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Monthly News & Updates

August 2023

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Upcoming Events


Direct-to-Consumer Meat Sales Workshop - August 9


FSPCA Preventive Controls for Human Food - Part 2 - August 24


Playing in the Dough- Pies! - September 12


Internal Auditor Course - September 13


Accredited Basic HACCP Workshop - September 20-21


The Homemade Food Freedom Act Workshop - September 27


Sanitation in the Food Industry - A Crash Course - October 12


Basic Training (Entrepreneurial Workshop) - October 19

Online Training



Basic Training for Food Entrepreneurs


Understanding Food Labeling Regulations


HACCP Training

Meating the workforce demand: FAPC launches Meat Mastery Program

Oklahoma State University’s FAPC recently hosted the first Meat Mastery Program. Organized in collaboration with Osage Nation, this hands-on program was designed to educate participants on various aspects of multi-species meat harvesting and value-added meat product processing.


Ravi Jadeja, associate professor and principal project investigator, said there is a growing demand for trained meat industry professionals to ensure a safe and quality meat supply in the nation.

READ MORE ABOUT THE PROGRAM

Business Spotlight

Alberto's Food Products, Inc.


Alberto's is a family-oriented business where they do their best to satisfy their customers. Although Alberto didn’t know how to cook, he made a jalapeño relish – it was sweet and tangy but not hot.


He said it was so good he knew he could sell it. But, his wife was sure it wouldn’t sell until she booked him into a craft show and Alberto sold every jar. Customers began calling Alberto asking for more. Alberto's produces a variety of condiments, such as their signature item, which is the sweet jalapeño relish made with all fresh vegetables, no sodium and no preservatives. They also sell zucchini relish, corn relish, salsas, jellies, jalapeño jellies, jalapeño mustard and pickled vegetables.

LEARN MORE ABOUT ALBERTO'S

Featured Research

Patricia Rayas, cereal chemist, featured research project - Adding Value to Grain Products via Microorganisms


A part of the research is on the selection of strains of yeast and lactic acid bacteria isolated from the microbiota of fermented grains as means to add value to different on cereal grain-based food products.


The research explores the improvement of texture, aroma, and nutritional value to ingredients such as grains and flours, as well as bakery products. The research team also studies extracts of antioxidants from grains and other sources, analyzing their properties in vitro and evaluating substitute methods for in vivo assessment.

Cowboy Meats Highlight

Back-to-school with Cowboy Meats!


Make back-to-school shopping and cooking a breeze with Cowboy Meats!


Visit the Cowboy Meats Retail Store on Fridays from 1-5 p.m. at FAPC. For more information and custom orders, contact 405-744-MEAT or [email protected].

Featured Photo

Assistant Dean for Academic Programs in the Ferguson College of Agriculture

Congratulations to Dani Bellmer for her new position as the Assistant Dean for Academic Programs in the Ferguson College of Agriculture!

The Food Files Podcast & Value-Added Voice Blog

Value-added Research: Affordable Food Textures


Tim Bowser, food process engineer, describes helping clients optimize their potential and explains affordable food textures measurement technology.

LISTEN TO THE PODCAST

Mysterious Sourdough Starters


Renee Albers-Nelson, milling and baking program manager, describes her experience working with sourdough starter.

READ THE BLOG ARTICLE
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