- Campus Safety
Agricultural Sciences and Natural Resources - Archive
The Louis and Betty Gardner Outstanding Senior Award is the highest honor a CASNR senior may receive from the college.
The scholarships are part of the $1.7 million in total scholarships CASNR students will receive during the 2019-2020 academic year.
Three informative academies will take place in April to help residents of rural Oklahoma gain a better understanding of how the new innovative initiative CREATE BRIDGES can benefit their area.
A system of 120 stations with at least one in every county, the network was designed and implemented by cooperating scientists at Oklahoma State University and the University of Oklahoma.
A new smart phone app developed at Oklahoma State University can help the ODWC provide more accurate hunting forecasts.
Dense redcedar stands can reduce soil moisture and potentially cause a decrease in runoff and groundwater recharge.
Ryan Witt is raising money for the Oklahoma 4-H Foundation as a runner in this year's Boston Marathon.
PEDv occurs only in pigs, is not a human health risk and has no effect on food designated for human consumption,
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Centered honored two graduate students with the Stanley E. Gilliland Memorial Fellowship in Food Science, providing $1,000 toward each recipient’s education efforts. Joyjit Saha, food science Ph.D. student, and Tony Kountoupis, food science master’s student, received the awards during the FAPC Research Symposium Feb. 26.
When asked to manage someone else's finances, make sure all of the legal paperwork is complete.
The grass is more cold-tolerant and drought-resistant than its predecessors and adaptable to a wider range of environments.
Bulls that do not pass a breeding soundness exam will need to be replaced before the start of breeding.
Oklahoma State University students interested in food safety are taking advantage of a new program offered by the Robert M. Kerr Food & Agricultural Products Center. FAPC’s Food Safety Professional program recognizes current and future industry leaders specializing in food safety who have attended and completed a substantial number of workshops and trainings offered by the state-of-the-art food processing center.
Oklahoma often is recognized for being a leading state in wheat production. Because of this, 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.
Late winter and early spring is the most challenging time of the year relative to the nutrition of spring-calving beef cows.
Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center highlighted student research and awarded top winners during its annual Research Symposium. Sponsored by the Institute of Food Technologists-Oklahoma section, Stillwater Chamber of Commerce, Stillwater Centennial Rotary Club and Oklahoma Association for Food Protection, the Feb. 26 symposium featured student oral and poster presentations from OSU, Langston University and University of Central Oklahoma.
Future market conditions, good or bad, could prompt additional expansion or liquidation in 2020 and beyond,
Oklahoma Proven has been helping gardeners make wise plant decisions for 20 years.
To help combat the problem of illegal dump sites, OSU Cooperative Extension is joining forces with the Oklahoma Department of Environmental Quality and the U.S. Department of Agriculture, Rural Development, to host the Oklahoma Environmental Law Enforcement Training Seminar slated April 4 in Idabel, Oklahoma.
Raised bed gardens have multiple benefits for gardeners.
Oklahoma State University junior Allison Wilton has been named among the finalists for the highly competitive 2019 Truman Scholarship, the premiere graduate scholarship for aspiring public leaders in the United States
Researchers at the Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center have developed a bite-size peanut butter product that is individually wrapped, high in protein and made from real peanut butter.
OSU researchers broke the study into two phases: Maintenance energy requirements and voluntary feed intake.
Beef jerky a staple in the salty snack realm across the country, and the United States Department of Agriculture requires specifics during production to ensure the dried beef is safe to consume. However, those standards are not upheld around the globe. Researchers at Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center recently assisted Stormberg Foods, a family-owned South African company, with the validity process of producing biltong, a novel version of beef jerky.