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Fact Sheets

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FAPC-175 Dehydrator Optimization: Reduction of Energy Use and Carbon Emissions

FAPC-174 Carbon Footprinting for the Food Industry

FAPC-173 Clean Label Mold Inhibitors for Baking

FAPC-172 Carbon Strategy for the Food Industry

FAPC-171 Marketing Basics for Value-added Agriculture

FAPC-170 What is Wood Plastic Composite?

FAPC-169 Basics of Paper Manufacturing

FAPC-168 Developing a Food Safety Plan for Your Fresh Produce Operation

FAPC-167 Fresh Produce Production Food Safety Plan Logs and Worksheets

FAPC-166 Reduction of Drying Time for Jerky Products

FAPC-165 Consistent Lethality Treatment for Small-Scale Jerky Dehydrators

FAPC-164 Low Trans Fat and Trans-Free Fat Update

FAPC-163 Laminated Veneer Lumber (LVL) as a Construction Material

FAPC-162 Strength Properties of Wood for Practical Applications

FAPC-161 Basics of Solar Lumber Drying

FAPC-160 Oil and Oilseed Processing III

FAPC-159 Oil and Oilseed Processing II

FAPC-158 Oil and Oilseed Processing I

FAPC-157 Distribution patterns for gourmet specialty food shops and gift shops

FAPC-156 Gas Oven Optimization - Waste Reduction

FAPC-155 How to prepare for participating in a food show

FAPC-154 Are you making a profit on your products?

FAPC-153 Market research study: Organic, free-range and pasture poultry

FAPC-152 Market research study: Organic fruit, vegetable and herb production

FAPC-151 Compressed Air Systems - Waste Reduction

FAPC-150 Biodiesel Production Techniques

FAPC-149 Biodiesel Glossary

FAPC-148 Basics of softwood sawmilling

FAPC-147 Single-layer value-added wood composites from under-utilized species in Oklahoma

FAPC-146 Fundamental aspects of kiln drying lumber

FAPC-145 Oriented strand board as a building material

FAPC-144 Measuring equipment for food product development and manufacturing

FAPC-143 Do you want to buy a business: Questions you should ask

FAPC-142 Steam basics for food processors

FAPC-141 Scaling up your food process

FAPC-140 Food product labeling basics

FAPC-139 Nanotechnology and opportunities for agriculture and food systems

FAPC-138 A market evaluation of salad dressings

FAPC-137 A market evaluation of barbecue sauces

FAPC-136 Food pathogens of concern: Listeria monocytogenes

FAPC-135 Foods, health and omega-3 oils

FAPC-134 Formulating food products with low trans fats

FAPC-133 Trans fats, health, and nutritional labeling of foods

FAPC-132 Fiber: bulk of life

FAPC-131 Using contracts to reduce marketing risk: applied study of Oklahoma onion production

FAPC-130 Are food brokers right for you?
Click here for Sample Brokerage Agreement

FAPC-129 Relating wheat quality to end-product quality

FAPC-128 Plains Grains Inc.: a wheat information resource

FAPC-127 Sanitary fittings and tubing for food processors

FAPC-126 Deep-fat frying basics for food services

FAPC-125 The American diet: How fats and grains affect your health and weight

FAPC-124 Helpful tips for improving the visual appeal of marketing materials

FAPC-123 Resources for Oklahoma's women in business

FAPC-122 OSU center for pet and animal food palatability studies

FAPC-121 Process and facility sanitation

FAPC-120 Steam kettle hookup

FAPC-119 Food labeling made simple

FAPC-118 The importance of food pH in commercial canning operations

FAPC-117 Choosing and using a pH meter for food products

FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations

FAPC-115 Physical Properites and Laboratory Scale Extraction Rate of Oklahoma Hard Winter Wheat 1999 Cultivar Trials in Agricultural Experiment Stations

FAPC-114 Ready, get set, click: grocery shopping online

FAPC-113 Selecting and purchasing used food processing equipment

FAPC-112 A comparison of plant location determinants: food versus non-food agricultural processors

FAPC-111 Refrigerated/frozen doughs, batters and bakery products: industry status and trends

FAPC-110 Container cleaning in food processing operations

FAPC-109 Evaluation of hard white winter wheat breeder lines for alkaline Asian noodles

FAPC-108 Sanitary pump selection

FAPC-106 Food processing using a co-packer

FAPC-105 Metal detectors for food processing

FAPC-104 Planning the engineering design of a food processing facility

FAPC-103 Food industry overview - frozen pizza

FAPC-102 Selecting and purchasing food processing equipment

Upcoming Events

Basic Training Workshop
February 16

Research Symposium
February 22

BRC Workshop
February 29-March 2

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Recent News

John’s Farm … Healthy soil, healthy food and healthy people
01-26-12

IFT president to speak during FAPC Research Symposium
01-25-2012

Oklahoma food entrepreneur zests up kitchen pantries
01-23-12

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Division of Agricultural Sciences and Natural Resources

Robert M. Kerr Food & Agricultural Products Center
148 FAPC | Stillwater, OK 74078 | 405.744.6071 | 405.744.63131
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