The mission of the Dairy Processing Program is to aid in the promotion of a successful dairy processing industry in Oregon through technical assistance and technology transfer.
Specific objectives of the program:
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Promote the production of safe, high quality dairy products
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Train students in dairy processing
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Conduct an applied research program that addresses current industry challenges
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Provide technical assistance to dairy processors
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Enhance technology transfer
For more information about the Dairy Processing Extension Program please contact:
Sheri Cole | sheri.cole@oregonstate.edu
Dr. Lisbeth Goddik | 541.737.8322 | lisbeth.goddik@oregonstate.edu
Additional resources:
Faculty
Workshops are held throughout the year as needed by enology and viticulture industries. The Annual American Society of Enology and Viticulture (ASEV) Conference is held in varying locations. Various laboratory services are also available.
The Department of Food Science and Technology offers undergraduate degree options in Fermentation Science and Enology & Viticulture, as well as Food Science.
The E & V option specifically prepares students to practice the art of winemaking with a solid understanding of the underlying scientific principles.
For more information about the Enology and Wine Extension Program please contact:
Dr. James Osborne | 541.737.6494 | james.osborne@oregonstate.edu
Additional resources:
Faculty
Dr. Jovana Kovacevic
Associate Professor and Food Microbiology Extension Specialist
Dr. Joy Waite-Cusic
Associate Professor and Food Safety Expert
The mission of OSU's Food Safety Extension Program is to support food producers and processors in their goals to grow and manufacture safe foods for Oregon and the world.
We support the industry by:
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Delivering produce safety, preventive controls, and pathogen environmental monitoring workshops
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Conducting process validation and microbial challenge studies to help processors meet regulatory requirements and optimize product quality and safety
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Work with processors one-on-one to help them with microbiological safety and quality concerns
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Research diverse microbial food safety and quality challenges in pre-harvest, post-harvest, and processing environments
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Isolate and characterize bacterial isolates (pathogens and non-pathogens) using cultural and molecular techniques
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Publish the findings of our research in scientific journal, extension publications, and presentations at conferences
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Train the next generation of food safety and quality professionals for the industry
For more information about the Food Safety Extension Program please contact:
Dr. Jovana Kovacevic | 503.872.6621 | jovana.kovacevic@oregonstate.edu
Dr. Joy Waite-Cusic | 541.737.6825 | joy.waite-cusic@oregonstate.edu
Additional Resources:
FOOD SAFETY SYSTEMS - PROCESS VALIDATIONS
The mission of OSU’s Seafood Extension Program is to support the industry in establishing a more resilient and sustainable seafood system and to provide leadership in the development and transfer of knowledge to user groups.
Our program focus includes:
- Conduct research projects that address current industry challenges and needs
- Communicate technical knowledge and research impacts to stakeholders as well as a broader public
- Provide technical assistance to industry to promote safe and high-quality products
- Provide training and education opportunities to stakeholders via workshops and training programs
- Support transfer of information from relevant agencies to stakeholders
For more information about the Seafood Extension Program please contact:
Dr. Jung Kwon | 503.325.4531, ext. 205 | jung.kwon@oregonstate.edu
Additional Resources:
