Fri, Dec 17, 2021

Researchers crack open innovative cleaning

Mon, Dec 06, 2021

Oklahoma State University has received a grant from the U.S. Department of Agriculture worth nearly $500,000 to strengthen and explore new market opportunities for local and regional meat businesses.

Thu, Jul 22, 2021

American Association of Meat Processor tour OSU's Robert M. Kerr Food and Agricultural Product Center.

Fri, Jul 16, 2021

Ravi Jadeja, a food safety specialist at Oklahoma State University, offers tips for preventing foodborne illnesses during the warm, summer months.

Thu, Jun 10, 2021

FAPC and AGCM partner on innovative technology

Thu, Jun 10, 2021

FAPC helps client produce first USDA-approved edible beef skin.

Thu, Jan 21, 2021

The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center is pleased to announce the “Understanding Food Labeling Regulations” course is available for enrollment in an online platform.

Tue, Dec 15, 2020

The year 2020 has been one of uncertainty, and there is no doubt the coronavirus pandemic has had a significant impact on the food industry. From temporarily closing of manufacturing plants to food product shortages, changes have been seen on a global scale. However, the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center continued to support innovation and growth of food and agricultural businesses throughout Oklahoma in 2020, providing a total economic impact of more than $6 million.

Thu, Dec 10, 2020

The Christmas season is here, and many will be gathering around the dinner table enjoying their favorite holiday meals. The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center wants to make sure families keep food safety tips in mind when preparing those holiday meals.

Fri, Aug 28, 2020

Honorees embody the ideals and mission of the Division of Agricultural Sciences and Natural Resources and have provided significant benefits to their career fields, their communities, the people of Oklahoma and OSU.

Thu, Jun 11, 2020

The first day of summer is June 20, and the warm weather calls for days spent poolside and evenings cooking on the grill. While the summer months are known for cookouts, picnics and other fun-filled activities, meal preparation and food safety should still be at the forefront of the backyard chef’s mind, said Ravi Jadeja, food safety specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center.