FAPC to highlight student research and natural curing meats

Thursday, January 31, 2019

Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold its annual Research Symposium to highlight food and agricultural products research during OSU Research Week.

Sponsored by the Institute of Food Technologists-Oklahoma section, Stillwater Chamber of Commerce, Stillwater Centennial Rotary Club and Oklahoma Association for Food Protection, the symposium will take place Feb. 19 in room 201 of FAPC from 8 a.m. to 3 p.m. and will feature student oral and poster presentations, keynote presentation and panel discussion on the curing of meat, plus other industry topics.

“The event will provide an opportunity for students from OSU, Langston University and the University of Central Oklahoma to make presentations of their work and for researchers to network with others in the food and agricultural field and possibly foster future collaborations among colleagues,” said Peter Muriana, FAPC food microbiologist and chair of the symposium.

The keynote speaker will be Jason Reicks of Florida Food Products Inc., a leading agribusiness specializing in fruit and vegetable ingredients for a number of industries. Reicks will discuss natural curing meats.

Reicks is a national accounts sales manager for meat ingredients at Florida Food Products and has more than 15 years of sales, marketing, and research and development experience in the meat industry.

“Curing methods are such an important component in meat manufacturing,” Muriana said. “A tremendous amount of research goes into making sure meats and other products cure properly to ensure the quality and safety of the product for consumers around the globe. Jason has a long history in the meat packaging industry. His presentation should be intriguing to anyone interested or involved in the food industry.”

In addition, the winners of the Stanley E. Gilliland Memorial Fellowship in Food Science will be announced during the luncheon. This memorial fund will provide $1,000 scholarships this year for selected students who are current food science graduate students and have a major advisor or graduate committee chair who is a member of FAPC.

Following the free lunch, Reicks will join other food industry experts for a panel discussion.

“We are very excited to have Mr. Reicks discuss important industry-related topics focusing on naturally curing meats,” said Chuck Willoughby, FAPC manager of business and marketing relations. “We encourage food and agricultural industry leaders to attend the symposium to network with Mr. Reicks, the panel experts, student presenters and others in attendance.”

Student awards will be presented in both the oral and poster presentation categories. First-, second- and third-place winners in both sections will receive $250, $150 and $75, respectively.

There is no charge for the day's events; however, registration is required by Feb. 8. Please visit http://fapc.biz/workshops/2019-research-symposium to register or call Karen Smith at 405-744-6277.

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.

For more information about food-related information, text FAPC to 80802 to download the free FAPC Connect app or visit www.fapcconnect.com.

Story ByTori Lock
FAPC Graduate Assistant