FST Farm 2 Fork Webinar Series

Welcome to Farm 2 Fork - Paths to Sustainable Food Systems

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

For more information about the Farm 2 Fork series please contact Sheri Cole


Image of tanks used to grow seaweed at Oregon Dulse in Bandon, Oregon

January 21, 2022
12:00 - 12:45 pm

How Dulse and Other Seaweeds Will Shape the Future of Food

Speaker: Charles Toombs
CEO/Founder of Oregon Dulse
Instructor, OSU College of Business


Image of poured glass of white wine and bottle of wine laying on its side, with bunches of white grapes scattered around glass and bottle

February 18, 2022
12:00 - 12:45 pm

Are Volatile Thiols the Only Cause of Tropical Fruit Aroma in White Wines? Exploring Aroma Interactions and Adapting Winemaking Procedures

Speaker: Angelica Iobbi
Graduate Student, OSU Dept. of Food Science and Technology


Image of person preparing food in a restaurant setting

  March 18, 2022
12:00 - 12:45 pm

The Energy Efficient Food System

Speaker: Kirstin Pinit
Program Manager, Energy Trust of Oregon

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.

series of three horizontal green leaf foot prints

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.
Logo for OSU College of Agricultural Sciences