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Quality Management – Necessary for the Food Industry

November 13, 2020

Stephanie Baker, FAPC quality management specialist, explains the importance of quality management in the food industry and her plans for helping small businesses in the state.

Top 10 Tips for Building Effective Websites

October 15, 2020

On the cusp of launching FAPC’s latest website redesign, Mandy Gross, FAPC communications services manager shares her top 10 list for building effective websites.

Are You an Intuitive Eater?

September 15, 2020

Nurhan Dunford, FAPC Oil/Oilseed Specialist, discusses a 2020 survey that highlights how the COVID-19 global pandemic has changed the way we shop for, eat and think about food.

A Dog Story

August 14, 2020

Dave Moe, Food Processing Consultant discusses the history of hot dogs, specifically the Nathan’s Famous Hot Dog Eating Contest.

Fresh Produce Remains Strong during Pandemic

July 15, 2020

Mark Vaughan of Fresh Avenue Partners discusses how the ongoing pandemic has brought fresh produce into even more prevalence in our world.

Pulses are Good for You and the Environment

June 15, 2020

Nurhan Dunford, FAPC Oil/Oilseed Specialist, discusses everything you need to know about pulses and how they are good for the environment.

Keep Your Distance

May 15, 2020

Dave Moe, Food Processing Consultant, discusses how life started to change when the first U.S. case of COVID-19 was confirmed

Shining Spots of Progress during a Pandemic

April 15, 2020

Rachael Reagan of Kitchen 66 embraces the role of sideline cheerleader for food entrepreneurs. However, there's not a playbook in the game that could prepare anyone for a pandemic. While it undoubtedly there is struggle, there’s also potential for shining spots of progress.

Confusion Lingers about the Legality and Health Implications of Cannabis-based Products

March 13, 2020

Nurhan Dunford, FAPC Oil/Oilseed Specialist, discusses the confusion about cannabis-based products, which she believes stems from the fact that cannabis refers to a number of plant species.

Plant-based Foie Gras

February 14, 2020

David Moe, Food Processing Consultant, explains what foie gras is, its purpose and how it's produced.

Small Business and the Power of Supporting Local

January 15, 2020

Courtney Phelps-Talbot of Mountain View Meat Co. discusses how the family business has overcame struggles and challenges and the importance of supporting small, local businesses.

Not all Microbes are Bad for You

December 13, 2019

Nurhan Dunford, FAPC oil/oilseed specialist, discusses how each person has a unique network of microorganisms or microbiota, which consist of both beneficial and potentially harmful microbes.

Food Wars

November 15, 2019

David Moe, food processing consultant, discusses how food wars have resulted in more food choices for everyone and has led to a war to develop competitive and applicable food products.

How to Develop a Simple Website

October 15, 2019

Mandy Gross, FAPC communications services manager, discusses tips to keep in mind when planning a business website.

Technologies Shaping Food Delivery and Consumer Experiences

September 16, 2019

Nurhan Dunford, FAPC oil/oilseed specialist, discusses how new technologies continue to change consumer experiences and lifestyles and variety, quality and affordability of the foods we consume and the business practices through fierce competition.

People Still Eat

August 15, 2019

David Moe, food processing consultant, reflects over the ever-changing real, less real and perceived practices related to food and food systems over the years, and the one thing that stands out is people still eat.

Perception vs. Reality in the World of Social Media

July 15, 2019

John Patrick Lopez of Lopez Foods, explains how social media can help organizations, businesses or people communicate important information relating to industry.

Shattered Bottles

June 14, 2019

Megan Silveira, FAPC communications graduate student, challenges individuals involved in the production and processing of food products to embrace transparency.

The “Uncured” Melody

May 15, 2019

David Moe, food processing consultant, talks about his love for eating hot dogs and how he was not surprised when one of his favorites products switched to the "perception first" agenda and jumped on the "uncured" bandwagon.

Top 10 Questions to Ask When Developing a Social Media Marketing Plan

April 15, 2019

Mandy Gross, FAPC communications services manager, discusses how companies and businesses can create a social media strategy to help meet business needs.

Food Science - That’s a Major?

March 15, 2019

Ashley Gifford, OSU food sciences undergraduate student, explains what food science is and why she chose food science as a major.

Plant-based Eating

February 15, 2019

Dave Moe, food processing consultant, talks about what constitutes plant-based eating and following a plant-based diet.

Filling a Void

December 14, 2018

Dave Moe, food processing consultant, discusses how both Whole Foods and Krispy Kreme filled a void geared toward different demographics and expectations.

Local Buying Process at the University of Oklahoma Food Services

November 16, 2018

Kevin Barker of the University of Oklahoma Housing Food Services discusses how OU Food Services works with local vendors and the criteria they use for local purchases.

Wandering with Locavores

October 15, 2018

Dave Moe, food processing consultant, explains what it means to be a locavore.

Knowing the Edible Products You Buy

September 14, 2018

Nurhan Dunford, FAPC oil/oilseed specialist, discusses the importance of consumers understanding the content, intended function and potential effects of various categories of edibles available in the market.

Is Creating a Food Safety Culture Your No. 1 Objective?

August 15, 2018

Tanya Ward, food safety consultant, discusses why food manufacturers should make food safety the No. 1 objective in a food plant.

Food Safety with Subscription Meals

July 13, 2018

John Griffin of Griffin Foods explains why food safety is so important with subscription meals.

Shifting Baselines

June 15, 2018

Dave Moe, food processing consultant, discusses how baselines continue to shift on how food is perceived by food consumers and processors.

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