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Robert M. Kerr Food & Agricultural Products Center

Food Safety

FAPC offers services in food safety.

Each year roughly one out of six Americans get sick, 128,000 are hospitalized and 3,000 die from foodborne diseases. Reducing foodborne illness by just 1 percent would keep about 500,000 Americans from getting sick each year, and reducing foodborne illness by 10 percent would keep about 5 million people from getting sick.

FAPC strives to meet the food safety and security needs of Oklahoma’s food industry. Food safety affects every Oklahoma food processor, and FAPC stands ready to assist the state’s food industry with their food safety needs.

To be a leader in food safety, FAPC’s faculty, its Industry Advisory Committee, and the teaching faculty in OSU’s Department of Animal Science facilitated the creation of a Food Safety Degree Option available through OSU’s College of Agricultural Sciences and Natural Resources. The Food Safety Option is offered as a degree option for food science majors in OSU’s Department of Animal Science. This undergraduate program will provide students with a diverse, comprehensive curriculum and hands-on experiences that make for well-rounded and much-sought-after food industry professionals.

Faculty

  • Peter Muriana
    Professor and Food Microbiologist, Advance Food - S.E. Gilliland Endowed Professorship in Microbial Food Safety
  • Divya Jaroni
    Assistant Professor and Food Microbiologist
  • Ravi Jadeja
    Assistant Professor and Food Safety Specialist