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Programs
Faculty
Resources
Dairy Processing
Value-Added Food Processing
FSMA Proposed Rules
Overview
Upcoming Workshops...
We now accept credit card payments
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 |
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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
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