By Rebecca Bailey, FAPC Communications Services Graduate Assistant

(Stillwater, Okla. – Dec. 11, 2013)  The Robert M. Kerr Food & Agricultural Products Center is proud to have one of its own receive the Advance Food Co. – S.E. Gilliland Professorship in Microbial Food Safety.

Oklahoma State University animal science professor and FAPC food microbiologist, Peter Muriana, said it is a distinguished honor to receive this professorship.

“The title of the professorship carries two names, one a large, successful Oklahoma food company and the other an eminent faculty member of OSU and noted food microbiologist, so to be associated with a title baring both of these names is an honor,” Muriana said. 

This professorship was initiated in 2008 when a former FAPC food microbiologist, Stanley Gilliland, challenged his fellow animal science faculty and other organizations to contribute to the professorship he created with Advance Food Co., which resulted in donations of $288,500.

Founded in 1973 by Paul Allen and David McLaughlin, Advance Food Co. merged with Pierre Foods, Inc., in 2010 resulting in AdvancePierre Foods. Today, they are a leading supplier of value-added protein and handheld convenience products to the foodservice, school, retail, club vending and convenience store channels.

“I have been involved in the center since its inception,” McLaughlin said.

McLaughlin, a member of FAPC’s Industry Advisory Committee, said they always wanted to support OSU, especially as it is a valuable source of potential employees.

“We have a lot of great employees who graduated from OSU, and wanted to support the institution,” McLaughlin said. “Basically, we wanted to give back in some way. We weren’t sure exactly how it was going to end up, but decided to give the resources to the university and let them decide how to best use it.”

Gilliland passed away in 2010, but the legacy he left lives on through this gift and its intention for the continual improvement of food safety through research and education.

“Many food companies have supported FAPC through cash donations targeted at specific short-term needs such as seminars or funding to support graduate student assistantships,” said Chuck Willoughby, FAPC business and marketing relations manager. “Endowments, however, are perpetuates; the principal remains in place to generate funding on an ongoing basis and likewise, recognition of the endowment is ongoing.”

Aside from the honor of being associated with these two noted names, Muriana said the opportunities resulting from this professorship are what really matter.

“It’s what I am able to do with the endowed professorship that is important,” Muriana said. “With this professorship, I intend to use the funds to enrich my activities in research, extension and teaching.”

Throughout his student and professional career, Muriana said he was always interested in research related to beneficial and inhibiting cultures, which happens to have been one of Gilliland’s areas of expertise.

“For over 25 years, I have engaged in research with bacteriocins produced by lactic acid bacteria as potential antimicrobials in foods,” Muriana said. “I know this is one subject that was close to Dr. Gilliland, as he too was involved with beneficial microbial cultures.”

Another piece of his research includes the application of antimicrobial interventions in raw and processed meats to inhibit pathogens and spoilage organisms, Muriana said.

“Perhaps some of my work may be applied to ensuring the safety and quality of AdvancePierre Foods’ products,” Muriana said.

Muriana said this professorship allows for more student opportunities.

“I would like to apply some of the donation to fund a student summer internship in food microbiology for an undergraduate who may be undecided in career path,” Muriana said.

As there is a big push for the advancement of food safety, McLaughlin said a need for additional programs and student opportunities in this area are of importance.

“The big area we would like to focus on is to get some things done as far as curriculum at OSU is food safety,” McLaughlin said. “I hope this will entice young people to continue to be interested in the area of food and agriculture. I think it has a great future, and I think OSU is a great place to find out about it.”

Willoughby said these types of monetary opportunities to support research benefit not only FAPC, but also the entire food industry.

“Endowed Professorships (and Chairs) provide supplemental funding to FAPC's budget,” Willoughby said. “Interest earned from the endowment is available to be used by the faculty member appointed to the professorship. These funds, when added to other sources of funding, such as appropriated budgets or grant awards, enhance the faculty member's opportunity to conduct research meaningful to the food industry.”

Muriana’s expertise and accomplishments extend past the borders of OSU. In January, Muriana was appointed to the National Advisory Committee on Microbiological Criteria for Foods of the U.S. Department of Agriculture’s Food Safety and Inspection Service.

“This committee is used by USDA, FDA and other regulatory agencies that interact with and regulate the food industry to provide scientific input on issues,” Muriana said.

The committee is made up of scientists from academia, industry and government.

“Each member of the committee brings their unique area of expertise to the team,” Muriana said. “I hope that my experience in connection with food microbiology will help to contribute something substantial along with the other members of the committee.”

Muriana said he is grateful for the new opportunities presented to him this year as they both allow him to extend his expertise by investing more research in the area of food microbiology.

“I am familiar with Dr. Muriana and his work and think he is exceptional,” McLaughlin said. “From his background and experience, I think any research he conducts would be practicable.”

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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