Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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FAPC fills new position with familiar face
STILLWATER, Okla. – Since its inception in 1997, the Food & Agricultural Products Center has provided Oklahoma producers, entrepreneurs and large and small business owners access to staff and faculty with expertise in business and technical disciplines.
Recently, the FAPC expanded its professional staff to include a new value-added meat processing specialist.
Jacob Nelson, former meats processing manager, was chosen to fill the position. Nelson believes his transition from FAPC meats processing manager to value-added meat processing specialist will benefit the FAPC and the state of Oklahoma.
“We have people that know meat science and know the meat industry, including myself in my previous position, but the FAPC has never had a staff level position that addresses nothing but the meat industry and the challenges, issues and opportunities in the state, until now,” Nelson said.
Nelson plans to do just that. As value-added meat processing specialist, Nelson will supervise the enhancement and promotion of new value-added products and develop educational workshops and programs for all facets of the meat industry—poultry, red meat, fresh, cooked, ready-to-eat, snack foods and foodservice.
“I hope to create programs, whether they be outreach, educational or research, that make the FAPC a magnet for meat processors in the state,” Nelson said. “We want to make this the go-to place for resources, no matter what the problem is—regulatory, product-based issues or processing issues.”
One of the goals of the FAPC is to educate people. Consideration as a premiere resource for education and problem solving by the meat industry in Oklahoma would give the FAPC nationwide credibility as an educational center.
Nelson is certainly capable of putting his plan into action. He is well-educated and has ample experience.
“I received my bachelor’s degree and master’s degree from OSU in animal science and food science, respectively,” Nelson said.
4-H experiences sparked Nelson’s interest in food science early in life. Nelson was often exposed to livestock evaluation but was always fascinated with the next step, the finished product.
“It was inherent curiosity,” Nelson said of his interest in carcass fabrication and the meat counter at the local grocery store.
After completing a two-year meat science program at Eastern Oklahoma State College, the Sand Springs native came to OSU where he competed at the Institute of Food Technologies quiz bowl regional competition in Dallas, Texas, and was a member of the meats judging team. As a master’s student, Nelson coached the 1996 OSU meats judging team.
When the FAPC meats processing manager position became open in 1997, Nelson, still a master’s student, applied and was awarded the position. Nelson became a part of the FAPC team on June 2, 1997, and remains a vital member.
Nelson’s first order of business as the value-added meat processing specialist is to become even better acquainted with the meat industry in Oklahoma.
“I want to learn, meet and know the industry,” Nelson said. “If there is a meat processor or someone intimate with the meat industry in the state, I should be able to call him or her by first or first and last name and know who that person is.”
Nelson plans to do this the old-fashioned way.
“I’m going to get a list, and I’m going to get in a vehicle and just go meet people,” Nelson said.
This is an ambitious undertaking, but Nelson is determined.
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CONTACT:
Jake Nelson
Value-added Meat Processing Specialist
Robert M. Kerr Food & Agricultural Products Center
148 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: jacob.nelson@okstate.edu
Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.
