News
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.
OSU faculty members complete volunteer assignments in Nicaragua
Tim Bowser and Barbara Brown, OSU faculty members, completed volunteer assignments through Partners of the Americas and the United States Agency for International Development-supported Farmer-to-Farmer program.
Meal kit delivery continues to be a growing trend
Forget writing a list and going to the grocery store to purchase food for meals. Now, ingredients can be purchased and delivered to the front door with the simple click of a button, thanks to a growing food trend – meal kit delivery.
Grocery guru appointed to FAPC advisory board
Appointed by the Speaker of the Oklahoma House of Representatives, Philip Payment, vice president of merchandising and marketing for Homeland Acquisition Corporation Inc. in Oklahoma City, joins the 16-member FAPC Industry Advisory Committee to help oversee the center’s mission and vision.
Remember food safety when firing up the grill
FAPC wants Oklahomans to have a safe and fun summer and suggests food safety tips when preparing favorite, summertime meals.
FAPC helps student grow her passion in research
Christian Ley, an OSU biosystems and agricultural engineering junior originally from Broken Arrow, Oklahoma, is researching microalgae for renewable fuel production at FAPC.
Food Safety for the Future
We have been fortunate to have an abundant food supply that is provided by a network of food producers, processor and retailers. Despite technological advancements with the food chain, the Centers for Disease Control estimates foodborne illnesses affect one in six Americans annually.
Tracking your products from production to store
Consumers are hearing more and more about products being recalled because of mislabeling or safety issues.
Oklahoma State University study could bring new uses for oil-field wastewater
FAPC's Nurhan Dunford and her team have spent much of the past five years developing strains of algae that can be turned into biofuels and feedstocks for food or medicines. The researchers also are using the algae to clean water contaminated by agriculture and oil production.
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.
Oklahoma grown-wines win awards
Canadian River Vineyards and Winery uses Oklahoma-grown grapes to consistently make award-winning wines.
Millennials change grocery shopping
It was not that long ago when shopping for food at a local neighborhood grocery store was a weekly routine for families.
FAPC offers favorite eats through recipe book
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is offering its first recipe book, showcasing favorite eats and encouraging the use of Made in Oklahoma products.
Improving global food safety from farm to fork
Oklahoma State University faculty and staff understand the need for proper food handling from farm to fork nationwide and is becoming a leader in global food safety.
From groundbreaking to today, reflecting on the success of FAPC
With the 20-year anniversary nearing for Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, individuals closely tied to the food-processing center are reflecting on the success of the center.
Progression through Foundation Focus
FAPC takes prides in meeting the needs of the food and agricultural industry.
FAPC promotes Bake and Take Month in March
Since Oklahoma is one of the leading producers of wheat, Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is excited to promote this commodity by celebrating Bake and Take Month in March.
Probiotics in Poultry
Researchers at Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center, a part of the Division of Agricultural Sciences and Natural Resources, are studying the implementation of probiotics in chicken feed.
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