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2019 Annual Report

2019 was a year of innovation for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. Learn how FAPC impacted the food and agricultural industry and several research projects in the 2019 Annual Report.

2019. A Year of Innovation.

“The impacts FAPC had on the food and agricultural industries in the state in 2019 are tremendous. From education and training sessions to client projects and food safety assistance, FAPC continues to be a resource for food processors.” – Roy Escoubas, FAPC Director

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FAPC building in the fall

Highlights and Impacts

Food Bank Truck

Donors and Giving Back


Featured Research Projects

Click on each picture for more information, including a video and podcast.

Brewers Spent Grain

Developing Snack Products from Brewer's Spent Grain
Dani Bellmer, Food Process Engineer

Using texture machine on cookie

Developing a Low-cost Texture Measurement Device for Food
Tim Bowser, Food Process Engineer

Whole and shelled pecans

Developing Value-added Products from Pecan Shells
Nurhan Dunford, Oil/Oilseed Processing Specialist

Produce in a brown paper bag.

Overview of SNAP Eligible and Ineligible Household Behaviors
Rodney Holcomb, Agribusiness Economist

Redcedar wood being tested.

Some Properties of Scrim Lumber Manufactured from Eastern Redcedar
Salim Hiziroglu, Wood Products Specialist

Cucumbers-Pickles under a water wash.

Determining the Suitability of Sodium Acid Sulfate as a Produce Wash Sanitizer
Ravi Jadeja, Food Safety Specialist


Evaluating the Impact of Biofilms on Food Safety
Divya Jaroni, Food Microbiologist

Grapes growing on a vine for wine.

Testing the Potential of Rubaiyat Grape as a Coloring Blend for Red Wines
William McGlynn, Horticultural Products Process Specialist

Biltong meat product being dried in oven.

Validating Biltong per the USDA-FSIS Requirement
Peter Muriana, Food Microbiologist

Hands holding baby chicks

Unleashing Potential of Fermented Grain Systems
Patricia Rayas-Duarte, Cereal Chemist



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