Department of Food Science and Technology

Dr. Si Hong Park, assistant professor in the Department of Food Science and Technology, is working to enhance food quality and safety by understanding the microbiome (all of the microorganisms in a specific environment) of the human gut and how it interacts with the microbiome of commonly eaten foods. His research into the human gut microbiome can be used to make foods that are customized to meet the specific needs of each consumer. These foods have the potential for wide-ranging benefits on physical and digestive health.

Oregon State University aims to help fill the labor gap with a new program called the dairy foods manufacturing certificate. The college created the program, according to an announcement from OSU’s College of Agricultural Sciences, in partnership with industry leaders. It is designed to give trainees “the skills needed for a strong career in dairy manufacturing.”

Oregon State University’s Food Innovation Center is looking for candidates to taste test new hard cider offerings in downtown Portland in July.

Oregon State University researcher Neil Shay says they’ve been testing mice to see how much raspberries impact things like weight gain.

Working with Elizabeth Tomasino at Oregon State University to run the sensory panel, the researchers found that at 100% whiskey, the panellists could easily tell all the whiskies apart from each other.

Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.

Zhao is an internationally recognized researcher whose work aims to reduce the food industry’s dependence on single use plastic packaging. Her patented and licensed edible coating technique has had a broad impact in agriculture and the food industry, especially in reducing food loss and waste.