Director

Director
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Jovana Kovacevic
Assistant Professor and Extension Specialist, Food Microbiology
Faculty
503-872-6680
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Dr. Kovacevic's program focuses on food microbiology and safety, with emphasis on traditional and novel molecular microbiology and genomic approaches to study the mechanisms underlying pathogenesis, stress survival, persistence and antimicrobial resistance of foodborne pathogens. Extension...

Investigators

Investigators
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Christina DeWitt
Director and Professor - OSU Seafood Research & Education Center; Interim Director - Coastal Oregon Marine Experiment Station
Faculty
503-325-4531, Ext. 202
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My research interests are focused on efforts that improve seafood utilization, quality and safety. Particularly with regard to understanding how injection/marinade and high pressure processes can be used to enhance fresh product quality while minimizing impacts on nutritional value and safety...

Robert Mc Gorrin
Professor
541-737-8737
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My general research focus is flavor chemistry and trace volatile analysis. Specific studies include the chemistry and interactions among flavor and food components, the identification of key aroma compounds in dairy and food products, and the effects of processing and packaging on flavor...

David Stone
Professor and Director - Food Innovation Center
Director
503-872-6680
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Dr. Stone directs the Food Innovation Center, collaborating with diverse audiences to help advance the food industry, entrepreneurs, and communities, with a focus on quality, safety and sustainability.  General interests include food safety and toxicology, development of value-added products...

Liaison

Liaison
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Stephanie Brown
Faculty Research Assistant
(503) 872-6671
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Stephanie serves as a Food Safety Specialist at the Food Innovation Center. As a member of the Kovacevic lab, Stephanie works on projects related to the diverse research interests of the lab including...

Joy Waite-Cusic
Associate Professor
541-737-6825
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Joy’s integrated food safety systems program combines research, teaching, and outreach to assist food production and processing industries (and consumers) in improving food safety to minimize foodborne illness.  Joy’s research program covers four thematic areas: (1) pre-harvest food safety, (2...