Food Science Ph.D. candidate Lindsay Garcia has received the prestigious Rockey Future Leaders for Food & Agriculture (FFAR) Fellow award.
Lindsay joins a cohort of 28 diverse and talented scholars from across the US and Canada for this 3-year professional development opportunity.
OSU FST Students are IFT Product Development Champions!
The competition was fierce, but the OSU Food Science and Technology Student Product Development Team won the 2022 IFT Mars Wrigley product development competition.
Team captain Trung Tran along with Andrew Choi, Lindsay Garcia, Brandon Riesgaard, and Sage Taylor were composed, confident and truly exceptional. They presented an excellent business plan and delivered an outstanding presentation during the competition at the conference in Chicago. Their product, SeaZen’d Noodles, is superb! The team won the competition over teams from Cornell, Cal Poly, and many others.
OSU FST Department Head Lisbeth Goddik stated: I do not recall FST ever placing first in this prestigious international competition. This is one of the finest achievements in FST’s 104 year history and I am so proud of our team. This is better than winning the Superbowl!
Please join me in congratulating our outstanding students!
Exciting research by Jung Kwon, an assistant professor at Oregon State’s Seafood Research & Education Center is showing how the Pacific whiting, also called the North Pacific hake, could be beneficial for our skin. “We are aiming to see if there were any potential benefit to the Pacific whiting skin, particularly the gelatin.” Read more and see the interview KGW8 News.
2022 FST Graduation Ceremony
The FST graduates enjoyed a ceremony that began with a motivational address by Sarah Beaubien, Sustainability Impact Director at Cliff Bar and FST Advisory Board Member.
The address was followed by a rollcall of graduating seniors and graduate students and presentation of the FST awards for: Outstanding Senior - Alyssa Thibodeau; Outstanding Teaching Assistant - Bryan Gaspich; Outstanding Graduate Research Assistant - Alexia Pullicin. Following the ceremony, graduates and their families/friends enjoyed a Beaver Classic ice cream social in the pilot plant. Congratulations to all of our graduates and award winners.
Oregon State researchers makes key advance in turning apple waste into packaging material
Dr. Yanyun Zhao leads a research team focusing on sustainable food packaging and processing. She has studied apple pomace and other byproducts from processing fruit and vegetable juice and winemaking as an alternative for recycled newspaper in molded pulp manufacturing.
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FST Students Make Pink Potato Chips
Oregon State University College of Agricultural Sciences partners with scientists across the region at peer institutions, the USDA and the Oregon Potato Commission to develop more than 40 potato varieties.
Sagar Sathuvalli, based in OSU's Hermiston Agricultural Research and Extension Center, led the effort to create this pink potato known as the TerraRossa. It was developed as part of the Tri-State Potato Variety Development Program.
For more information on the limited edition Beaver Classic™ pink potato chips contact Zak Wiegand.
Food Science and Technology students transformed the TerraRossa potatoes into the delicious limited edition Beaver Classic™ chips. These limited edition potato chips are made in honor of breast cancer awareness month.
Sustainability Enters the Dairy Supply Chain Spotlight
Dairy Foods | July 8, 2021 | Richard Mitchell
Taking steps to manage sustainability along the supply chain makes good business sense for dairy processors. Indeed, 2018 research by The Nielsen Co. LLC, New York, reveals that 81% of global consumers and 69% of those in the United States say that it’s very important or extremely important that companies implement programs to help the environment.
“Consumers are exerting pressure on dairy companies to embrace sustainability in their values, product offerings, and practices,” says Sheri Cole, assistant professor of practice — dairy extension and sustainable food manufacturing at Oregon State University in Corvallis.
OSU to Build New $20 Million Dairy Processing Facility
Sierra Dawn McClain | Capital Press | June 8, 2021
Oregon State University announced Tuesday it will build a new $20 million dairy processing facility using private investments, state bonds and university funding.
The new, 3,000-square-foot dairy plant — three times the size of OSU’s existing facilities — will be used as a research laboratory and hands-on classroom for students and faculty, an educational space for the community, an incubator for dairy startups, a space where creameries statewide can test new products and a retail shop selling products such as ice cream made on site.
“I’m thrilled. It’s truly a dream come true,” said Lisbeth Goddik, head of OSU’s Department of Food Science and Technology. “We’ve wanted to provide the very best educational opportunities for our students, and this will allow us to do that. I think it’ll also have a really broad impact on our industry, because it’ll make it faster and cheaper to develop new products.”
FST Dairy Processing Plant and Food Innovation Center part of $1.58M grant to support diversity and sustainability in agriculture
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 donation of $1.58 million from Northwest Farm Credit Services aims to enhance existing programs in the College of Agricultural Sciences at Oregon State University that can have immediate impact on the diversity, innovation and sustainability of the industry.
Dairy Processing Plant
The College of Agricultural Sciences is home to a major research hub for dairy in the nation, helping to drive innovation that has led to Oregon’s global reputation for high quality dairy products.
A portion of this investment will support the development of a new pilot plant that will be utilized for teaching OSU dairy processing courses, teaching extension courses to dairy industry professionals, serving as a business incubator for dairy entrepreneurs, providing an exceptional facility for research, and as a home for the commercial production of Beaver Classic cheeses by OSU students.
Food Innovation Center
The Food Innovation Center (FIC) in Portland was the nation’s first urban agricultural experiment station. The FIC is a resource for entrepreneurs and business development through client-based product and process development, packaging engineering and shelf-life studies, food safety and consumer sensory testing.
A portion of this investment will support continued advancement of innovation in food, markets and access.
A quick and fun guide to beer by FST Professor Tom Shellhammer, aka "The Hop Guy"