The Food Files

Meet John Lopez: Past Chair of the FAPC Industry Advisory Commitee

In this episode of The Food Files, John Lopez of Lopez Foods in Oklahoma City discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center helps support businesses to be successful and how the center has evolved to being a leader in food safety. Lopez currently serves as the past chair for the FAPC Industry Advisory Committee and was appointed to the advisory board by the Oklahoma governor.

Meet Erica Hering: Secretary of the FAPC Industry Advisory Committee

In this episode of The Food Files, Erica Hering of Ralph's Packing Co. in Perkins, Oklahoma, discusses the impact the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has on the state of Oklahoma by assisting not only large food manufacturers but also smaller businesses like Ralph's Packing. Hering currently serves as the secretary for the FAPC Industry Advisory Committee and was appointed to the advisory board by the President Pro Tempore of the Oklahoma Senate.

Meet Tommy Kramer: Vice Chair of the FAPC Industry Advisory Committee

In this episode of The Food Files, Tommy Kramer of Kramer Consulting Co. in Durant, Oklahoma, discusses partnering with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center for economic development opportunities. Kramer currently serves as the vice chair for the FAPC Industry Advisory Committee and was appointed to the advisory board by the Oklahoma governor.

Meet Ed Clements: Chair of the FAPC Industry Advisory Committee

In this episode of The Food Files, Ed Clements, president of Clements Foods Co. in Oklahoma City, talks about being a part of a family-owned business that produces condiments and serving on the Industry Advisory Committee for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. Clements was appointed to the FAPC advisory board by the Oklahoma governor and is the current chair of the committee.

FAPC's Industry Advisory Committee Helps Drive the Center

In this episode of The Food Files, FAPC Director Roy Escoubas discusses the importance of the FAPC Industry Advisory Committee, made up of food and agricultural industry leaders who are appointed by the highest positions of the Oklahoma state government. The committee offers counsel, makes decisions and takes leadership action to ensure FAPC makes sound short- and long-term plans to accomplish its mission and objectives.

All about Canning - Home vs. Commercial

In this episode of The Food Files, host Darren Scott and William McGlynn, FAPC food scientist and horticultural products processing specialist, discuss all about canning, specifically what canning is, the different kinds of containers used for canning and the difference between home canning and commercial canning.

Developing Value-Added Products from Pecan Shells

In this episode of The Food Files, Nurhan Dunford, FAPC oil/oilseed specialist, discusses her research of developing value-added products from pecan shells. In this study, 10 pecan varieties are being screened for their phenolic contents. Extracts obtained from the by-products and waste streams generated at a pecan shelling facility operating in Oklahoma are being tested for their antimicrobial, anticancer and antioxidant capacity.

Testing the Potential of Rubaiyat Grape as a Coloring Blend for Oklahoma Red Wines

In this episode of The Food Files, William McGlynn, FAPC horticultural products processing specialist, discusses his research of testing the potential of Rubaiyat grape as a coloring blend for Oklahoma Red Wines. Rubaiyat is a hybrid grape variety developed at Oklahoma State University by Herman Hinrichs and introduced in 1975. Although the grape has been grown in a handful of vineyards around the state, it has never seen widespread commercial production and very little research has been done on its winemaking properties until now.

Developing a Low-Cost Texture Measurement Device for Food

In this episode of The Food Files, Tim Bowser, FAPC food process engineer, discusses developing a low-cost texture measure device for food. Texture is an important physical property of food that may be used to measure and predict quality aspects of a product including hardness, brittleness, tensile strength modulus of elasticity and shelf-life. This low-cost texture meter, which uses inexpensive components, was build and tested for measuring hardness of food products.

Developing Snack Products from Brewer’s Spent Grain

In this episode of The Food Files, Dani Bellmer, FAPC food process engineer, discusses developing snack products from Brewer's Spent Grain (BSG), a processing waste generated in large quantities by the brewing industry. Dr. Bellmer is working with Iron Monk Brewing Co. in Stillwater, OK, to develop three formulations of snack products with potential consumer appeal.