Mark Daeschel

Professor Emeritus
Mark.Daeschel [at] oregonstate.edu

Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. Current investigations include:

1) Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables; 2) Antimicrobial activity associated with wine and its application as a disinfectant; 3) Documenting the prevalence and persistence of bacterial pathogens in fresh and processed berry products.

Profile Field Tabs

At OSU
Affiliated with: 
Food Sci/Tech Extension
My Publications

2007

2004

Journal Article

T. Møretrø and Daeschel, M. A., Wine is bactericidal to foodborne pathogens, Journal of Food Science, vol. 69, pp. M251–M257, 2004.

Pages