![[Researchers at OSU Seafood Lab test the effects of a new kind of ice, made fro]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/osu-seafood-laboratory.jpg "[Researchers at OSU Seafood Lab test the effects of a new kind of ice, made from salt-water brine, on fish preservation & quality]")
![[Students touring wine facility in Italy, boy climbing rocks, girl holding kiwi]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/professor-shares-love-italy-students_4.jpg "[Students touring wine facility in Italy, boy climbing rocks, girl holding kiwis]")
![[Rachel Miller visits France Summer 2102 to test ice-cream recipes]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/milky-way.jpg "[Rachel Miller visits France Summer 2102 to test ice-cream recipes]")
![[OSU students making cheese with same vats and molds as used in U.S. and Europe]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/age-cheese.jpg "[OSU students making cheese with same vats and molds as used in U.S. and Europe]")
![[Closeup of mug of beer with foamy head]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/bitter-words-beer.jpg "[Closeup of mug of beer with foamy head]")
![[OSU food scientist Yanyun Zhao (right) and research associate Jingyun Duan dip]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/fresh-frontiers.jpg "[OSU food scientist Yanyun Zhao (right) and research associate Jingyun Duan dip lingcod fillets in fish oil and chitosan solution]")
![[Local berry farmer, Cyndi Snegirev, and OSU scientist Yanyun Zhao pour pomegra]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/special-treatment_0.jpg "[Local berry farmer, Cyndi Snegirev, and OSU scientist Yanyun Zhao pour pomegranate concentrate]")
![[Graduate student Harper Hall checking a yeast culture]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/fermentation-its-culture.jpg "[Graduate student Harper Hall checking a yeast culture]")
![[Student Jeb Hollabaugh working with pipette in FST Pilot Brewery]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/art-and-science.jpg "[Student Jeb Hollabaugh working with pipette in FST Pilot Brewery]")
![[Graduate Student Tomomi Fujimaru tasting green vegetable juice while wearing a]](http://oregonstate.edu/foodsci/sites/default/files/imagecache/733x314/feature-stories/beyond-junk-food.jpg "[Graduate Student Tomomi Fujimaru tasting green vegetable juice while wearing a nose clip]")
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Welcome to the Department of Food Science and Technology
The Department of Food Science and Technology at Oregon State University is one of the nation’s oldest established
programs. With world-class faculty, research and facilities, we prepare students to be industry leaders.
Our department is a key player in OSU’s drive to build healthy communities, a sustainable planet and a thriving economy.
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News and Announcements
New assay to spot fake malaria drugs could save thousands of lives
-Jul 15, 2014
OSU chemists have developed a new technology to tell whether a common malaria medication is genuine, and it could save thousands of lives.… Read full story.
Antibiotic use prevalent in hospice patients despite limited evidence of its value
-Jul 14, 2014
Research suggests that antibiotics are probably being used more than is appropriate in hospice patients, sometimes making life for the terminally ill worse instead of better.… Read full story.
