Department of Food Science and Technology
Extension Service
Research & Outreach

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     2009 Workshop Calendar

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      Dairy Processing
      Value-Added Food Processing
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		  

 Upcoming Workshops...

     2009
      June 2
      Oregon Cheese Stories
    Food Innovation Center, Portland, OR

      June 16 & 17
      Acidified Foods School
    Wiegand Hall, Corvallis, OR

      June 18
      Wine Microbiology: Using a
      Microscope in the Winery
    Northwest Viticulture Center, Salem, OR

      October 20-22
      Practical Introduction to
      Cheesemaking Short Course
    Wiegand Hall, Corvallis, OR

      November 4-6
      Fruit & Vegetable Processing
      Short Course
    Wiegand Hall , Corvallis, OR

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 		 
Beer Flavor Workshop

Participants learn how to discriminate differences in and then describe the taste and aroma of beer. This 3-hour workshop is designed for people who have limited to moderate knowledge of beer flavor identification.

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Page updated 06/12/09