Food Science and Technology

January 2014 - Student of the Month: Anthony Dulaney

Anthony Dulaney

Anthony has been an undergraduate research assistant in Dr. Mike Penner’s lab working on membrane-­‐assisted electrolysis to recover caustic soda from alkali processing. This technique has utility in food, animal feed, pulping and other bio-­‐product industries. He has learned to be systematic in approaching a complex system using the scientific method in an integrated way.

College of Agricultural Sciences
Student of the Month
January 2014 – Undergraduate Research

Anthony has been an undergraduate research assistant in Dr. Mike Penner’s lab working on membrane-­‐assisted electrolysis to recover caustic soda from alkali processing. This technique has utility in food, animal feed, pulping and other bio-­‐product industries. He has learned to be systematic in approaching a complex system using the scientific method in an integrated way.

He has had the experience of applying for funding of his research projects twice, and received OSU’s Richard Scanlan Undergraduate Scholarship, which helps to support his research effort.

Anthony is earning a double-­‐degree in Food Science and Technology and Innovation Management and expects to graduate in Spring 2014.

Academic Year: 
2013-14

Helping to remove barriers to local meat processing

Publication Source: 
Food Safety News

“I was working for University of California Cooperative Extension, and processing kept coming up as an issue,” said Lauren Gwin, who is now at Oregon State University and works with meat producers and processors in Oregon.  ”I found myself being the person keeping track of what different people in different parts of the state were doing on the processing question, how they could get access to processing, the venues needed. I realized it would be very valuable to have a network (of people) around the country who were also looking at this.”

“I was working for University of California Cooperative Extension, and processing kept coming up as an issue,” said Lauren Gwin, who is now at Oregon State University and works with meat producers and processors in Oregon.  ”I found myself being the person keeping track of what different people in different parts of the state were doing on the processing question, how they could get access to processing, the venues needed. I realized it would be very valuable to have a network (of people) around the country who were also looking at this.”

Oregon State student engineers design a barley malter

Publication Source: 
Oregonian

A group of Oregon State University engineering students didn’t wait to graduate before endowing their alma mater: For their senior project, they designed and built an innovative barley malter that allows OSU to now teach every step of brewing, from barley field and hop yard to bottling line.

A group of Oregon State University engineering students didn’t wait to graduate before endowing their alma mater: For their senior project, they designed and built an innovative barley malter that allows OSU to now teach every step of brewing, from barley field and hop yard to bottling line.

Food Science and Technology