Special Treatment

[Local berry farmer, Cyndi Snegirev, and OSU scientist Yanyun Zhao pour pomegran

Story and photo by Tiffany Woods | Oregon Agricultural Progress Fall 2011

You're aisle surfing at a gourmet grocery store. A milk chocolate bar with smoked bacon catches your eye, as well as the Austrian pumpkin seed pesto. You think, "I could make something like this." You've got a dynamite recipe for fennel-cayenne beets marinated in champagne vinegar and walnut oil. You picture your face on a label. You see yourself preparing the recipe on "Good Morning America." And soon your company is listed on the New York Stock Exchange. You sell it for $750 million. You've made it.

Now, come back to reality. Back to Aisle 5. You don't know how to do any of this. You've never canned anything in your life, and the only thing you've tried to sell was a bathroom sink on Craigslist.

And what about food safety? Have you thought about that? That's where food scientists from Oregon State University come in. They can help keep your million-dollar idea from becoming a million-dollar lawsuit. They advise makers of specialty foods how to make their products safely.

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