- Associate Provost Int'l Programs
- Int'l Degree & Education Abroad
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International student Marlies Luepges wants a career in wilderness
therapy, so she took it seriously when she had a chance to work in the
Changing a baby’s diaper is one of the least inspiring activities imaginable. However, when Hong Liu changes her 1-year-old son, Joshua, she finds herself imagining a cleaner, brighter future, in which biological waste becomes a source of electricity for houses and hydrogen for cars. Rinsing out a diaper (and flushing gallons of water to a distant treatment plant) or tossing out a disposable (and shipping it to a landfill), Liu thinks about a different kind of waste, about the inefficient use of resources. "I think about all this wastefulness," she says. "It is my hope that we can make use of biological waste, collect energy from it, and not send it to some central place for disposal."
For Liu, extracting energy from wastewater is no pipe dream. She is developing a microbial fuel cell as a way of harnessing electricity from wastewater.
OSU wood science professor Kaichang Li combined an exotic form of an amino acid - used by mussels to
stick to rocks - with soy flour to make a new, high-strength adhesive.
The new glue helps in manufacturing natural-looking plywood without
cancer-causing chemicals such as formaldehyde.
What do you get when you cross an egg white with a crabshell? You get a thin film that prevents food from spoiling and can be eaten along with the food that it wraps. No joke. It can even be fortified with vitamins and minerals so the food and the film together make a more nutritious fare.
This super packaging is the latest technology from OSU's Department of Food Science and Technology. The film combines two key ingredients: a fiber from shellfish (chitosan) and a protein from egg whites (lysozyme). Its discovery combines the ingenuity of two OSU researchers: Yanyun Zhao, a food technologist and specialist in value-added products, and Mark Daeschel, a microbiologist and specialist in food safety.
Hung-Yok Ip, associate professor of history and a fellow at the OSU Center for the Humanities, is exploring the relevance of Buddhism to the modern and postmodern world.
Kalkidan Tadesse is preparing for her future with research that could help protect alpacas and llamas from anemia. Born and raised in Addis Ababa, Ethiopia, Kalkidan graduated
from Grant High School in Portland with highest honors and received a
diversity achievement scholarship to attend OSU.
Socks. An unopened loaf of bread. Ear phones. All of those things could — and probably should — have ended up someplace other than the trash. But that’s where they were Wednesday, until they were pulled from a smelly Dumpster at Oregon State University.
Many of researcher Lia Danelishvili’s American counterparts only know her native Georgia as a country because the recent conflict with Russia made news here. For the rest, the mention of Georgia conjures up the American state of Georgia, a place she has never been. On Monday, Danelishvili presented OSU with a Georgian flag to hang along with the others displayed in the Memorial Union concourse. The flag will be the 128th national emblem placed there.
An Oregon State University marine biologist is celebrating an Oscar win. A film he helped with –called The Cove – was recognized as best documentary. Scott Baker runs the Marine Mammal Institute at Oregon State University. Scientists there work to preserve critical ocean species and habitats.
“The Cove” featured an appearance by Oregon State University scientist Scott Baker. Animal Planet says the series may premiere in the fall, after “The Cove” premieres on the channel this summer.