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Agricultural News


Virtual Research Symposium to highlight Student/faculty research and Natural Curing Meats

Wed, 17 Mar 2021 09:13:47 CDT

 Virtual Research Symposium to highlight Student/faculty research and Natural Curing Meats The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center Research Symposium is going virtual.

Sponsored by the Institute of Food Technologists-Oklahoma section, Stillwater Centennial Rotary Club and Oklahoma Association for Food Protection, the Virtual Research Symposium will be held via Zoom April 6 from 8 a.m. to 1 p.m. and will feature student and faculty oral presentations and a keynote presentation about natural curing meats.

“After having to cancel last year’s Research Symposium because of the pandemic, we are excited to host this year’s virtual symposium,” said Peter Muriana, FAPC food microbiologist and co-chair of the symposium. “We’ve had tremendous interest, and 21 research projects from FAPC, OSU and Langston will be featured during the Virtual Research Symposium.”

The 2021 Virtual Research Symposium Presentations including presenter and topic, can be found online at FAPC’s website.

The keynote speaker will be Jason Reicks of Florida Food Products Inc., a leading agribusiness specializing in fruit and vegetable ingredients for a number of industries. Reicks will discuss natural curing meats.

Reicks is a national accounts sales manager for meat ingredients at Florida Food Products and has more than 17 years of sales, marketing, and research and development experience in the meat industry.

“Curing methods are such an important component in meat manufacturing,” Muriana said. “A tremendous amount of research goes into making sure meats and other products cure properly to ensure the quality and safety of the product for consumers around the globe. Jason has a long history in the meat packaging industry, and his presentation should be intriguing to anyone interested or involved in the food industry.”

In addition, Muriana will present data on Florida Food Products’ celery nitrite powder as a Clostridium spore inhibitor in processed meats.

Student awards will be presented in both the undergraduate and graduate categories. First-, second- and third-place winners will receive $500, $250 and $125, respectively.

There is no charge for the day's events; however, registration is required by March 30. Register online or call Karen Smith at 405-744-6277. Participants will receive a Zoom link to join the Virtual Research Symposium prior to the event.

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.

“Hosting the Virtual Research Symposium helps to reach our mission of adding value to Oklahoma,” said Chuck Willoughby, FAPC business and marketing relations manager and co-chair of the symposium. “We encourage food and agricultural leaders to register for the virtual symposium and participate in discussions with our keynote speaker as well as students and faculty.”


   

 

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