OREGON STATE UNIVERSITY
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One of the nation’s oldest established programs, our world-class faculty, research, and facilities prepare students to become industry leaders. We are proud to be a key player in OSU’s mission to build healthy communities, a sustainable planet, and a thriving economy.
Food Science and Technology concerns the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological and engineering sciences, and applies them to the scientific and technological aspects of food processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality and nutritious food supply.
We offer graduate programs leading to both M.S. and Ph.D. degrees. Although most of our graduate students have Food Science or Fermentation Science backgrounds, a number of our students have prior degrees in engineering, chemistry, and a variety of other areas. We attract students from around the world as well as from throughout the United States.
Through programs that advance OSU’s land-grant mission to serve the people Oregon and beyond, to industry training and resources for K-12 teachers, the Food Science and Technology Department is engaged in our communities.
Oregon agriculture is a $50 billion industry and nearly 14% of Oregonians rely on agriculture for their livelihoods. As a leading economic engine for the state, with communities in every county dependent on agricultural products, the d...
Next step would be human clinical trial
CORVALLIS, Ore. (KTVZ) -- Eating watermelon in the form of powdered supplements helped adult obese mice avoid some detrimental health effects of an unhealthy diet, according to...
Gadusol Laboratories is developing a nontoxic sunscreen using gadusol, a substance that fish and other marine life use to avoid sunburn. The startup plans to scale up a production system this year, going from lab- to pilot-scale.
As much as 90 percent of the milk that goes into a cheese-making facility comes out as whey, which can be expensive to dispose of in landfills and potentially harmful to the environment.
From a lab at Oregon State, Sarah Masoni works with companies big and small to create flavors, develop products and market them.