They are all examples of some of the projects researchers are working on at the Food and Agricultural Products Research and Technology Center at Oklahoma State University

With its primary goal to help develop successful value-added enterprises in Oklahoma by using pilot processing facilities and research laboratories, the center is not a typical teaching unit at OSU. However, it is involved in plenty of teaching by providing students with opportunities to gain valuable on-the-job training in the agricultural processing industry.

“Students are important to the operation of the center,” said Lowell Satterlee, center director. “They bring in a set of hands and a head. Sophomores, juniors and seniors also bring in expertise from their major.”

The center employs 57 people with 26 undergraduate students and five graduate students. Satterlee said although some students may start out just washing dishes, the potential is there to work up in the program and have the opportunity to work with actual research teams on various projects.

Erick Harp is one student who is working his way up at the center. Harp, who received his bachelor’s degree in animal science/biotechnology at OSU in May 1998, began working at the center in April 1997 as an undergraduate. He is currently involved with projects related to his graduate work in food science with an emphasis on food microbiology.

During his time at the center, Harp has had the opportunity to work with a diverse faculty and staff which he said is a positive aspect for student workers at the center.

“Students gain a lot of experience working with the faculty and staff at the center,” he said. “You have the opportunity to work with people from all different markets, from juice products to beef products. It allows students to experience a broad horizon of food processors.”

Harp is currently working on a project testing ground beef for food-borne pathogens.

“We are testing ground beef from across the state for food-borne pathogens such as salmonella and campylobactr,” Harp said. “Beyond testing beef, the project is also helping food processors by determining what other problems there are and what can be done to fix them.”

Harp also said working at the center is an asset for students by providing experience that will make them more competitive in the job market.

“Any industry is looking for someone with experience. Working at the center is like working an internship,” he said. “It is providing on-the-job training of what the industry does.”

When asked what advice he would offer to students interested in gaining valuable experience, Harp said students should “start now and get their feet wet.”

“Try to find a job on campus working in a lab. Work at the center re-emphasizes the things learned in a lab class,” he said. “Try the things you like and see what suits.”

While the center does most of its hiring in the fall, it is always looking for students interested in working.

While the preference at the center is for students to get in as early as possible in the program, help is needed throughout the year in areas such as meat processing, research labs and other processing labs in the center.

“If students are interested they need to just come over with a résumé,” Satterlee said. “We always have projects starting and need new help. We are always interested in talking with students who are interested in working at the center.”

Satterlee said students are involved in a wide variety of jobs and therefore student employees come from a wide range of majors.

“We have majors from across the College of Ag in areas such as ag communications, ag engineering, animal science, and horticulture and landscape architecture, just to name a few,” he said. “A student’s major isn’t critical; it’s the skills they bring in.”

Student employees at the center must be disciplined, responsible and available to work from 10 to 20 hours a week.

Amy Childs is one student worker who knows all about discipline and responsibility. She began in March 1998 as a part-time employee and is now managing Cowboy Meats, the retail product store in the center.

Childs said she heard that Jake Nelson, the meat processing manager at the center, was looking for help so she turned in her résumé and within one week was working. A graduate student in human nutrition, she said having some previous financial experience from other jobs has helped her with the responsibilities of managing the store.

“My responsibilities at the store include stocking, inventory, working with customers and taking special orders.”

Managing the store is offering Childs valuable experience, but she said it also has many other benefits beyond regular managerial tasks.

“Working in the store is good experience. My favorite part is the opportunity for people relations,” Childs said. “I like being able to talk to all the different people who come in.”

Through her work at the center, Childs has had the opportunity to work in areas she had never previously considered.

“The center is a good place to work as far as having a wide variety of people to work with,” she said. “While working full time this summer I had the chance to work with Dr. [Patricia] Rayas, a cereal chemist, with a project on wheat gels.”

Childs said student workers have a unique opportunity to work with great people at the center and gain a wide variety of important skills.

“Getting to work with some of the top researchers, developing people skills, and problem solving skills are invaluable with any job.”

Students looking to gain valuable experience and on the job training will find plenty of opportunities at the center and in the process they might even learn what to feed a turtle, an Italian, or a cowboy.

For more information on the Food and Agricultural Products Research and Technology Center, contact Lowell Satterlee at (405) 744-6071.

By Barbi Dauer

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