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OSU Extension workshop to focus on water-bath canning

Oklahoma State University Extension specialists will host the Tri-County Canning Workshop on June 8. They will focus on the water-bath canning method and participants will make jelly and salsa.
Jar of jelly reading for canning.
Keep food safety in mind this Memorial Day

Fri, May 03, 2019

Memorial Day weekend marks the unofficial start to summer and with warmer weather on the way, many Oklahomans will be firing up their grill and celebrating with cookouts, picnics and other activities. FAPC suggests the following food safety tips when celebrating this Memorial Day weekend.

Food Land and Natural ResourcesFood and Agricultural Products Centerfood safetymemorial daygrillingAgricultural Sciences and Natural Resourcesfood processingOSU Agriculturefood manufacturingfood scienceAnimal and Food SciencesFerguson College of Agriculture
From scratch to market: Commercializing a food product

Tue, Apr 16, 2019

Your friends tell you your salsa is the best they ever tasted. Your mother has been serving her “world’s best” homemade jelly for years. Your grandmother’s pasta sauce is the hit of every family gathering. You think about selling your food product, but you don’t know where to begin. Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, a part of the Division of Agricultural Sciences and Natural Resources, has experts who specialize in helping entrepreneurs commercialize homemade recipes.

Food Land and Natural Resourcesfood scienceproduct developmentfood innovationfood industryFAPCFerguson College of Agriculturefood trendslocal foodfood processingcommercializationAgricultural Sciences and Natural Resourcesfood manufacturingFood and Agricultural Products CenterOSU Agriculture
April is Made in Oklahoma Month - MIO Day at OSU slated for April 26

Wed, Apr 10, 2019

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.

MIOFAPCFood Land and Natural Resourcesfood scienceOSU AgriculturefoodFood and Agricultural Products CenterAgricultural Sciences and Natural ResourcesFerguson College of AgricultureMade in Oklahoma Monthfood processingMade in Oklahoma
FAPC workshop focuses on the wheat and baking industry

Tue, Apr 02, 2019

Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold a specialized workshop for the wheat and baking industry. The All You Knead to Know – An Artisan and Grain Workshop, sponsored by the Oklahoma Wheat Commission, will take place May 15 at The Botanic Garden at OSU in Stillwater, Oklahoma, from 8 a.m. to 4 p.m.

food processingAgricultural Sciences and Natural ResourcesFAPCFood and Agricultural Products CenterOutreach and EngagementFood Land and Natural Resourcesfood sciencefood industrybakingwheatFerguson College of AgricultureOSU Agriculture
OSU event promotes student food and ag research

Fri, Mar 08, 2019

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.

food scienceFAPCfood innovationFood and Agricultural Products CenterFood Land and Natural ResourcesResearch Weekfood processingResearchAnimal and Food SciencesAgricultural Sciences and Natural ResourcesScience and Technologyfood industryFerguson College of AgricultureOSU Agriculture
From PB Slices to a bite-size PB snack, FAPC researchers are changing the way people eat peanut butter

Thu, Feb 21, 2019

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 Agriculturefood manufacturingAgricultural Sciences and Natural ResourcesFAPCfood innovationFood Land and Natural ResourcesFood and Agricultural Products Centerfood industryFerguson College of Agriculturefood processingfood science
FAPC assists with validation of South African dried meat product

Wed, Feb 20, 2019

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.

Food Land and Natural ResourcesFerguson College of AgricultureAgricultural Sciences and Natural Resourcesfood industryfood safetyfood processingFood and Agricultural Products CenterOSU Agriculturefood manufacturingfood sciencefood innovationFAPCResearchScience and Technology

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