CORVALLIS - At its recent annual meeting in Boston, the Agriculture and Food Chemistry Division of the American Chemical Society honored Ron Wrolstad, a professor in Oregon State University's Department of Food Science and Technology.
The organization named Wrolstad one of its "fellows," which recognizes individuals who have made outstanding contributions to agricultural and food chemistry.
Wrolstad joined the OSU faculty in 1965. Besides teaching, he conducts research on the quality of processed fruits and vegetables and has written more than 100 research publications.
His current projects include determining the authenticity of fruit juices, and developing natural colorants from sources such as radishes and red-fleshed potatoes.