Driving Food Innovation Through Science, Sensory, and Safety
Located in Portland, Oregon, the Oregon State University Food Innovation Center (FIC) is a nationally recognized hub for cutting-edge food research, product development, and consumer insights. As part of OSU’s College of Agricultural Sciences, the FIC bridges academic excellence with industry needs, helping entrepreneurs and established companies bring innovative, safe, and delicious food products to market.
Sensory Science & Consumer Insights – Led by Ann Colonna
Ann Colonna, Senior Faculty Research Assistant II and Director of the Sensory Program at FIC, leads groundbreaking research in consumer sensory evaluation. Her work helps food producers understand what drives consumer preferences, from flavor and texture to packaging and storytelling.
Recent projects include:
- Evaluating consumer acceptance of Northwest strawberry varietals
- Studying perceptions of fresh vs. frozen seafood like Black cod and Coho salmon
- Assessing sensory impacts of reduced-sodium bread and edible packaging
- Exploring market potential for artisan maple syrup and non-alcoholic barley-based teas
Ann’s research empowers food businesses to make data-driven decisions that align with consumer expectations, increasing product success rates in competitive markets.
Food Safety & Microbiology – Led by Dr. Jovana Kovacevic
Dr. Jovana Kovacevic, Associate Professor and Food Safety Extension Specialist, directs the FIC’s food safety program and the Western Regional Center to Enhance Food Safety, funded by the USDA. Her research focuses on pathogen tracing, Listeria monocytogenes, and antimicrobial resistance, using advanced molecular and genomic tools.
Key research areas include:
- Stress survival and biofilm formation in foodborne pathogens
- Contamination prevention in produce and dairy processing environments
- Development of the Listeria HELPR initiative for industry support
- FSMA-compliant food safety training and outreach across the Western U.S.
Dr. Kovacevic’s work ensures that food products meet the highest safety standards, protecting public health and supporting regulatory compliance.
Collaborating for a Better Food Future
At the OSU Food Innovation Center, innovation is more than a buzzword—it’s a collaborative process. Whether you're developing a new product, reformulating an existing one, or seeking to understand consumer behavior, our team of experts is here to help.
Explore our services:
- Product & Process Development
- Sensory & Consumer Testing
- Food Safety & Shelf Life Analysis
- Culinary Concept Development
- Market Research & Branding Support
Join us in shaping the future of food. Discover how our research, facilities, and expertise can help your food innovation succeed.