2012 FAPC Annual Report

2012 ANNUAL REPORT

Robert M. Kerr Food & Agricultural Products Center

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TABLE OF CONTENTS

04 05 06 07 08

Director’s Message

About the FAPC

Industry Advisory Committee

Foundation Focus

Financial Highlights

Robert M. Kerr Food & Agricultural Products Center 148 FAPC-OSU, Stillwater, OK 74078-6055 405-744-6071 | 405-744-6313 FAX www.fapc.biz | fapc@okstate.edu

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Discipline Projects

Featured Project

Discipline Projects, cont.

Faculty & Staff

2012 in Review

Managing Editor & Graphic Designer

Mandy Gross - FAPC Manager of Communications Services

Editors

Rebecca Bailey - FAPC Communications Graduate Assistant Dorothy Pugh - University Marketing

Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services.

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Robert E. Whitson, Director of Oklahoma Cooperative Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Dean of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $2,200 for 700 copies. 0313 MHG.

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Director’s Message

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he Robert M. Kerr Food & Agricultural Products Center (FAPC) is a research, product development, business and marketing, and technical assistance resource for the Oklahoma food and agribusiness industries.

This 96,000-square-foot, stand-alone facility has animal harvesting, food manufacturing, sensory profiling, food research, food microbiology and analytical laboratory facilities. FAPC has conference facilities and applications laboratories for demonstrations and prototype testing. FAPC has approximately 15,000 square feet of active research space, 16,000 square feet of active food-processing space, 3,200 square feet of conference space and more than 10,000 square feet of refrigerated and freezer space.

It truly is a state-of-the-art facility that’s unique in the United States. It is here to help Oklahoma food processors.

FAPC has completed its 15-year anniversary and has continued to contribute significantly to the Oklahoma economy.

FAPC has a $200 million-plus impact on the Oklahoma economy each year, according to data. Additionally, FAPC plays a major role in the launch of about 60 entrepreneurial businesses that have added about 330 jobs in 35 Oklahoma communities, primarily rural, and more than $6 million in annual sales revenue in the state.

FAPC has eight faculty members working in oilseed chemistry, cereal chemistry, horticultural products and processing, food industry economics, food microbiology and valueadded wood products.

There are 11 professional and five technical staff members in food process engineering, food microbiology, food sensory analysis, food harvest and processing technology, total quality man-

agement, global food safety programs, communications and media support, and marketing and business management. In this reporting year, FAPC trained more than 1,400 industry clients in more than 50 workshops and participated in more than 200 client projects.

FAPC has an Industry Advisory Committee appointed by state agencies and officials, including the governor, Senate president pro tempore and House speaker. In this reporting year, the chair of the Industry Advisory Committee is Paul Schatte, vice president and co-owner of Head Country Foods in Ponca City, Okla.; the vice chair is Danny Dupree, vice president of Bar-S Foods — A Sigma Co. in Clinton, Okla.; and the secretary is Tommy Kramer, executive director of Durant (Okla.) Industrial Authority.

The immediate past president is David Howard of Unitherm Food Systems in Bristow, Okla.

FAPC strives to serve the Oklahoma food and agribusiness industries with the best science and technology, and best business practices to help them compete in a global market. Leading work areas and trends include food safety, food traceability, food quality, food sourcing, sustainability, convenience and food costs.

These work areas and trends are expected to drive the food industry and will continue to be manifested by retail and food-service consumer demands.

FAPC is experienced, prepared and ready to serve the food-processing and agribusiness industries in Oklahoma and help them to grow and be profitable. Contact us and allow us to assist you.

Dr. J. Roy Escoubas FAPC Director

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About the FAPC

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or many, Oklahoma’s agricultural and food industries evoke thoughts of wheat and cattle. While this is a rich part of Oklahoma’s heritage and a significant portion of our economy, many of these commodities are currently sent to other states or even other countries for further processing into the bakery, meat and other products that reach the consumer’s table.

FAPC, located in Stillwater, Okla., on the campus of Oklahoma State University, strives to keep the products, jobs and dollars home in Oklahoma.

FAPC offers large and small businesses, producers and entrepreneurs of Oklahoma, as well as other states, access to faculty and staff with expertise in business and technical disciplines.

FAPC’s research laboratories, pilot-processing facilities, educational programs and seminars keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge valueadded processing and technology.

By offering large and small businesses, producers and entrepreneurs access to faculty and staff with expertise in business and

technical disciplines, FAPC strives to discover, develop and deliver information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.

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Industry Advisory Committee

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APC has the privilege of an oversight committee to help guide the center. The Oklahoma State Legislature established the Industry Advisory Committee to serve as an advisory board for FAPC. The 16 members of the committee are Oklahoma agricultural leaders, appointed by the highest positions of the Oklahoma state government and the vice president and dean of OSU’s Division of Agricultural Sciences and Natural Resources. The committee assists, counsels and gives leadership to the FAPC.

Photo/Todd Johnson

Current Members Nancy Addington, Associated Wholesale Grocers Luis Bogran, Bemis Curwood Edward Clements, Clements Foods Co. Gary Crane, Ralph’s Packing Co. Dick Davis, Agri-Services, Oklahoma Department of Corrections (retired) Danny Dupree, Bar-S Foods – A Sigma Co. John Griffin, Griffin Food Co. David Howard, Unitherm Food Systems Virgil Jurgensmeyer, J-M Farms Rodger Kerr, Southwest Technology Center Tommy Kramer, Durant Industrial Authority David McLaughlin, AdvancePierre Foods Allen Mills, Reasor’s Inc. Paul Schatte, Head Country Foods John Williams, Chef’s Requested Foods Mike Woods, OSU’s Division of Agricultural

Sciences and Natural Resources

June 7, 2012

Photo/Mandy Gross

The committee met twice during 2012. The first meeting was held on June 7, 2012, at FAPC, and the second meeting was held Nov. 1, 2012, at J-M Farms in Miami, Okla.

Nov. 1, 2012

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Foundation Focus

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APC established the Foundation Focus Program to enable the center to accomplish its mission with increased financial support from private donors. With these funds, FAPC is able to focus on delivering even greater economic impact to Oklahoma as it continues to serve the state’s value-added agricultural industry.

FAPC would like to recognize the following 2012 donors:

Darin Amuschat

GLT Foods LLC

Jake and Renee Nelson

Vaneta Banskalieva

Andrea Graves

Eechin Ng

Danielle Bellmer

John Griffin

National Steak and Poultry

Rashele Blakely

Mandy Gross

Oklahoma Beef Council

Tim and Jody Bowser

Hall of Fame Book Trader

Oklahoma Pork Council

Jim and Martha Brooks

Taylor Hansen

Rodney Orrell

Chris and Terra Brown

Tricia Harlan

Poultry Federation

Cedar Hill Seasonings

J.D. Hathcock

Paul Privesh Vijayakumar

Chef’s Requested Foods

Head Country Foods

Producers Cooperative Oil Mill

Chris’ University Spirit

Robert Henrickson

Ralph’s Packing Co.

Donna Chrz

Zorba Hernandez

Patricia Rayas-Duarte

Clements Foods Co.

Salim Hiziroglu

Reasor’s Inc.

Click’s Steakhouse

Rodney Holcomb

Katie Rose

Consumers

Joyce Hufford

Tanner Schmidt

Guadalupe Davila-El Rassi

J-M Farms

Darren Scott

Dick Davis

Andrea James

Shawnee Milling Co.

Nurhan Dunford

Youri Joh

Fred Sizemore

Roy and Judy Escoubas

Erin Johnson

Karen Smith

Wayne and Lori Fancher

Palgunan Kalyanaraman

Kevin and Whitney Strother

Chrystal Farmer

Rodger Kerr

Aihua Su

Field’s Pies

Angie Lathrop

21st Sensory Inc.

Colleen Fleming

Gretchin Mafi

Unitherm Food Systems

Kyle Flynn

William McGlynn

Chuck and Susan Willoughby

Emily Gaulden

Peter Muriana

Meizhen Xie

Sriram Ghattamaneni

Adrian Nault

Jason Young

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Financial Highlights Working Funds $3,130,033.00 State Sourced $2,861,414.00 Fee-Based Sourced $ 268,619.00 State-Sourced Funds $2,861,414.00 Research $2,025,802.00 Extension $ 835,612.00 Fee-Based Funds $ 268,619.00 Conference and Training Accounts $ 134,014.00

Small Projects and Applied Product Development Accounts $ 45,171.00 Pilot Plant Processing Accounts $ 89,434.00 Sponsored Programs Research Grant Funding

$ 612,450.00

Total Available Funds $3,742,483.00 State-Sourced Funds $2,861,414.00 Fee-Based Funds $ 268,619.00 Sponsored Program Grant Funds $ 612,450.00 Disposition of Funds

State-Sourced Funds

Fee-Based Funds

Sponsored Program Grant Funds

76.4% 7.2% 16.4%

Disposition of Funded Activities

Research and Product Development

Outreach Activities

70.8% 29.2%

Disposition of Budgeted Resources

Salaries and Benefits

Maintenance, Operational and Facility

Small Projects and Market Development

93.7% 5.3% 1.0%

Disposition of Fee-Based Funds

Conferences and Training Programs

Pilot Plant Processing Programs

Small Projects and Applied Product Development Projects

49.9% 33.3% 16.8%

Foundation Focus Activities $ Endowed and Non-Endowed Gifts $ In-Kind Gifts $

55,859.00 26,711.75 29,147.25

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Agribusiness Economics

The economics of reducing sodium in foods

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he main objective of this project was to determine the expected economic impacts associated with proposed sodium-reduction policies on food processors.

Approach

Food processors from the FAPC database were surveyed regarding the significance of sodium in their processing operations and the expected impacts of proposed sodium reduction policies. The first section of the survey captured information on current sodium uses in products, sources and costs, the desirability of various sodium reduction policies and estimated cost changes associated with sodium reduction. The second section of the survey was a choice experiment between possible regulatory environments, requesting respondents to choose between pairs of proposed regulatory environments with different costs and regulatory implications. The third section of the survey contained demographic questions about the companies. The response rate for the survey (completed, usable surveys) was 18 percent of FAPC’s clients.

The survey respondents varied in both size of operation and primary product. About 93 percent of the respondents were based in Oklahoma. The Oklahoma-based firms represented 44 percent of the total food manufacturing employment in Oklahoma. Demographic data and information on sodium sources, uses and costs were compiled from survey responses. A conditional logit model using the choice experiment data provided estimates of risk premiums respondents associated with different sodium reduction policy alternatives.

Benefits

The study was a first of its kind, eliciting industry feedback on sodium reduction policies that have been proposed to the Food and Drug Administration. To date, no other study has addressed the industry perspective of proposed sodium reduction policies or attempted to estimate the industry-level costs associated with regulatory compliance.

Economic Impact

Survey findings suggest that moving from voluntary sodium reduction initiatives to a mandatory sodium reduction policy would

increase the costs of food manufacturing. However, some of these costs would be in the form of new employees whose responsibilities would include recordkeeping and monitoring to ensure compliance with sodium reduction mandates. In fact, 35.7 percent of the survey respondents indicated they would have to hire one to five new employees to meet a sodium reduction mandate, of which 33.3 percent would be part-time employees and 66.7 percent would be full-time employees.

Continuing Work

This project is complete. However, there may be a future expansion of the surveyed population to compare findings with those from the predominantly Oklahoma-based survey responses.

Publications

One master’s thesis was generated from this project. A poster on the project was presented at a Food Environment conference at Tufts University, and a selected paper presentation was presented at the 2012 Food Distribution Research Society conference.

Three on-campus presentations were made at the OSU Research Symposium, FAPC Industry Advisory Committee meeting and an Institute of Food Technologists-OK section conference. A manuscript from the research has been prepared and submitted for publication in a peer-reviewed journal.

Funding

The Charles B. Browning Endowment for Food Science funded this project.

Collaborators

Rodney Holcomb, FAPC agricultural economist, was the principal investigator on this project. Other collaborators included Amanda Simpson, agricultural economics graduate research assistant; Jody Campiche, agricultural economics assistant professor; and Jayson Lusk, professor and Sparks Endowed Chair in agricultural economics.

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Analytical Services

Rosemary, a natural preservative for femented lamb sausage

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he main objective of this study was to determine the antioxidative effectiveness of rosemary.

Since the ability of unsaturated fatty acids, especially those with more than two double bonds, to rapidly oxidize during storage is one of the major causes of quality deterioration in meat products, antioxidants can be used to maintain a product safely during storage and improve shelf life of meat products. From a health point of view, the naturally occurring biopreservatives are of main interest nowadays.

For this project, the fermented lamb sausages manufactured at FAPC contained more than 32 percent fat. The high fat content of this product required preservatives to prevent oxidative rancidity during storage. Rosemary was the naturally occurring biopreservative of choice.

Approach

Three levels (0.015 percent, 0.030 percent and 0.045 percent) of powdered rosemary were added to the sausages. The lipid oxidation, expressed as mg malonaldehyde (MDA)/kg sample, and the fatty acid composition were analyzed at the end of the ripening period (10th day) and at every 15 days during the three months of storage at 4 degrees Celsius (39 degrees Fahrenheit). During the fermentation and ripening phase, the levels of MDA in all groups increased more than 60 percent, whereas the contents of the monounsaturated and polyunsaturated fatty acids showed a significant decrease. During storage, no further lipid oxidation and no changes in the fatty acid composition in any of the sausages were observed, suggesting that the lipid oxidation occurred only during manufacturing and ripening. The contents of healthbeneficial conjugated, linoleic and vaccenic acids remained constant during the entire experiment, being slightly higher in the treated sausages compared with the control

group. Accordingly, during the entire storage the MDA values in the sausages with 0.030 percent and 0.045 percent rosemary were significantly lower than the control group and sausages with 0.015 percent rosemary. During the three months of storage, the MDA levels in all groups were under 2 mg/kg MDA, which is generally accepted as a threshold for detecting rancidity.

The lowest MDA values in the sausages with 0.045 percent rosemary indicate that the oxidative stability during storage is influenced by the amount of the added antioxidant.

Benefits

The importance of this project lies in its potential to expand the use of lamb meat for producing dry fermented sausages and to provide consumers with a safe, natural biopreservative-enriched product.

Economic Impacts

Lamb is not a major meat in Oklahoma, but the possibility of using it in high-quality, oxidative-stable rosemary-treated sausage could expand lamb’s usage by meat processors and encourage farmers to increase the sheep livestock population.

Continuing Work

The main objective of the project has been completed. Nevertheless, the oxidative stability of the sausages after three months of storage is encouraging for further studies, including increasing the storage period, using a wider variety of antioxidants and expanding the types of meat (e.g. goat).

Publications

Results of this study will be presented during the 2013 American Society of Animal Science meeting in Orlando, Fla., and the 2013 FAPC Research Symposium.

Funding

FAPC provided funding for the study of the fatty acid profile and malonaldehyde content.

Collaborators

Guadalupe Davila El-Rassi, FAPC analytical services manager, was the primary investigator on the project. Other collaborators included Veneta Banskalieva, FAPC analytical services research specialist; Angie Lathrop, FAPC analytical services research specialist; Tim Bowser, FAPC food process engineer; and Ahmed Al-Sakini, food science graduate student.

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Business & Marketing

Helping a startup company grow

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irk and Christy Kuhlman of Towhead Products LLC in Tuttle, Okla., needed assistance with expanding the company’s marketing efforts and producing four different heat-levels of salsa.

homa dollars staying in Oklahoma with consumers buying local products and the company hiring a local construction company and local workers. Currently, the company has two part-time employees, but increased sales and production would lead to more hiring.

Continuing Work

The FAPC is ready to provide any additional assistance that Towhead Products needs.

Publications

Approach

After years of rave reviews from family and friends regarding their salsa, Kirk and Christy Kuhlman attended the FAPC Basic Training workshop in October 2010 to learn how to produce and market their salsa. The Kuhlmans brought their recipe to FAPC for product scale-up in July 2011 after they had completed several steps on FAPC’s client success path. They leased commercial kitchen space to produce their salsa under their control, launching it in October 2011. As their lease was ending, the Kuhlmans wanted to explore the possibility of building their own processing facility.

During early 2012, FAPC started a conceptual design of a processing facility for production of the Towhead Salsa.

Several articles have been published on this project, including the Farm Bureau’s Spring 2012 Oklahoma Country magazine, American Farmers and Ranchers’ Summer 2012 News & Views newspaper and 2012 Spring/Summer fapc.biz magazine. The clients also appeared on News 9 Saturday Morning Edition on KWTV (Channel 9) in Oklahoma City on June 30, 2012.

Funding

FAPC and the client funded the project.

Collaborators

Erin Johnson, FAPC business and marketing client coordinator, was the principal investigator for this project. Tim Bowser, FAPC food process engineer, was a collaborator.

To increase their market, the Kuhlmans participated in the 2012 Super Trade Show at the Cox Convention Center in Oklahoma City. Christy Kuhlman presented the products to several different decision-makers for retail grocery stores and scheduled appointments to speak with them about the products.

Building a new facility for product production could lead to other startup companies having another option of a co-packer to produce their products, as well as more jobs.

Consumers benefit through the choice of a food product with no added preservatives and the ability to support a local business.

Economic Impact

Increased sales and production, plus possible new construction, would lead to more Okla-

Fiery, fresh ingredients

Photo/Mandy Gross

Benefits

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Cereal Chemistry

Creating novel films from wheat proteins

T Approach

he main objective of this project was to characterize physical (small-angle X-ray scattering SAXS, dynamic light scattering DLS) and rheological properties of native (unmodified or uncross-linked) and cross-linked gliadin proteins from wheat to describe and understand chain conformations and film-forming potential.

Members of FAPC’s cereal chemistry laboratory cross-linked gliadin proteins extracted from wheat flour. The cross-link was a two-step process and provided stability to the proteins. FAPC researchers also studied the effect of glycerol in the reactions.

Films were cast and structures analyzed; the results obtained from rheological and scattering evaluations suggest the change in protein-protein interactions.

Benefits

It is important for the production of novel films from a variety of sources. Novel films offer different properties for a range of uses — food and nonfood.

Economic Impacts

The information learned illustrated the potential industrial use of wheat protein-based films and in particular cross-linked gliadin films. A diverse interest of nonfood uses of wheat-based components offers alternative uses for the crop.

Continuing Work

FAPC cereal chemistry researchers will continue exploring other modifications that can produce different film properties.

Publications

The project has resulted in a paper in the International Journal of Biological Macromolecules.

Funding

The Oklahoma Wheat Foundation and FAPC provided funding for this project.

Collaborators

Patricia Rayas-Duarte, FAPC cereal chemist, was the principal investigator on this project. Rosane Soares, visiting scientist from the Institute of Chemistry, Universidad Federal do Rio Grande do Sul in Porto Alegre, Brazil, served as a collaborator.

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Communications

Helping Oklahoma companies use social media

F

APC developed a full-day social media training to help food companies better understand social media and how it can benefit their businesses.

Approach

Many companies are eager to learn more about how social media can benefit businesses. As a result, FAPC held a Marketing with Social Media seminar on Sept. 13, 2012.

Using social media as a means of distribution and interaction is a useful additional way for companies to market themselves. Companies can reach new audiences through social media outlets, which can attract new customers.

During the workshop, participants learned about social media statistics and how social media has become an integral part of daily life.

Participants learned the basics of Facebook, Twitter, LinkedIn and Pinterest and the messages that should be tailored to each platform. In addition, Carrie Harris Phillips of Arkansas Tech University and Brent Passmore of the University of Central Arkansas offered creative ways to grow a social media presence. Also, Megan Horton of Oklahoma State University Communications discussed ways to measure the impact of using social media. Finally, the participants were given sample social media strategy plans and a calendar to complete for their own businesses to put a social media plan in place.

Benefits

The workshop’s 20 participants learned the basic skills of using Internet marketing through various social media networks. Food manufacturers learned how to use this growing avenue to broaden their marketing efforts.

Economic Impact

The purpose of FAPC is to help develop successful value-added enterprises in Oklahoma, to bring products, jobs and dollars home. FAPC is helping small and startup businesses develop a social media presence, which could result in new customers.

Reaching new customers will increase sales for those businesses, which also could lead to more products and more jobs in Oklahoma.

Continuing Work

FAPC is planning more social media training and educational programs in 2013. FAPC wants to keep Oklahoma companies on the forefront of social media opportunities and electronic advancements.

Publications

An FAPC Flash was published about the training. Also, flash drives containing the presentations and social media information were distributed to workshop participants.

Funding

Participants paid $100 each for the training, which provided funding for this project.

Collaborators

Mandy Gross, FAPC manager of communications services, and Andrea Graves, FAPC business planning and marketing specialist, were the primary investigators for this project. Rebecca Bailey, FAPC communications graduate student, served as a collaborator.

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Quality Control & Management

Helping Oklahoma food companies meet GFSI requirements

F

APC’s Global Food Safety Initiative program focuses on direct food industry assistance in training, auditing, pre-third-party audit preparations, education and inplant technical assistance for food safety and quality programs.

Approach

A fundraising campaign was initiated in May 2011 with the goal of $100,000 so that FAPC could hire a GFSI specialist to provide more than 1,200 hours of service per year to Oklahoma’s food industry.

However, the need to provide this service sooner took precedence over fully funding a new position at FAPC. Jason Young, FAPC quality management specialist, possessed the necessary skills for the position and began revising his responsibilities to accommodate the industry’s need for GFSI support on March 1, 2012.

For specialized training, Young participated in GFSI training in Orlando, Fla., in February 2012, attended FAPC’s Food Industry Trends Conference in May 2012, which focused on GFSI and the Food Safety Modernization Act, and attended Lead Auditor Training in Chicago in August. He has also shadowed British Retail Consortium and Safe Quality Food audits. These training expenses were funded through the GFSI Equity Fund.

Benefits

With a growing demand for safe quality food products, the need for the food industry to adopt food safety programs is more important than ever. FAPC embraces this opportunity.

Jason Young, FAPC-GFSI Special

With the support of Oklahoma’s food industry leaders and FAPC’s Industry Advisory Committee, the center took the next step and implemented this GFSI fundraising campaign to hire a food safety specialist.

ing input-output analysis to estimate the employment multiplier effect, these 450 jobs contribute toward an additional 197 jobs in the local economy (multiplier of 1.45). Thus, the business activities of these six companies provide a total economic impact to the local economy of 647 jobs. The estimated income multiplier is 2.19, therefore for every $1 million in sales these companies achieve, the local economy experiences a total sales impact of $2.19 million.

Economic Impacts

Continuing Work

Since assuming the role of GFSI specialist, Young has provided more than 100 hours of GFSI-sponsored services for six Oklahoma manufacturers. Three companies successfully passed their GFSI audits, while three are working toward GFSI implementation. These six companies represent nearly 450 employees. Utiliz-

GFSI assistance will continue to be a pinnacle program of FAPC. During the next few months, Young will continue to build his GFSI knowledge and skills. In the longer term, he will be developing programs to include a two-hour hazard analysis and critical control points training, internal audit classes, continuous

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Photo/Mandy Gross

Featured Project

list improvement (histograms, run charts, trending, etc.) and food safety and good manufacturing practice training. He will continue to build resources and create model programs.

May 23, 2012, discussed the food safety topics presented during FAPC’s May 15 food trends conference.

Finally, two undergraduate students are helping Young with the tasks associated with the GFSI program. The students’ hours are funded through the GFSI Equity Fund.

Nine Oklahoma companies have contributed $52,500 in first-year commitments. FAPC expects continued support for a second year from these companies and welcomes the support of other companies.

Publications

Several articles have been published regarding FAPC’s GFSI program. A feature article, “A leader in food safety,” was published in the winter 2012 issue of STATE magazine. Information regarding FAPC’s Food Industry Trends Conference focusing on GFSI and FSMA was published in an FAPC Flash on May 15, 2012, and a news release on April 27, 2012. Finally, a news release on

Funding

Collaborators

Jason Young, FAPC global food safety specialist, was the primary investigator on this project. Other collaborators included Chuck Willoughby, FAPC business and marketing relations manager, and Dana Hart and Ashley Bradbeary, undergraduate students.

16 Whole-chain traceability system for beef cattle

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he main objective of this project was to improve animal disease traceability, food safety, supply-chain management and production efficiency for beef cattle.

Approach

A pilot demonstration project for a whole-chain traceability system focusing on beef was established. The project covered beef products from farm to consumption. A “National Institute for Whole Chain Traceability and Food Safety� also was formed to serve as a foundation for the project and future outgrowths.

Traceability is key to build a safe food supply for the nation. The current approach to product traceability uses the global trade item number (GTIN), a generic term that refers to numbering that identifies product origins (the UPC bar code in North America).

Global trade item numbers are unreliable for tracing products because they contain minimal data and lack privacy. Critical data (using the beef industry for example) such as calving dates, location history and vaccination records are missing from this tracing method.

System data may include marketing information, product details (pacing dates and facility names), background information about the product (farm photos, producer stories and recipes), and product grading and consumer feedback that are gathered to improve products.

Privacy is a unique feature of this traceability model. Data access will be closely managed, giving members control of who sees their data. This is critical since the ability to trace food through a supply chain depends on private firms sharing product information. Consumers will feel secure with this proposed system because data comes straight from the source. Members can feel certain that their data is secure because they control who can access it.

Benefits

Potential benefits include a safer food supply, fewer disease outbreaks, the capability to trace problems quickly to their source, improved data for marketing and improvement of food products.

Beef cattle

Photo/Todd Johnson

Food Engineering Economic Impacts

Economic impacts include reduced risk of illness caused by foods and associated benefits such as reduction in lost work time, medical expenses, business losses and outbreak investigation costs.

Continuing Work

This project is just getting under way. The main effort of the project is to build a pilot demonstration of a whole-chain product traceability system for beef.

Publications

No publications have resulted yet; however, the research team has made several presentations and submitted articles for publication.

Funding

Funding was provided by USDA-NIFSI with a total of $543,000 for three years.

Collaborators

Tim Bowser, FAPC food process engineer, Mike Buser, biosystems and agricultural engineering assistant professor, and Brian Adam, agricultural economics professor, are the principal investigators on this project. Other collaborators included Balabhaskar Balasundaram, industrial engineering and management; Lynn Brandenberger, horticulture and landscape architecture; Satish Bukkapatnam, industrial engineering and management; Beth Caniglia, sociology; Dwayne Cartmell, agricultural education, communications and leadership; Chanjin Chung, agricultural economics; Jacqueline Fletcher, entomology and plant pathology; Scott Frazier, biosystems and agricultural engineering; Rodney Holcomb, FAPC and agricultural economics; Rick Ingalls, industrial engineering and management; Divya Jaroni, animal science; Carol Jones, biosystems and agricultural engineering; Manjunath Kamath, industrial engineering and management; Tieming Liu, industrial engineering and management; Michael Long, sociology; Li Maria Ma, entomology and plant pathology; Yu (Jessie) Mao, biosystems and agricultural engineering; Blayne Mayfield, computer science; Traci Naile, agricultural education, communications and leadership; Derrell Sylvester Peel, agricultural economics; Shelly Sitton, agricultural education, communications and leadership; Timothy Snider, entomology and plant pathology; Johnson Thomas, computer science; Ning Wang, biosystems and agricultural engineering; Paul Weckler, biosystems and agricultural engineering; University of Arkansas Food Science Department; Samuel Roberts Noble Foundation; Stoner Family Farms; Top 10 Produce and Hanna Innosys.

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Food Microbiology

Eradicating foodborne pathogens in processing facilities

T Approach

he main objective of the project was to examine adherence characteristics of strongly adherent strains of two foodborne pathogens, Escherichia coli 0157:H7 and L. monocytogenes, that have plagued the raw and processed meat industries, respectively.

BiQuat sanitizer, which exceeds the treatments food processing plants receive during routine sanitation. This demonstrates the need to ensure the removal of sanitized layers of biofilm in food processing environments that could otherwise facilitate reattachment of foodborne pathogens or spoilage organisms. Lingering biofilms may establish harborage points in processing facilities that are resistant to standard sanitation treatments.

Benefits

It has been shown that certain strains of L. monocytogenes were more strongly adherent than other strains, giving them an advantage to becoming persistent in food processing environments.

Various strains of E. coli O157:H7 were examined for similar types of properties. It was found that some strains were more adherent to inert surfaces than other strains (i.e., such as equipment surfaces). The research team conducted a parallel study and found that typical sanitizer treatment wasn’t eliminating bacteria from the surface of workers’ boots, suggesting the development of layers of bacterial biofilm that resist the penetration of sanitizers into the deep (micro) layers of biofilm. Using Scanning Electron Microscopy (SEM), the research team demonstrated the appearance of 3-D bacterial biofilms on boots used in meat processing. The team examined whether the pre-existence of bacterial biofilm layers would aid in the attachment of new biofilm bacteria. Results showed that attachment of bacteria occurred more quickly and at higher levels when attaching to even dead layers of pre-existing biofilm. The study also proved that E. coli O157:H7 biofilm were capable of surviving two hours of immersion in 1,000 ppm of

This work creates an awareness of how foodborne pathogens are capable of forming biofilms and escaping the lethality of sanitation treatments. Food processors should not assume that sanitation treatments are effective; instead, they should have some validation that their sanitation program is effectively eliminating biofilms in their plants. Otherwise, they could be establishing harborages of biofilms containing foodborne pathogens that effectively resist sanitation.

Economic Impact

The economic impact of disregarding effective sanitation treatment or to assume one’s sanitation treatment is effective without proper validation would be risking recurring contamination of products with either spoilage organisms or foodborne pathogens.

Continuing Work

The research phase is complete, but the research team is continuously looking for funding to continue the examination of effective enzymatic treatment in actual plant situations to remove bacterial biofilms in food-processing facilities to provide a safe processing environment.

Publications

The project has resulted in a doctoral dissertation and a presentation at the 2012 FAPC Research Symposium.

Funding

This project was funded by Hatch Act funds and various industry support.

Photo/Mandy Gross

Collaborators

Peter Muriana

Peter Muriana, FAPC food microbiologist, was the primary investigator on this project. Other collaborators included Preetty Pranatharthiharan and Hung King Tiong, food science graduate students, and Kalpana Kushwaha, postdoctoral student.

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Horticultural Processing

Oklahoma wine quality assessment and improvement

T

he main objective of this project was to improve wines made from Oklahoma grapes to help increase the market sales share of Oklahoma wines.

Approach

Oklahoma wineries were invited to submit samples of their wines for evaluation. There was no charge for this evaluation as the project was funded by a grant from the Oklahoma Viticulture and Enology Fund. A set of standard quality tests evaluated such wine properties as acid content, sugar content, alcohol content, color and various stability characteristics. This testing was conducted in the FAPC analytical services lab.

In addition, sensory testing was performed on all the wines, and a subjective quality rating was given. Based on these tests, an overall quality rating was developed. If specific quality issues were noted with the wine sample, possible remedies were proposed that could be applied to subsequent batches of wine.

These results will be compiled into a report that identifies common issues and provides general recommendations for improving the quality and salability of Oklahoma wines as a whole.

Benefits

Consumers will benefit from having access to higher quality, locally produced wines. Wineries and vineyards will benefit from higher sales volume and potentially higher-value wines to sell.

Economic Impact

An independent economic impact study con-

ducted in 2012 by Frank, Rimerman and Co. LLP and funded through the Oklahoma Department of Agriculture, estimated the total impact of the wine industry in Oklahoma at $98.5 million.

This total included $13 million in wine-related tourist expenditures, $23 million paid as wages for nearly 1,000 full-time equivalent jobs, and $11 million paid in federal, state and local taxes. These dollars were generated by a wine industry consisting of 64 wineries and more than 80 commercial grape growers.

The retail value of Oklahoma wine sold in 2011 was estimated at $4 million in the aforementioned study. This represents only about 2 percent of the total wine sales in the state. In addition, many Oklahoma wineries are forced to import grapes and/ or juice from out of state because they cannot source enough Oklahoma-grown grapes to meet their needs. Enhancing the ability of Oklahoma’s grape growers and wine makers to consistently produce high-quality wines is key to supporting the industry’s growth potential. The ongoing quality-testing program provides a clear path toward that goal. Through this project and other efforts under way, it’s projected that during the next four years, Oklahoma wine sales will increase to 5 percent or more of the state’s total wine sales total, adding at least 100 new jobs and retaining 250 existing jobs in rural Oklahoma and adding an additional $558,000 in taxes to the Oklahoma economy.

Continuing Work

The report of the testing completed in 2012 is being finalized for presentation to the industry. In addition, funding has been secured from the Oklahoma Viticulture and Enology Fund to continue the project and conduct another round of testing in 2013.

Publications

No publications have resulted from this project.

Funding

The Oklahoma Department of Commerce and the Oklahoma Viticulture and Enology Fund funded this project.

Collaborators

William McGlynn, FAPC horticultural products processing specialist, was the primary investigator on this project. Other collaborators include Roy Mitchell, R & J Enterprises enology consultant; Guadalupe Davila El Rassi, FAPC analytical services manager; Veneta Banskalieva, FAPC analytical services research specialist; Angie Lathrop, FAPC analytical services research specialist; and Eechin Ng, graduate student.

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Meat Science

Supporting the meat industry’s only national value brand

T

he main objective of this study was to establish, offer and maintain product development, enhancement and processing support to Bar-S Foods — A Sigma Co. in an efficient, scale-applicable manner.

Approach

The FAPC pilot plant’s infrastructure is applicable to Bar-S Foods’ product development. Kendra Hooper and Ernesto Colin, both of Bar-S Foods, work with product development and enhancement activities. Hooper is a graduate of Oklahoma State University who worked at the FAPC pilot plant as a student. She has been involved in nearly all Bar-S Foods product development activities at the FAPC and was responsible for introducing Colin to FAPC. Together, they routinely coordinate product development activities and visit FAPC regularly.

As a result of the routine demand on FAPC facilities and infrastructure for the purposes of Bar-S product development needs, FAPC and Bar-S Foods have established a service agreement to define the availability of FAPC resources. FAPC staff members have a working relationship with Bar-S Foods personnel to attend to ongoing product development and enhancement needs.

This approach fits the mission of FAPC. But perhaps more importantly, it offers Bar-S Foods the opportunity to focus on its product development needs at an economically attractive scale.

In 2012, Bar-S Foods realized 14 pilot plant-use days at FAPC.

Benefits

As the meat industry’s only national value brand, Bar-S Foods operates four high-volume, streamlined manufacturing systems located in Clinton, Okla.; Seminole, Okla.; Altus, Okla.; and Lawton, Okla. All facilities are finely tuned to operate with minimal disruption. This manufacturing approach contributes greatly to keeping production costs down, which benefits consumers.

Taking these needs outside the manufacturing environment keeps manufacturing on track with fewer disruptions and inefficiencies, again keeping costs down for both the producer and consumers.

Additionally, the food industry benefits as it receives new employees into its fold each year through graduates of OSU. Student employees of FAPC gain knowledge of industry needs, problems and solutions, enhancing their educations. Many FAPC student employees are pursuing degrees in food science. Graduates, who directly enter the food-industry workforce, will already possess these real-world experiences, and be able to quickly contribute to their employer.

Economic Impacts

Bar-S Foods employs more than 1,600 people. Utilizing inputoutput analysis to estimate the employment multiplier effect, these 1,600 jobs contribute toward an additional 720 jobs in the local economy (multiplier of 1.45). Thus, the business activities of Bar-S Foods provide a total economic impact to the local economy of 2,320 jobs. The estimated income multiplier is 2.19; for every $100 million in sales Bar-S Foods achieves, the economy experiences a sales impact of $219 million.

Continuing Work

The work is ongoing as the client realizes new and different needs. One example of modifications to the FAPC pilot plant is incorporating processes that better represent the processing environment of the client’s manufacturing facilities. The FAPC has assembled a brine-chilling system, common to frankfurter manufacturers, and is pursuing a more efficient such device to quicken post-cooking product chilling.

Publications

The work performed is proprietary and confidential to the client, and as such, does not allow for the public disclosure of findings or results.

Funding

Bar-S Foods and FAPC provided funding for the project.

Collaborators

Jacob Nelson, FAPC value-added meat processing specialist, was the primary investigator on this project. Other collaborators included Chuck Willoughby, FAPC business and marketing relations manager; Kyle Flynn, FAPC meat pilot plant manager; J.D. Hathcock, FAPC meat lab assistant coordinator; and numerous student employees of the FAPC Pilot Plant.

20

Milling & Baking

Whole-wheat, multigrain pancake mix product development

T Approach

he main objective of this project was to develop a tasty and “super-healthy” whole-grain pancake mix using Fairview’s Best organic flour. The mix could have no added sodium or cholesterol.

Using a trial-and-error approach, FAPC’s researchers investigated possible ingredients for the mix. During the investigation, normal baking powder versus sodium and aluminum-free baking powder were used in the mix. Researchers also considered using oil versus not incorporating a fat or oil. In addition, different liquid ingredients, instead of the normal milk and water, were tested.

The result was a healthy pancake mix that can be used with beer and soda pop as well as milk and water. The process required about 100 hours of work during a 19-week period.

Benefits

Consumers will have a tasty, very healthy, whole-grain pancake mix available to purchase in the market. Benefits for the state include the wheat being grown and milled in Oklahoma, the mix manufactured in Oklahoma, and the logo designed and label printed in Oklahoma.

Economic Impact

These whole-grain pancake mixes expand and diversify this family farm’s offerings of value-added products. According to U.S. Department of Agriculture Rural Development Director Ryan McMullen, value-added agriculture improves margins for producers and allows more wealth creation in rural areas. He has said that value-added ventures should be a critical part of a rural community’s job creation strategy.

Continuing Work

The project is complete. Whole-Wheat Pancake Mix, Multigrain Pancake mix and/or pancake gift baskets are available online at www.johnsfarm.com/fairviewsbest, as well as at the Oklahoma Food Coop, farmers markets and specialty stores that carry Fairview’s Best Whole-Wheat Flour.

Publications

No publications have resulted from this project.

Funding

The project was funded by Kris Gosney of Fairview’s Best in Fairview, Okla.

Photo/Todd Johnson

Collaborators

Whole-wheat and multigrain pancake mix

Renee Albers-Nelson, FAPC milling and baking specialist, was the primary investigator on this project.

Other collaborators included Taylor Hansen, food science undergraduate student; Chuck Willoughby, FAPC business and marketing relations manager; Darren Scott, FAPC food scientist/sensory specialist; and Mandy Gross, FAPC communications services manager.

21

Oil/Oilseed Chemistry

A two-step process for wheat germ oil extraction

T

he main objective of this study was to optimize the mechanical extraction process parameters to increase wheat germ oil yield without compromising oil quality.

A two-step process, including pre-pressing wheat germ using a screw press followed by extracting residual oil from the pressed cake by aqueous and aqueous enzymatic extraction techniques also was examined.

Approach

A heavy-duty screw press was used to extract wheat germ oil from food grade, full-fat wheat germ. The screw press shaft speed, cage temperature, back pressure at the meal discharge end, shaft arrangement and germ pretreatment conditions were optimized for maximum oil yield. The highest oil yield, 47.7 percent, was obtained under the following conditions: severe shaft arrangement, cage temperature of 225 degrees Fahrenheit, germ pretreatment/heating at 180 degrees Fahrenheit, high back pressure and shaft speed at 400 rpm. The quality of oil obtained by mechanical pressing was better (low free-fatty acid, peroxide value and p-anisidine value and higher vitamin E content) than that for commercially hexane extracted crude oil.

Considering that more than 50 percent of the wheat germ oil remained in the press cake after mechanical pressing, the efficacy of the aqueous oil extraction for residual oil recovery was examined. The extraction of press cake with a boric acid-NaOH (pH 8) buffer using fine ground material at liquid-to-solid ratio of 20:1 and extraction time of a half-hour resulted in about 80 percent oil recovery. Aqueous extraction of wheat germ allows simultaneous recovery of proteins and oil. Hence, the recommended process would be mechanical pressing of full-fat wheat germ followed by aqueous extraction of the cake obtained from a mechanical press.

This two-step process would recover 90 percent of the oil present in full-fat wheat germ.

Benefits

Wheat germ, a byproduct of the milling industry, is a source of highly concentrated nutrients such as vitamin E. The two-step process optimized in this study can be a viable environmentally benign alternative to conventional hexane extraction and easily incorporated into a wheat biorefinery system that would produce flour and wheat germ oil, which can be utilized in food and nutraceuticals and add value to the byproduct, wheat germ.

Economic Impacts

The capital cost of the new process would be significantly lower than the conventional wheat germ oil extraction processes currently used in industry.

Simultaneous recovery of high nutritional value proteins and oil is expected to further improve the process economics. Additionally, the new process does not require hazardous chemicals and is simple to operate. Hence, this technique can easily be adapted by small processors targeting niche markets and operated by farmers’ cooperatives.

Continuing Work

No further work is needed to complete this project.

Publications

This project has resulted in a doctoral dissertation, two master’s theses and a paper in the Journal of American Oil Chemists’ Society and Biological Engineering Transaction. In addition, project information was presented during the 2012 FAPC Research Symposium and the 2012 Institute of Food Technologists’ Annual Meeting and Food Expo.

Funding

Funding for this project was provided by Hatch Act funds.

Collaborators

Nurhan Dunford, FAPC oil/oilseed specialist, was the primary investigator of this project. Other collaborators included Laith Fareed Al-Obaidi and Meizhen Xie, biosystems and agricultural engineering/food science doctoral students, and Michael Eisenmenger, food science master’s student.

22

Pilot Plant

Assisting an Oklahoma company with harvesting operations

T

he main objective of this project was to provide harvest services to a longtime FAPC supporter, Ralph’s Packing Co. in Perkins, Okla. During the summer of 2012, Ralph’s Packing closed its harvest floor operations due to economic and regulatory reasons and remodeled the plant to meet regulations for cooked product.

Approach

Ralph’s Packing owner, Gary Crane, is also a member of FAPC’s Industry Advisory Committee and has had a long-standing business relationship with FAPC. Members of FAPC and Ralph’s Packing, including Crane, met to discuss the opportunity of FAPC harvesting hogs for the company once harvesting operations ended at Ralph’s Packing in the summer of 2012. FAPC is close to the OSU swine farm, where Ralph’s Packing receives its hogs for processing, and Ralph’s Packing was already sending a truck to Stillwater every week, so the project was a good fit and opportunity for both parties. FAPC agreed to harvest 10 hogs every Thursday, and Ralph’s Packing picked up the pork the following Tuesday.

Benefits

This project allows Ralph’s Packing to continue to offer pork carcasses to its customers who want whole carcasses. It also provides animals for animal science graduate students’ research projects and work experience for the undergraduate students in the FAPC pilot plant.

Economic Impacts

This project provides an outlet for the OSU swine farm to continue marketing its hogs locally and the opportunity for the OSU judging team to view pork carcasses without an additional cost to teaching.

Continuing Work

This is an ongoing project and will continue until Ralph’s Packing no longer needs FAPC’s assistance in harvesting pigs.

Publications

No publications have been published as a result of this project.

Funding

Ralph’s Packing Co. and FAPC provided funding for this project.

Photo/Mandy Gross

Collaborators

Dehaired pork carcass

Kyle Flynn, FAPC meat pilot plant manager, was the primary investigator on the project. Other collaborators included Jacob Nelson, FAPC value-added meat processing specialist, J.D. Hathcock, FAPC meat laboratory assistant coordinator, Chuck Willoughby, FAPC business planning and marketing relations manager, Gretchen Mafi, animal science assistant professor in meat science, and Darren Annuschat, animal science graduate student.

23

Product Development

Providing assistance with a tomato-based jam

T

he client wanted to produce a tomato-based jam that maintained a smooth texture throughout its shelf life at room temperature so that it could be used for test marketing to gauge potential interest in the jam.

Approach

FAPC worked with the client to manufacture the test batches of the tomato-based jam. The pilot plant batches were manufactured to specifications that were provided by the client along with modifications recommended by FAPC.

FAPC determined a jam formulation that maintained the desired viscosity throughout its shelf life while being stored at room temperature.

Benefits

Sweet tomato jam

Economic Impact

Funding

Consumers will have an additional food choice on the market that maintains a desirable viscosity throughout its shelf life at room temperature.

The client will be able to manufacture a unique jam product that matches its competitors in terms of viscosity and shelf life.

Continuing Work

The project is complete.

Publications

At this time, no publications have been completed.

The client provided funding for this project.

Collaborators

Darren Scott, FAPC food scientist/sensory specialist, was the principal investigator on this project. Other collaborators included Erin Johnson, FAPC business and marketing client coordinator, and Andrea Graves, FAPC business planning and marketing specialist.

Photo/Mandy Gross

Several test batches of product were manufactured and monitored to determine the factors that influenced the viscosity and the stability of the tomato-based jam at room temperatures. It was determined that the temperature, pH and order of ingredient addition played an important role in determining the final viscosity of the jam. Failure to take these into consideration caused the jam to have textures ranging from thin and runny to thick and gummy.

Adding stabilizers influenced both the viscosity and the shelf life of the finished product.

24

Value-added Wood Products

Effect of heat-treated compressed Eastern red cedar wood

T

he objective of this study was to evaluate the effect of heat treatment and compression on some properties of Eastern red cedar (Juniperus virginiana) wood, including bonding strength, hardness and surface quality.

Approach

A sawmill in Oklahoma supplied defect-free, 25 mm thick Eastern red cedar boards. Boards were surfaced and cut into strips that were 20 mm wide and 50 mm long. The samples were exposed to temperature levels of 120 degrees Celsius (248 degrees Fahrenheit) and 190 degrees Celsius (374 degrees Fahrenheit) in a laboratory oven for two and eight hours prior to the compression process on a Carver press for the experiments. Dimensions and weight of each sample were determined at accuracy levels of 0.01 cm and 0.01 gr, respectively. Polyvinyl acetate (PVAc) bonded specimens showed 23.6 percent reduction in their shear strength when they were exposed to a temperature of 120 degrees Celsius. The lowest average Janka hardness value of 214.08 kg was determined for the samples exposed to a temperature of 190

degrees Celsius, while those treated with a temperature of 120 degrees Celsius had the highest hardness value of 397.73 kg.

Surface quality of the samples improved due to the heat treatment and compression. It appears that combination of heat treatment and compression had positive effect on overall surface quality of the samples in the form of surface roughness determined using find stylus type equipment.

Benefits

This project directly addresses development of value-added products from underutilized, invasive Eastern red cedar by enhancing its wood properties. The importance of this project lies in its potential to expand the use of red cedar wood.

Economic Impacts

Currently, there is no information on influence of heat treatment on properties of Eastern red cedar wood. This project develops initial data on such subject so that wood from Eastern red cedar can be used more effectively and efficiently for various applications.

Continuing Work

In the next phase of this study, dimensional stability of Eastern red cedar wood will be evaluated under different heat treatment schedules.

Publications

Information from this project is presented in Elsevier, Materials and Design.

Funding

Funding for this project was provided by McIntire-Stennis and FAPC.

Collaborators

Photo/Salim Hiziroglu

Salim Hiziroglu, FAPC value-added wood products specialist, was the primary investigator on this project. Collaborators included Tuncer Dilik, visiting associate professor in the Department of Forest Products at Istanbul University in Turkey.

Eastern red cedar wood

25

Faculty & Staff

F

APC houses about 30 resident faculty and staff members who represent business and technology disciplines of communications, business and marketing, agricultural and food industry economics, horticultural products, grain products, milling and baking, oilseed products, food engineering, bioenergy products, food safety and microbiology, food processing and technology, quality management and wood products.

Administrative Staff Roy Escoubas, Ph.D. Director roy.escoubas@okstate.edu Lori Fancher Administrative Assistant lori.fancher@okstate.edu Colleen Fleming Senior Financial Assistant colleen.fleming@okstate.edu Karen Smith Workshop Coordinator/Administrative Support Assistant I karenl.smith@okstate.edu Terra Brown Receptionist/Administrative Support Assistant II terra.blevins10@okstate.edu

Faculty Danielle Bellmer, Ph.D. Food Engineer danielle.bellmer@okstate.edu

Salim Hiziroglu, Ph.D. Wood Products Specialist salim.hiziroglu@okstate.edu Rodney Holcomb, Ph.D. Agribusiness Economic Specialist rodney.holcomb@okstate.edu William McGlynn, Ph.D. Horticultural Products Processing Specialist william.mcglynn@okstate.edu Peter Muriana, Ph.D. Food Microbiologist peter.muriana@okstate.edu Patricia Rayas, Ph.D. Cereal Chemist pat.rayas_duarte@okstate.edu

Andrea Graves Business Planning and Marketing Specialist andrea.graves@okstate.edu

Jason Young Quality Management/GFSI Specialist jason.young@okstate.edu

Mandy Gross Communications Services Manager mandy.gross@okstate.edu

Veneta Banskalieva, Ph.D. Analytical Services Research Specialist veneta.banskalieva-dobreva@okstate.edu

J.D. Hathcock Meat Lab Assistant Coordinator john.d.hathcock@okstate.edu Erin Johnson Business and Marketing Client Coordinator erin.joy.early@okstate.edu

Professional Staff

Jacob Nelson Meat Processing Specialist/Facilities Manager jacob.nelson@okstate.edu

Jim Brooks Business and Marketing Services Manager jim.brooks@okstate.edu

RenĂŠe Albers-Nelson Milling and Baking Specialist renee.albers_nelson@okstate.edu

Timothy Bowser, Ph.D. Food Engineer bowser@okstate.edu

Guadalupe Davila-El Rassi, Ph.D. Analytical Services Manager guadalupe.davila_de_el_rassi@ okstate.edu

Nurhan Dunford, Ph.D. Oil/Oilseed Specialist nurhan.dunford@okstate.edu

Kyle Flynn Meat Pilot Plant Manager kyle.flynn@okstate.edu

Darren Scott, Ph.D. Food Scientist/Sensory Specialist darren.scott@okstate.edu Chuck Willoughby Business and Marketing Relations Manager chuck.willoughby@okstate.edu

Technical Staff

Palgunan Kalyanaraman Wheat Research Specialist palgunan.kalyanaraman@okstate.edu Angie Lathrop Analytical Services Research Specialist angie.lathrop@okstate.edu Aihua Su Oil/Oilseed Chemistry Research Specialist aihua.su@okstate.edu Dhiraj Gautam, Ph.D. Food Microbiology Laboratory Manager/Postdoctoral Fellow dhiraj.gautam@okstate.edu

26

2012 in Review

F

APC had a sucessful 2012 year and participated in a variety of activities to continue to stimulate and support the growth of value-added food and agricultural processing in Oklahoma.

The following are a summary of activities for the 2012 calendar year. In comparison to last year’s totals, FAPC increased its totals in nearly every category.

Client Projects Visitors’ Sessions and Tour Groups

Academic Research Highlights

Published Peer-reviewed Journal Articles

Book Chapters

Theses and Dissertations

Patent Actions

125 1,154 98

Process Authority Letters Issued

96

Nutritional Label Sets Issued

News and Media Relations

News Releases

Feature Articles

Extension Reports

Flash Reports

Media Activities

44

Workshop and Conference Activities

Workshop and Conference Attendees Trade Show Events

Animals Harvested and Processed Beef Hog Lamb Goat

476

71 1,693 9 342

2012 ANNUAL REPORT

Robert M. Kerr Food & Agricultural Products Center Division of Agricultural Sciences & Natural Resources Oklahoma State University 148 FAPC, Stillwater, OK 74078-6055 405-744-6071 | 405-744-6313 FAX fapc@okstate.edu | www.fapc.biz