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<div style="text-align: -webkit-auto;"><b><i>By Mandy Gross<br>
<div style="text-align: -webkit-auto;"><b style="text-align: left;"><i>FAPC Communications Services Manager</i></b></div>
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<p><b><i>(Stillwater,
Okla. – June 18, 2013)</i></b>&nbsp;Very few times do you find Oklahoma’s food industry leaders together in one place. That was the scene during a recent advisory meeting of Oklahoma State University’s Robert M. Kerr Food &amp; Agricultural Products Center.</p>
<p>FAPC’s Industry Advisory Committee members from all across Oklahoma met June 6, 2013, at FAPC to discuss food and agricultural issues.</p>
<p>“The Industry Advisory Committee offers counsel, makes decisions and takes leadership action to ensure the FAPC makes sound short- and long-term plans to accomplish its mission and objectives,” said Roy Escoubas, FAPC director.</p>
<p>Paul Schatte, 2012-2013 committee chair and co-owner of Head Country Food Products Inc., presided over the meeting.</p>
<p>“The committee meetings give us an opportunity to discuss important issues and challenges facing the FAPC,” Howard said. “The meetings are vital in order to keep us informed, so we are able to provide the necessary leadership.”</p>
<p>During the meeting, committee members heard short presentations from faculty and staff about specific projects from food safety and Oklahoma wines to country of origin labeling and FAPC’s economic impact study.</p>
<p>The committee also had the opportunity to taste a new product referred to as the breakfast coil. Food science students developed the product for a national product development competition. Savoy Foods of Tulsa, Okla., agreed to work with the product and offer it as a new menu item at its restaurant.</p>
<p>Schatte said he was pleased with the outcome of the meeting and enjoys hearing about projects of the center and working with food industry professionals on the advisory board.</p>
<p>“I’m honored to serve as chair of the committee and looking forward to another productive and successful year at FAPC,” Schatte said. “The advisory board consists of a diverse group of individuals representing the food and agricultural sectors and works hard to provide leadership and guidance to the FAPC.”</p>
<p>Schatte also said with the leadership of the advisory board, there are developing programs that could have a positive affect on Oklahoma, especially in the area of food safety.&nbsp;</p>
<p>In addition to Schatte, other members of the committee include&nbsp;Nancy Addington, Associated Wholesale Grocers of Oklahoma City; Luis Bogran, Curwood, a Bemis Co. of Pauls Valley, Okla.; Ed Clements, Clements Foods Co. of Oklahoma City;&nbsp;Gary Crane, Ralph’s Packing Co. of Perkins, Okla.;&nbsp;Dick Davis,&nbsp;retired administrator of the Agri-Services Division of the Oklahoma Department of Corrections of Cashion, Okla.;&nbsp;Danny Dupree, Bar-S Foods, a Sigma Co. of Clinton, Okla.; John Griffin, Griffin Foods of Muskogee, Okla.; David Howard, Unitherm Food Systems of Bristow, Okla.;&nbsp;Virgil Jurgensmeyer, J-M Farms of Miami, Okla.;&nbsp;Rodger Kerr, Southwest Technology Center of Altus, Okla.; Tommy Kramer, Durant Industrial Authority of Durant, Okla.; David McLaughlin, AdvancePierre Foods of Oklahoma City;&nbsp;Allen Mills, Reasor’s Inc. of Tahlequah, Okla.; John Williams, Chef’s Requested Foods of Oklahoma City; and ex-officio Mike Woods, Division of Agricultural Sciences and Natural Resources of Oklahoma State University.</p>
<p>The committee meets twice a year to conduct business relating to the FAPC, usually in June and November. The June meeting is held at FAPC, while the November meeting is held off-site at the discretion of the committee.</p>
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<i>Oklahoma
State University is a modern land-grant system of interdisciplinary programs
that prepares students for success. OSU is America’s Brightest Orange. Through
leadership and service, OSU is preparing students for a bright future and
building a brighter world for all. As Oklahoma’s only university with a
statewide presence, OSU improves the lives of people in Oklahoma, the nation
and the world through integrated, high-quality teaching, research and outreach.
OSU has more than 36,000 students across its five-campus system and more than
24,000 on its combined Stillwater and Tulsa campuses, with students from all 50
states and around 120 nations. Established in 1890, OSU has graduated more than
245,000 students to serve Oklahoma, the nation and the world.</i><!--EndFragment--></p>