Department of Food Science & Technology
 Extension Services
  
 
Value-Added Food Products Development
Extension Service in Value-Added Processing
 

A primary goal of the Cooperative Extension System is to assist the food industry identify concerns and solve problems. Over the years, OSU Department of Food Science & Technology has made significant contributions to the Oregon food industry.

The mission of OSU's Value-Added Processing Extension Program is to aid in the promotion of a sucessful fruit and vegetable industry in Oregon through technical assistance and technology transfer. We envision pursuing the following:

  • Research projects to answer industry questions and assist development of value-added products
  • Provide short courses and workshops to address immediate needs and concerns of industry
  • Foster student interest in the field of food science
  • Increase communication of current research, technologies and methods via websites, newsletters, and publications

This website provides...

  • Updated information on the important strategies to start value-added processing
  • Processing and packaging technologies for adding value to fruit and vegetable products
  • Resources in Federal and State regulations
  • Information about education programs, manufacturers and suppliers
  • Upcoming events in workshops and short courses

Yanyun Zhao
Professor and Value-Added Product Specialist

Berry Health Benefits Network

2009 Berry Health Benefits Symposium

USDA CSREES Food Safety Initiative Project
Ensuring the Safety of Specialty Food Production in the US Northwest Region

Annual Short Course
Fruit & Vegetable Processing Short Course
November 4-6, 2009
238 Wiegand Hall, OSU Campus
Corvallis, Oregon

Contact Information for Dr. Zhao
OSU Dept. of Food Science & Technology
100 Wiegand Hall
Corvallis, OR 97331-6602
Ph: 541.737.9151
Toll-free: 800.823.2357
Fax: 541.737.1877
e-mail: yanyun.zhao@oregonstate.edu