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Assistant Professor of Practice
and Dairy Extension Expert
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:
Promote the production of safe, high quality dairy products
Train students in dairy processing
Conduct an applied research program that addresses current industry challenges
Provide technical assistance to dairy processors
Enhance technology transfer
For more information about the Dairy Processing Extension Program please contact:
Sheri Cole | firstname.lastname@example.org
Dr. Lisbeth Goddik | 541.737.8322 | email@example.com
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 | firstname.lastname@example.org
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:
Delivering produce safety, preventive controls, and pathogen environmental monitoring workshops
Conducting process validation and microbial challenge studies to help processors meet regulatory requirements and optimize product quality and safety
Work with processors one-on-one to help them with microbiological safety and quality concerns
Research diverse microbial food safety and quality challenges in pre-harvest, post-harvest, and processing environments
Isolate and characterize bacterial isolates (pathogens and non-pathogens) using cultural and molecular techniques
Publish the findings of our research in scientific journal, extension publications, and presentations at conferences
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 | email@example.com
Dr. Joy Waite-Cusic | 541.737.6825 | firstname.lastname@example.org
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:
For more information about the Seafood Extension Program please contact:
Dr. Jung Kwon | 503.325.4531, ext. 205 | email@example.com
The mission of OSU's Value-Added Processing Extension Program is to aid in the promotion of a successful fruit and vegetable industry in Oregon through technical assistance and technology transfer. We envision pursuing the following:
For more information about the Value-Added Processing Extension Program please contact:
Dr. Yanyun Zhao | 541.737.9151 | firstname.lastname@example.org