The Food Files: Recent Episodes
thefoodfiles
The Food Files is a series of podcasts from the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center relating to topics in the food and agricultural industry.
Arlette Sanchez Santos, graduate research assistant, is under supervision of Dr. Ravi Jadeja at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Arlette discusses how FAPC has helped her complete her masters and further her education of food safety through a partnership with Mexico and OSU.
Harleigh Moore, graduate research assistant, is under supervision of Dr. Ravi Jadeja at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Harleigh explains how her research on the food safety throughout the harvesting of Bison within the Osage Nation.
Sitong He, graduate research assistant, is under supervision of Dr. Peter Muriana at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Sitong reveals how a food microbiology course solidified her path towards a future of research of bacteria and lactate acid in a multitude of dairy products.
Destiny Hamilton, graduate research assistant, is under supervision of Dr. Ravi Jadeja at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Destiny discloses her work with clients on improving their HACCP plan and how FAPC has supported and helped further her knowledge.
Kavya Gavia, graduate research assistant, is under supervision of Dr. Peter Muriana at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Kavya shares FAPC’s role on her research on bacteria from related sources of swine feed.
Anam Fatima, graduate research assistant, is under supervision of Dr. Peter Muriana at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Anam discloses her USDA funded research of probiotics increased ability and functionality in various samples of ready to eat food products.
Chuck Willoughby, business and marketing relations manager, contributes to project management at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Chuck highlights the advancements and changes made to the Research Symposium in the last few years and the overall impact of the Research Symposium on the food industry.
William McGlynn, horticultural processing specialist, focuses on extension and technical support at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, William discloses how the Produce Safety Alliance Training Workshop educates the produces for the benefits of the consumer, with risk recognition and more.
Renee Albers-Nelson, milling and baking program manager, describes day-to-day operations assisting with client projects at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Renee informs how the Playing in the Dough Workshop is designed for a consumer to gain hands on experience and learn more about flour.
Joel Jackson, meat pilot plant manager, focuses on providing technical assistance to students and clients as it relates to the animal harvesting and fabrication activities at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Joel outlines how the Meat Mastery Training Program provides an in dept course on various meat industry aspects like harvesting and value-added products.
Renee Albers-Nelson, milling and baking program manager, describes day-to-day operations assisting with client projects at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Renee illustrates how the Knead to Know Workshop can help bakers and those interested in the agronomics of the wheat and its by-product flour.
Andrea Graves, business planning and marketing specialist, focuses on supporting real-world clients at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Andrea reveals how the Homemade Food Freedom Act Workshop can help certain small business soft launch products legally and safely.
Joel Jackson, meat pilot plant manager, focuses on providing technical assistance to students and clients as it relates to the animal harvesting and fabrication activities at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Joel explains how the two-day HACCP Workshop equips food manufactures with the knowledge and skill to run a food safety system within a company.
William McGlynn, horticultural processing specialist, focuses on extension and technical support at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, William refines the benefits and legality manufactures can receive through the FSPCA workshop.
Peter Muriana, food microbiologist, describes day-to-day operations while conducting research projects with students at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Peter unfolds the brand-new Food Microbiology Workshop and how science can help protect food products from various spoilers and more.
Darren Scott, food technology program manager, explains contributing to the real-world economics of assisting clients with their desire to start a business at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Darren discloses how food manufacturers can better label products through the Food Labeling Workshop.
Erin Johnson, business and marketing client coordinator, focuses on working with entrepreneurs at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Erin dives into how food manufacturers can help protect and defend the United States domestic food supply.
Rodney Holcomb, agribusiness economist, helps food scientists and process engineers understand the market potential of new technology and products at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Rodney, provides a rundown of how a farmer or rancher can benefit from the DTC Meat Sales program.
Ravi Jadeja, food safety specialist, contributes to teaching, Extension and research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Ravi introduces the importance of BRC and its importance in the Food and Agricultural Industry.
Chuck Willoughby, business and marketing relations manager, contributes to project management at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Chuck discusses the Basic Training program that began to help entrepreneurs add value to the Oklahoma Food Industry.
Andrea Graves, business planning and marketing specialist, supports clients at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Andrea is joined by Terence Ransom of Ransom's BBQ.
Chuck Willoughby, business and marketing relations manager, contributes to project management at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Chuck describes promoting value-added agriculture with the diverse resources offered by FAPC.
Darren Scott, food technology program manager, explains contributing to the real-word economics of assisting clients with their desire to start a business at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Darren describes how FAPC prepares students for entering the workplace as experienced food scientists.
Patricia Rayas-Duarte, cereal chemist, explains conducting research with cereal grains grown with a team of graduate students at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Patricia describes the benefits of working with collaborators in areas of science.
Renee Albers-Nelson, milling and baking program manager, describes day-to-day operations assisting with client projects at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Renee explains the hands-on workshops offered for the beginning baker at FAPC.
Peter Muriana, food microbiologist, describes day-to-day operations while conducting research projects with students at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Peter explains the importance of working closely with graduate students to provide them with extensive research experiences.
William McGlynn, horticultural processing specialist, focuses on extension and technical support at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, William describes the positive impact of Extension as utilizing research to solve real-world problems.
Erin Johnson, business/marketing client coordinator, focuses on working with entrepreneurs at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Erin describes how the experts at FAPC can help small and large clients nationwide.
Ravi Jadeja, food safety specialist, contributes to teaching, Extension and research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Ravi describes how FAPC offers support to overcome challenges in the food industry.
Joel Jackson, meat pilot plant manager, focuses on providing technical assistance to students and clients as it relates to the animal harvesting and fabrication activities at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Joel explains supporting clients and projects with customers from around the country.
Rodney Holcomb, agribusiness economist, helps food scientists and process engineers understand the market potential of new technology and products at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Rodney explains the diverse interaction of FAPC with the food industry.
Andrea Graves, business planning and marketing specialist, focuses on supporting real-world clients at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Andrea explains the importance of building relationships in the food industry.
Nurhan Dunford, oil/oilseed specialist, contributes to developing renewable and clean energy technologies at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Nurhan explains the importance of adding value to underutilized resources in Oklahoma.
Dani Bellmer, food process engineer, contributes to biosystems and agricultural engineering research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Dani describes conducting value-added research with undergraduate and graduate students to benefit the food industry.
Tim Bowser, food process engineer at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, describes the automated method for cleaning food equipment without disassembling. In this episode of The Food Files, Tim explains the history and benefits of cleaning equipment in place.
Nurhan Dunford, oil/oilseed specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, describes the process of extracting oil from coconuts. In this episode of The Food Files, Nurhan discusses the traditional uses and benefits of coconut oil.
Rodney Holcomb, agribusiness economist, focuses research on food inflation at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Rodney explains what is important to the food industry now and tomorrow. The goal is to understand the industry trends, such as the food service demand and supply chain problems, with analysis to help consumers understand the changes in prices.
William McGlynn, horticultural processing specialist, focuses on the science of winemaking at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files podcast, William describes the potential of hybrid grapes which are native to Oklahoma. The goal is to develop new grape varieties that would be useful to the wineries in Oklahoma, despite the inconsistent weather.
Ravi Jadeja, food safety specialist, focuses research on reducing the number of foodborne pathogens and increasing the shelf life of ready-to-eat dips, such as hummus, at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Ravi discusses the role of natural antimicrobials to make clean-label products. The goal is to replace chemical preservatives commonly used in hummus production.
Patricia Rayas-Duarte, cereal chemist, focuses on researching product innovation and development at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Patricia describes the importance of developing a variety of products and meeting consumer demands. The main goal is to add value to Oklahoma products with food processes, such as germination and fermentation.
Tim Bowser, food process engineer, strives to help in-state clients optimize the potential of their food processes through research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Tim describes research exploring affordable food textures measurement technology and its application. The main goal is to assist companies with product and process development to deliver a positive and quality experience to customers.
Dani Bellmer, food process engineer, contributes to biosystems and agricultural engineering research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Dani describes research exploring probiotics in processed foods, such as cookies. The main goals are to assist processors who are formulating food products and ensure consumers are buying products with expected probiotics.
Rodney Holcomb, agribusiness economist, focuses research in direct-to-consumer meat marketing at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Rodney explains what is driving the push for post-pandemic meat sales and the shift in consumer demand. The goal is to develop transparency in labeling with process verification and assisting clients in identifying with consumers.
Nurhan Dunford, oil/oilseed specialist, focuses research on renewable and clean energy technologies at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Nurhan explains the importance of storing energy in composite materials constructed from locally available but underutilized resources. The goal of the research is to optimize the technical design of composite materials made from biomass and lipids and incorporate them in solar panels for efficient and clean energy storage.
Andrea Graves, business planning and marketing specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discuses the current trends with restaurants. In this episode of The Food Files, Andrea explains the evolution of restaurants now offering more gluten-free, vegan and local menu options.
Chuck Willoughby, business and marketing relations manager at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, explains the trend of hard seltzers. In this episode of The Food Files, Chuck discusses the market and encourages seltzer companies to engage with consumers for product development and flavor preferences.
Rodney Holcomb, agribusiness economist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discuses the trend of upcycle foods. In this episode of The Food Files, Rodney explains the purpose of utilizing foods and turning them into value-added products, which otherwise would be considered waste.
Andrea Graves, business planning and marketing specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discuses the trend of packaging innovations. In this episode of The Food Files, Andrea explains how interactive packaging can be eco-friendly, accessible for consumers or feature scannable codes for “smart” packaging.
Darren Scott, food scientist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discuses the food trend with salt. In this episode of The Food Files, Darren explains the how salt is versatile and can be used for preserving products or flavoring food while cooking.
Chuck Willoughby, business and marketing relations manager at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, explains the trend of buzzless spirits. In this episode of The Food Files, Chuck discusses the availability, history and flavors of non-alcoholic beverages.
Joel Jackson, meat pilot plant manager at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, explains the trend of local meat. In this episode of The Food Files, Joel discusses the meat pilot plant operations, production demands and why consumers prefer to buy local meat.
Andrea Graves, business planning and marketing specialist, explains the Basic Training Workshop hosted by the Robert M. Kerr Food and Agricultural Products Center. In the episode of The Food Files, Andrea describes the resources at FAPC available for food business entrepreneurs.
Andrea Graves, business planning and marketing specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discuses the trend of interactive foods. In this episode of The Food Files, Andrea explains how interactive foods create a creative experience for the consumers.
Erin Johnson, business and marketing client coordinator at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, explains the trend of celebrity food collaborations and micro-influencers. In this episode of The Food Files, Erin discusses the history of famous food collaborations and how a product can become in high demand.
Chuck Willoughby, business and marketing relations manager at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, explains the trend of bubbly beverages. In this episode of The Food Files, Chuck discusses the potential of the sparkling water market and how carbonated beverages are on the rise as a sugar-free alternative.
Darren Scott, food scientist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discuses the food trend of alternative milks. In this episode of The Food Files, Darren explains how the market is large enough to support both milk and dairy-free substitutes.
Jaymee Zabienski, graduate research assistant, works on improving the palatability of nut butter energy bars at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files podcast, Jaymee explains why food production research is important. The goal is to be more efficient while being eco-friendly for the environment.
William McGlynn, horticultural processing specialist, focuses on the health-promotion characteristics and the quality properties of Oklahoma wines at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files podcast, William describes the economic potential of the growing industry. The goal is to learn about the history of grape growing and winemaking to expand the limited knowledge base.
William McGlynn, horticultural processing specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, describes the canning process to prevent spoilage. In this episode of The Food Files, William discusses appropriate types of jars, lids and necessary tools.
Caitlin Karolenko, a Ph.D. student, focuses research on validating biltong processes while at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files podcast, Caitlin explains why she enjoys research in the agriculture industry. The goal is to make a safe product for consumers while helping manufacturers grow.
Ravi Jadeja, food safety specialist, works on preparing Oklahoma pecan processors for FSMA and third-party audits through research and technical assistance at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Ravi discusses how the project explores the use of natural antimicrobials in combination with mild heat as an alternate antimicrobial treatment for in-shell pecans. The goal is to invest more into research to make food healthier, taste better and last longer.
Nurhan Dunford, oil/oilseed specialist, focuses research on pecan shell extraction at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Nurhan explains her passion for overcoming challenges and learning new things. The goal is to add value to underutilized agriculture materials produced in Oklahoma through processing.
Peter Muriana, food microbiologist, focuses research on sodium nitrite, a regulated food preservative used for curing processed meats, at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files podcast, Peter explains the importance of having no artificial ingredients in processed meat products.
Darci DeVous, graduate research assistant, focuses on food and microbiology research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Darci describes the process of finding a good antimicrobial treatment for humus. The goal is to provide the food industry with beneficial, problem-solving solutions.
Parker Christman, graduate research assistant, focuses on research in the fruit and vegetable processing lab at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Parker describes creating a guide for new processing facilities that are wanting to become federally inspected. The goal is to help new processing facilities apply for USDA grants.
Tim Bowser, food process engineer, strives to help in-state clients optimize their potential through research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Tim explains research on the texture measurement of protein bars to extend the shelf life. The goal is to provide clients with technology to improve food safety while making high-quality, low-cost products.
Dani Bellmer, food process engineer, contributes to biosystems and agricultural engineering research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Dani explains the degradation of compostable plastics and the common challenges for breaking down plastics. The goal is to find an effective pretreatment process for the compostable plastics before they are sent to a commercial compost facility to enhance their rate of degradation.
JD Fox has worked in the meat pilot plant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center for over a year after transferring from a community college. In this episode of The Food Files, JD discusses a typical work day and his favorite aspects of the job, which includes promoting small businesses to help consumers.
Tim Bowser, food process engineer at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discusses the high-demand of a vibration table, which helps companies efficiently remove air bubbles in liquid products. In this episode of The Food Files, Tim explains the development of a fact sheet, which provides guidance for producers to build their own vibration table at a reduced cost.
Breydon Codding began working as a student manager in the area of meat processing at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center in March of 2020. In this episode of The Food Files, Breydon describes the meat cutting process from start to finish and discusses his student experience while working at FAPC.
Jaymee Zabienski focuses on extension work for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Jaymee credits the family environment as capable professors mold students into the researchers they are today.
Shamanthak Amarendranath focuses his student research on body lactic acid at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Shamanthak describes his experience conducting research with food packaging at FAPC.
Andrea Graves, business planning and marketing specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discusses spooky Halloween food facts. In this episode of The Food Files, Andrea discusses festive food ranging from pumpkins to candy corn, along with explaining beloved seasonal traditions.
Sreeram Mikkilineni works as a food science graduate assistant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and focuses his research on edible beef skin. In this episode of The Food Files, Sreeram describes the transition of coming from India and the lack of processed foods within his home country. He explains the diversity at FAPC by referencing food engineering, chemistry, microbiology and safety.
Parker Christman works in the research department at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and has expressed an interest in working for the USDA or focusing on the development of new products after completing his master’s degree. In this episode of The Food Files, Parker describes the importance of becoming involved at FAPC by building strong relationships through professional networking.
Christina Thomas helped the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center deliver virtual food safety training opportunities to the food industry. In this episode of The Food Files, Christina discusses her passion for combatting food safety issues during a pandemic and how she experienced first-hand chemical and biological research to improve food safety.
Food safety specialist, Ravi Jadeja, discusses food safety tips for the tailgating season recommended by the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Ravi describes how following safe food-handling procedures can help prevent people from getting sick during game day.
Samantha Quiros-Newton works in the microbiology lab at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and focuses her research on expanding the shelf life of humus. In this episode of The Food Files, Samantha shares her unique perspective on being a student from Costa Rica, describes the opportunity to work in the lab and explains her experience with the welcoming environment at FAPC.
Darci DeVous is a food safety graduate assistant for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, and her research focuses on reducing food pathogens. In this episode of The Food Files, Darci expresses her passion for product diversity in the food industry with the continuous goal to build consumer trust.
Kavya Gavai works in food science as a graduate student at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and believes in strong time management to achieve research results. In this episode of The Food Files, Kavya emphasizes the importance of product safety.
Xin Mei Teng works as a laboratory assistant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and shares her passion for working in a meat processing plant to carry-out experiments. In this episode of The Food Files, she describes the real-world experience using industrial equipment and machinery at FAPC.
Business and marketing client coordinator, Erin Johnson, discusses her role at the Robert M. Kerr Food and Agricultural Products Center which focuses on helping businesses in the state. The Oklahoma Small Business Development Center is the largest provider of management and technology assistance for small businesses in the United States. In this episode of The Food Files, Erin explains the purpose of SBDC and the free resources, such as workshops, available to entrepreneurs.
Kayla Van Ruler works in the extension office at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and handles the business and marketing requests from visionary people who desire to start a new company or expand a current company. In this episode of The Food Files, Kayla discusses how facts sheets and data benefit people in the community by contributing to long-term financial decisions.
Caitlin Karolenko works in the Food Microbiology Lab at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Caitlin discusses her research of validating the opportunity to produce South African inspired beef jerky safely in the United States and her experiences with problem-solving to improve products for expansion-driven industries.
Corrine Burrus is an undergraduate research assistant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and manages multiple research projects independently as well as working with other students. In this episode of The Food Files, Corrine describes the diligent research process and emphasizes the rewarding potential of contributing to the food industry.
Business and marketing specialist, Andrea Graves, discusses the collaborative relationship between the Made in Oklahoma Coalition and the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. Mentorship is just one of many benefits to being a member of the Made in Oklahoma Program. In this episode of The Food Files, Andrea describes the differences between the Made in Oklahoma Program and the Made in Oklahoma Coalition, as well as discussing opportunities at FAPC for entrepreneur growth.
Tayler Hays works in the meat pilot plant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and describes the hands-on experience and how it has inspired her future career path. In this episode of The Food Files, Tayler describes the daily operations in harvest, fabrication and processing of beef, sheep and hogs. Tayler describes FAPC as being extremely beneficial to the public.
Megan Silveira works as a communications graduate assistant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and shares her perspective on managing the website and social media accounts. In this episode of The Food Files, Megan explains her thesis project with eye tracking glasses to understand what a consumer sees when they are viewing something for the first time, such as a website.
Marcus Washington works as a food safety specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and assists with meat grinder validation with the goal to limit the E. coli count on ground beef. In this episode of The Food Files, Marcus discusses running meat through the machine for samples and believes the hardest part of research is having to wait for results over multiple days.
Natalie Hawkins works in the meat lab as a student employee at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and has gained a better understanding of food safety from experiencing the processing process. In this episode of The Food Files, Natalie emphasizes the level of exposure and opportunity available at FAPC.
Cassie Smith manages research requests at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Cassie explains how business market analysis reports help businesses achieve success and describes her experience adapting to different databases.
Conner McDaniel focuses on food research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Conner discusses the relevance of creating a safer food supply and how she has been able to gain confidence from the progress of research to limit the number of foodborne illnesses each year.
Entrepreneur and owner Siewe Siewe of KandaKpomo Inc. in Stillwater, Oklahoma, has been working with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center to turn local cattle hides from landfill waste to food with added value. Edible beef skin is consumed regularly in African and Caribbean communities and is commonly known as Kanda or Kpomo. In this episode of The Food Files, Siewe discusses his journey of partnering with FAPC on food safety and test marketing to produce edible beef skin, as well as launch and grow his small business in the United States.
Vault Ice, located in Norman, Oklahoma, serves the state of Oklahoma and surrounding areas with professional, custom Craft Cocktail Rocks and manufactures the Clinebell block ice from which the Craft Cocktail Rocks are carved. In this episode of The Food Files, Dewey Beene from Vault Ice discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has assisted the small business in the area of food safety, manufacturing and engineering.
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. The duo discusses the importance of labeling food allergens, understanding allergic reactions to food, complying to the new requirement and more.
Valley View Pecans, located in Shawnee, Oklahoma, is a retail and wholesale pecan store that also commercially shells pecans for local Oklahoma growers, adding value to their crops. Listen in to this episode of The Food Files as John Grundmann from Valley View Pecans discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center assisted the small business to help make health inspections and future expansions simple.
US Roaster Corp, located in Oklahoma City, has served the roasting industry for more than 40 years. The company specializes in new roaster fabrication and rebuilding older roasters. In this episode of The Food Files, Dan Jolliff, owner, discusses how his small business has partnered with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center on a variety of projects, including research and development, case studies, technical assistance, marketing and communications, and more.
In this episode of The Food Files, host Darren Scott talks with Ravi Jadeja, food safety specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, about some of the food safety regulations the food industry has to face. The duo discusses the importance of the Food Safety Modernization Act and the rules covered under the act, the proposed traceability rule, preventive controls rule for human food and exemptions, and more.
While living in Jamaica, Suan Grant, owner of Suan's Foods, learned how to cook with the Scotch Bonnet Pepper, one of the hottest of the Habanera family. For decades, she made her Scotch Bonnet Pepper Jelly for family and friends, who encouraged her to bottle the jelly and sell it. In this episode of The Food Files, Suan talks about how she got introduced to the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center in early 2009, participating in FAPC's Basic Training for food entrepreneurs and how FAPC has assisted her throughout the years.
The art of making sausages is one of the oldest techniques of cooking. At Mountain View Meat Co. in Stilwell, Oklahoma, the Phelps family has been making their family recipe of sausages the old-fashioned way for more than 40 years and three generations of family. In this episode of The Food Files, Courtney Phelps-Talbot of Mountain View Meat Co. discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has been an invaluable resource to small businesses.
In this episode of The Food Files, Jared Miller from Miller Pecan Co. in Afton, Oklahoma, discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center assisted the small business with its first food safety audit. Today, Miller Pecan Co. is one of the only producers in the United States to handle its pecans from planting, grafting and harvesting to cleaning, shelling and marketing, allowing the company to deliver unforgettable quality to its customers every single day.
In this episode of The Food Files, Laurie Allen of Larapin Momma's Mix, talks about her journey of writing a recipe book, launching her all-purpose seasoning and working with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. Allen, an OSU graduate, attended FAPC's Basic Training for food entrepreneurs to learn how to grow her small business.
DoughBoyz Pizza & Equipment is a pizza dough manufacturer in Depew, Oklahoma, that sells pizza dough and related products to restaurants, grocery stores and other businesses around Oklahoma and surrounding states. What sets DoughBoyz apart from its competitors is it offers new customers the option of leasing pizza equipment instead of buying. In this episode of The Food Files, Kreg Hilbert, president of the company, discusses his journey with the small business and how he interacts with Renee' Nelson, milling and baking specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center.
In this episode of The Food Files, host Darren Scott talks with Renee' Albers-Nelson, milling and baking specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, about the classes of wheat used to make flour. The duo also discusses the characteristics of the different types of flour and what applications are best for each type.
Started in 2017 by Oklahoma State University animal and food science graduates Tyler Tate and Eldon Campbell, T&C Meats, located in Enid, Oklahoma, is a retail meat market specializing in Prime quality beef, smoked items and handmade sausages. Eldon, a past employee of the OSU Robert M. Kerr Food and Agricultural Products Center, utilized the center’s business services and classes to launch the small meat business. In this episode of The Food Files, Eldon discusses how the relationship with T&C Meats and FAPC runs deep.
Sweet Spirit Foods, located in Oklahoma City, offers a variety of food products, including barbecue sauces, jalapeño peppers, pickles and baby corn, jams, preserves, salsa and more. The company also has a license to market a line of Oklahoma State University Barbecue Sauce. In this episode of The Food Files, Janee Jacobs of Sweet Spirit Foods, discusses how the OSU Robert M. Kerr Food and Agricultural Products Center has been a lifeline to the small business.
Craig and Dawn Chesser’s journey to launch Sixth Day Snacks began as a side (Sixth Day) project to pay off cancer treatment medical bills for Dawn. They started producing and selling healthy snacks that Dawn had been making for her family for years, and what started out as a personal mission turned into a family business in 2019. In this episode of The Food Files, listen in as the Chessers explain how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has been an immeasurable resource as they learn to scale up their business.
In this episode of The Food Files, host Darren Scott talks with Ashley Sutterfield, CEO of Metzger & Roth, about how food entrepreneurs can successfully find and work with co-packers. Sutterfield, a graduate of Oklahoma State University and longtime friend of the Robert M. Kerr Food and Agricultural Products Center, has helped dozens of small businesses launch their products with a co-packer.
Payne County Beef Co., located in Stillwater, Oklahoma, produces Wagyu and grass-finished beef products. Owner Jaxton Secrest started working with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center as a high school student to help grow his small business. In this episode of The Food Files, learn more about how FAPC has helped Jaxton through his entrepreneurial journey.
In this episode of The Food Files, Jeff Reagan, founder and CEO of KiZE Concepts, discusses how the support of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center helped the business continue to grow and create jobs and impact in Oklahoma. Reagan attended FAPC’s Basic Training for food entrepreneurs when the company was exploring the idea of starting a food business in Oklahoma City. The small business now offers energy bars in a variety of flavors.
In this episode of The Food Files, Chris Gill of Homeland Baking discusses working with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center on technical projects, including product development, shelf-life and quality testing, and more. Homeland Baking, home of the famous Mitchell's Sausage Rolls, is a 30-year-old, local, family owned and operated wholesale bakery and USDA establishment in Claremore, Oklahoma.
Ludger's Bavarian Cakery is a second-generation family-owned business located in Tulsa, Oklahoma. The small business started off as a simple made to order bakery and has been able to grow into a retail bakery, coffeehouse and cafe due to the loyal support of the local community. In this episode of The Food Files, Allison Dickens, owner of Ludger's, discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center as been an internal part of the company's growth.
Augusto's Green Sauce, located in Tulsa, Oklahoma, was launched when it won the Fiery Food Challenge in Ft Worth, Texas, three years in a row. In this episode of The Food Files, learn more about this small business from owner Tracy Furr and how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has been a resource for her and her growing business.
Amelia Creamery, located in Nowata, Oklahoma, uses their own family recipes that have been handed down for generations to produce all natural, ultra-creamy French-style yogurt made in small batches for the freshest European taste. In this episode of The Food Files, learn more about this small business and how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has helped to contribute to the success of Amelia Yogurt.
In this episode of The Food Files, host Darren Scott talks food trends with Andrea Graves, business planning and marketing specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. FAPC predicts the top 10 food trends for 2021, and the duo dives in and discusses each trend.
In this episode of The Food Files, host Darren Scott talks with Nurhan Dunford, oilseed chemist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, about the characteristics of different vegetable oils, such as which ones to use for frying versus cold applications.
In this episode of The Food Files, host Darren Scott discusses food safety and food quality issues with Stephanie Baker. Stephanie recently was hired by the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and the Oklahoma Small Business Development Center as a quality management specialist to serve the food processing industry in the state.
In this episode of The Food Files, host Darren Scott and Jake Nelson, FAPC meat processing specialist, discuss the increase of meat processing ventures due to the COVID-19 pandemic and what people need to think about when entering the meat processing sector.
In this episode of The Food Files, host Darren Scott and William McGlynn, FAPC food scientist and horticultural processing specialist, dive into the discussion of Process Authority for food products, including what it is, why it is important and what food products are evaluated. Dr. McGlynn serves as the recognized Process Authority for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and the state of Oklahoma, and generates about 70 process authority letters each year.
In this episode of The Food Files, Tom Coon, vice president of the Oklahoma State University Division of Agricultural Sciences and Natural Resources, discusses the importance of being connected to the industry as a land grant institution and how the Industry Advisory Committee for the OSU Robert M. Kerr Food and Agricultural Products Center helps accomplish that mission. As an ex officio member of the advisory board, Coon treasures the time he gets to meet with the committee and values their input.
In this episode of The Food Files, Mark Vaughan of Fresh Avenue Partners in Oklahoma City explains how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center is a resource for food and agricultural businesses by providing business training, food safety assistance, product development, scale up and commercialization, just to name a few. As a member of FAPC's Industry Advisory Committee, Vaughan believes the center's role in providing food safety assistance and helping to establish a food safety degree option for students has contributed to the success of FAPC. Vaughan was appointed to the advisory board by the speaker of the Oklahoma House of Representatives.
In this episode of The Food Files, Paul Schatte of Paul's Food Products in Ponca City, Oklahoma, discusses how he has been a part of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center's Industry Advisory Committee since 2007. Schatte and the board have focused their attention on food safety the past several years to help add value to FAPC, Oklahoma State University and the state. Appointed to the advisory board by the speaker of the Oklahoma House of Representatives, Schatte said the board helps bring ideas to FAPC as well as each other.
In this episode of The Food Files, Dave McLaughlin of the McLaughlin Group LLC, discusses how his former business Advance Food Co. specialized in finding niche food products in the industry. McLaughlin, a charter member of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center's Industry Advisory Committee, helped lobby the idea of creating FAPC in Oklahoma to spawn new businesses and keep the products, jobs and money in the state. Appointed to the committee by the President Pro Tempore of the Oklahoma Senate, McLaughlin serves as a mentor to start-up companies.
In this episode of The Food Files, Max McDermott of deVine Water in Jet, Oklahoma, discusses how fortunate he is being a part of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center's Industry Advisory Committee and getting to interact with the other board members during the meeting. Being an entrepreneur most of his life, McDermott encourages people to learn more about FAPC and see how it can help other food and agricultural entrepreneurs. McDermott was appointed to the advisory board by the speaker of the Oklahoma House of Representatives.
In this episode of The Food Files, Rodger Kerr of the Southwest Economic Development Corp. in Altus, Oklahoma, and son of the namesake of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center discusses his role as a member of the Industry Advisory Committee. Appointed by the President Pro Tempore of the Oklahoma Senate, Kerr helps to bring real life issues and challenges to the table to help FAPC grow Oklahoma.
In this episode of The Food Files, Curtis Jurgensmeyer of J-M Farms in Miami, Oklahoma, discusses his perspective on being a member of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center Industry Advisory Committee and explains how his father, Virgil Jurgensmeyer, was one of the founding members of FAPC. Jurgensmeyer was appointed to the advisory board by the vice president, dean and director of the OSU Division of Agricultural Sciences and Natural Resources.
In this episode of The Food Files, David Howard of Howard Enterprises, who is originally from Northern Ireland, discusses how his business journey landed him to the United States, specifically Oklahoma. Howard got introduced to the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center by his interest in developing food safety processes that could be used for pasteurizing meat products. Appointed by the President Pro Tempore of the Oklahoma Senate, Howard is one of the members of the Industry Advisory Committee who helps guide the center on the areas that are most important to the food industry.
In this episode of The Food Files, John Griffin of Griffin Foods in Muskogee, Oklahoma, discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center serves as an incredible resource for both small start-up companies and large manufacturers in the state. Griffin hopes FAPC can be the leader for food safety information in the United States. Appointed by the Oklahoma governor, Griffin is one of the members of the Industry Advisory Committee that gives a voice to FAPC.
In this episode of The Food Files, Joe Ford of Shawnee Milling Co. in Shawnee, Oklahoma, discusses how his family owned business began in 1906 by his great grandfather and explains why his father is his role model. By being involved as a member of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center's Industry Advisory Committee, Ford hopes he can assist FAPC in continuing to provide opportunities to entrepreneurs across the state. Ford was appointed to the advisory board by the vice president, dean and director of the OSU Division of Agricultural Sciences and Natural Resources.
In this episode of The Food Files, Scott Dvorak of Dvorak Farms in Perry, Oklahoma, discusses how being a part of the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center's Industry Advisory Committee has influenced him to keep a business mind set. He also encourages anyone who is interested in developing a food and agricultural business venture to contact FAPC. Dvorak was appointed to the advisory board by the vice president, dean and director of the OSU Division of Agricultural Sciences and Natural Resources.
In this episode of The Food Files, John Lopez of Lopez Foods in Oklahoma City discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center helps support businesses to be successful and how the center has evolved to being a leader in food safety. Lopez currently serves as the past chair for the FAPC Industry Advisory Committee and was appointed to the advisory board by the Oklahoma governor.
In this episode of The Food Files, Erica Hering of Ralph's Packing Co. in Perkins, Oklahoma, discusses the impact the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has on the state of Oklahoma by assisting not only large food manufacturers but also smaller businesses like Ralph's Packing. Hering currently serves as the secretary for the FAPC Industry Advisory Committee and was appointed to the advisory board by the President Pro Tempore of the Oklahoma Senate.
In this episode of The Food Files, Tommy Kramer of Kramer Consulting Co. in Durant, Oklahoma, discusses partnering with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center for economic development opportunities. Kramer currently serves as the vice chair for the FAPC Industry Advisory Committee and was appointed to the advisory board by the Oklahoma governor.
In this episode of The Food Files, Ed Clements, president of Clements Foods Co. in Oklahoma City, talks about being a part of a family-owned business that produces condiments and serving on the Industry Advisory Committee for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. Clements was appointed to the FAPC advisory board by the Oklahoma governor and is the current chair of the committee.
In this episode of The Food Files, FAPC Director Roy Escoubas discusses the importance of the FAPC Industry Advisory Committee, made up of food and agricultural industry leaders who are appointed by the highest positions of the Oklahoma state government. The committee offers counsel, makes decisions and takes leadership action to ensure FAPC makes sound short- and long-term plans to accomplish its mission and objectives.
In this episode of The Food Files, host Darren Scott and William McGlynn, FAPC food scientist and horticultural products processing specialist, discuss all about canning, specifically what canning is, the different kinds of containers used for canning and the difference between home canning and commercial canning.
In this episode of The Food Files, Nurhan Dunford, FAPC oil/oilseed specialist, discusses her research of developing value-added products from pecan shells. In this study, 10 pecan varieties are being screened for their phenolic contents. Extracts obtained from the by-products and waste streams generated at a pecan shelling facility operating in Oklahoma are being tested for their antimicrobial, anticancer and antioxidant capacity.
In this episode of The Food Files, William McGlynn, FAPC horticultural products processing specialist, discusses his research of testing the potential of Rubaiyat grape as a coloring blend for Oklahoma Red Wines. Rubaiyat is a hybrid grape variety developed at Oklahoma State University by Herman Hinrichs and introduced in 1975. Although the grape has been grown in a handful of vineyards around the state, it has never seen widespread commercial production and very little research has been done on its winemaking properties until now.
In this episode of The Food Files, Tim Bowser, FAPC food process engineer, discusses developing a low-cost texture measure device for food. Texture is an important physical property of food that may be used to measure and predict quality aspects of a product including hardness, brittleness, tensile strength modulus of elasticity and shelf-life. This low-cost texture meter, which uses inexpensive components, was build and tested for measuring hardness of food products.
In this episode of The Food Files, Dani Bellmer, FAPC food process engineer, discusses developing snack products from Brewer's Spent Grain (BSG), a processing waste generated in large quantities by the brewing industry. Dr. Bellmer is working with Iron Monk Brewing Co. in Stillwater, OK, to develop three formulations of snack products with potential consumer appeal.
In this episode of The Food Files, Rodney Holcomb, FAPC agribusiness economist, discusses research which examines nutrients received from foods purchased bySupplemental Nutrition Assistance Program (SNAP) participating, SNAP eligible but non-participating and SNAP ineligible households using data from the Food Acquisition and Purchase Survey. The goal is to analyze both differences in food expenditures and macronutrient acquisitions among the three household types.
In this episode of The Food Files, Ravi Jadeja, FAPC food safety specialist, discusses his research on determining the suitability of sodium acid sulfate as a produce wash sanitizer. Fresh produce such as fruits and vegetables are high in vitamins and minerals, making them an essential part of the world’s diet. However, foodborne illness related to the consumption of fresh produce is widely reported. Dr. Jadeja's research has shown a novel sanitizer, sodium acid sulfate, could effectively eliminate foodborne pathogens from produce.
In this episode of The Food Files, Salim Hiziroglu, FAPC wood products specialist, discusses some properties of scrim lumber manufactured from eastern redcedar. It is well known that eastern redcedar as an invasive species in Oklahoma is creating a significant ecological problem. The objective of this research is to determine both physical and mechanical properties of eastern redcedar so further steps can be taken to convert this invasive species into value-added products such as scrim lumber.
In this episode of The Food Files, Patrica Rayas, FAPC cereal chemist, discusses how her research is unleashing the potential of fermented grain systems. Probiotics have beneficial effects in the digestive system of humans, pets and farm animals. In Dr. Rayas' study, fermented grain products like sourdough were used as a source of bacterial strains with potential digestive health benefits in chickens. Chickens in the probiotic group had more efficient feed conversion ratio up to 4 weeks old. Birds receiving probiotics supplements coped better when subjected to heat stress compared to the control without probiotics.
In this episode of The Food Files, Divya Jaroni, FAPC food microbiologist, discusses her research on evaluating the impact of biofilms on food safety. Biofilms are of great food safety concern and pose a significant challenge to the food industry. Dr. Jaroni's research suggest bacteriophages, enzymes and natural antimicrobials could prove to be effective alternatives to control the formation of bacterial biofilms and bacteria hiding in those biofilms.
In this episode of The Food Files, Peter Muriana, FAPC food microbiologist discusses his research on validating biltong, a South African dried meat product similar to beef jerky and how he achieved a greater than 5-log reduction, as regulated by the U.S. Department of Agriculture - Food Safety and Inspection Service.
In this episode of The Food Files, host Darren Scott discusses the ins and outs of nonstick cookware with Tim Bowser, FAPC food process engineer. The duo talks about the different types of coating, relative safety, different uses in the home versus food industry, and the advantages and disadvantages of nonstick cookware.
In this episode of The Food Files, host Darren Scott, FAPC food scientist and sensory specialist, is joined with Andrea Graves, FAPC business planning and marketing specialist, to discuss holiday foods and packaging. They discuss why holiday marketing is important and its effectiveness, examples they see during various holidays, and their likes and dislikes.
In this episode of The Food Files, host Darren Scott, FAPC food scientist and sensory specialist, talks with William McGlynn, FAPC food scientist and horticultural products processing specialist, about some kitchen equipment and processes, including low-pressure cookers such as an InstantPot, sous vide circulator and vacuum sealers, and the risks associated with them if you don't use them properly.
Food waste has emerged as an immense concern across the planet. In this episode of The Food Files, host Darren Scott, FAPC food scientist and sensory specialist, talks with Dani Bellmer, FAPC food engineer, about why eliminating food waste is important within the food industry and what consumers can do to help the cause.
We discuss the food trend transparency with Andrea Graves, FAPC business planning and marketing specialist.
We discuss the food trend regional flavors with Dr. Nurhan Dunford, FAPC oil/oilseed specialist.
We discuss the food trend no waste with Dr. Darren Scott, FAPC food scientist and sensory specialist.
We discuss the food trend meats and more with Jake Nelson, FAPC meat processing specialist.
We discuss the food trend less sugar, more flavors with Dr. Dani Bellmer, FAPC food process engineer.
We discuss the food trend convenience cooking with Dr. Rodney Holcomb, FAPC agribusiness economist.
We discuss the food trend coffee roasting with Dr. Tim Bowser, FAPC food process engineer.
We discuss the food trend buggy cuisines with Erin Johnson, FAPC business and marketing client coordinator.
We discuss the food trend super powders with Renee' Albers-Nelson, FAPC milling and baking specialist.
We discuss FAPC's Wood Products Processing Area with Dr. Salim Hiziroglu, woods products processing specialist.