The competition was the kind of creative opportunity Aidyn Whitehead was looking for when she transferred to OSU in winter term to study Food Science and Technology. “These skills are precisely what we will carry with us when we enter the field and will make us standouts in whichever paths we choose to follow,” she said.
To address workforce gaps, Oregon State developed a flexible, self-paced training program through Professional and Continuing Education in the Division of Extension and Engagement. The program offers multiple entry points, including an essentials certificate, an advanced certificate and short micro certificates, allowing employees to build skills while continuing to work.
Oregon’s food and beverage industry is a major economic driver, but it faces growing challenges tied to efficiency, sustainability and coordination across the supply chain.
Luyao Ma, an assistant professor at Oregon State University, and her collaborators from the University of California, Davis, Korea University and Florida State University, have developed a deep learning-based model for rapid detection and classification of live bacteria using digital images of bacteria microcolonies. The method enables reliable detection within three hours.
Researchers in Oregon State University’s College of Agricultural Sciences and Oregon Agricultural Experiment Station are testing a spray-on coating that could be applied to grapes before smoke arrives. The goal is simple: Create a thin layer on the grape skin that helps keep smoke compounds out.
Luyao Ma, an assistant professor at Oregon State University, and her collaborators from the University of California, Davis, Korea University and Florida State University, have developed a deep learning-based model for rapid detection and classification of live bacteria using digital images of bacteria microcolonies. The method enables reliable detection within three hours.
Dr. Elizabeth Tomasino, professor at Oregon State University’s College of Agricultural Sciences, is working on a solution to save Kennedy’s beloved pinot noir. Dr. Tomasino explains the science behind why smoke makes grapes taste “ashy” and what researchers are doing to save future vintages.
While the 2020 fires were immediately concerning for wine grapes, there was initially less attention paid to hops. So Tom Shellhammer, professor of fermentation science at Oregon State University (OSU), set out to change that. Since 2022, Shellhammer has received around $250,000 in funding from the Hop Research Council to study how wildfire smoke affects hops — and, by extension, how it impacts the taste of beer.
Q&A with Scott Butler, Alumnus of the College of Agricultural Sciences
Dave Cho, ’18, winemaker and cofounder of CHO Wines, discovered his passion for winemaking while performing music at Southern California wineries. After moving his family to Oregon, he earned a degree in enology and viticulture from Oregon State University and worked at Willamette Valley wineries like Argyle and Stoller before launching his own small-production label in 2020 as Oregon’s first Korean-American winemaker. In this episode of the Oregon Stater Spotlight, Cho talks about his journey and his approach to winemaking.