As you sip your favorite Oregon wine, do you ever wonder what happened to the discarded remains of those luscious grapes?
Tag » Food Science and Technology
May 21, 2013
August 24, 2012
Did you ever wonder why so many people are attracted to junk food? Why ice cream, french fries and soda pop so often win out over brown rice and broccoli? It’s not actually a conspiracy by fast-food companies to bewitch people into eating things that aren’t good for them. Well, not completely. It’s largely due […]
July 11, 2012
When Rachel Miller was shadowing a pie scientist in her hometown of Spokane, Washington, no one — not her teachers, not her parents, and certainly not she herself — could have predicted that her high school job shadow would lead to possibly the coolest summer internship in the universe: tasting ice cream in France. OK, […]
April 1, 2007
From microbes to plants, OSU researchers are leveraging biological materials to develop a variety of new products. Here are some highlights: Cellulose Power Professor Michael Penner in the Department of Food Science and Technology is studying one of the holy grails of the bio-based fuel industry: the economical conversion of woody plant materials into ethanol […]
July 23, 2006
For Jim Kennedy, it’s all about mouth feel. The sensation of wine on the palate can be silky and smooth or coarse and hard. Wine experts call it texture.