By Mandy Gross
FAPC Communications Specialist

STILLWATER, Okla. – The Food & Agricultural Products Center and the Institute of Food Technologists-Oklahoma Section are hosting a symposium to highlight food and agricultural products research conducted by Oklahoma State University as well as other universities.

The symposium will be held April 20 in room 201 of the FAPC and will feature scientists from OSU, Texas A&M University, University of Nebraska and Rutgers University.

The program will include discussions of current industry advances and presentations of current research on food technology, said Chuck Willoughby, FAPC business planning and marketing specialist and chair of the symposium.

"The event will provide an opportunity for graduate students to make presentations of their work and for scientists and researchers to network with others in the food and agricultural field and possibly foster future collaborations among colleagues," Willoughby said.

A special feature of the symposium is a presentation by keynote speaker Mark McClellan, director of the Institute of Food Science and Engineering from Texas A&M University.  McClellan will discuss "The role of Food Research and Technology Center in Food Science Education, Technology Development and Extension."

The symposium will also include a panel discussion of researchers and scientists from OSU, Texas A&M University, University of Nebraska and Rutgers University.

The event will conclude with a dinner meeting at the Rancher's Club in the OSU Student Union. Dennis Gordon, Distinguished IFT Lecturer and retired professor from North Dakota State University, will give a presentation titled, "Famous Foods I Have Known."  The dinner meeting will also include student awards from the presentations given earlier in the day.

There is no charge for the day's events; however, the dinner meeting cost is $30 per person or $20 for students.  The deadline to register for the symposium is April 8, so register today by visiting www.fapc.biz or calling (405) 744-6071.

Sponsors of the symposium include Advance Foods, Allied Custom Gypsum, Bar-S Foods, Chef's Requested Foods, Clements Foods, Dancing Bear Ingredients, Original Chili Bowl, Unitherm Food Systems and 21st Sensory, Inc.

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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.

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