News
FAPC Research Symposium kicks off 20-year anniversary celebration
Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center kicked off its 20-year anniversary celebration during the 17th Annual Research Symposium.
Class teaches participants how to judge barbecue
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is hosting a class to teach participants how to judge barbecued meats. The event will take place March 30, 2017, from 6 p.m. to 10 p.m. on the second floor of FAPC.
Scott helps food business dreams come true
Darren Scott, FAPC food scientist, helps food business dreams come true.
FAPC to feature research and kick off 20-year anniversary celebration
Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold its annual Research Symposium to highlight food and agricultural products research and kick off its 20-year anniversary celebration.
FAPC contest promotes Bake and Take Month in March
Oklahoma is often recognized for being a leading state in wheat production. Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is promoting and recognizing this commodity by celebrating Bake and Take Month in March.
Wine made from Oklahoma-grown grapes continues to win internationally
Canadian River Vineyards and Winery in Slaughterville, Oklahoma, continues to bring home honors during international competitions for its wine made from Oklahoma-grown grapes.
Innovations in the kitchen
Recent technological advancements, lifestyles and expectations of Millennials are changing the kitchen paradigm once again.
FAPC impacts Oklahoma food industry in 2016
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center was called “a center for all of Oklahoma” during its dedication in 1997, and that stated mission continues to provide benefits today in terms of enhancing food products and keeping jobs and dollars in the state. n 2016, FAPC had an economic impact of $405,000 on entrepreneurial business, $565,000 on medium and small food processors and $73,868,750 on large food processors. FAPC’s total economic impact was $74,838,750
Meat-processing expert appointed to FAPC advisory board
A specialty meat-processing expert is the newest member of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center advisory board. Appointed by the President Pro Tempore of the Oklahoma Senate, Erica Hering, co-owner and corporate fiscal officer of Ralph’s Packing Co., joins the 16-member Industry Advisory Committee to help oversee the center’s mission and vision.
Nelson honored during Oklahoma State University Awards Convocation
Jacob Nelson, a Sand Springs, Oklahoma, native, was the staff recipient of the Leave the Ladder Down award during the University Awards Convocation at the OSU ConocoPhillips Alumni Center held Nov. 30 in Stillwater. This award is given to a faculty member and staff member who have successfully mentored and encouraged others to reach their fullest potential.
Top 10 food safety tips for preparing holiday meals
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center wants to make sure you keep food safety tips in mind when preparing those holiday meals.
FAPC selects top 10 food trends for 2017
Plant-based protein, dessert for breakfast and healthy vending options are on the menu for 2017, as Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center selects the hottest food trends for the upcoming year.
FAPC advisory board tours food bank
FAPC’s Industry Advisory Committee met at the Regional Food Bank of Oklahoma to discuss food and agricultural issues and take a tour of the Oklahoma City facility on Nov 3, 2016.
Does turkey make you sleepy?
When the last bite of turkey is consumed and the plates are cleared, the next item on the Thanksgiving agenda is a nap. Because turkey makes you sleepy, right? Darren Scott, food scientist at Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, debunks this myth.
FAPC offers food safety tips for your Thanksgiving menu
Thanksgiving day is quickly approaching, and many Oklahomans will be preparing holiday meals for their families and friends. But don’t let food poisoning be on the menu this year. FAPC offers the following tips to keep your family safe this festive season
Head Country Inc. earns highest food safety rating
With the help of Praveen Yarramsetti, an Oklahoma State University food science doctoral student, and the university’s Robert M. Kerr Food & Agricultural Products Center, Head Country recently earned an AA rating on its food safety audit.
FAPC prepares for 20-year anniversary
The Robert M. Kerr Food & Agricultural Products Center is approaching a big milestone. FAPC, a part of Oklahoma State University’s Division of Agricultural Sciences and Natural Resources, will celebrate its 20-year anniversary in 2017.
Tackle food safety during tailgating season
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.
Oklahoma wine wins double gold award at Indy International
Canadian River Vineyard and Winery, located in Lexington, Oklahoma, won a double gold award at the 2016 Indy International Wine Competition.
Graduate student continues down food safety path
An Oklahoma State University graduate student, Praveen Yerramsetti, is one step closer to pursuing his passion because of the experiences he has gained working at Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center.
Food and agricultural leaders help grow OSU's food-processing center
A group of food and agricultural leaders is leading the charge to assist Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center meet the needs of Oklahoma’s diversified food industry.
Communicating to consumers
Consumers are looking for information about what they are eating, where the food comes from and who is growing or producing the product. Large portions of today’s consumers are known as millennials, and these customers are a driving force in the trend to search and gain information from the Internet.
Social media to the rescue
A new way of detecting potential sources of foodborne illness resulting from restaurant-type sources is being utilized more frequently. Customers are now responding to good or bad experiences by using websites and blogs and posting on social media sites.
Trendy Foods
The food industry in the U.S. develops thousands of new products every year to meet consumer demands and trends
Reducing food waste
Kortoumou Sidibé, an Oklahoma State University student, was named the winner of the Nescafé Get Started Project funded by Nestlé, which inspires young African entrepreneurs to create ideas to help society.
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