Food, Land and Natural Resources
FAPC fosters innovation with product development competition
Thirteen new food product creations were unveiled during Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center’s second annual Food Product Innovation Competition.
Recent News
OSU's Horse Judging, Meat Judging and Livestock Judging teams pull off a Triple Crown feat not done since 1987.
Raw dough, whether it be cookie dough, batter or bread dough, can make you sick.
When the last bite of turkey is consumed and the plates are cleared, the next item on the Thanksgiving agenda is a nap. Because turkey makes you sleepy, right? Darren Scott, food scientist at Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, debunks this myth.
The holiday season is officially here and Thanksgiving Day is quickly approaching. While many Oklahomans will be preparing holiday meals for their families and friends, the risk of food poisoning is lurking. Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center offers tips to keep your family safe this festive season.
Steer slaughter has averaged 51.6 percent of total cattle slaughter so far this year, down from 52.9 percent of total cattle slaughter in 2017.
Snowy weather has swept southward through the Great Plains, reminding cow-calf producers that winter hay feeding has come to Oklahoma, or soon will be.