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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.
Chris Curtin, Ph.D., Assistant Professor, Wiegand Hall | email@example.com
David Dallas, Ph.D., Adjunct Faculty, Assistant Professor, Milam Hall | firstname.lastname@example.org | The Dallas lab examines human milk and dairy bioactives, particularly milk proteins and how they are digested in humans (both infant and adult). We examine the degradation of proteins and the release of bioactive peptides via liquid chromatography and mass spectrometry-based peptidomics and proteomics. We also examine milk peptide and protein function via antimicrobial, antiviral, bacterial growth and immunomodulation assays.
Christina DeWitt, Ph.D., Professor, Director Astoria Seafood Lab | email@example.com
Lisbeth M. Goddik, Ph.D., Department Head, Professor, Wiegand Hall | firstname.lastname@example.org
Paul Hughes, Ph.D., MBA, Assistant Professor, Wiegand Hall | email@example.com
Jovana Kovacevic, Ph.D., Assistant Professor, Food Innovation Center | firstname.lastname@example.org | Application of molecular methods and genomics in food safety; methods and tools to improve pathogen tracing of contamination events in the farm-to-fork food chain; stress response mechanisms, survival, and prevention of Listeria monocytogenes contamination in food processing environments.
Jung Kwon, Ph.D., Assistant Professor, Astoria Seafood Lab | email@example.com
Juyun Lim, Ph.D., Professor, Wiegand Hall | firstname.lastname@example.org
Robert J. McGorrin, Ph.D., Professor, Wiegand Hall | email@example.com
James P. Osborne, Ph.D., Associate Professor, Wiegand Hall | firstname.lastname@example.org
Si Hong Park, Ph.D., Assistant Professor, Wiegand Hall | email@example.com
Michael H. Penner, Ph.D., Associate Professor, Wiegand Hall | firstname.lastname@example.org
Michael Qian, Ph.D., Professor, Wiegand Hall | email@example.com
Andrew S. Ross, Ph.D., Professor; Crop Science (split appointment) | firstname.lastname@example.org | Fundamental and applied research of cereal grain components, wheat-based foods (focused on food barley, noodles, and artisan breads), and bio-products from cereal grain fractions. Located in the OSU Cereal Breeding & Cereal Genetics Program in the Crop and Soil Science Department.
Neil Shay, Ph.D., Professor, Wiegand Hall | email@example.com
Tom H. Shellhammer, Ph.D., Professor, Wiegand Hall | firstname.lastname@example.org
Dave Stone, Ph.D., Professor and Director, Food Innovation Center | email@example.com | Food safety and public health, development of value-added products in agriculture, engagement with under-represented communities in the food sector, and assessment of biotoxins and metals in marine and freshwater organisms. pathogens, and process validation and surrogate development.
Elizabeth Tomasino, Ph.D., Associate Professor, Wiegand Hall | firstname.lastname@example.org | Relationships between wine sensory and chemical data; determination and importance of chiral aroma compounds in wine; differentiation of regional wine styles.
Joy Waite-Cusic, Ph.D., Associate Professor, Wiegand Hall | email@example.com
Yanyun Zhao, Ph.D., Professor, Wiegand Hall | firstname.lastname@example.org
Aubrey DuBois, M.S., Faculty Research Assistant, Enology and Sensory, Wiegand Hall | email@example.com
Zak Wiegand, B.S., Faculty Research Assistant, Food Processing Pilot Plant, Wiegand Hall | firstname.lastname@example.org
Zhenglun "Glen" Li, Ph.D., B.Eng., Instructor and Advisor, Wiegand Hall | email@example.com
Robin Frojen, B.S., OSU Creamery Manager, Wiegand Hall | firstname.lastname@example.org
Sue Queisser, B.S., Project Manager, Center for Sensory & Consumer Behavior Research, Wiegand Hall | email@example.com