Oregon State

OSU awarded $8.8M grant to make cancer research accessible

Oregon State University has been awarded $8.8 million to help lead a 3½-year effort to make the volumes of data arising from cancer research more accessible, organized and powerful.

Scientists from OSU, Oregon Health & Science University, the University of Chicago, Johns Hopkins University and the University of North Carolina will team up to create and operate the Center for Cancer Data Harmonization

Video here: https://www.youtube.com/watch?v=A39xo6-f_1Q&feature=youtu.be

Potatoes get revamped

Most potatoes are rich in vitamin C, which is essential to grow and repair body tissues, support the immune system, and maintain cartilage, bones and teeth. Potassium, also high in potatoes, reduces high blood pressure, benefits the heart and kidneys, and tends to reduce the effects of anxiety and stress. Minimal research has been completed on the other vitamins and nutrients in potatoes.

This is why Aymeric Goyer, associate professor in the College of Agricultural Sciences at Oregon State University, studied the levels of vitamin B9, or folate, in different potatoes.

The Salmon State: The impossible journey of the juvenile coho

Turns out finance and salmon survival have something in common: the importance of diversification.

As a PhD student with the University of Washington’s Alaska Salmon Program, Jonny Armstrong — now assistant professor at Oregon State University’s Fish and Wildlife Department — snorkeled the Wood River in the Bristol Bay watershed. He soon encountered a mystery: juvenile coho as much as a mile from the nearest sockeye spawning ground had sockeye eggs in their stomachs.

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

PORTLAND, Ore. — Most makers of fancy food like to supply a romantic story behind the birth of their triple-berry jam or new ice cream flavor. Maybe it was Grandma’s recipe, or a life-changing trip to Vietnam.

Here in Oregon, there is a fair chance that the inspiration was Sarah Masoni, a university laboratory manager with a title that is less than lyrical: director of the product development and process program at the Food Innovation Center of Oregon State University.

Head start on better berries

Oregon State University researchers have finished and published an $890,000, 10-year study about the best ways to grow organic blueberries.

Not that growers have been waiting this whole time. They have been implementing the techniques for years as they learned through field days and presentations about the benefits of raised beds, feather meal fertilizer and weed mats.

“Growers will jump on things sometimes quickly,” said Bernandine Strik, lead researcher for the project, conducted on a one-acre block at OSU’s North Willamette Research and Extension Center.

New 'Buck' naked barley to impact food, feed, brew

Researchers at Oregon State University (OSU) are giving an ancient grain a new life: this barley is naked, but not in an indecent way. Most barley grains are covered rather than naked. Covered varieties have a hull—or outer layer—firmly attached to the grain. The hull on 'Buck'—as in "Buck-naked"—doesn't hang on to the grain. Instead, the hulls fall off during harvest. "Even barley geneticists try to have a sense of humor," said Patrick Hayes, crop scientist. Hayes is part of the OSU Barley Project, a team of barley enthusiasts and breeders.