Tim Bowser, food process engineer, strives to help in-state clients optimize their potential through research at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Tim explains research on the texture measurement of protein bars to extend the shelf life. The goal is to provide clients with technology to improve food safety while making high-quality, low-cost products.
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
Discover with FAPC: Erin Johnson
Discover with FAPC: Ravi Jadeja
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
Clean in Place: Automated Method for Cleaning
Coconut Oil Processing
Value-added Research: Food Inflation
Value-added Research: Winemaking
Value-added Research: Increasing Product Shelf Life
Value-added Research: Product Innovation
Create your
podcast in
minutes
It is Free
The No-Frills Teacher Podcast
Heal, Survive & Thrive!
Summarize | رادیو سامرایز
The Jordan B. Peterson Podcast
The Mel Robbins Podcast