Meet the Team

FAPC

The Food & Agricultural Products Center

Oklahoma State University, Stillwater, OK

The world is full of good ideas.  Yet, commercializing a good idea is not an easy task, and the Robert M. Kerr Food & Agricultural Products Center (FAPC) at Oklahoma State University can make the process a little simpler. The FAPC is the “go to” place for converting an idea into a reality.

The FAPC strives to discover, develop and deliver information that will stimulate and support the growth of value-added food and agricultural products and processing. The FAPC offers expertise in business and technical disciplines to a very broad and diverse clientele.  The FAPC’s facilities and programs include research laboratories, pilot-processing facilities, educational programs and seminars which keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology.

Learn more about the FAPC and Oklahoma State University here.

 

Chef Rick Gresh

Chef Rick Gresh

Executive Chef, David Burke’s Primehouse, Chicago

Chef Rick Gresh has worked side-by-side with Dr. Mata to validate product performance, establish target specifications, develop and identify menu possibilities and confirm profit potential. Rick is excited about the opportunities this new steak brings to menus.

Learn more about Chef Rick Gresh here.

 

Dr. Tony Mata

Antonio (Tony) Mata, Ph.D.

Mata & Associates, Principal

Antonio (Tony) Mata is a meat scientist, product development specialist and self-proclaimed Meat Geek®. A native of Mexico, Mata studied at the University of Arizona where he earned his Ph.D. in agricultural biochemistry and nutrition. Dr. Mata has been involved in adding value to the carcass for most of his professional career.

Learn more about Dr. Mata and Mata & Associates here.