- Outreach & Training
- Beaver Classic™ Cheese
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:
Dairy Processing Program contact:
Dr. Lisbeth Goddik | 541.737.8322 | email@example.com
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 | firstname.lastname@example.org
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:
Additional resources: Value-Added Food Products Development Website
Value-Added Processing Program contact:
Dr. Yanyun Zhao | 541.737.9151 | email@example.com