Food Processing

Value-added rental program targets food insecurity in the Columbia Gorge

The Columbia River Gorge region of Oregon has extreme wealth disparities and high rates of food insecurity, particularly among those already receiving food assistance. This region also lacks resilience in local food systems during ...

Feb 2024 | Impact Story

OSU researchers patent new packaging material made from food waste

It is estimated that 30-40% of food in the US is wasted, creating approximately 170 million metric tons of greenhouse gas emissions and fostering climate change. When juiced, only 70-75% of the fruit is used, which means the...

Oct 2022 | Impact Story

By solving mystery, OSU researchers boost kombucha brewing industry

Kombucha is a fermented tea beverage that has been rapidly increasing in popularity due to its many health benefits. This drink is often rich in important compounds for human nutrition and health, such as vitamin B, organic ...

Feb 2022 | Impact Story

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...

Mar 2021 | Impact Story

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...

Impact Story

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...

Jan 2019 | Impact Story

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

Oregon's $271 million 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 ...

Jun 2021 | Impact Story

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 ...

Jun 2021 | Impact Story

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 ...

Feb 2019 | Impact Story

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 ...

Jun 2021 | Impact Story