Dairy Processing

Faculty

Sheri Cole
Assistant Professor of Practice
and Dairy Extension Expert

 

Dr. Lisbeth Goddik
Department Head, Professor
and Dairy Extension Specialist

 

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 | sheri.cole@oregonstate.edu

Dr. Lisbeth Goddik | 541.737.8322 | lisbeth.goddik@oregonstate.edu

Additional resources:

ARBUTHNOT DAIRY CENTER

DAIRY PROCESSING WEBSITE

OREGON CHEESE GUILD

OREGON DAIRY INDUSTRIES

OREGON DAIRY AND NUTRITION COUNCIL

 

Enology and Wine

Faculty
Dr. James Osborne
Associate Professor
and Enology Extension Specialist

 

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:

OREGON WINE BOARD

 

Food Safety

Faculty
Dr. Jovana Kovacevic
Assistant 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:

  • 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 | jovana.kovacevic@oregonstate.edu

Dr. Joy Waite-Cusic | 541.737.6825 | joy.waite-cusic@oregonstate.edu

Additional Resources:

FOOD SAFETY SYSTEMS - PROCESS VALIDATIONS

FIC - FOOD SAFETY OUTREACH & TRAINING

WESTERN REGIONAL CENTER TO ENHANCE FOOD SAFETY

Seafood

Faculty
Dr. Jung Kwon
Assistant Professor
and Seafood Extension Specialist

 

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:

SEAFOOD RESEARCH & EDUCATION CENTER

SEAFOOD NETWORK INFORMATION CENTER

 

Value-Added Processing

Faculty
Dr. Yanyun Zhao
Professor and Value-Added Processing Extension Specialist

 

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:

  • Research projects to answer industry questions and assist development of value-added products
  • Provide short courses and workshops to address immediate needs and concerns of the industry
  • Foster student interest in the field of food science
  • Increase communication of current research, technologies and methods via websites,  newsletters, and publications

For more information about the Value-Added Processing Extension Program please contact:

Dr. Yanyun Zhao | 541.737.9151 | yanyun.zhao@oregonstate.edu

Additional resources:

VALUE-ADDED FOOD PRODUCTS DEVELOPMENT WEBSITE