Відео

The Pacific Northwest is a foodies paradise. From our abundance of agriculture, to the artisans who create innovative foods and flavors, this corner of the US could be the next place your new favorite snack comes from. However, how are small startup food businesses able to safely and efficiently process and package their products without breaking the bank? For most the investment of purchasing ...

Department Head, Dr. Lisbeth Goddik talks about the food science and technology department at Oregon State University. She mentions the reasons why FST is a successful program and a great choice for anyone who loves hands on classes, food, and of course science.

Did you know that Oregon is internationally known as a culinary and “foodie” destination attracting millions of visitors each year? Oregon’s tourism community cares deeply about its relationship with people, place and the profit it generates. Visitors to the Oregon Coast alone spend about $840,000,000 each year on food and food services, who arguably expect to experience locally-landed seafood....

Once upon a time, kombucha was a weird home-brewed beverage only consumed by health-obsessed hippies. Today it is a mainstream alternative to soda. At the heart of this story is the perception of kombucha as healthy, and the relative simplicity of carrying out a kombucha fermentation - make some sweet tea, throw in the “SCOBY” and when it starts to smell vinegary, taste it to see if it’s done. ...

From the farm to the distribution center to the restaurant or grocery market, energy efficiency can plan an important role in an equitable and sustainable food system. Food processing facilities, grocery stores and restaurants have some of the highest energy demand, per square foot, in Oregon. Saving energy means fresh food on the table, better margins for food-based business and ultimately, lo...

As the world population and wealth grow, demand for protein will reach unprecedented levels. The current production of proteins contributes considerably to greenhouse gas emissions so new sources of lower impact proteins will increase. This presents a huge opportunity for developing new products from seaweed, which has a significantly lower carbon footprint and huge potential for creating a mor...

The Department of Environmental Quality is leading several efforts to reduce the environmental impacts of materials across their full life cycle. Two current initiatives intersect with Oregon’s food industry. Given the massive climate impacts of food production, coupled with high rates of food waste and loss in the U.S., Governor Brown’s Executive Order 20-04 aims to reduce the wasting of food ...

In recent years, the grape and wine industry in the western United States has repeatedly experienced smoke exposure from wildfires that have resulted in wines with altered quality due to smoke. There are examples of smoke effected wines from at least six of the past ten vintages from California, Oregon and Washington. In most years where smoke exposure has occurred, the impact is regional, affe...

In recent years, as more U.S. states legalize Cannabis sativa, the plant and products derived from it have received ever-increasing attention for medical and recreational uses. Importantly this has also created broader exploration of hempseed as a resource for food, extracted secondary metabolites for pharmaceuticals, flavors and essences and materials for textiles and construction products. Th...

Farm 2 Fork Webinar- April 21, 2023: The Oregon Way Hear from companies that started their roots right here in Oregon. What makes the food and beverage industry here different? and how will it change the industry?

Farm 2 Fork Webinar March 17, 2023: Established over 150 years ago, Nestlé is the world's largest, most diversified food and beverages company with a unique global footprint and sales in 186 countries worldwide. With revenues of $65.6bn, Nestle’s brand and product portfolio includes Nespresso and Nescafé, Buitoni, Gerber, DiGiorno, Maggi, Haagen-Dasz and many more. Sustainability is a priority ...

Farm 2 Fork Webinar Series- Feb 17, 2023: Trends in more sustainable flexible packaging Hear from Rebecca Mick, Ph.D. Technical Sustainability Lead, at Amcor. and Dennis Kittel the Global Sustainability Manager for Amcor Rigid Plastics.

Farm 2 Fork Webinar Series - Jan 20, 2023: Driving Productive Change- the value of pre competitive industry. Competitors in the same industry work together to find solutions to wicked problems in order to do what's best for their business, community, or society. Within the food science and technology industry this is especially important. Listen to the Executive Director, Anne Goetze and the Bu...

Daniel Voit , the CEO of an award winning company, Blentech co. and alumni of Oregon State University - Department of Food Science and Technology addresses the class of 2023. Daniel orchestrates a moving speech that inspired the graduates of the food science department.

OSU Beaver Classic Food Truck

Farm 2 Fork Webinar - The benefits of an ecosystem approach for successful change in t

OSU Food Truck

Leadership Interview 2022 | Elizabeth Hagerman

2022 FST Graduation Address Sarah Beaubien

FST Conclusion

FST Research

FST Intro

Microbiology Research in the Waite-Cusic Food Safety and Quality Systems Laboratory at Oregon State

Microbiology Research in the Waite-Cusic Food Safety and Quality Systems Laboratory at Oregon State

Sustainable Food Packaging Research at Zhao's lab at Oregon State University

Lets Learn About Cheesemaking

How to make Springerle cookies

OSU Fermentation Hop Guy

OSU Food Science Students Answer FAQs