OSU's Robert M. Kerr Food and Agricultural Products Center offers a variety of training opportunities to help businesses increase productivity and reduce expenses.
Banana bread and sour dough were all the rage in 2020, and 2021 focused on air fried food and low-waste foods. What's going to land in your pantry after the New Year?
Public presentation of research doesn’t just build the professional skills and future of student researchers, according to Oklahoma State University faculty. It makes them agents of change in their fields.
College students with innovative ideas for new food and beverage products are invited to FAPC to provide demonstrations, presentations and sampling of their food innovations.
Darren Scott, food scientist at the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University, explains why people feel tired after eating the Thanksgiving meal.
