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| Research & Outreach | Quick Links...
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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 |
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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 |
2010 March 5 April 12 April 13 & 14 May 22 June 5 |
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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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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. For More Information |
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Page updated 03/17/10 |
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