Food Science & Technology

      CORE LEVEL TRAINING IN DAIRY
      PROCESSING
      January Series
    Cleaning, sanitizing, and impact on
      food safety
    Jan. 10 - Umpqua Dairy, Roseburg
    Jan. 11 - FIC, Portland
    Jan. 12 - Seattle (exact location TBA)

      January 20, 2012
    Goat and Mixed Milk Cheeses
      with Peter Dixon
    Wiegand Hall, Corvallis, OR

      February Series
      (Core Level Dairy Training Program)
    Milk quality, flavor and introduction
      to dairy microbiology
    Feb. 7 - Umpqua Dairy, Roseburg
    Feb. 8 - FIC, Portland
    Feb. 9 - Seattle (exact location TBA)

      March Series
      (Core Level Dairy Training Program)
    Standard Operating units...
    Mar. 6 - Umpqua Dairy, Roseburg
    Mar. 7 - FIC, Portland
    Mar. 8 - Seattle (exact location TBA)

      April 2, 2012
    Investigation and Control of
      Pathogens in Food Processing
      Environments - Real Problems,
      Real Answers
    Salem Conference Center, Salem, OR

      April 3 & 4, 2012
    Oregon Dairy Industries (ODI) Annual
      Conference
    Salem Conference Center, Salem, OR

      April 25, 2012
    Principles and Practices of Wine
      Filtration Workshop
    Northwest Viticulture Center, Salem, OR

      May Series
      (Core Level Dairy Training Program)
    Prioritizing safety; GMPs and HACCP
    May 8 - Umpqua Dairy, Roseburg
    May 9 - FIC, Portland
    May 10 - Seattle (exact location TBA)

      May 15-17, 2012
    Practical Introduction to Cheese
      Making Short Course
    Wiegand Hall, Corvallis, OR

      June 18-21, 2012
      2012 Combined Acidified Foods
      and Better Process Control School
    OSU Campus, Corvallis, OR

      July 12 & 13, 2012
      Introductory Basic HACCP
     (Accredited by the International
      HACCP Alliance)
    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

Page updated 04/10/12