Patricia Rayas, Cereal Chemist Featured Research Project - Adding Value to Grain Products

The laboratory is addressing fundamental and applied approaches to improve the nutritional and functional properties of bread products. The use of optimized germination, sourdough fermentation with added microbiota selected specific properties and enrichment of fermented bread products with antioxidants extracts has been the focus of the research.

They seek to add value to the cereal and baking industry by developing applied approaches from the research. An example includes the use of selected lactic acid bacteria and yeasts that improve flavor, aroma, textural properties, and extends the shelf life of cereal-based products.

Meat science students experience hands-on learning

At Cowboy Meats, students in Dr. Mafi's Meat Science course are learning about smoked sausage production. Assorted sausages including Smoked Pork, Jalapeño and Cheese and Smoked Maple breakfast links are now available!

Just in time for Easter, the crew has lamb cuts and smoked boneless hams available for purchase. Get yours before they run out!

Visit the Cowboy Meats Retail Store on Fridays from 1-5 p.m. at FAPC. For more information and custom orders, contact 405-744-MEAT.

During the Playing in the Dough Workshop, Renee' Albers-Nelson, FAPC milling and baking program manager, provided tips and tricks to participants as they made delicious bread products.

Sign up for the next hands-on workshop!