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

 
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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...

Basket full of Pacific hake (Merluccius productus) on the NOAA ship Miller Freeman during the hake acoustic survey. Credit: Vanessa Tuttle, NOAA Fisheries.

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...

Yanyun Zhao, an Oregon State professor, conducts research that turns apple pomace into an environmentally friendly packaging material that could serve as an alternative to plastic.

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...

3D Printer for food

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...

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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 

Anastasiya Berst  |  Food Science & Technology - Enology & Viticulture 

1st Generation college student | Tashkent, Uzbekistan | Class of 2021