STILLWATER, Okla. — Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center is set to host the annual Research Symposium on March 8 from 7:45 a.m. to 2:20 p.m. in room 201 at FAPC.
“This event allows researchers to network with others in the food and agricultural field,” said Peter Muriana, FAPC food microbiologist and symposium chair. “Students from OSU have the opportunity to make presentations of their work, while potentially fostering future collaborations among colleagues.”
Throughout the event, undergraduate and graduate students will present oral and poster presentations. The symposium is sponsored by the Institute of Food Technologists-Oklahoma section, the Oklahoma Association for Food Protection and Sensory Spectrum Inc., a globally recognized management consulting firm.
Susan Hooge, director of Managed Service and Research Partnerships with, Sensory Spectrum Inc., will be serving as the event’s keynote speaker. She has experience developing effective sensory programs around the world by mentoring team members to deliver world-class business support.
“Susan will be able to provide insight on developing customized research to gain a deeper understanding into products, consumers and the intersection between them,” said Chuck Willoughby, FAPC business and marketing relations manager. “Her presentation will be intriguing for anyone interested in understanding how high-quality sensory research can link consumer and product understanding.”
Faculty and staff at FAPC encourage food and agricultural industry leaders to attend the symposium to network with Hooge, student researchers and others in attendance, Willoughby added.
Prizes will be awarded during the symposium in both the oral and poster presentation categories. First-, second- and third-place winners will receive $500, $250 and $125, respectively.
Additionally, recipients of the Stanley E. Gilliland Memorial Fellowship in Food Science will be recognized with a $1,000 scholarship. Award winners must be a current food science graduate student with a major advisor who graduate committee chair who is a member of FAPC.
Event registration is free of charge and includes lunch, but required by March 3. Contact Karen Smith, workshop coordinator, at 405-744-6277.
FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.
Oklahoma State University