Food Processing

Sea Grant Extension engages chefs and retailers on quality, benefits and hurdles of frozen seafood

There is a long-standing perception that the quality of frozen seafood is inferior to fresh seafood, although frozen seafood provides many benefits over fresh, including longer shelf life, a lower transportation carbon footprint and...

Farm tours address dairy production misconceptions

Few people are familiar with how milk is produced, handled and processed. Misconceptions about animal welfare and food safety abound. Jenifer Cruickshank, the OSU Extension faculty dairy specialist for the Willamette Valley, seeks to...

IPM program helps vegetable growers maximize efficiency

Pest monitoring is considered the first step in integrated pest management (IPM), because it helps people know if they have a pest problem, and what species may be contributing to it. Agricultural professionals in the Willamette...

Sea Grant Extension helps improve understanding of Astoria’s commercial fishing industry

The city of Astoria in Clatsop County has a diverse fishing industry and is one of the top 10 landing ports in the United States. However, local business leaders, decision-makers and elected officials aren’t always aware of ...

Oregon Wine Research Institute helps state's vineyards and wineries stay competitive

Oregon's wine industry is based on producing premium-quality wines, not mass quantities. If wineries want to compete with premium regions around the world, they know that research is necessary to keep them on the cutting edge. ...

OSU breeds new hops for craft brewers

The Pacific Northwest is an optimal location for hop production due to its unique terroir and irrigation resources. In Oregon, the Willamette Valley's rich soil, mild climate and abundant rainfall provide ideal conditions for ...

OSU creates new barley varieties for food, beer and forage

Barley has been an underappreciated cousin of wheat, even though it is one of the world's oldest cultivated crops. But that's changing amid a growing interest in microbrews and whole-grain diets. Helping lead the way is its ...

OSU helps Oregon’s dairy industry develop new products

The Oregon dairy industry has an estimated value of more than $2.6 billion statewide and is responsible for more than 12,000 jobs and $500 million in wages, according to the 2019 Oregon Dairy and Nutrition Council’s annual ...

To market, to market – with help from OSU's Food Innovation Center

As consumers become increasingly interested in how their food is made, more entrepreneurs want to bring their own products to market. Whether chasing a trend or sharing a favorite personal recipe, these aspiring businesspeople turn...

Wine marketing program drives sales in the Umpqua Valley

The high quality of wine coming out of Oregon's Umpqua Valley attracts grape growers to establish vineyards, but the distance from a metropolitan area makes it difficult to market their award-winning wines. To help get the word...