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Our research programs have impacts on multiple levels. Undergraduate and graduate students participate alongside faculty who are leaders in their field on research that advances understanding in the food sciences. Industry partners conduct real-world trials in the fermentations sciences, sensory evaluation and more.
If you've ever been snorkeling, you may have heard this warning: Your sunscreen can harm marine life, like sea turtles. But without sunscreen, you may finish your snorkeling trip with a red back. If only you could protect yourself from sunburn like a fish does. Sea turtles are reptiles, but you get the idea.
Gadusol Laboratories is developing a nontoxic sunscreen using gadusol, a substance that fish and other marine life use to avoid sunburn. The startup plans to scale up a production system this year, going from lab- to pilot-scale.
Oregon State University Newsroom
by Mark Floyd, June 11, 2018
CORVALLIS, Ore. – As much as 90 percent of the milk that goes into a cheese-making facility comes out as whey, which can be expensive to dispose of in landfills and potentially harmful to the environment.
Large companies can turn a nice profit by turning some of that whey into protein powders and other nutrition-enhancing products – but the equipment is too expensive for most artisanal creameries, researchers say. However, a new movement is emerging as some of these smaller companies are exploring whey-based “spirits” – namely, vodka.
Not only are cows now a potential cog in the distilling process, the environmental impact is far less damaging than dumping whey into a landfill, according to studies at Oregon State University.
Chris Curtin, Ph.D., Assistant Professor, Wiegand Hall | firstname.lastname@example.org
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.
David Dallas, Ph.D., Adjunct Faculty, Assistant Professor, Milam Hall | email@example.com
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 | firstname.lastname@example.org
Focus is on efforts to improve seafood quality and safety and enhance utilization of by-products generated from seafood processing.
Lisbeth M. Goddik, Ph.D., Department Head, Professor, Wiegand Hall | email@example.com
Extension Dairy Processing Specialist; Extension dairy processing; dairy products safety; product and process development; optimization of product quality.
Paul Hughes, Ph.D., MBA, Assistant Professor, Wiegand Hall | firstname.lastname@example.org
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, and the application of ab initio computational chemistry and kinetic modelling to beer and distilled spirits problems.
Jovana Kovacevic, Ph.D., Assistant Professor, Food Innovation Center | email@example.com
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 | firstname.lastname@example.org
Biological functions of natural dietary molecules derived from marine resources in health promotion and disease prevention; uncovering potential health value of seafood materials and underutilized aquatic resources to promote efficient utilization of the harvested resources.
Juyun Lim, Ph.D., Associate Professor, Wiegand Hall | email@example.com
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 J. McGorrin, Ph.D., Professor, Wiegand Hall | firstname.lastname@example.org
Flavor chemistry and trace volatile analysis, flavor interactions with food components, food analysis, chromatography and separations, spectrometry, and natural products chemistry.
James P. Osborne, Ph.D., Associate Professor, Wiegand Hall | email@example.com
Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality.
Jae W. Park, Ph.D., Professor, Astoria Seafood Lab | firstname.lastname@example.org
Fish proteins; surimi processing and by-products utilization; surimi-based seafood products; functional and rheological properties of food additives; advanced food processing techniques.
Si Hong Park, Ph.D., Assistant Professor, Wiegand Hall | email@example.com
Detection, identification and control of foodborne pathogens such as Salmonella, Listeria, Campylobacter and E. coli from farms to forks using various molecular techniques.
Michael H. Penner, Ph.D., Associate Professor, Wiegand Hall | firstname.lastname@example.org
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 plant-derived biomass.
Michael Qian, Ph.D., Professor, Wiegand Hall | email@example.com
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 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
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; studies include the ability of bioactive compounds to lower blood cholesterol and triglyceride levels.
Tom H. Shellhammer, Ph.D., Professor, Wiegand Hall | firstname.lastname@example.org
Brewing science and technologies related to beer production and quality, in particular hop chemistry, flavor and quality.
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
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, Ph.D., Professor, Wiegand Hall | firstname.lastname@example.org
Development and characterization of new food processing and packaging techniques with emphasis on their applications in value-added fruit and vegetable product development.