Department Head
| Photo | Person | Contact Information | Summary of Specialty Area |
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Lisbeth Goddik Department Head |
541-737-8322 Contact person by email |
Extension Dairy Processing Specialist; Extension dairy processing; dairy products safety; product and process development; optimization of product quality. |
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Zeynep Atamer Assistant Professor Senior Research |
Contact person by email |
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Cole Cerrato Assistant Professor Senior Research |
Contact person by email | Chemistry of foods and beverages with a focus on smoke-affected wine analysis |
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Sheri Cole Assistant Professor (Practice) |
Contact person by email | Food Science and Technology Work Force Training and Dairy Extension. |
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Christopher Curtin Associate Professor |
541-737-1599 Contact person by email |
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. |
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Christina DeWitt Professor |
Contact person by email | Focus is on efforts to improve seafood quality and safety and enhance utilization of by-products generated from seafood processing. |
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Paul Hughes Assistant Professor |
541-737-4595 Contact person by email |
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. |
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Jooyeoun Jung Assistant Professor |
Contact person by email | Agricultural waste and processing byproduct utilization, sustainable packaging and processing, active packaging, edible coating, food micro and macrostructure, encapsulation and emulsion |
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Jovana Kovacevic Associate Professor |
Contact person by email | 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. |
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Jung Kwon Assistant Professor |
Contact person by email | Biological functions of natural dietary molecules in health promotion & disease prevention; uncovering potential health value of underutilized food resources to promote efficient utilization of harvest. |
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Juyun Lim Professor |
541-737-6507 Contact person by email |
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. |
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Luyao Ma Assistant Professor |
Contact person by email |
Artificial intelligence for food safety, security, and processing; Development of smart sensors and analytical instruments for pathogen detection, food traceability, and food quality assessment; Detection and mitigation of antimicrobial-resistant bacteria in agri-food system. |
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Robert Mc Gorrin Professor |
541-737-8737 Contact person by email |
Flavor chemistry and trace volatile analysis, flavor interactions with food components, food analysis, chromatography and separations, spectrometry, and natural products chemistry. |
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James Osborne Director: Oregon Wine Research Institute |
541-737-6494 Contact person by email |
Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality. |
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Si Hong Park Associate Professor |
541-737-1684 Contact person by email |
Detection, identification and control of foodborne pathogens such as Salmonella, Listeria, Campylobacter and E. coli from farms to forks using various molecular techniques. |
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Michael Penner Associate Professor |
541-737-6513 Contact person by email |
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. |
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Michael Qian Professor |
541-737-9114 Contact person by email |
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. |
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Yan Ping Qian Associate Professor Senior Research |
5417609250 Contact person by email |
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.
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Andrew Ross Professor |
541-737-9149 Contact person by email |
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. |
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Thomas Shellhammer Professor |
541-737-9308 Contact person by email |
Brewing science and technologies related to beer production and quality, in particular hop chemistry, flavor and quality. |
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David Stone Associate Dean of International Programs |
503-872-6656 Contact person by email |
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. |
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Elizabeth Tomasino Professor |
541-737-4866 Contact person by email |
Relationships between wine sensory and chemical data; determination and importance of chiral aroma compounds in wine; differentiation of regional wine styles. |
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Joy Waite-Cusic Associate Professor |
541-737-6825 Contact person by email |
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. |
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Marcia Walker Director: Food Innovation Center |
541-737-2593 Contact person by email |
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Qingyang Carly Wang Assistant Professor and Extension Specialist |
541-737-7611 Contact person by email |
Non-thermal processing technologies (cold atmospheric pressure plasma, plasma-activated water, UV, and photodynamic inactivation); sustainable manufacturing; food safety and sanitation; hurdle technologies; fruit and vegetable processing extension |
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Yanyun Zhao CAS Associate Dean of Faculty Affairs /University Distinguished Professor, Food Science and Technology |
Contact person by email | Development and characterization of new food processing and packaging techniques with emphasis on their applications in value-added fruit and vegetable product development. |
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Susan Queisser Lead Advisor |
541-737-2590 Contact person by email |
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David Dallas Associate Professor |
541-737-1751 Contact person by email |
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Mahfuzur Sarker | Contact person by email |
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,... |
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David Williams Emeritus Emeritus Faculty |
541-737-3277 Contact person by email |
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... |
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Jayne Bock, Courtesy Appointment |
Contact person by email |
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Hadi Eshpari, Courtesy Appointment |
Contact person by email |
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Christopher Hendon, Courtesy Appointment |
Contact person by email |
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Jungmin Lee, Courtesy Appointment |
Contact person by email 541-738-4056 |
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Tein Lin, Courtesy Appointment |
Contact person by email |
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Daniel Smith, Courtesy Senior Instructor II, Undergraduate Teaching |
Wiegand Hall3051 SW Campus Way3051 SW Campus Way Corvallis, OR 97331 |
| Photo | Person | Contact Information | Specialty Area |
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Alan Bakalinsky Emeritus Appointment |
Contact person by email |
Physiology of fermentation with emphasis on the yeast Saccharomyces cerevisiae. *Dr. Bakalinsky is no longer accepting graduate students. |
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Mark Daeschel Emeritus Appointment |
Contact person by email |
Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. *Dr. Daeschel is no longer accepting graduate students. Current investigations include: 1) Non-thermal technologies for prophylactic and intervention approaches... |
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Thayne Dutson Dean Emeritus |
Contact person by email |
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Daniel Farkas Professor Emeritus |
Contact person by email |
My research interests are in food process engineering technology and focus on the application of high hydrostatic pressure to food preservation. *Dr. Farkas is no longer accepting graduate students. Studies include the inactivation kinetics of microbes under high... |
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Mina Mc Daniel Professor Emeritus |
Contact person by email |
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. *Dr. McDaniel is no longer accepting graduate students. ... |
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Michael Morrissey Emeritus Appointment |
503-872-6656 Contact person by email |
General interests include food processing, biochemistry, food safety and traceability and development of value-added products from agricultural and marine resources. *Dr. Morrissey is no longer accepting graduate students. Specific interests include working with... |
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Jae Park Professor Emeritus |
503-325-4531 Contact person by email |
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... |
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Richard Scanlan Emeritus Appointment |
Contact person by email |
*Dr. Scanlan is no longer accepting graduate students. Areas include the chemistry of N-nitrosamine formation and the... |
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Neil Shay Professor Emeritus, Ecampus Instructor |
Contact person by email |
Functional Foods and Their Bioactive Components: Components of fruits and vegetables that influence human metabolism, with a special focus on compounds of fruits and vegetables and their influence on heart disease and diabetes. Wine and Health |
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Ronald Wrolstad Univ Dist Professor Emeritus |
Contact person by email |
The chemical composition of foods and its relationship to quality broadly describes my research interests. *Dr. Wrolstad is no longer accepting graduate students. Color is the quality attribute receiving most attention, with particular interest in the use of... |