Crafting the Future of Food
Inspiring, Collaborating, Innovating
To Advance 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 researchers discover compounds contributing to smoke taint in wine and grapes
“This is a critically important for winemakers who are increasingly dealing with the impact of wildfire smoke on their grapes,” said Elizabeth...
Oregon State University research finds evidence to suggest Pacific whiting skin has anti-aging properties that prevent wrinkles
The gelatin in the skin of Pacific whiting, an abundant fish on the Pacific Coast of North America, may help prevent skin wrinkling caused by...
Oregon State researchers makes key advance in turning apple waste into packaging material
Yanyun Zhao leads a research team focusing on sustainable food packaging and processing. She has studied apple pomace and other byproducts from...
Cost and lack of ingredients holds back 3D printing’s potential for at-home customized food and nutrition
3D printing could unlock custom textures, flavors and nutritional content in foods, but cost, capacity and lack of printable ingredients is...
Calendar of Events
Our Students
Cade Jobe | Food Science and Technology | Austin, TX
Mina McDaniel Research Scholarship in Sensory Sciences
Grant and Alice Schoenhard Research Scholarship | Jack Joyce Scholarship
Anastasiya Berst | Food Science & Technology - Enology & Viticulture
1st Generation college student | Tashkent, Uzbekistan | Class of 2021
