Whether baking bread in a home kitchen or managing a commercial food plant, the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University is offering fall workshops to help Oklahoma’s food businesses grow, innovate and succeed.
The fall schedule includes certifications, regulatory training, food safety courses and hands-on product development experiences. Programs are tailored for food processors, entrepreneurs, growers and industry professionals looking to expand their skills and remain competitive.
“FAPC serves as a resource for Oklahoma’s food companies, from startups to long-established processors,” said Rodney Holcomb, Food and Agricultural Products Center assistant director. “These workshops are just a few that provide access to nationally recognized certifications and practical training that directly impact business success. Our goal is to ensure Oklahoma’s food industry continues to grow, innovate and thrive.”
— Fall 2025 Workshops
• Preventive Controls for Human Food: Qualified Individual Training (PCQI V2.0) (Certification/Compliance) – Sept. 30 – Oct. 2 – Three-day certification required under the Food Safety Modernization Act (FSMA) to ensure companies have a Preventive Controls Qualified Individual on staff.
• The Homemade Food Freedom Act Workshop (Consumer/Startup) – Oct. 8 One-day workshop helping cottage food producers – such as home bakers, specialty food crafters, farmers market vendors and small-scale entrepreneurs – understand compliance under Oklahoma’s Homemade Food Freedom Act.
• Food Microbiology Workshop (Professional/ Technical) – Oct. 23-24 – Training focused on microorganisms in food and their impact on safety and quality.
• Playing in the Dough (Consumer/ Startup) – Nov. 12 – Hands-on baking workshop exploring dough functionality and bread-making techniques with a focus on sourdough.
• Produce Safety Alliance Workshop (Certification/Compliance) – Nov. 18 Food safety training designed to meet the requirements of the FSMA Produce Safety Rule for growers. Pending funding, this workshop will take place in Oklahoma City.
• Basic Training for Food Entrepreneurs (Entrepreneur/Management) – Nov. 20 Comprehensive one-day workshop covering product development, marketing strategies and regulations.
Early registration is encouraged to secure a seat and ensure courses are offered. Space is limited, and workshops require a minimum number of participants.
To learn more about FAPC workshops, services and resources, visit food.okstate. edu.
The Robert M. Kerr Food and Agricultural Products Center, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.
