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 Upcoming Workshops...
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     2013 SCHEDULE

      Feb. 28 - Mar. 1, 2013
      Food Labeling
    OSU Campus, Corvallis, OR

      April 8, 2013
      Duplication or Integration: FDA's
      FSMA Requirements versus SQF,
      BRC & IFS
    Salem Conference Center, Salem, OR

      April 9 & 10, 2013
      Oregon Dairy Industries (ODI)
      Annual Conference
    Salem Conference Center, Salem, OR

      April 16-18, 2013
      Core Level Dairy Training Program -
      April series - CIP
         Apr 16 - Roseburg, OR
         Apr 17 - Portland, OR
         April 18 - Bellevue/Seattle, WA

      April 24, 2013
      Recognizing and Exploring Wine
      Sensory Faults
    Food Innovation Center, Portland, OR

      May 14 & 15, 2013
      **Canceled**
      Core Level Dairy Training Program -
      May series - Preparing for Audits
         May 14 - Roseburg, OR
         May 15 - Portland, OR

      May 30 & 31, 2013
      Introductory Basic HACCP
    OSU Campus, Corvallis, OR

      June 17-20, 2013
      2013 Combined Acidified Foods and
      Better Process Control School
    OSU Campus, Corvallis, OR

      July 18 & 19, 2013
      Specialty Foods: Processing
      Technologies, Quality and Safety
    OSU Campus, Corvallis, OR

      September 17-19, 2013
      Core Level Dairy Training Program -
      Sept. series - Cleaning and Sanitation
         Sept. 17- Roseburg, OR
         Sept. 18 - Portland, OR
         Sept. 19 - Bellevue/Seattle, WA

      Sept. 30 - Oct. 2, 2013
      International Cheesemaker in
      Residence
    OSU Campus, Corvallis, OR

      October 8-10, 2013
      Practical Introduction to Cheese
      Making Short Course
    OSU Campus, Corvallis, OR

      October 15-17, 2013
      Core Level Dairy Training Program -
      October series - Unit Operations in
      Dairy Processing
         Oct. 15 - Roseburg, OR
         Oct. 16 - Portland, OR
         Oct. 17 - Bellevue/Seattle, WA

      November 4-6, 2013
      Fruit and Vegetable Processing
      Short Course
    OSU Campus, Corvallis, OR

      December 16-18, 2013
      Acidified Foods School
    OSU Campus, Corvallis, OR

Artisan Cheese in Oregon

Lisbeth Goddik is helping bring a European flavor to Oregon’s artisan cheeses. Educated in Denmark and trained in France, Goddik teaches cheesemaking at OSU and brings European knowledge to Oregon's small-scale artisan cheesemakers.
Source: Oregon's Agricultural Progress,
Spring 2006

Natural Food Safety

Mark Daeschel searches for natural ingredients to combat disease microbes and keep food safe and tasty. His approaches are revolutionizing the food industry by providing alternative uses for foods while cutting production costs.

Source: Oregon's Agricultural Progress,
Summer 2004

Value-Added Processing

Adding value to food products is what Yanyun Zhao does. Zhao finds ways to increase the economic value and consumer appeal of agricultural commodities. For several years, Zhao has been experimenting with chitosan to develop thin protective coatings for perishable fruits and berries.

Source: Oregon's Agricultural Progress,
Summer 2004