Samantha Quiros-Newton works in the microbiology lab at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and focuses her research on expanding the shelf life of humus. In this episode of The Food Files, Samantha shares her unique perspective on being a student from Costa Rica, describes the opportunity to work in the lab and explains her experience with the welcoming environment at FAPC.
Client Spotlight: Ransom’s BBQ
Discover with FAPC: Chuck Willoughby
Discover with FAPC: Darren Scott
Discover with FAPC: Patricia Rayas-Duarte
Discover with FAPC: Renee Albers-Nelson
Discover with FAPC: Peter Muriana
Discover with FAPC: William McGlynn
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Discover with FAPC: Joel Jackson
Discover with FAPC: Rodney Holcomb
Discover with FAPC: Andrea Graves
Discover with FAPC: Nurhan Dunford
Discover with FAPC: Dani Bellmer
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Value-added Research: Food Inflation
Value-added Research: Winemaking
Value-added Research: Increasing Product Shelf Life
Value-added Research: Product Innovation
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