Dairy Processing

Oregon State University food science and technology students mix a batch of havarti cheese in a cheese making class.

The mission of the Dairy Processing Program is to aid in the promotion of a successful dairy processing industry in Oregon through technical assistance and technology transfer.

Specific objectives of the program:

  • Promote the production of safe, high quality dairy products
  • Train students in dairy processing
  • Conduct an applied research program that addresses current industry challenges
  • Provide technical assistance to dairy processors
  • Enhance technology transfer

Additional resources: Dairy Processing Website, Oregon Dairy Industries, Arbuthnot Dairy Center

Dairy Processing Program contact:
Dr. Lisbeth Goddik | 541.737.8322 | lisbeth.goddik@oregonstate.edu


Oregon State University Extension enologist James Osborne evaluating wine in the OSU research winery.

Workshops are held throughout the year as needed by enology and viticulture industries. The Annual American Society of Enology and Viticulture (ASEV) Conference is held in varying locations. Various laboratory services are also available.

The Department of Food Science and Technology offers undergraduate degree options in Fermentation Science and Enology & Viticulture, as well as Food Science. The E & V option specifically prepares students to practice the art of winemaking with a solid understanding of the underlying scientific principles.

Additional resources: Oregon Wine Board

Enology/Wine Program contact:
Dr. James Osborne | 541.737.6494 | james.osborne@oregonstate.edu

Food Safety

Food scientist Mark Daeschel tests the acidity of food products in his Oregon State University lab

Food Safety Program contact:
Dr. Mark Daeschel | 541.737.6519 | mark.daeschel@oregonstate.edu

Value-Added Processing

Yanyun Zhao, Oregon State University food technologist, coats fresh strawberries with thin, antimicrobial, edible film made from egg white and crab shell.

The mission of OSU's Value-Added Processing Extension Program is to aid in the promotion of a successful fruit and vegetable industry in Oregon through technical assistance and technology transfer. We envision pursuing the following:

  • Research projects to answer industry questions and assist development of value-added products
  • Provide short courses and workshops to address immediate needs and concerns of the industry
  • Foster student interest in the field of food science
  • Increase communication of current research, technologies and methods via websites,  newsletters, and publications

Additional resources: Value-Added Food Products Development Website

Value-Added Processing Program contact:
Dr. Yanyun Zhao | 541.737.9151 | yanyun.zhao@oregonstate.edu