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A new multidisciplinary study co-led by anthropologist Lisa Price explores the gastronomic potential of syrup from PNW-native bigleaf maple trees.
Stephanie Brown has a pretty simple work rule. “What I like to think about is think of how many times you have eaten food and haven’t gotten sick,” said Brown, a food safety specialist at Oregon State University’s Food Innovation Center.
Become a taste tester at the Food Innovation Center
Dr. Marcia Walker recently spent years working with big food companies. But she’s now the director at the Food Innovation Center, a Portland-based part of Oregon State University.
Following an exhaustive national search, Oregon State University’s College of Agricultural Sciences has named Dr. Marcia Walker as the director of the Food Innovation Center (FIC).
Oregon State University’s Food Innovation Center is looking for candidates to taste test new hard cider offerings in downtown Portland in July.
Calling all food critics! Oregon State University is offering to pay people to taste coffee and seafood at its Food Innovation Center in Portland.The tasting sessions are 45 minutes and participants will be paid $50.
“It’s hot dog-flavored soft serve ice cream in a pink bun,” Bunn said. “We worked with Sarah Masoni, a food scientist from Oregon, to write our Ode to the Dog from Chicago.”
An Oregon State University researcher is helping save lives by investigating new techniques in agricultural food processing that prevent listeria.
We're excited to welcome these outstanding media fellows to learn more about our research, teaching, and outreach that supports diverse food and ag industries across Oregon!
Some people have ice in their veins. Sarah Masoni’s got ice cream in her blood.
Amazing creations from the Food Innovation Center!
Take a few minutes to consider a difficult question: “What do vanilla ice cream and ranch dressing have in common?”
Research, teaching and outreach continues during the COVID-19 crisis
Things have to change so humans and our planet are healthier, says Oregon State University food innovator David Stone.
Last week, the OSU Food Innovation Center team and several members of their advisory board volunteered at the Oregon FoodBank. Big thanks to Katie Pearmine and Sharon McFadden and the staff at the FoodBank.
Can you taste the difference between fresh or previously frozen seafood?
Incredible things happen through teamwork!
Discovery clears way for clinical trial to treat devastating neurologic disorder
Sharing the expertise of the FIC Product Development team with food manufacturers and food service companies to spread awareness about the versatile hazelnut.
Ever wonder why so many new, delicious foods are developed in Portland Oregon? Get the inside scoop here!!
What is involved in creating a new food product?
Inspiring the innovation for entrepreneurs!
The results were detailed at Seafood Expo North America in Boston on March 21 by Ann Colonna, sensory and consumer program manager at the Food Innovation Center in Portland, an off-campus Oregon State University (OSU) experiment station.
Sarah Z. Masoni, from the Food Innovation Center at Oregon State University says, “Authenticity is the biggest key for consumers. They want to know who’s creating their food."
Starting this year, Herlinger wants to fill those under-filled shelves with the latest Portland food brand to go national: Ruby Jewel's ice cream and cookie concoctions.
David Stone, an Oregon State University public-health toxicologist and communications expert, is the new director of OSU’s Food Innovation Center in Portland.