Food industry leaders meet at OSU to support FAPC’s mission
By Mandy Gross
FAPC Communications Services Manager
(Stillwater, Okla. – May 25, 2012) Members of the Industry Advisory Committee of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center met with OSU administration to reinforce the importance of the center.
Virgil Jurgensmeyer, John Williams, David Howard and David McLaughlin met with Robert Sternberg, OSU provost, on March 18, 2012, and discussed various topics pertinent to the FAPC.
“The purpose of the meeting was for the Industry Advisory Committee members to discuss the important strengths and impacts of the FAPC,” said Roy Escoubas, FAPC director.
One of the main topics during the meeting was the newly implemented Global Food Safety Initiative (GFSI) program at the FAPC to meet the food safety and security needs of Oklahoma’s food industry.
“This meeting was an ideal opportunity for us to talk about GFSI and its vision for evolving and education,” said Howard, chief executive officer of Unitherm Food Systems in Bristow, Okla. “We also emphasized the importance of funding for the center and the understanding of the role of the FAPC during the transition to a new dean for OSU’s Division of Agricultural Sciences and Natural Resources.”
Williams, president and owner of Chef’s Requested Foods in Oklahoma City, said it was a very productive meeting and the provost’s response about the GFSI program was very encouraging.
“The center can make an impact in the area of food safety,” Williams said. “The GFSI program is a great way to work directly with industry, but also educate students who have an interest in food safety.”
This is not the first time that members of the FAPC Industry Advisory Committee have met with OSU administration. A small group also has met with the current dean and director of OSU’s Division of Agricultural Sciences and Natural Resources.
“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,” Escoubas said. “The FAPC is fortunate to have a group of leaders who support our mission and vision, and is willing to take time out of their busy schedules to provide leadership for the benefit of the center.”
The FAPC works with food industry leaders around the state to support the growth of value-added food and agricultural products and processing in Oklahoma.
For more information about the FAPC or Industry Advisory Committee, visit www.fapc.biz, email fapc@okstate.edu or call 405-744-6071.
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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.
