Faculty

Department Head

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Lisbeth Goddik
Department Head, Paul & Sandy Arbuthnot Professor & Jacobs-Root Professor
541-737-8322
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Extension Dairy Processing Specialist; Extension dairy processing; dairy products safety; product and process development; optimization of product quality.

Faculty

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Sheri Cole
Assistant Professor of Practice
Contact person by email Food Science and Technology Work Force Training and Dairy Extension.
Christopher Curtin
Assistant Professor
541-737-1599
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Fermentation microbiology with an emphasis on brewing yeast and microbial ecology of beer production; development of new yeast strains, biology of Brettanomyces species, and the application of genomic techniques in food science.
Christina DeWitt
Director and Professor - OSU Seafood Research & Education Center; Interim Director - Coastal Oregon Marine Experiment Station
503-325-4531, Ext. 202
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Focus is on efforts to improve seafood quality and safety and enhance utilization of by-products generated from seafood processing.
Paul Hughes
Assistant Professor
541-737-4595
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Beer and distilled spirit quality (taste, visual) and product stability, distilled spirits innovation including alternative methods of ethanol-water separation, accelerated- and photo-maturation of distilled spirits.
Jooyeoun Jung
Assistant Professor Senior Research
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Jovana Kovacevic
Assistant Professor and Extension Specialist, Food Microbiology
503-872-6680
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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 contamination.
Jung Kwon
Assistant Professor
503-325-4531, Ext. 205
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Biological functions of natural dietary molecules derived from marine resources in health promotion & disease prevention; uncovering potential health value of seafood materials & underutilized aquatic resources to promote efficient utilization of harvest.
Juyun Lim
Professor
541-737-6507
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Sensory science with emphasis on sensory perception and sensory methodology. Current research focusing on understanding the role of human sensory perception in food preference. Developing sensory and consumer testing methodology.
Robert Mc Gorrin
Professor
541-737-8737
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Flavor chemistry and trace volatile analysis, flavor interactions with food components, food analysis, chromatography and separations, spectrometry, and natural products chemistry.
James Osborne
Professor, Enology Extension Specialist
541-737-6494
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Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality.
Si Hong Park
Assistant Professor
541-737-1684
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Detection, identification and control of foodborne pathogens such as Salmonella, Listeria, Campylobacter and E. coli from farms to forks using various molecular techniques.
Michael Penner
Associate Professor
541-737-6513
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Bio-based processes for the conversion of plant-derived biomass to fermentable sugars for bioproduct and biofuel production; mechanisms dictating rates of plant-derived biomass biodegradation; analytical approaches for the characterization of p-d biomass.
Yan Ping Qian
Assistant Professor, Senior Research
541-737-1135
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My general research activities are chemistry, composition, and quality of post-harvest crops, with a focus on aroma and flavor compounds identification, chemical characterization, and analysis; and soil chemistry.

 

Michael Qian
Professor, Wine and Grape Flavor Chemistry
541-737-9114
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Flavor Chemistry, Food Analysis, and Dairy chemistry. characterization of aroma compounds, chemical and biological generation in dairy, small fruits and wines. Instrumental analysis of food components.
Andrew Ross
Professor
541-737-9149
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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.
Neil Shay
Professor
541-737-0685
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Bioactive compounds in fruits and vegetables that impact human metabolism and disease conditions including atherosclerosis, obesity, and diabetes; investigations on the health benefits of grape and wine consumption.
Thomas Shellhammer
Professor
541-737-9308
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Brewing science and technologies related to beer production and quality, in particular hop chemistry, flavor and quality.
David Stone
Professor and Director - Food Innovation Center
503-872-6680
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Food safety and public health, development of value-added products in agriculture, engagement with under-represented communities in the food sector, & assessment of biotoxins and metals in marine & freshwater organisms, pathogens, and process development.
Elizabeth Tomasino
Associate Professor, Sensory Analyst
541-737-4866
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Relationships between wine sensory and chemical data; determination and importance of chiral aroma compounds in wine; differentiation of regional wine styles.
Joy Waite-Cusic
Associate Professor
541-737-6825
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Food microbiology with food safety emphasis; specifically interested in pathogen prevalence studies and risk assessment, method development and validation for detection of pathogens, and process validation and surrogate development.
Yanyun Zhao
Professor
541-737-9151
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Development and characterization of new food processing and packaging techniques with emphasis on their applications in value-added fruit and vegetable product development.

Sr Instructor

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Daniel Smith
Senior Instructor II and Head Advisor
541-737-2590
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Instructor

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Zhenglun Li
Instructor and Advisor, Assistant Professor Senior Research
Faculty
541-737-4978
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Courtesy Faculty

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Jayne Bock, Courtesy Appointment Contact person by email
Hadi Eshpari, Courtesy Appointment Contact person by email
503.213.2122
Christopher Hendon, Courtesy Appointment Contact person by email
Jungmin Lee, Courtesy Appointment Contact person by email
541-745-8377
Tein Lin, Courtesy Appointment Contact person by email
503.905.4454

Associated Faculty

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Zeynep Atamer
Affiliate Faculty
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Adjunct Faculty

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David Dallas
Assistant Professor
541-737-1751
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Mahfuzur Sarker
Professor
541-737-6918
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Bacterial pathogenesis; Molecular pathogenesis of Clostridium perfringens isolates associated with food poisoning and non-food borne gastrointestinal (GI) diseases in humans, and GI diseases in domestic animals; Mechanisms of C. perfringens sporulation,...

David Williams
Helen P. Rumbel Professor for Cancer Prevention
Faculty
541-737-3277
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My research interests focus on environmental carcinogens with an emphasis on polycyclic aromatic hydrocarbons (PAHs), formed from the incomplete combustion of carbon materials (coal, wood, petroleum, etc.).  We seek to determine not only how these chemicals cause cancer but also approaches for...

Emeritus

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Alan Bakalinsky
Associate Professor Emeritus
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Physiology of fermentation with emphasis on the yeast Saccharomyces cerevisiae.

Floyd Bodyfelt
Professor Emeritus
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No current research programs; serve on the faculty committee of several graduate students that have dairy foods technology focus.

Mark Daeschel
Professor Emeritus
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Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. Current investigations include:

1) Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables; 2) Antimicrobial...

Thayne Dutson
Dean Emeritus
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Daniel Farkas
Professor Emeritus
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My research interests are in food process engineering technology and focus on the application of high hydrostatic pressure to food preservation. Studies include the inactivation kinetics of microbes under high pressure, and the development of preservation processes, thermal processing of foods...

Mina Mc Daniel
Professor Emeritus
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My research interests are in the area of sensory evaluation of food. This includes study of sensory methodology, statistical analysis of sensory data, as well as utilization of sensory methods to study food quality. Current projects include the study of hop and aroma flavor compounds in beer...

Michael Morrissey
Professor Emeritus
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General interests include food processing, biochemistry, food safety and traceability and development of value-added products from agricultural and marine resources. Specific interests include working with small to mid-size food processors and entrepreneurs in helping them integrate new...

Jae Park
Professor Emeritus
503-325-4531, Ext. 203
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Research Areas: Surimi and Surimi Seafood; Fish Proteins; Seafood Processing; By-product Utilization

*Dr. Park is no longer accepting graduate students.

Dr. Park has devoted his entire professional career to surimi research and education. Since...

Richard Scanlan
Professor Emeritus
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My research interests are primarily in the area of food toxicology. Areas include the chemistry of N-nitrosamine formation and the development of analytical methods for N-nitrosamines in foods. Work extensively with the...

Ronald Wrolstad
Professor Emeritus
541-737-3591
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The chemical composition of foods and its relationship to quality broadly describes my research interests. Color is the quality attribute receiving most attention, with particular interest in the use of anthocyanin pigments from edible plants as food colorants. Anthocyanin stability and...