We are committed to bringing food safety industry information to the state of Oklahoma. Our faculty research the top food safety issues and provide advanced curriculum in the classroom.
The food safety degree option offered through the food science major is one of only a few that exist in the country.
The goal of the option is to produce students who are uniquely qualified to take on roles in the food manufacturing sector. It combines knowledge of food science with critical issues relating to food safety, government regulations and food safety programs being required by government and industry leaders.
The OSU Robert M. Kerr Food and Agricultural Products Center provides research laboratories, pilot-processing facilities, kitchens, sensory rooms, and more. This facility is used to teach students about cutting-edge value-added processing and technology.
With the growing food consumption and exports, it becomes crucial to ensure its safety which has been facing a number of challenges.
Multiple outbreaks and recalls of foodborne pathogens such as Shiga-toxigenic Escherichia coli (STEC) and Salmonella in the U.S., along with the BSE scare in Europe, has led to concerns about food safety among producers, processors and consumers. Food products require proper processing, packaging and storage conditions.
Our food safety research focuses on improving the safety and quality of a variety of food products at pre and post-harvest levels.
Our Extension programs reach out to producers, packers, retailers and food service through workshops and seminars.
- What is food safety?
Food safety is a scientific discipline concerning the handling, preparation, and storage of food in ways that prevent contamination and food-borne illnesses.
This includes a number of routines that should be followed to avoid potential health hazards. Food safety involves ensuring the safety and quality of food, including food security, biosecurity, and quality assurance.
- Workshops and Programs
View the food safety workshops and certificates available at the Robert M. Kerr Food and Agricultural Products Center.