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Monthly News & Updates
July 2021
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FAPC Leaders Remain Optimistic in Food Industry
The Industry Advisory Committee of Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center recently met to learn more about faculty research and to discuss how the advisory board can contribute to the needs of the center.
Business Spotlight
KiZE Concepts

KiZE Concepts attended FAPC's Basic Training for Food Entrepreneurs when the company was exploring the idea of starting a food business. Located in Oklahoma City, KiZE now offers energy bars in a variety of flavors. With each KiZE bar purchased, the company gives back to help feed, support and transform lives of those in need throughout the world, primarily children and youth in Haiti and the Oklahoma City area.

“FAPC has been so incredible and instrumental,” said Jeff Reagan, founder and CEO of KiZE Concepts. “KiZE would not have made it to this stage and would not be able to continue to grow and create jobs and impact in Oklahoma and beyond without the support of FAPC.”
Featured Research
Biltong Processing

Dr. Peter Muriana and his graduate student research team are responsible for the on-going environmental microbial sampling in the Meat Pilot Plant in support of the FAPC USDA Inspected operational plant HACCP Plan. Caitlin Karolenko, a Ph.D. student, has now published three research papers. She is working on procedures for both a fourth paper (use of raisin juice, prune juice and cranberry juice concentrate to reduce mold growth in biltong; this is a short-term project) and fifth paper (microbiome of biltong beef from raw product to finished dried product; this is a long-term project). These two projects, along with the prior three papers published, should complete her thesis dissertation. Kavya Gavai, M.S. student, has begun biltong validation trials with E. coli O157:H7 and Listeria monocytogenes. Dr. Muriana has published a journal article in the Journal of Applied Microbiology this past quarter on nitrate-reducing bacteria for conversion of vegetable-derived nitrate in cured meats.
Food Safety Highlight
Embrace Food Safety While Enjoying Summer Produce

Each summer, Oklahomans find themselves celebrating weekends with backyard barbeques, and while the grilled meats may be the main attraction, a summer cookout is incomplete without the perfect summer salad. 
 
Just as there are safety protocols for handling meat, there also are recommendations for the proper handling of produce.
Featured Video
FAPC Areas of Expertise
FAPC faculty and staff are focused on innovation and have several areas of expertise, including facilities and equipment for food processing; food processing; food safety, quality management and sanitation; packaging and labeling; regulations, customer requirements and compliance; and sustainability and environmental concerns.
Featured Photo
It's All About Perspective
Lensball photography is the act of taking a photograph through a glass ball. The name is a fitting description because it acts as an external lens optic.

With a glass object, the light passes through the ball and switches sides as it does so. This results in an upside-down image within the Lensball, creating a creative picture.
The Food Files Podcast & Value-Added Voice Blog
The Big 9 Allergens

In this episode of The Food Files, host Darren Scott talks with William McGlynn, horticultural processing specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, about the addition of sesame to the Big 8 allergens.
Rising Interest

Nurhan Dunford, FAPC oil/oilseed specialist, describes the relationship between healthier diets and fermented foods, which she describes to be growing in popularity with young consumers. Learn more about fermented foods in the latest Value-Added Voice blog.
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