Oklahoma State University: Representation In Research

Press release from Oklahoma State University:

2022-02-28

Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center will host the annual Research Symposium from 7:45 a.m. to 2:20 p.m. March 8 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.”

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 the 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.”

FAPC faculty and staff are encouraging food and agricultural industry leaders to attend
the symposium to network with Hooge, student researchers and others in attendance,
Willoughby said.

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 or graduate committee chair who is a
member of FAPC.

Event registration is free of charge and includes lunch, but is required by March 3. For more information,
contact workshop coordinator Karen Smith 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.

This press release was produced by Oklahoma State University. The views expressed here are the author’s own.