Our Research Programs Have Impacts on Multiple Levels...
FST Faculty conduct relevant and impactful basic and applied research that proactively address challenges important to Oregon and the world.
Undergraduate and graduate students participate alongside faculty who are leaders in their field on research that advances understanding in the food sciences.
CORE Competencies in Food Science & Technology
We invite you to explore Food Science and Technology's core research based competencies.
Discover which FST Faculty fit within these core competencies:
Bakery & Grains
Faculty: Andrew Ross
Consumer & Sensory Science
Faculty: Ann Colonna, Sara Maruyama, and Elizabeth Tomasino
Dairy Science & Technology
Faculty: Zeynep Atamer, Sheri Cole, Lisbeth Goddik, and Joy Waite- Cusic.
Fermentation Science
Faculty: Jeff Clawson, Chris Curtin, Paul Hughes, James Osborne, Tom Shellhammer, and Elizabeth Tomasino.
Food Chemistry
Faculty: Cole Cerrato, Anna Hayes, Paul Hughes, Jung Kwon, Michael Qian, and Andrew Ross.
Food Engineering & Packaging
Faculty: Jooyeoun Jung, Tom Shellhammer, Zak Wiegand, and Yanyun Zhao.
Innovation & Product Development
Faculty: Sheri Cole and Sarah Masoni.
Microbiology
Faculty: Chris Curtin, Jovana Kovacevic, James Osborne, Si Hong Park, and Joy Waite- Cusic.
Nutrition
Faculty: Dave Dallas, Jung Kwon, and Dave Stone.
Research Focus Areas in Food Science & Technology
We invite you to explore each focus area of research within the Department of Food Science and Technology.
Discover which FST Faculty research programs fit within these focus areas:
Dairy Research
Research topics in this area include 1) the composition of raw ingredients and microbial ecology of production environments, 2) sustainable dairy processing systems, 3) the quality, safety, nutritional value of finished products, and 4) consumer behavior towards dairy products.
Related Programs/Centers:
Discover faculty associated with dairy research in the department of Food Science and Technology:
Fermentation Research
Studies focus on processing technologies, biochemistry, microbiology and chemistry of beer, wine, and distilling production. Experimental brewery, winery, and distilled spirits laboratory facilities are used for experimental production and research. The pilot research brewery also focuses on raw materials quality.
Discover faculty associated with fermentation research in the department of Food Science and Technology:
Food & Health Research
Research areas include impacts of whole foods, food components or supplements on human health, gut microbiome, gustatory detection of nutrients, and sensory mechanisms underlying cephalic phase insulin release.
Discover faculty associated with food and health research in the department of Food Science and Technology:
Food Characteristics & Consumer Sciences Research
Research areas include sensory psychophysics, methodology development, and sensory evaluation of foods.
Related Programs/Centers:
Discover faculty associated with innovation, food characteristics and consumer sciences research in the department of Food Science and Technology:
Food Safety & Quality Research
Related Programs/Centers:
Discover faculty associated with food safety and quality research in the department of Food Science and Technology.
Seafood Research
Research topics includes seafood quality, safety, value-added products, and seafood nutrition and human health. Research is conducted at the Seafood Research & Education Center in Astoria and Linus Pauling Science Center.
Related Programs/Centers:
Discover faculty associated with seafood research in the department of Food Science and Technology:
Sustainable Food Systems Research
Research is aimed to increase the sustainability of food processing and packaging through technology innovations by focusing on 1) creating edible, recyclable, and compostable packaging to eliminate single use plastics; 2) developing innovative food coatings to reduce food loss across food chain; 3) upcycling food processing byproducts for novel food and packaging applications; and 4) studying energy efficiency and eco-friendly food processing techniques.
All Food Science and Technology Faculty across all three locations - the Seafood Research & Education Center in Astoria, Wiegand Hall on the main campus in Corvallis, the Food Innovation Center in Portland - are focused on incorporating sustainability into their research programs.
Related Programs/Centers:
Sustainable Food Processing & Packaging Value Added Food Product Development
