efforts. Praveen Yerramsetti, a doctoral candidate in food science, and Audrey Boeken, a food science master’s student, received the awards during a reception on April 6.

FAPC honors two graduate students with Gilliland Memorial Fellowship - Read More…

Dunford selected as AOCS Fellow

Dunford selected as AOCS Fellow

An Oklahoma State University Robert M. Kerr Food & Agricultural Products Center faculty member has been selected as a 2018 American Oil Chemists’ Society Fellow. Nurhan Dunford, FAPC oil and oilseed specialist and professor in the OSU Department of Biosystems and Agricultural Engineering, will be recognized May 6 at the Welcome Plenary Session during the 2018 AOCS Annual Meeting & Expo in Minneapolis, Minnesota. This award recognizes members with at least 15 years of continuous AOCS membership who exemplify achievements in science and extraordinary service to the society.

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Support local food companies during MIO Month in April

Support local food companies during MIO Month in April

April is Made in Oklahoma Month, and Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is encouraging Oklahomans to celebrate by supporting local food companies.

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The Neural Bases of Disgust for Cheese

A study found why some people in the world are disgusted at the pure site of cheese and won an award not as well known as the Nobel Prize, but awarded with equal prestige.

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The Future Entrepreneur

It seems each generation has trouble understanding the behaviors and how to communicate with the generation that follows them. The way young entrepreneurs choose to start their business and run it is also adapting alongside generations. How will this new, young mindset affect entrepreneurial food businesses in the future? Could this new generation be smarter than other generations? Stay tuned.

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Natural Nitrite Labeling Changes in Processed Meat

A growing interest for consumers is knowing the science behind their food. Learn more about the process of processed meat in this article.

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Trends in the Baking Industry

The landscape of bread and bakery product consumption in the United States has changed in recent years. The baking industry has taken the present challenges as an opportunity to reinvent itself and rise with better and smarter products.

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The Natural Sugar Hype

Health fads are always changing but have you wondered about the natural sugar hype buzzing around the food industry right now?

The Natural Sugar Hype - Read More…

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