search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Innovating Food


OSU center provides one-of-a-kind research, innovation to state’s food- processing industry


klahoma State University’s Robert M. Kerr Food & Agricultural Products Center has been serving the state’s food and agricultural industries for more than 20 years. FAPC opened its doors in early 1997 and its research laborato- ries, pilot-processing facilities, educational programs and seminars keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology. “FAPC was launched with a tremendous vision of helping value-added food and agricultural companies across the state, but no one had an idea of how it would actually flesh out,” says Roy Escoubas, FAPC director. FAPC strives to discover, develop and deliver information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma. Research and innovation are two of the main priorities of the center. “Research at FAPC is useful to food processors to keep them aware of and better able to take advantage of cutting-edge technology and trends,” Escoubas says.


O


One of the first projects that brought notoriety to the center was P.B. Slices in 2000. “A lunchtime talk about ‘crazy food ideas’ sparked the idea for the prod-


uct,” says Dani Bellmer, FAPC food engineer. After years of work, the peanut butter slice technology was licensed and P.B. Slices eventually made their way to grocers’ shelves.


A more recent project involves helping US Roaster Corp, located in


Oklahoma City, market a small, smokeless electric coffee bean roaster with cloud connectivity. FAPC’s relationship with US Roaster Corp sparked in 2009 when the


company began manufacturing its flagship roaster, The Revelation. This roaster is the world’s first industrial roaster to meet air emission standards of southern California. The new mini coffee bean roaster design is based on The Revelation and can roast a batch of beans in 8 to 16 minutes, depending on the recipe. “What makes this roaster unique is users can share roast profiles through the cloud,” says Dan Jolliff, owner of US Roaster Corp. “Being able to make coffee exactly the same from user to user is a benefit.” The mini Revelation allows users to connect a handheld electronic de- vice to download and upload profile formulations with scalability from small to large roasters. “There’s not another machine out there that can do all the things that this roaster can do, like changing profiles, having an interchangeable drum and being smokeless,” Jolliff says. With FAPC’s assistance, US Roaster Corp received a grant from the


Oklahoma Applied Research Support Program within the Oklahoma Center for the Advancement of Science and Technology to improve the low-cost mini roaster. “The grant is helping US Roaster Corp automate the controls of the mini, cloud-enabled Revelation; achieve full connectivity between the con- trol system, handheld devices and the cloud; and establish a high-volume manufacturing line to meet current and forecasted demand for the new roaster,” says Tim Bowser, FAPC food engineer. “Working together with OCAST, OSU, industry partners and professional groups allowed US Roaster Corp to implement these goals.” Because of the partnership between FAPC and US Roaster Corp, Jolliff connected with OSU faculty, staff and students, which gave him additional resources. As a result, he has employed several OSU students, and two have turned into full-time employees.


“It’s been an educational experience as a business owner, and we


wouldn’t be where we are today without the help of OSU,” he says. “Having an open line of communication with OSU to get help, solve problems and answer questions is second-to-none.”


BUILT STRONGER. LOOKS BETTER. LASTS LONGER.


When you build with Morton, you build something that lasts. A Morton stands the test of time—we’ve been at this for more than 110 years after all. What got us here is simple: our materials, our people and a warranty that beats all others.


#4436 RESIDENTIAL | FARM | EQUESTRIAN | COMMERCIAL | COMMUNITY | REPAIRS 30 WWW.OKL.COOP


©2018 Morton Buildings, Inc. A listing of GC licenses available at mortonbuildings.com/licenses. Ref Code 614 800-447-7436 • mortonbuildings.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128