OSU Seafood Laboratory

[Researchers at OSU Seafood Lab test the effects of a new kind of ice] thumbnail
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Making Oregon's Seafood Safe and Sustainable

Photo by Lynn Ketchum | Oregon Agricultural Progress Winter 2014 

At the edge of Astoria’s historic waterfront, OSU’s Seafood Research and Education Center is helping fishermen add value to their catch and processors find innovative seafood products. Since 1940, the Seafood Lab’s ongoing research has advanced seafood science, safety, and technology.

The Seafood Lab is also home to the international Surimi School, industry representatives from around the world learn new innovations for this traditional seafood product.

Stories

Christina DeWitt, Director of OSU's Seafood Lab, tests a machine that marinates fish. Photo: Lynn Ketchum, © 2014 Oregon State University Getting the Most Out of Fish
Christina DeWitt, director of OSU's Seafood Lab,
tests a machine that marinates fish.
(Story: Denise Ruttan, Photo: Lynn Ketchum)




A new method of cleaning oysters is making waves in the seafood industry. Photo: Lynn Ketchum, © 2014 Oregon State UniversityRemoving the "Oy" from Oysters
While delicious, raw oysters can sicken those who
dine on them. Now, a new method of cleaning oysters
is making waves in the seafood industry.
(Story: Daniel Robison, Photo: Lynn Ketchum)

 

OSU food scientist Jae Park examines the latest surimi-based seafood innovation. Photo: Lynn Ketchum, © 2014 Oregon State UniversitySeafood-based Delicacies from Fish that No One Wanted
OSU food scientist Jae Park examines the latest surimi-based
seafood innovation.
(Story: Peg Herring, Photo: Lynn Ketchum)

Scholarship Application

Scholarship Application - Academic Year 2015-2016
Department of Food Science and Technology

Oregon State University
Application DEADLINE: April 24, 2015 (Friday)

Instructions for filling out the application:
Enter your information in the following text fields. Use the TAB key to move the cursor from one text field to another. To move within the cell, use the space bar.

Professor Shares Love of Italy with Students

[Wine grapes from Friuli region of Italy] thumbnail
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Students explore world agriculture and gain hands-on food science experience

Story by Callie Newton | Photos courtesy of Alan Bakalinsky

For one month each year, associate professor and microbiologist Alan Bakalinsky finds himself in Italy. While his days are spent in labs, there is nothing he enjoys more than a long, slow Italian meal in the evenings, usually not beginning until 8 or 9 p.m.

In Italy, he explained, time is taken around food. Meals are the main event. It could be a huge plate of spaghetti, a zesty pizza, sweet gelato – maybe even all of the above – but it will be enjoyed and savored with friends.

One particular friendship with a visiting Italian Ph.D. student led to Bakalinsky’s fascination with Italy.

“He did most of his work in my lab,” Bakalinsky said. “My connection with Italy grew out of that friendship.”

During his many professional trips, Bakalinsky has made even more friendships and connections throughout the country. When Paul Dorres, Director of Student Services for the College of Agricultural Sciences, approached Bakalinsky about guiding a trip to Italy for students, he was thrilled to be able to share his experiences with students.

(Read more...)

Food Labeling Workshop

Food Labeling Workshop
February 28 - March 1, 2013
Wiegand Hall

Two Towns Ciderhouse

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Cascade Hop, Craft Brewing and Oregon State University

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OSU Cheese Pilot Plant: Home of Beaver Classic Cheese

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