Crafting the Future of Food

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To Advance Safe and Sustainable Food for a Healthier World

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wildfire smoke

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Researchers smoking out B.C. wildfires’ impact on tainted grapes

Grapes and wine are affected differently depending on the intensity, duration and proximity of a wildfire, and what kind of wood or material is...

Keisha Harrison, a doctoral student at Oregon State University, with a kombucha SCOBY.

Oregon State researchers begin to unravel the mysteries of kombucha fermentation

Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research...

Watermelon

OSU Study: Watermelon pills helped health of obese mice

Next step would be human clinical trial

CORVALLIS, Ore. (KTVZ) -- Eating watermelon in the form of powdered supplements...

two swimmers underwater wearing masks and snorkels

This Startup Aims To Help You Avoid Sunburn Like a Fish

Gadusol Laboratories is developing a nontoxic sunscreen using gadusol, a substance that fish and other marine life use to avoid sunburn. The...

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