FAPC Brochure - Robert M. Kerr Food & Agricultural Products Center

Adding Value to Oklahoma ...
and more
For many, Oklahoma’s agricultural
and food industries evoke thoughts of
wheat and cattle. While this is a rich
part of the state’s heritage and a significant
portion of the 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.
The Robert M. Kerr Food & Agricultural
Products Center is located in
Stillwater, Okla. The FAPC’s main goal
is to keep the products, jobs and dollars
home in Oklahoma. The FAPC also
helps to bridge the gap that sometimes
exists between academia and the private
sector by offering large and small businesses,
producers and entrepreneurs access
to faculty and staff with expertise
in business and technical disciplines.
The FAPC pilot processing facilities,
research laboratories, educational
programs and seminars keep Oklahoma
on the forefront of cutting edge valueadded
processing and technology.
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 $800.97 for 5,000 copies. 0111 MHG.
Robert M. Kerr
Food & Agricultural Products Center
148 FAPC
Oklahoma State University
Stillwater, Oklahoma 74078-6055
405-744-6071 • FAX 405-744-6313
www.fapc.biz
Robert M. Kerr
Food &
Agricultural
Products
Center
f a p c
Adding Value to Oklahoma

Robert M. Kerr Food & Agricultural Products Center • Division of Agricultural Sciences and Natural Resources • Adding Value to Oklahoma
Business and Marketing
Agricultural processors are not
merely manufacturers, but business
professionals with a unique set of
needs and objectives. FAPC staff
provides information and conducts
workshops to meet specific
business needs and assistance in a
variety of business and marketing
areas, such as:
• Business Plan Development
• Market Identification
• Product Pricing and
Promotion
• Finance Option Evaluation
• Co-processor Identification
• State and Federal
Regulation Compliance
Education
The FAPC offers a variety
of educational programs tailored
to the needs of the food and
agricultural products processing
industry. These on-site workshops
and seminars are presented by the
FAPC faculty and staff. Some of
the workshops include:
• Basic Training
• Advanced Marketing and
Financial Management
• HACCP Plan Development
• Food Safety and Research
• Continuous Improvement
Tools
Research
Besides acting as a rapid-response
team to the needs of the industry, the
FAPC is the site of numerous longterm
research programs. Each of the
FAPC’s technical faculty and staff
serves on both extension and research
appointments. This allows faculty
to assist with the needs of the valueadded
food and agricultural products
industry while looking forward to the
future of the industry they serve.
The FAPC pilot processing
facilities are designed for flexibility
to fit all levels of the agricultural
products processing industry.
The FAPC processing facilities
accommodate meat, cereals,
fruits and vegetables, as well as
specific unit operations for thermal
processing, drying, freezing,
packaging, milling and fermentation.
The facility can be customized to
fit particular needs, thus making it
possible to develop new products,
evaluate ingredients, test new
equipment or explore manufacturing
techniques without investing in
equipment or cutting production time
in existing facilities.
“ Discover, develop and deliver
technical and business information
that will stimulate and support
the growth of value-added food
and agricultural products
processing in Oklahoma.
Pilot Processing Facilities Technical Assistance
“
The FAPC facility houses about 35
faculty and staff members in a variety
of areas, including business and
marketing, agricultural economics,
communications, food engineering,
product development, microbiology,
horticultural processing, meat
science, cereal chemistry, oil/oilseed
chemistry, analytical services, food
chemistry, wood products and
quality management. The technical
faculty and staff, with experience
in university and industry settings,
can assist food companies and
entrepreneurs with projects including
compliance with USDA regulations,
process optimization, and product
development or improvement.
405-744-6071 148 FAPC Oklahoma State University Stillwater, OK 74078-6055 www.fapc.biz