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Robert M. Kerr Food & Agricultural Products Center

2017 Research Symposium

FAPC is pleased to hold its annual Research Symposium during OSU Research Week.
February 21, 2017
2nd Floor Atrium - FAPC
Register

FAPC is pleased to hold its annual Research Symposium during OSU Research Week.

The symposium will include oral and poster presentations of research conducted at the FAPC and OSU and a keynote address featuring topics pertinent to the food and agricultural industries.

Abstract Submission
Deadline Jan. 20

Submit Abstract (Online form)
Judging Criteria (PDF document)
Sample Abstract (PDF document)

Abstract Requirements
Abstracts must address the following (but do not include these headers):
  1. Justification/Introduction
  2. Objective
  3. Methods
  4. Results
  5. Significance of your research
  6. 3-5 relevant keywords

Note: Please place a line space between each of the 5 sections. Students who fail to comply with the abstract requirements will be removed from the awards competition
.
  • The abstract should cite quantitative data from representative experiments if completed or discuss a project, expected results, possible pitfalls on a project, which has not yet been carried out.

  • Abstracts may be no longer than 300 words.

  • Standard abbreviations may be used without definition. Nonstandard abbreviations must be kept to a minimum and must be placed in parentheses after the first use of the word or phrase abbreviated.

  • Do not include references, credits or grant support in the abstract.

  • Proofread carefully for formatting, spelling and grammar to avoid errors

    before submission.

  • All authors must have a copy of the abstract before the time of

    submission.

Poster Presentation Requirements
Posters are to be 48 inches wide by 36 inches tall.
Oral Presentation Requirements
Oral presentations are 10 minutes with a 5 minute question and answer period.

Keynote SpeakerRandy Phebus
Randall K. Phebus, Professor
Kansas State University

Topic: Validation and Prevention of Multi-syllable Germs in Meat, Produce, Baking and Pet Food Industries

Click here to view the presentation slides.

Dr. Randy Phebus was born and raised in Waverly, Tennessee, a small town 70 miles west of Nashville. He attended the University of Tennessee in Knoxville from 1981-1992, earning B.S. (Animal Science), M.S. and Ph.D. degrees (Food Science). Dr. Phebus joined the K-State Animal Sciences and Industry department in 1992 and has a 30% teaching and 70% research appointment within the Food Science discipline group. He teaches both undergraduate and graduate level courses in Food Science and is very active in the distance learning Food Science program and student recruitment. He specializes in food microbiology, food safety, food biosecurity and defense, and public health.

Dr. Phebus also coordinates an active applied food safety research program. He is a member of the K-State Food Science Institute and the National Agricultural Biosecurity Center. Dr. Phebus holds graduate faculty status in Food Science, Animal Sciences and Pathobiology. He works closely with food processors, regulators, and technology providers across the country to improve food quality and safety through laboratory-based and processing-based research and troubleshooting activities. Recently, he was appointed by the U.S. Secretary of Agriculture to the National Committee on Meat and Poultry Inspection.

Tentative Agenda

Sponsors

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Registration
  • Cost: This event is free of charge
  • Deadline: Register by February 10
  • Register


Past Research Symposiums