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Monthly News & Updates

June 2023

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Upcoming Events


Food Labeling - June 7-8


Accredited Basic HACCP Workshop - June 13-14


Basic Training (Entrepreneurial Workshop) - June 15


The Homemade Food Freedom Act Workshop - July 20


FSPCA Preventive Controls for Human Food - Part 2 - July 27


Direct-to-Consumer Meat Sales Workshop - August 9


Playing in the Dough- Pies! - September 12

Online Training



Basic Training for Food Entrepreneurs


Understanding Food Labeling Regulations


HACCP Training

FAPC studies potential of meat-based hummus

Many think of hummus as a blended chickpea spread, but an untraditional meat-based hummus with an extended shelf life is dipping into the food industry.


FAPC recently hosted a research project on the potential product. A group of survey participants gathered in a FAPC sensory evaluation lab to sit at isolated desks separated by dividers. The panelists were then presented with various samples of meat-based hummus.

READ MORE ABOUT THE MEAT-BASED HUMMUS

Business Spotlight

Ransom’s BBQ


Terence Ransom developed a love for cooking and always helped in the kitchen growing up. With the support of his mother and grandmother, Terence experimented with new flavors and his own creations.


He was born into a generation of cooks who loved food and cooking. Generations of family cooks handed down an excellent palate, the lesson that time and patience are invaluable attributes in the kitchen and a deep desire to prepare food well. These experiences allowed Terence to have opportunities to create and please palates.


Over the years, Terence engaged in other professions from engineering to teaching, but always always retained his love for food. He perfected Ransom’s BBQ sauce into two unique flavors: Original and Spicy, which are smooth, savory and unforgettable! His greatest pleasure has always been to serve others great food that can make them and their stomachs delighted.

LEARN MORE ABOUT RANSOM'S BBQ

Featured Research

Divya Jaroni, Food Microbiologist, Featured Research Project - Development of a Direct-Fed Microbial (DFM) for Reduction of Shiga-toxigenic Escherichia coli (STEC) and Salmonella in Beef Cattle


Kaylee Rumbaugh, graduate student, is pursuing research on several strains of lactic acid bacteria that have been tested for their viability (growth after extended frozen storage), acid/bile tolerance, in vitro inhibition towards Shigatoxigenic E. coli (STEC) and Salmonella, biofilm-forming ability, and inhibition of STEC and Salmonella using lactic acid bacteria biofilms. Funding for this project is provided by the Oklahoma Agricultural Experiment Station and OSU Technology Development Center. Punya Bule, graduate student, is pursuing research on lactic acid bacteria as wash-water treatments for reduction of STEC and Salmonella on leafy greens. Selected strains of lactic acid bacteria are being tested for their application in flume-wash water to wash leafy greens contaminated with foodborne pathogens.

Cowboy Meats Highlight

Cowboy Meats is open throughout the summer months!


Cowboy Meats is fully stocked with a variety of locally processed meats perfect for summer grilling!


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 cowboymeats@okstate.edu.

Featured Photo

Certified Healthy Department 

FAPC has been awarded a gold status as an OSU Certified Healthy Department for 2023!


By meeting most or all of the criteria to become Certified Healthy, FAPC provides an environment to foster healthy lifestyle choices while at work.

The Food Files Podcast & Value-Added Voice Blog

Value-added Research: Clean Energy


Nurhan Dunford, oil/oilseed specialist, focuses research on renewable energy. Nurhan explains the importance of storing energy in composite materials.

LISTEN TO THE PODCAST

Finding a passion for agricultural communications


Kirsten Hollansworth, communications graduate assistant, describes her passion for agricultural communications and experience at FAPC.

READ THE BLOG ARTICLE
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