FAPC Annual Report 2014

addingvalue

2014 annual report

Division of Agricultural Sciences and Natural Resources

contents

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director’s message

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about fapc

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impacts

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donors

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faculty & staff

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discipline projects

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2014 in review

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Managing Editor & Graphic Designer

featured project

Mandy Gross FAPC Communications Services Manager

Editors

Laci Jones & Ashley Middleswarth FAPC Communications Students

Robert M. Kerr Food & Agricultural Products Center

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advisory board

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more discipline projects

Division of Agricultural Sciences & Natural Resources 148 FAPC-OSU, Stillwater, OK 74078-6055 405-744-6071 | 405-744-6313 FAX www.fapc.biz | fapc@okstate.edu

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. This publication is printed and issued by Oklahoma State University as authorized by the vice president, dean and director of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $2,200 for 700 copies. 0215 MHG.

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director’s message

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he Robert M. Kerr Food & Agricultural Products Center is a research, product development, business and marketing, and technical assistance resource for value-added products and processing for the Oklahoma food and agribusiness industries.

Dr. J. Roy Escoubas FAPC Director

This multilevel facility has animal harvesting, food manufacturing, sensory profiling, food research, food microbiology and analytical laboratory facilities. FAPC has conference facilities and applications laboratories for demonstration 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.

Oklahoma leaders including the governor, the Senate president pro tempore and the House speaker appoint FAPC’s Industry Advisory Committee. In 2014, the chair of the advisory committee is Nancy Addington, manager of transportation at the Associated Wholesale Grocers of Oklahoma City; the vice chair is Tommy Kramer, executive director of Durant (Okla.) Industrial Authority. The immediate past president is Paul Schatte, vice president of Head Country Foods in Ponca City, Okla.

The state-of-the-art facility is one of a kind in the United States. It is here to help Oklahoma food processors.

FAPC strives to serve the Oklahoma food and agribusiness industries with 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, know-your-source, 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.

Completing its 17th year, FAPC continues to contribute significantly to the Oklahoma economy with more than $200 million of sales revenue each year and about 70 new entrepreneurial and sustainable businesses that have added about 330 jobs in 36 communities across Oklahoma.

FAPC has nine faculty members working in food process engineering, oilseed chemistry, cereal chemistry, horticultural products and processing, food industry economics, food microbiology and valueadded wood products. Eleven professional and three technical staff members working in food process engineering, food microbiology, food sensory analysis, food harvest and processing technology, total quality management, global food safety programs, communications and media support, and marketing and business management. In 2014, FAPC trained more than 1,600 industry clients in more than 60 workshops and participated in almost 200 client projects.

FAPC is experienced, prepared and ready to serve the state’s food processing and agribusiness industries. We can help you grow and be profitable. Contact us and allow us to assist you.

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about 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 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 on the Oklahoma State University campus in Stillwater, strives to keep the products, jobs and dollars in Oklahoma.

A part of the Division of Agricultural Sciences and Natural Resources, FAPC offers large and small businesses, producers and entrepreneurs 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 value-added 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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impacts

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APC was actively engaged with the Oklahoma food industry in an active and profitable year during 2014.

The most recent U.S. Department of Commerce data showed Oklahoma to be the only state in the region to have positive growth in employment in the food industry since 1997. Oklahoma also exceeded all national average numbers and the surrounding seven-state averages in growth in value-added food manufacturing and valueadded food shipments since 1997.

FAPC is one reason for these strong food-manufacturing results. FAPC has been a wise investment by the Legislature, and this impact statement shows how FAPC continues to add value to Oklahoma.

FAPC is the State of Oklahoma’s value-added foodprocessing and applied research center, where food processors of all sizes receive assistance to create, develop and improve their products and grow their businesses. The center opened in 1997 and has been serving the Oklahoma value-added food and agribusiness industries for the past 17 years.

This unit has been the catalyst for new startup food businesses in Oklahoma, spawning more than 70 new businesses in 36 communities with more than $12 million in annual sales and employing full-time more than 330 Oklahomans.

350+ Jobs Created 18 Million in increased revenue It has assisted larger companies grow. The most recent economic impact study has shown in 75 specific Oklahoma businesses, FAPC participated in growth resulting in the creation of at least 350 jobs during a fiveyear period, resulting in more than $18 million in annual sales.

In 2014, FAPC was supported with $2.88 million stateallocated funding, and FAPC generated about $800,000 from fees for services and for funded research grants.

From these operating funds, FAPC participated in a broad variety of food and agribusiness projects with 162 Oklahoma businesses, representing 58 different Oklahoma communities and 16 communities in 11 other states and one foreign country.

FAPC assisted 59 businesses with food safety projects, representing 34 different communities across Oklahoma and in three other states.

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FAPC assisted 16 businesses with various analytical lab services, 18 businesses with nutrition label services and nine businesses with process authority work. FAPC participated in 11 trade shows, hosting about 15 food businesses to market and grow their businesses.

FAPC hosted more than 2,000 guests and visitors through the center.

FAPC faculty and staff published 18 professional journal articles, made 14 presentations at professional society meetings, made 20 invited presentations at various professional and trade venues, graduated 11 master’s and doctoral students, published three book chapters and participated in more than 10 patent actions.

advisory board 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 FAPC. The committee met twice during 2014. The first meeting was held on June 5, 2014, at FAPC, and the second meeting was held Oct. 30, 2014, at the Oklahoma State Capitol.

June 5, 2014

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APC has the privilege of an oversight committee to help guide the center. The Oklahoma Legislature established the Industry Advisory Committee to serve as an advisory board for FAPC.

Current Members

Oct. 30, 2014

Nancy Addington, Associated Wholesale Grocers Luis Bogran, Bemis Curwood Edward Clements, Clements Foods Co. Gary Crane, Ralph’s Packing Co. Scott Dvorak, Dvorak Farms 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 John Patrick Lopez, Lopez Foods David McLaughlin, AdvancePierre Foods Allen Mills, Reasor’s Inc. Paul Schatte, Head Country Food Products John Williams, Chef’s Requested Foods Tom Coon, OSU’s Division of Agricultural Sciences and Natural Resources

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donors

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APC established a 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 valueadded agricultural industry. FAPC would like to recognize the following 2014 donors:

Associated Wholesale Grocers Veneta Banskalieva James Barnes Danielle Bellmer Tim Bowser Braum’s Inc. Jim Brooks Terra Brown Chef’s Requested Foods Ed Clements Consumers IGA Dvorak Farms Guadalupe Davila-El Rassi Roy and Judy Escoubas Wayne and Lori Fancher Kyle Flynn Judith Goeringer Andrea Graves John Griffin Mandy Gross Bucky Gwartney Hall of Fame Book Trader Taylor Hansen Head Country Food Products Zorba Hernandez

Hideaway Restaurant Salim Hiziroglu Rodney Holcomb Gerald Horn Joyce Hufford Divya Jaroni Youri Joh Erin Johnson Laci Jones Virgil Jurgensmeyer Rao Kakarala Kalle USA Pal Kalyanaraman Rodger Kerr Angie Lathrop Hannah McCollom Christie McComas William McGlynn David McLaughlin Thiago Montagner Souza Peter Muriana Jake and Reneé Nelson Nu-Tek Food Science Oklahoma Beef Council Oklahoma Pork Council

Sudhir Kumar Pasupuleti Alejandro Penaloze-Vazquez Lexie Poulos Poultry Federation Producers Cooperative Oil Mill Ralph’s Packing Co. Patricia Rayas-Duarte Chris Richards Savoy Foods Darren Scott Shawnee Milling Co. Fred Sizemore Karen Smith Stillwater Centennial Rotary Club Whitney Strother Suan’s Foods Triple S Farms Unitherm Food Systems Paul Vijayakumar John Williams Chuck and Susan Willoughby Blake Wilson Meizhen Xie Jason Young

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agribusiness economics Helping local food suppliers understand food regulatory requirements

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reate a series of guides to help small producers understand the regulatory requirements for marketing various products through farmers markets, wholesale establishments and retail outlets.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FAPC developed a series of fact sheets related to various aspects of regulatory compliance for local food suppliers.

Topics for the fact sheets were identified from meetings with organizations including the Oklahoma Food Policy Council and the Oklahoma Farmers & Ranchers Association, and feedback from participants at several Farm Focused Food Safety workshops held in 2013-14.

FAPC personnel partnered with representatives from the Oklahoma Department of Agriculture, Food and Forestry Food Safety Division to develop fact sheets that specifically targeted the most frequently asked questions by small producers.

The fact sheets address many local, state and federal regulations for food handling, food safety and food marketing for locally produced food items. The publications address the fees and license requirement variations among “Oklahoma Grown” farmers markets, regulations and required licenses for marketing specific food products to the public and understanding labeling requirements for processed food items. Other fact sheets will address issues such as organic certification requirements and understanding the direct marketing meat products licenses and fees. Additionally, a research effort will identify the total and product-specific costs of regulatory compliance faced by Oklahoma’s farmers market vendors.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This project benefits both small agricultural producers and the consumers participating in Oklahoma’s local food markets. Producers benefit from a better understanding of the regulatory requirements and financial impacts of participating in various local food marketing channels.

Consumers benefit from the greater assurance of food safety and regulatory compliance by vendors at farmers markets and other forms of local food hubs.

The project also benefits FAPC, ODAFF and Oklahoma Department of Health through the development of helpful publications designed to quickly answer the most common questions of small food suppliers.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The number of ODAFF-registered farmers markets has more than tripled in the past 10 years, and the number of farmers market vendors has grown at a greater rate. This project helps small agricultural producers better understand the costs of operating as a local food supplier, and thus make better economic decisions for their businesses.

The addition of more economically viable vendors at farmers markets and other local food hubs will help meet the growing demand for locally grown food products in Oklahoma. By following the guides and tools resulting from this effort, Oklahoma local food suppliers may improve their annual net income by at least 10 percent.

Continuing Work . . . . . . . . . . . . . . . . . .

FAPC will continue work on fact sheets related to the direct marketing of meat and organic certification. Publications in review include fact sheets related to dairy products marketing and understanding the newly

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revised Food and Drug Administration food labeling laws and their impacts on prepared food marketing.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

One national conference presentation and four fact sheets were published as a result from this project. This project will also result in two more fact sheets.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Charles B. Browning Endowment in Food Science funded this project. Rodney Holcomb holds the Charles B. Browning Endowed Professorship in FAPC. Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rodney Holcomb, FAPC agricultural economist, was the principal investigator. Other collaborators included Meagan Osburn, FAPC undergraduate research assistant; Jim Brooks, FAPC business and marketing services manager; Andrea Graves, FAPC business planning and marketing specialist; Erin Johnson, business and marketing client coordinator; Chuck Willoughby, FAPC business and marketing relations manager; and Bryan Buchwald and Sam Carter, ODAFF.

analytical services Assessing Oklahoma wines

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nalyze critical physicochemical parameters of wines made in Oklahoma.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The price and quality score of wine often depend on wine testers whose opinions may have a high degree of variability. However, another key factor in wine quality assessment are the physicochemical properties.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

There are more than 250 small businesses in the Oklahoma wine industry, and the number is expected to increase.

The combination of the physicochemical values of the tested wines and the sensory panel results will offer quality and stability improvement recommendations of Oklahoma wines.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The project is complete. The analysis of physicochemical parameters of future wines may continue based on the specific requirements of clients.

Seventy-six samples of wine produced in 2013 from 16 licensed Oklahoma wineries were included in this study —25 white, 28 red, 11 rosÊ, 11 wines of different fruits (apple, plum, blackberry, elderberry and cherry) and honey wine. The physicochemical parameters analysis included pH, total acidity, tartaric acid, color density, color hue, total phenols, reducing sugars, free sulfur dioxide, total sulfur dioxide, percentage alcohol and dissolved oxygen.

The investigation concluded that the physicochemical parameters of tested wines, representing 12 Oklahoma counties, are within the desirable range of values consistent with good wines.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

It would be ideal for the physicochemical properties of wine to correlate to the sensory evaluation for the Oklahoma wine industry. The wine-making process and quality assessment would be more controlled and valuable.

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Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Guadalupe Davila-El Rassi, FAPC analytical services manager, was the primary investigator. Other collaborators included William McGlynn, FAPC horticultural products processing specialist; Veneta Banskalieva, FAPC analytical services research specialist; and Angie Lathrop, FAPC analytical services research specialist.

business & marketing S & S Foods opens new facility

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ssist S & S Foods in building a new production facility to increase production output and allow expansion to attract new clients who need an acidified foods co-packer.

The new facility, located in Mustang, Okla., would process meat products that require U.S. Department of Agriculture/Food Safety Inspection Service regulatory inspection, as well as the city/county health department.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Erick and Laura Womack started S & S Foods in 1988 at a small, 1,500-square-foot facility on the west side of downtown Oklahoma City, making a variety of heat-andeat pizzas. S & S Foods outgrew its facility and moved to a larger 3,000-square-foot location on West Wilshire Boulevard in Oklahoma City in 1990.

S & S Foods received USDA inspection approval for production of meat toppings pizzas. The company started co-packing pizzas for various fundraising organizations in the Oklahoma City area. In 2000, it expanded its product line to include frozen cookie dough for fundraisers and started co-packing microwave pork rinds.

It began co-packing acidified food products including salsas, barbecue sauces, pickles, and jellies and jams in 2005. A year later, S & S Foods purchased three acres in Mustang to build its own production facility. Construction began in June 2012 on the 12,000-square-foot plant, which opened April 15, 2014.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The new production facility allows more storage space for raw materials and for clients, who are willing to pay

a minimal fee for the service. The ability to buy in larger quantities that offer lower prices for volume purchases benefits S & S Foods with its product line and better pricing for co-packing clients. The new plant also provides additional space in the work areas and allows for more efficient process flow.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The new plant has attracted several new clients for co-packing, which has created three full-time jobs and two part-time jobs. It is also an energy-efficient building that has reduced monthly utility expenses.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S & S Foods will invest in new equipment and automation for more efficient production to reduce costs as the business continues to grow.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

An FAPC Flash was published when the new plant was completed.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S & S Foods owners, Erick and Laura Womack, funded this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jim Brooks, FAPC business and marketing services manager, was the primary investigator. Other collaborators included Tim Bowser, FAPC food process engineer; Chuck Willoughby, FAPC business and marketing relations manager; Andrea Graves, FAPC business planning and marketing specialist; and Erin Johnson, FAPC business/ marketing client coordinator.

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cereal chemistry Exploring wheat gluten proteins

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xamine the composition effects of specific gluten proteins, known as high molecular weight-glutenin subunits, on physical properties including wet gluten mechanical and viscoelastic properties and baking potential.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Twenty hard, red winter wheat samples were analyzed using mixing, extension, baking, wet gluten and sedimentation tests. Wheat and flour and their respective glutenin composition, specifically high molecular weight-glutenin subunits, were evaluated. These glutenin subunits are associated with the formation of large-size agglomerates and explain the variation in quality from different cultivars.

There are a large number of mentioned glutenin subunits combinations that can be found in present gene pools; however, technology is not advanced enough to study the effects on the quality of each subunit on its own. The selected set contains representation of the most common subunits and serves as the first approach to understand how these subunits affect physical and baking properties.

FAPC researchers extracted wet gluten from wheat dough and compared their glutenin composition with rheological properties of dough and gluten. The rheological properties consisted in creep-recovery experiments that recorded strain (deformation) as function of time. Experimental data were modeled to fit mechanical analogues making more detailed comparisons of coefficients describing viscosity, η0, η1 or η2, and elastic moduli, G0, G1 or G2.

Viscosity and elastic moduli are related to molecular size of the gluten components.

Gluten elastic moduli and viscosity coefficients correlated with bread loaf volume. Gluten and dough had similar mean viscosity, but the dough presented high elastic moduli. However, higher viscoelasticity was found in the instantaneous elastic modulus G0 and viscosity η0 of non-gluten components. Differences in delayed elasticity G1 or G2 and delayed viscosity η1 or η2 of glutenins were attributed to the entanglement of short-chain and large-chain sizes.

Elastic moduli G1 and G2 showed differences among different quality samples. Viscosity and elasticity correlation of creep-recovery tests suggested that the end-use quality represented by loaf volume is mainly influenced by viscosity η2 and protein elasticity G2 of long-chain sizes.

Short-chain n1 sizes only had a minor effect.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Co-efficients of viscoelasticity from the different samples can be described in more detail. This approach is more complete than other methods used but needs to be tested in larger sample numbers.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The long-term potential economic benefit is to be determined as it improves wheat varieties. Understanding the viscoelastic properties, composition and empirical tests relationship has a potentially substantial economic impact.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Further studies will be completed using more variety of wheat samples containing different genetic backgrounds.

Other components need to be studied to advance the understanding of the plasticizing effect of water, pentosans, starch, soluble proteins and gluten proteins of lower molecular weight composition on dough creep-recovery parameters.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This project resulted in one dissertation and one peer-reviewed journal submitted for publication.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

OSU and the Mexico National Council for Science and Technology provided funding for this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Patricia Rayas-Duarte, FAPC cereal chemist, and Zorba Hernandez Estrada, FAPC visiting scholar, were the primary investigators. Juan de Dios Figueroa, professor at the Center for Research and Advanced Studies of the National Polytechnic Institute in Mexico, was a collaborator.

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communications Advancing the marketing and promotion of vineyards and wineries

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ducate Oklahoma’s vineyard and winery industry about social media through training sessions.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FAPC organized and hosted two one-day trainings for the Oklahoma vineyard and winery industry to educate the owners on the benefit and need of using social media to market and promote their businesses. Both trainings focused on using Facebook and Twitter. The first workshop, “Introduction to Social Media” was held April 2, 2014, and had 17 attendees. This training covered basic principles related to social media, including what social media is, how platforms work, how to join social networking sites, tips and tools for using social media, and how to develop a social media strategy.

The second training, “Social Media Marketing,” was held June 4, 2014, and had 17 attendees. This training focused on how to increase social media efforts, tips and tools for increasing audiences and interaction, and maintaining and monitoring social media platforms. Invited speakers included social media experts from Boiling Point Media, Oklahoma Agritourism and OSU’s Office of Communications.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Social media allows the Oklahoma vineyard and winery industry to reach the public in new ways by increasing agritourism as it relates to the viticulture and enology industries. The training sessions offered ways to advance

the marketing and promoting of Oklahoma-produced grape and wine products through the development and implementation of social media.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Oklahoma Grape Industry Council is striving to increase Oklahoma wine sales from less than 1.82 percent of market share to 5 percent of market share by 2018.

This project will result in greater awareness of the stillyoung Oklahoma grape and wine industry by reaching new audiences and promoting the grape and wine industry, which could potentially result in an increase of wine sales throughout the state. In addition, the participants of the trainings now understand the need to focus on their social media campaigns because of the benefits and could potentially hire part-time help.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The training sessions are completed; however, FAPC con-

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tinues to provide social media support to the Oklahoma grape and wine industry.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A final report resulted from this project.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Oklahoma State Viticulture and Enology Fund provided funding for this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mandy Gross, FAPC communications services manager, was the primary investigator. Other collaborators included Andrea Graves, FAPC business planning and marketing specialist; Karen Smith, FAPC workshop coordinator; Jill Stichler, Oklahoma Grape Industry Council; Rebecca Bailey, FAPC communications services graduate student; and Hannah McCollom, FAPC communications services undergraduate student.

food safety Jumpstarting a food safety legacy

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stablish one of the first bachelor’s degrees in the United States with a food safety option preparing OSU graduates in food science with the appropriate curriculum and practical training for food safety jobs in the food manufacturing industry.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Students in this program will earn a food safety option — food science degree and certifications in Hazard Analysis Critical Control Points and Global Food Safety Initiative programs such as Safe Quality Foods and BRC Global Standards. Students in this degree option also will be trained to perform internal audits. The future program is expected to eventually provide scholarships, internships, undergraduate research opportunities, career development and a full complement of activities to enhance each student’s learning experience. Real-world experience is paramount in preparing students for a career in food safety.

The new food safety degree program will serve beyond food manufacturing and will include all sectors of the food industry from production agriculture to wholesale and retail distribution channels. Ingredient, packaging and equipment suppliers also are affected by food safety issues, as are regulatory entities. It will encompass all food safety needs, domestically and globally, once fully implemented.

The immediate focus was establishing the food safety option under the current food science degree and hiring the correct faculty member to manage and grow the program.

In June 2014, a search committee was formed to identify

a faculty member for this program. By September, four out of 23 applicants went through the interview process.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Customer requirements and the new Food Safety Modernization Act are driving the need for improved, tighter food safety systems. The demand for qualified individuals is great and will continue to grow. Providing graduating students with food safety credentials not only provides industry with a prepared workforce, but it also provides numerous opportunities for the graduates.

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Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A recent report from the U.S. Department of Agriculture, Economic Research Service reported that food-borne illnesses are annually costing the U.S. economy more than $15.6 billion. Each year, more than 8.9 million Americans are sickened by one of 15 pathogens. More than 5.4 million of those illnesses are due to the usually short-lived norovirus. The future economic impact this program will have is unknown. However, it undoubtedly will have a positive impact in improving the safety of our food supply.

featured project Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A curriculum proposal for the food safety option is in the approval process by the Board of A&M Regents and the Regents for Higher Education. The College of Agricultural Sciences and Natural Resources hired Ravirajsinh Jadeja, Ph.D., for the food safety faculty position in the Department of Animal Science, starting Jan. 5, 2015.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Numerous news releases and videos have been produced and distributed. Articles for university publications, such as STATE and fapc.biz magazines, as well as other promotional materials by the OSU Foundation, FAPC and the College of Agricultural Sciences and Natural Resources are being drafted.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FAPC’s Industry Advisory Committee provided more than $1 million as a lead gift toward a $3.4 million fundraising goal to create an OSU food safety program, which includes the curriculum proposal for the food safety option and the food safety faculty position in the Department of Animal Science.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Peter Muriana, FAPC food microbiologist, was the principal investigator. Other collaborators include Divya Jaroni, FAPC food microbiologist; William McGlynn, FAPC horticultural products processing specialist; Jason Young, FAPC quality management and GFSI specialist; and Gretchen Mafi, Ranjith Ramanathan and Deb VanOverbeke, Department of Animal Science.

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food engineering Expanding an Oklahoma food processing plant

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evelop a layout and cost estimate for a new plant for Granna’s, a food processing plant that produces ready-to-serve entrees distributed to various community action programs throughout the state.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FAPC examined the features and determined the suitability of the proposed location, an abandoned National Guard facility in Frederick, Okla. The city of Fredrick owns the property and is interested in identifying a new tenant. The city also plans to write a grant application to help pay

for building modifications and preparations for the new tenant. James Bennight, owner of Granna’s, is at the top of the list.

Based on Granna’s production processes and business needs, a list of assumptions and known issues to be addressed in the new facility was compiled. Based on a drawn-to-scale layout diagram, three different versions of a conceptual plan were developed and discussed.

Over time, a single drawing was selected and refined. An equipment list with a project budget was also developed in spreadsheet format. An architectural cost estimate was determined for the grant application. The next phase of the project will start when funding is secured.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Benefits of this project include an increased supply of products, higher quality products and increased business for Granna’s.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The economic impact includes increased revenues for Granna’s due to increased sales and production cost savings at a new facility. The project will result up to 30 new jobs, an expanded product line and increased tax revenues for the city of Frederick.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This project will continue with obtaining capital for the project, hiring contractor and lead engineer, constructing new additions and modifying the existing facility, purchasing and installing new equipment, and starting the new operation.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The owner, the city of Frederick and granting agencies will fund the project. FAPC provided technical assistance and transportation.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tim Bowser, FAPC food process engineer, was the principal investigator. Other collaborators included Chuck Willoughby, FAPC business and marketing relations manager; James Bennight, owner of Granna’s; Robert Johnston, city of Frederick; Bill Cunningham, Oklahoma Manufacturing Alliance; and Jana Phillips, Brown Engineering.

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horticultural processing Educating the Oklahoma grape and wine industry

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ducate Oklahoma grape growers and winemakers with the assistance of expert faculty and industry professionals.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Three one-day workshops offered advanced training. The first workshop was held May 7, 2014, with 22 attendees. The featured presenter was Keith Striegler of Flint Ridge Wine Growing Services in Fayetteville, Ark. The topics discussed included mechanized balanced cropping of grapevines, an overview of new virus problems and availability of clean grapevine planting materials, and vine-to-fruit balance.

The second workshop was held July 11, 2014, with 30 attendees. The featured presenter was Justin Scheiner, viticulturist at Texas A&M AgriLife Extension Service in College Station, Texas. The topics discussed included grape berry ripening issues in Oklahoma and question-and-answer time in the Cimarron Valley Research Station research vineyard at Perkins, Okla.

The third workshop was held Oct. 10, 2014, with 26 attendees. The featured speaker was Bruce Bordelon, professor of horticulture from Purdue University. Topics discussed included current and future options for matching wine grape varieties to the Oklahoma climate.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Further training provided the Oklahoma grape and wine industry with better tools to manage their businesses and

helped to ensure the industry’s sustained profitability. The training also gave attendees more tools to enhance the consistency and quality of Oklahoma wines.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This project is expected to improve the profitability of the Oklahoma grape and wine industry by increasing the efficiency of grape and wine production and the quality of Oklahoma wines. Projected potential economic benefits include up to 100 new jobs and 250 existing jobs retained during the next four years. This is based on a projected increase in the sales of Oklahoma wines from about 1 percent to about 4 percent of total wine sales in the state.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FAPC is scheduling a fourth workshop to focus more on winemaking in 2015 and attempting to find a featured presenter who can accommodate the time frame.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Oklahoma State Viticulture and Enology Fund provided funding for this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

William McGlynn, FAPC horticultural products processing specialist, was the primary investigator. Other collaborators included Becky Carroll, Department of Horticulture and Landscape Architecture; Keith Striegler, Flint Ridge Winegrowing Services; Justin Scheiner, Texas A&M AgriLife Extension Service; and Bruce Bordelon, Purdue University.

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meat processing Vegas Strip Steak: The last steak to be identified from the beef carcass

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nhance the economic value of beef animals, beef carcasses and beef products.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Generally, the bovine Subscapularis muscle has been regarded as an unattractive muscle, only for roasting or ground applications. This attribute became increasingly noteworthy during the past 15 years, as the beef industry has worked to identify new steaks sourced from the beef carcass; alternative fabrication procedures has been a popular description of these efforts.

OSU and meat scientist Tony Mata established a partnership to investigate the efficacy, viability and industry use of a never-before-utilized beefsteak from fresh beef carcasses — specifically, a steak sourced from the Subscapularis muscle. Fabrication methods, yield data and palatability attributes of the new steak were developed and discovered. Mata and FAPC’s Jake Nelson quickly

recognized the potential impact of this method, and the technology was presented to domestic and international beef processing and food service industries through trade shows and media releases. Because of the unique methods discovered and identified, which resulted in a new food product, documentation was filed to protect the intellectual properties of the work. The U.S. Patent and Trademark Office recognized the procedures employed to identify and produce the new steak.

The steak’s name, Vegas Strip Steak, did not follow historical whole-muscle meat cut naming methods. In 2014, the U.S. Department of Agriculture’s Food Safety Inspection Service and the U.S. Patent and Trademark Office formally recognized the Vegas Strip Steak name.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Beefsteak is a popular food staple in the U.S. and other countries. Expanding offerings from a fresh beef carcass provides: • consumers additional beef steak options for consumption, • food service operators a greater menu flexibility and diversity, • beef processors an opportunity to realize increased economic value from the conversion of a carcass into more cuts and less trimmings (ground beef), and • beef producers increased value of live animals, as a result of increased carcass value.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The production and sale of Vegas Strip Steak from beef carcasses adds incremental value to the carcass conversion process. A predictive model was developed, which utilizes product yields and reported prices for the affected carcass components. Price data has been applied to the

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model continuously since January 2011. Simply, the model has demonstrated an average incremental value increase of $3.09/head. In 2013, there were 25,013,586 steers and heifers slaughtered under USDA-FSIS federal inspection (2014 data not available at the time of publication). Using these data, Vegas Strip Steak could provide an added value to the industry of $77,291,980.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A patent application has been submitted to the patent office, and efforts to license the technology to potential users are ongoing.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A food science thesis resulted from this project, plus numerous trade and media articles were published.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mata and Associates, Tony Mata, FAPC and OSU’s Technology Development Center provided funding for this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jake Nelson, FAPC meat processing specialist and facilities manager, and Tony Mata, meat scientist, were the primary investigators. Other collaborators included Kyle Flynn, FAPC meat pilot plant manager; Jim Brooks, FAPC business and marketing services manager; Chuck Willoughby, FAPC business and marketing relations manager; Andrea Graves, business planning and marketing specialist; Mandy Gross, FAPC communications services manager; Erin Johnson, FAPC business/marketing client coordinator; Roy Escoubas, FAPC director; Gretchen Mafi and Deb VanOverbeke, Department of Animal Science; and Steven Price and Ann Julian Roberson, Technology Development Center.

milling & baking Analyzing wheat contest entries for quality improvement program

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rovide wheat and flour quality analysis of submitted entries to determine scholarship winners of the Oklahoma 4-H/FFA Wheat Show Quality Improvement Program.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Two groups are impacted economically by this contest.

The first group is the certified seed growers. Entrants are encouraged to plant OSU or WestBred wheat varieties, which can be purchased from these growers. Secondly, the students entering the contest have the possibility of earning cash prizes and hundreds to thousands of dollars in scholarships.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Brett Carver of the Department of Plant and Soil Sciences visually judged the 4-H and FFA wheat entries, and the top 25 entries from each group were brought to FAPC. Entries were analyzed for hardness, protein and moisture of the wheat kernel. The entries were tempered to equal moisture and milled, leaving sifted white flour. The flour from each entry was analyzed on a mixograph, which provided a quick and reliable test of dough strength. Finally, the entries were baked and the internal bread crumb scored. Each test included a calculated scoring formula provided by Carver and Kim Anderson of the Department of Agricultural Economics. The combination of the analysis and calculations determined the final placings and cash and scholarship winners for 4-H and FFA.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The project is complete.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This service project aided the sponsors of the program by providing the information to determine the 4H/FFA cash and scholarship winners. The sponsors included OSU, Oklahoma Wheat Research Foundation, Oklahoma Wheat Commission, Oklahoma Wheat Growers Association, Oklahoma Genetics Inc, WestBred, Oklahoma Department of Career and Technology Education, and State Fair of Oklahoma.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Renee Albers-Nelson, FAPC milling and baking specialist, was the primary investigator in performing the wheat and flour quality tests. Other collaborators included Brett Carver and Connie Estes-Shelton, Department of Plant and Soil Sciences; Kim Anderson, Department of Agricultural Economics; and Mandy Gross, FAPC communications services manager.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project. However, photos of the top 25 wheat entries in both 4-H and FFA were provided to the participants, and a video was produced highlighting the steps taken to analyze the entries.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

OSU, Oklahoma Wheat Research Foundation, Oklahoma Wheat Commission, Oklahoma Wheat Growers Association, Oklahoma Genetics Inc, WestBred, Oklahoma Department of Career and Technology Education, and State Fair of Oklahoma provided funding for this project.

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oil/oilseed chemistry Investigating anti-inflammatory properties of wheat germ oil

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nvestigate potential antiinflammatory properties of wheat germ oil samples prepared at FAPC.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wheat germ obtained from ADM Milling Co., in Enid, Okla., was used in the study. This facility processes winter wheat grown in Kansas and Oklahoma. The WGO samples used in the study were prepared at the FAPC Oil and Oilseed Pilot Facilities. Supercritical fluid technology, mechanical extraction and enzyme-aided processing techniques were used to extract oil from wheat germ. The processing techniques are environmentally benign and free of hazardous chemicals. The final WGO product is characterized for its chemical composition and bioactive components including fatty acid composition and contents of omega-3 fatty acid, phytosterols and tocopherols.

To determine the anti-inflammatory potential of wheat germ oil, the widely used THP1 human monocyte/macrophages and human aorta-vascular smooth muscle endothelial cell lines were utilized. The effects of WGO on macrophages and endothelial cells were investigated under normal conditions and under inflammatory conditions. After WGO treatment, cell viability and concentrations of inflammatory molecules were determined. The potential anti-inflammatory mechanism of

WGO was investigated using real-time polymerase chain reaction.

The study showed WGO types and concentrations used in the study did not cause cell proliferation nor cell death.

WGO samples reduced pro-inflammatory cytokines and increased anti-inflammatory cytokine. The preliminary data demonstrates anti-inflammatory properties of WGO. Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wheat and wheat by-products are known for health benefits. Wheat germ is a good source of phytochemicals, including polyunsaturated fatty acids, phytosterols and vitamin E. WGO is one of the richest natural sources of α-tocopherol, the major form of vitamin E in the body.

Oklahoma is one of the largest wheat-growing states in the country. However, most of the wheat grown in the state is traded as grain. Development of a wheat-based, value-added processing industry is critical to improve economic return on this crop in Oklahoma.

Since the bran and germ from wheat are removed during processing, they are considered by-products of wheat-milling operations. The identification of potential health benefits and development of value-added products from these wheat-milling by-products would have considerable economic significance to Oklahoma millers and the wheat growers.

Chronic inflammation is a common underlying mechanism implicated in the pathogenesis of many chronic conditions such as cardiovascular disease, obesity and diabetes. Assessment of gene expression of indicators of inflammation allows OSU to determine the anti-inflammatory effects of WGO and explain the potential role of WGO in preventing inflammation-induced chronic conditions.

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Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cardiovascular disease is a major public health concern with an associated health care cost of approximately $503.2 billion and is the leading cause of death in the United States each year. In terms of death due to cardiovascular disease, Oklahoma ranks fourth in the nation with approximately 10,000 Oklahomans died from cardiovascular disease in 2006. Cardiovascular disease impacts many Oklahomans’ quality of life and the state healthcare system’s economic burden. It is imperative to develop effective prevention and treatment strategies to alleviate or reduce the impact of cardiovascular disease in Oklahoma.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The biochemical mechanisms that WGO affect the inflammatory pathways need to be further investigated.

FAPC will continue to work on the anti-inflammatory properties of WGO and other wheat germ formulations.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Two abstracts were presented during conferences, and this project will result in a master’s thesis.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Dunford Hatch funds, OSU College of Human Sciences and a grant from Oklahoma Agriculture Experiment Station funded this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nurhan Dunford, FAPC oil and oilseed specialist, was one of the primary investigators. Other collaborators included Sawanya Janthachotikun, graduate student; Sandra Peterson, Joanna Fiddler, Stephen Clarke, Barbara Stoecker, Brenda Smith and Edralin Lucas, Department of Nutritional Science.

food processing Filling a need for an Oklahoma company

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roduce 8-ounce Alfredo sauce pouches for a chicken Alfredo dinner kit for Chef’s Requested Foods in Oklahoma City.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chef’s Requested Foods contracted with a major fundraising company in the Chicago area to deliver chicken Alfredo dinner kits. With its core business being meat processing, Chef’s Requested located a co-packer to produce the pouched sauce, which later backed out of the deal. The client sought the assistance of FAPC in finding an alternative co-packer. Given the deadline, FAPC fulfilled the need of co-packing the Alfredo sauce as a short-term solution until an alternative co-packer could be identified.

FAPC prepared a budget for the client with direct and indirect costs for the project. The client accepted the budget, and FAPC created an Alfredo sauce production line in its pilot plant. FAPC produced an average of 1,000 8-ounce packages per day to meet the client’s upcoming orders.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chef’s Requested benefited by being able to retain the business of the fundraising company, and FAPC benefited by filling an integral role of co-packer to Chef’s Requested until another could be found, thus fulfilling FAPC’s mission to provide business and technical assistance to Oklahoma’s value-added agricultural industry.

Economic Impacts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

According to the 2011 Annual Survey of Manufacturers, Oklahoma’s animal slaughtering and processing industry provides more than 8,800 jobs with total payroll of nearly $294 million and total value of shipments of $3.5 billion. In 2014, Chef’s Requested employed 150 people with a total payroll of $5.9 million. Utilizing input-output impact multipliers, the economic activities of Chef’s Requested and its employees had a total impact to Oklahoma’s economy of 279 jobs and $11.6 million in payroll.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The production of Alfredo sauce at FAPC is complete; an alternative co-packer was identified.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project.

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Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The total value of services received was $35,742. Chef’s Requested Foods was billed $18,427 after applying discounts afforded to Oklahoma-based companies; 13,493 pouches were produced.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kyle Flynn, FAPC meat pilot plant manager, and Jake Nelson, FAPC value-added meat processing specialist, were the primary investigators. Other collaborators included Chuck Willoughby, FAPC business and marketing relations manager; Darren Scott, FAPC food scientist/ sensory specialist; Erin Johnson, FAPC business/marketing client coordinator; Andrea Graves, FAPC business planning and marketing specialist; Renee Nelson, FAPC milling and baking specialist; Charidee Rhoades, FAPC meat science graduate student, and numerous student employees of the FAPC Pilot Plant.

product development Formulating shelf-stable coffee-flavored syrup

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roduce a coffee-flavored syrup that could be stored at room temperature before being used as an ingredient in another product.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Initial meetings determined the volume of the product, equipment and personnel needed. FAPC worked with the client to manufacture the test batches of coffee-flavored syrup. Initial pilot plant batches were made to specifications provided by the client. FAPC determined the factors that influenced the flavor and stability of the syrup.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Consumers will have an additional beverage choice on the market.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The client will be able to significantly lower the manufacturing cost of the product due to shortened processing time and reduced energy costs.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The client is waiting for his co-packer to begin production of the product.

The order of ingredient addition was important to both maintaining the flavor of the syrup and reducing the loss of volatile compounds. However, the length and temperature of the process were greater than needed and would add significant cost to the final product. It was also observed that the syrup could be safely stored at ambient temperature because the water activity of the syrup was sufficiently low. However, a too-low temperature could possibly cause sugar to crystallize. Maintaining the product at or above 24 degrees Celsius (75 degrees Fahrenheit) during storage was determined to be necessary.

After slightly modifying the syrup process to match these observations, FAPC was able to assist the client in manufacturing a coffee-flavored syrup that maintained the desired flavor and viscosity.

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Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The client funded this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Darren Scott, food scientist and sensory specialist, was the primary investigator. Other collaborators included William McGlynn, FAPC horticultural products processing specialist; Jake Nelson, FAPC value-added meat processing specialist; and Chuck Willoughby, business and marketing relations manager.

quality control & management Assisting family farm with USDA Good Agricultural Practice

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ssisting Acadian Family Farm, located near Fort Cobb Lake in Caddo County, with developing a food safety plan to meet the U.S. Department of Agriculture Good Agricultural Practice audit.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

To do business through stores and the produce supply chain, Acadian Family Farm owners Rod and Nanette Ardoin needed an audit conducted. The produce distribution supply chain attempts to reduce the risk of food-borne illness outbreaks by only doing business with produce operators that have successfully implemented a food safety program for their farms. The farm food safety program is verified by third-party audit agencies that conduct GAP audits.

Acadian Family Farm contacted FAPC for assistance in designing a food safety program to meet the USDA GAP criteria. FAPC helped the Ardoins implement and keep records of their new programs. FAPC also taught significant facts about food safety and the purpose of a dynamic food safety program. Programs were edited to fit the specific GAP needs for the farm.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Acadian Family Farms is creating consumer choice and nutritional food by providing locally grown organic produce. These products naturally have several food safety concerns that require a dynamic food safety program during growing and harvesting. Food safety is a high priority to Acadian Family Farms. The produce must adhere to strict food safety programs. The program taught the

farm what hazards might be present and how to overcome them to get safe food to customers and the distribution supply chain. Acadian Family Farms would be unable to ship to new customers without the food safety program.

Economic Impacts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Acadian Family Farms has the opportunity to greatly increase sales with a completed food safety plan and successfully passing a USDA audit. In addition, the GAP certification allows the company to reach a larger potential market.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The project is complete. The Acadian Family Farms passed its USDA GAP produce safety audit shortly after the completion of the project. FAPC generated several ad-

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ditional model programs for produce and GAP prerequisite programs. These programs include a Hazard Analysis Critical Control Points plan for sweet potatoes.

Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

No publications have resulted from this project.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Extension funds contributed to the funding of this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jason Young, FAPC quality management and GFSI specialist, was the primary investigator. William McGlynn, FAPC horticultural products processing specialist, served as a collaborator.

wood products Manufacturing panels from Eastern red cedar and Southern pine

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valuate properties of experimental sandwich-type composite panels manufactured from Eastern red cedar particles and Southern pine fibers.

Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Commercially manufactured Eastern red cedar particles and Southern pine fibers were dried to 4 percent moisture content in a laboratory oven. Dried particles were classified on 20 mesh screens until they became uniform in length around 2 to 3 mm. Eastern red cedar particles were used for the core layer, while the Southern pine fibers were used for the face layers of the three-layer panels.

Based on oven dry particle weight, 9 percent urea formaldehyde resin was applied to the material using a spray gun. The ratio face thickness to the total thickness of a panel, known as the shelling ratio, was 0.30 for all specimens. Hand formed mats were compressed in a computer controlled press at 180 degrees Celsius and a pressure of 5.5 MPa for 5 minutes. Test samples were prepared based on the ASTM D-1037 Standard. Physical and mechanical properties including modulus of elasticity, modulus of rupture, internal bond strength and surface roughness of the specimens were determined. By soaking them in water for two and 24 hours, the samples’ thickness swelling were also tested.

Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This project directly addressed development of value-added wood based products from underutilized invasive Eastern red cedar by enhancing their overall properties.

Economic Impact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

There is no information on properties of sandwich-type composite made from Eastern red cedar particles and pine fibers. This project developed initial data so that Eastern red cedar wood can be considered as a raw material to manufacture value-added material.

Continuing Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

In the next phase of this study, samples having different ratios of wood and fiber will be manufactured.

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Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

One fact sheet has been published as a result of this project.

Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The McIntire-Stennis Project provided funding for this project.

Collaborators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Salim Hiziroglu, FAPC value-added wood products specialist, was the primary investigator. Cagatay Tasdemir, graduate student, served as a collaborator.

faculty & staff Administrative Staff . . . . . . . . . . . . . . . . . . . . . . .

Roy Escoubas, Ph.D. Director roy.escoubas@okstate.edu Lori Fancher Administrative Assistant lori.fancher@okstate.edu Joyce Hufford Senior Financial Assistant joyce.hufford@okstate.edu Whitney Strother Financial Assistant II whitney.strother@okstate.edu Karen Smith Workshop Coordinator/Administrative Support Assistant I karenl.smith@okstate.edu Terra Brown Administrative Support Assistant II terra.blevins10@okstate.edu

Faculty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Danielle Bellmer, Ph.D. Food Process Engineer danielle.bellmer@okstate.edu Timothy Bowser, Ph.D. Food Process Engineer bowser@okstate.edu Nurhan Dunford, Ph.D. Oil/Oilseed Specialist nurhan.dunford@okstate.edu Salim Hiziroglu, Ph.D. Wood Products Specialist salim.hiziroglu@okstate.edu

Rodney Holcomb, Ph.D. Agribusiness Economic Specialist rodney.holcomb@okstate.edu

Erin Johnson Business and Marketing Client Coordinator erin.joy.early@okstate.edu

Ravi Jadeja, Ph.D. Food Safety Specialist ravi.jadeja@okstate.edu

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

Divya Jaroni, Ph.D. Food Microbiologist divya.jaroni@okstate.edu

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

William McGlynn, Ph.D. Horticultural Products Processing Specialist william.mcglynn@okstate.edu

Darren Scott, Ph.D. Food Scientist/Sensory Specialist darren.scott@okstate.edu

Peter Muriana, Ph.D. Food Microbiologist peter.muriana@okstate.edu

Chuck Willoughby Business and Marketing Relations Manager chuck.willoughby@okstate.edu

Patricia Rayas, Ph.D. Cereal Chemist pat.rayas_duarte@okstate.edu

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

Professional Staff . . . . . . . . . . . . . . . . . . . . . . . . .

Technical Staff . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Palgunan Kalyanaraman Wheat Research Specialist palgunan.kalyanaraman@okstate.edu

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

Angie Lathrop Analytical Services Research Specialist angie.lathrop@okstate.edu

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

Dhiraj Gautam, Ph.D. Food Microbiology Laboratory Manager/ Postdoctoral Fellow dhiraj.gautam@okstate.edu

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

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

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

2014 in review Client Projects............................................................................................................................................................................................................... 124 GFSI, HACCP & Food Safety Support Actions................................................................................................................................................................ 163 Visitors’ Sessions and Tour Groups............................................................................................................................................................................. 1,957 Academic Research Highlights......................................................................................................................................................................................... 89

Published Peer-reviewed Journal Articles

Book Chapters

Theses and Dissertations

Patent Actions

Scholarly Presentations/Activities Process Authority Letters Issued...................................................................................................................................................................................... 52 Nutritional Label Sets Issued............................................................................................................................................................................................ 45 News and Media Relations............................................................................................................................................................................................. 366

News Releases

Feature Articles

Extension Reports

Flash Reports

Media Activities Workshop and Conference Activities............................................................................................................................................................................... 60 Workshop and Conference Attendees......................................................................................................................................................................... 1,273 Trade Show Events........................................................................................................................................................................................................... 11 Animals Harvested and Processed................................................................................................................................................................................. 486

Beef Hog Lamb Goats

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Division of Agricultural Sciences and Natural Resources

2014annualreport