Category: Food Science and Technology
AgSci provides much of the R&D that has helped grow the industry from a handful of iconoclastic entrepreneurs to more than 400 wineries and an annual economic impact approaching $3 billion.
http://oregonprogress.oregonstate.edu/summer-2014/oregon-wine-research-institute
At last summer’s American Cheese Society competition, the mozzarella variety of Beaver Classic Cheese—made and marketed by AgSci students—won first place in its category, beating out commercial entries from all over the United States.
http://oregonprogress.oregonstate.edu/summer-2015/student-entrepreneurs
Lisbeth Goddik (Food Science and Technology) provides training for Oregon’s artisan cheese industry, which grew from just two operations in 1999 to twenty in 2013.
Oregon State University’s fermentation science program has received a $1 million gift from a San Antonio-based beer company, making OSU the first university in the nation with a working research winery, brewery, and distillery.
Food Science and Technology students collaborated with Bridgeport Brewing Co for a special 30th anniversary release. Their resulting ale won the gold medal at the European Beer Star competition in Germany, beating over 1400 commercial entries.
http://oregonprogress.oregonstate.edu/summer-2015/student-entrepreneurs
