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Current Research
 


 

The Department's learning outcomes are integrated with its mission and long-range goals. Food Science and Technology has active research programs supported by more than $1.9 million in funding.

Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by 17 tenured and tenure-track faculty, a number of adjunct faculty, and 35 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

Dr. James Kennedy conducts research on the affect of tannins on the texture or "mouth feel" of red wines. (OSU Research Magazine-Terra, Summer 2006 ).

  

Research Advisors/Major Professors

Alan T. Bakalinsky, Ph.D., Associate Professor, Wiegand Hall, e-mail: alan.bakalinsky@oregonstate.edu
Characterization and improvement of industrial yeasts with emphasis on wine strains of Saccharomyces cerevisiae; fermentation processes for production of biofuels, value-added products.

Mark A. Daeschel, Ph.D., Professor, Wiegand Hall, e-mail: mark.daeschel@oregonstate.edu
Food microbiology and safety, development of antimicrobial intervention systems.

Lisbeth M. Goddik, Ph.D., Associate Professor, Wiegand Hall, e-mail: lisbeth.goddik@oregonstate.edu
Extension Dairy Processing Specialist; Extension dairy processing; dairy products safety; product and process development; optimization of product quality.

James A. Kennedy, Ph.D., Associate Professor, Wiegand Hall, e-mail: james.kennedy@oregonstate.edu
Chemistry of compounds in grapes and wine and their relation to wine quality. Natural product chemistry of flavonoid compounds.

Juyun Lim, Ph.D., Assistant Professor, Wiegand Hall, e-mail: juyun.lim@oregonstate.edu
Sensory science with emphasis on sensory perception and sensory methodology. Current research focusing on understanding the role of human sensory perception in food preference. Developing sensory and consumer testing methodology .

Robert J. McGorrin, Ph.D. Department Head, Professor, e-mail: robert.mcgorrin@oregonstate.edu
Focus is primarily in flavor chemistry and trace volatile analysis. Additional research interests are in food analysis, chromatography and separations, spectrometry, and natural products chemistry. (currently not supervising graduate students)

Michael T. Morrissey, Ph.D. Professor, Superintendant Food Innovation Center, Director Astoria Seafood Lab,
e-mail: michael.morrissey@oregonstate.edu
Seafood processing, value-added products, quality control and HACCP. Biochemical and physical changes that occur with storage. Recovery of bioactive components from seafood waste.

Jae W. Park, Ph.D. Professor, Astoria Seafood Lab, e-mail: jae.park@oregonstate.edu
Fish proteins; surimi processing and by-products utilization; surimi-based seafood products; functional and rheological properties of food additives;  advanced food processing techniques.

James P. Osborne, Ph.D., Assistant Professor, Wiegand Hall, e-mail: james.osborne@oregonstate.edu
Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality.

Michael H. Penner, Ph.D. Associate Professor, Wiegand Hall, e-mail: mike.penner@oregonstate.edu
Analysis of plant-derived biomass; production of bioproducts and biofuels from lignocellulosic materials; particular emphasis is placed on the biochemistry of enzyme-based processes.

Michael Qian, Ph.D., Associate Professor, Wiegand Hall, e-mail: michael.qian@oregonstate.edu
Flavor Chemistry,  Food Analysis, and Dairy chemistry. characterization of aroma compounds, chemical and biological generation in dairy, small fruits and wines. Instrumental analysis of food components.

Andrew S. Ross, Ph.D. Associate Professor; Crop Science (split appointment), e-mail: andrew.ross@oregonstate.edu
Fundamental and applied research of cereal grain components, wheat-based foods (focused on Asian foods), and bio-products from cereal grain fractions. Located in the OSU Cereal Breeding & Cereal Genetics Program in the Crop and Soil Science Department.

Tom H. Shellhammer, Ph.D. Associate Professor, Wiegand Hall, e-mail: tom.shellhammer@oregonstate.edu
Brewing science and technologies related to beer production and quality. Application of high hydrostatic pressure to food processing and preservation.

Yi-Cheng Su, Ph.D. Associate Professor, Astoria Seafood Lab, e-mail: yi-cheng.su@oregonstate.edu
Seafood microbiology and safety with a focus on improving quality, increasing shelf-life, and reducing bacterial contamination of seafood.

J. Antonio Torres, Ph.D. Associate Professor, Wiegand Hall, e-mail: j_antonio.torres@oregonstate.edu
Novel and conventional applications of high pressure processing with emphasis on bacterial spore inactivation mechanisms, applications of optical methods for process control and research, functional properties of natural polymers, seafood and dairy processing technology.

Yanyun Zhao, Ph.D. Professor, Wiegand Hall, e-mail: yanyun.zhao@oregonstate.edu
Value-added food product development with a focus on functional foods by utilization of emerging food processing and packaging techniques.

 

Page Updated 12/17/07