The OSU Robert M. Kerr Food and Agricultural Products Center continues to advance its modernization efforts with new equipment investments, expanded technical expertise and facility enhancements designed to strengthen service to Oklahoma’s food and agricultural industries. Recent additions to the FAPC pilot plant include a bowl chopper, a 21-needle injector, a tumbler, a grinder/mixer and a stuffer. These investments enhance the center’s ability to assist processors with formulation, marination, value-added processing and product development.
Construction and equipment installation for the new Innovation Kitchen are progressing steadily. The space will enhance research and development efforts, culinary product innovation and scale-up support for food businesses. The Innovation Kitchen is expected to begin supporting projects this spring.
FAPC is also installing high-pressure processing (HPP) technology — a significant expansion of the center’s food safety and product development infrastructure. HPP is widely used by national food brands to extend refrigerated shelf life while maintaining fresh quality.
Installation begins in March, followed by a validation and training period. Full client services are anticipated in late summer. The addition of HPP will position FAPC to assist both emerging and established processors exploring ready-to-eat and refrigerated product lines.
These investments strengthen Oklahoma’s food processing infrastructure and expand opportunities for in-state product development and commercialization.
