International women from the OSU community gathered at the Women's Center Friday afternoon to connect over coffee and culture, and several speakers from the International Cultural Service Program shared and compared their nations’ holiday traditions. The gathering was the second in a monthly series sponsored by International Student & Faculty Services and Crossroads International, bringing together women from around the world who have come to OSU to teach, research, and study.
In most of her research, biological and ecological engineering professor Desiree Tullos collaborates with people all over the planet – from Klamath Falls, Oregon, to Yunnan Province, China. "Almost all of the research involves me, as an engineer, working with ecologists, economists, sociologists, and others," says Tullos, who has degrees in civil engineering as well as biological and agricultural engineering.
Glue is the latest product to go green. Kaichang Li and colleagues at Oregon State University developed a new, environmentally friendly adhesive made with
renewable natural resources. The glue, which replaces current adhesives
that release cancer-causing chemicals into the air, will improve the
environment and human health, as well as provide new markets for U.S.
On Wednesday, Governor Irwandi Yusuf of Aceh, Indonesia, and other Aceh delegates were in the Memorial Union at Oregon State University as part of a two-week trip across the United States to network with businesses and agencies. For Irwandi, the Corvallis stop was something more, though. He received his master’s degree in veterinary science from OSU in 1993.
You know you're in a pretty remote area when the only people who ever tried to survey it on foot died of malaria. The rivers are filled with deadly electric eels and crocodile stew is a staple dinner dish. Never-before-discovered animal species are, well, all over the place.
Such was the trip to the Guyana Shield by a group of scientists from Oregon State University, the Smithsonian Institution, Conservation International, Guyana and others. They visited one of the world's most remote, pristine and truly remarkable terrains in the northern jungles of South America.
Traveling there by overloaded small plane, canoe and foot through steaming rain forests was anything but easy. But the end result is significant additions to both OSU's Arthropod Collection and the Center for the Study of Biological Diversity in Georgetown, Guyana.
"This trip was a huge success," said OSU entomologist Christopher Marshall, who oversees three million specimens in the university's collection, which researchers hope to build into one of the best in the nation. "Once mounted and identified, a task that will take several years, many specimens will be sent back to colleagues and collections in Guyana to help build their museums. But many will be retained at OSU to strengthen our holdings as well."
In a handful of food science labs around the country, people who talk about food in terms of microbes and polymers have been turning the natural pathogen fighters found in everyday food into edible films and powders. If their work pans out, thin films woven with a thyme derivative that can kill E. coli could line bags of fresh spinach. As shoppers demand safer food, they’re also demanding healthier food made with ingredients they can pronounce. “We’re working on consumer-friendly antimicrobials, so people will read the package label and not freak out,” said Mark Daeschel, a professor of food science at OSU, who teamed up with the food scientist Yanyun Zhao to engineer an
edible film made from a fiber found in crab and shrimp shells.
Envision an economical and simple wastewater treatment system that provides both clean water and generates electricity for people in countries with limited access to both.
Such a system is possible thanks to revolutionary research by OSU biological and ecological engineering professor Hong Liu and her colleagues. Liu’s team specializes in microbial fuel cells (MFCs), devices that convert biodegradable materials, such as pollutants in wastewater, into electricity using bacteria. As the bacteria consume the pollutants, they shed excess electrons, which flow through a circuit and generate electricity. In the process, pollutants are broken down, resulting in clean water.
More than 140 scientists and master brewers representing 13 different countries will meet at Oregon State University August 9-10 for what organizers say is the first international brewers’ symposium to focus on the unique role of hops in making beer. Topical sessions begin with a presentation by Denis De Keukeleire from Ghent University in Belgium, who is widely regarded as “the godfather of hops,” according to OSU food scientist Thomas Shellhammer.
Kaichang Li, the Oregon State University professor who invented a non-toxic
adhesive for production of wood composite panels, has been recognized
with a 2007 Presidential Green Chemistry Challenge Award.