Crafting the Future of Food
The Forefront of Safe and Sustainable Food for a Healthier World
M A K I N G T O M O R R O W B E T T E R
Top Story
Oregon State’s new dairy center nears completion
Under construction since 2021, a new $20 million state-of-the-art dairy processing facility at Oregon State University is nearing completion,...
Oregon State University debuts renovated Withycombe Hall with state-of-the-art food labs, creamery, winery
The $71 million renovation has transformed Withycombe Hall into a hub for innovation in agricultural science and student-driven food production...
Sarah Caballero places at Regional Three-Minute Thesis Competition
One way to see if you fully understand your research is if you can teach it to others. Sarah Caballero (she/her), a Ph.D. student studying food...
Researchers advance effort to turn spent coffee grounds into food packaging
An estimated 60 million tons of spent coffee grounds are generated worldwide annually. Most end up in landfills and release methane, a potent...
Calendar of Events
Our Students
Anastasiya Berst | Food Science & Technology - Enology & Viticulture
1st Generation college student | Tashkent, Uzbekistan | Class of 2021
Alyssa Thibodeau | Food Science & Technology | Mesa, Arizona
First-generation college student | Food and Fermentation Science Club President
Pre-Veterinary Medical Association President | OSU Goat Club Vice President
Golden Voice Award | Local and university scholarships
Presentation award at CAS Research Poster Showcase