The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center Research Symposium is going virtual. Sponsored by the Institute of Food Technologists-Oklahoma section, Stillwater Centennial Rotary Club and Oklahoma Association for Food Protection, the Virtual Research Symposium will be held via Zoom April 6 from 8 a.m. to 1 p.m. and will feature student and faculty oral presentations and a keynote presentation about natural curing meats.
Providing undergraduate students with such research opportunities has been a decades-long emphasis in the OSU Ferguson College of Agriculture and has played a key role in many OSU Ag Research projects while growing the STEM fields – science, technology, engineering and mathematics.
Research such as this survey helps take the guesswork out of decisions that can affect dairy industry marketing decisions and commodity support programs.
The study will identify preferences and barriers to sustainable management practices that are socially acceptable, economically feasible and have the potential to enhance the region’s ecosystem.
The TAPS program provides an expanded research framework where irrigation management treatments are based on producer experiences as well as those of scientists.
