Crafting the Future of Food

The Forefront of Safe and Sustainable Food for a Healthier World

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Jar of homemade kambucha. (iStock)

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What you need to know about kombucha, the healthy fermented tea drink

Kombucha has a long history, reportedly dating back to ancient China in 200 B.C., but the first commercially available kombucha didn’t hit store...

Canned vegetables. Photo by Amanda Loman.

OSU Extension Food Safety and Preservation hotline opens for the season

The toll-free hotline, 800-354-7319, runs from 9 a.m. to 4 p.m., Monday through Friday, until Oct. 11. When the hotline is closed, callers can...

James Osborne

The Doctor Is In: Dr. James Osborne leads Oregon Wine Research institute

Originally from New Zealand– a country of stunning landscapes, natural geography and world-class wines– Osborne grew up on a dairy farm. He...

A women smelling 3 bowls of food. Photo: IFT

The Future of Sensory Science: An Intergenerational Conversation

Soon-to-be sensory scientist Jenna Fryer, a doctoral candidate at Oregon State University, is already marshaling her expertise to solve problems...

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Our Students

Cade Jobe smile

Cade Jobe | Food Science and Technology | Austin, TX

Mina McDaniel Research Scholarship in Sensory Sciences

Grant and Alice Schoenhard Research Scholarship | Jack Joyce Scholarship 

Jon Campbell | Class of 2018 

Food Science and Technology | Corvallis, OR