The Food Files

Rooted in Research - Tim Bowser

Tim Bowser, food process engineer, strives to help in-state clients optimize their potential through research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Tim explains research on the texture measurement of protein bars to extend the shelf life. The goal is to provide clients with technology to improve food safety while making high-quality, low-cost products.

Rooted in Research - Dani Bellmer

Dani Bellmer, food process engineer, contributes to biosystems and agricultural engineering research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Dani explains the degradation of compostable plastics and the common challenges for breaking down plastics. The goal is to find an effective pretreatment process for the compostable plastics before they are sent to a commercial compost facility to enhance their rate of degradation.

Student Spotlight - JD Fox

JD Fox has worked in the meat pilot plant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center for over a year after transferring from a community college. In this episode of The Food Files, JD discusses a typical work day and his favorite aspects of the job, which includes promoting small businesses to help consumers.

Cost-saving Invention: Vibration Table

Tim Bowser, food process engineer at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discusses the high-demand of a vibration table, which helps companies efficiently remove air bubbles in liquid products. In this episode of The Food Files, Tim explains the development of a fact sheet, which provides guidance for producers to build their own vibration table at a reduced cost.

Student Spotlight - Breydon Codding

Breydon Codding began working as a student manager in the area of meat processing at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center in March of 2020. In this episode of The Food Files, Breydon describes the meat cutting process from start to finish and discusses his student experience while working at FAPC.

Student Spotlight - Jaymee Zabienski

Jaymee Zabienski focuses on extension work for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Jaymee credits the family environment as capable professors mold students into the researchers they are today. 

Student Spotlight - Shamanthak Amarendranath

Shamanthak Amarendranath focuses his student research on body lactic acid at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Shamanthak describes his experience conducting research with food packaging at FAPC.

Halloween Traditions: Spooky Food Facts

Andrea Graves, business planning and marketing specialist at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, discusses spooky Halloween food facts. In this episode of The Food Files, Andrea discusses festive food ranging from pumpkins to candy corn, along with explaining beloved seasonal traditions.

Student Spotlight - Sreeram Mikkilineni

Sreeram Mikkilineni works as a food science graduate assistant at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and focuses his research on edible beef skin. In this episode of The Food Files, Sreeram describes the transition of coming from India and the lack of processed foods within his home country. He explains the diversity at FAPC by referencing food engineering, chemistry, microbiology and safety.

Student Spotlight - Parker Christman

Parker Christman works in the research department at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and has expressed an interest in working for the USDA or focusing on the development of new products after completing his master’s degree. In this episode of The Food Files, Parker describes the importance of becoming involved at FAPC by building strong relationships through professional networking.