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.
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.
The Oklahoma State University 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.
