Welcome to Farm 2 Fork - Paths to Sustainable Food Systems

A webinar series about the people, technologies and collaborations that are enabling positive change

SEMINAR RECORDING

September 18, 2020
12:00 - 12:30 pm

Using Science to Create a Sustainable Dairy Industry

Speaker: Lisbeth Goddik, Oregon State University

SEMINAR RECORDING

October 16, 2020
12:00 - 12:30 pm

Oregon Hop Terroir: Exploring the Regional Variation of Hops Within the Willamette Valley

Speakers: Tom Shellhammer, Oregon State University
John and Liz Coleman, Coleman Agriculture

REGISTER

November 20, 2020
12:00 - 12:30 pm

Modern Product Development - Journey of an Ingredient to Your Table

Speakers: Jason Ball, Food Innovation Center, Oregon State University
Qian Deng, POWDERPURE-IFF

REGISTER

December 18, 2020
12:00 - 12:30 pm

Backvergnügen! The Art and Science of Making German Springerle Christmas Cookies

Speaker: Sue Queisser, Oregon State University

This webinar series brings you stories that illuminate not only how our food systems work today but also the inspiring and creative ways that they are changing to sustainably feed the world of tomorrow.

Who we are: the mission of Oregon State University’s Food Science & Technology Department is to train the next generation of scientists who will ensure that the food we eat is safe, high quality, nutritious, inspired and sustainable whether as research scientists, product developers, food safety and quality assurance professionals or entrepreneurs.

We fulfill our mission of Teaching, Research and Outreach to all parts of the food and beverage industry and develop the science and technologies that support them. We are one department in 3 Oregon locations – Corvallis, Portland and Astoria.

  • We believe an informed and connected food community is an empowered one.
  • Our food systems are complex. How our food is grown, made and distributed has largely been invisible to many of us.
  • People around the world abruptly awakened to this complexity as a result of the consequences of the COVID-19 pandemic.
  • Changes to how our food system works, what we grow and what we eat, have been happening for decades but both pressure and opportunities to accelerate this change are gaining momentum.

Please note: When you register for a webinar you will be provided a link to join that webinar. Please do not share this link. It is unique to you.