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,...
A Taste of Oregon: New ways to share student-made Beaver Classic foods.
Whether it’s a snack in the stands or ice cream from the iconic orange food truck, Beaver Classic’s student-made small-batch food products keep...
Research explores artisanal maple syrup from Pacific Northwest forests
A new multidisciplinary study co-led by anthropologist Lisa Price explores the gastronomic potential of syrup from PNW-native bigleaf maple...
Research explores artisanal maple syrup from Pacific Northwest forests
The growth of hand-crafted artisanal food products in recent decades is widely recognized as a significant culinary trend by consumers and...
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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