Oregon State University
Graduate Program in Food Science and Technology
Graduate Program Chair: Michael Qian
Department Head: Robert McGorrin
Contact: Academic Programs Coordinator, Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis OR 97331-6602, Phone: (541) 737-6486 or (800) 823-2357. Fax: (541) 737-1877. E-mail: firstname.lastname@example.org.
Degrees Offered: M.S., Ph.D.
General Requirements: Graduate Study in Food Science concerns the application of biological, physical and engineering sciences to further our understanding of, and to improve the quality, safety, nutritional, and economic value of food and beverages.
Departmental facilities include well-equipped laboratories and a pilot plant. Pilot plant facilities include a pilot winery, brewery, ultra-high pressure food treatment equipment, as well as freeze and air dryers and a variety of other food processing equipment. The Seafood Laboratory (Astoria, OR location) focuses on marine and related resources. The Food Innovation Center (Portland, OR location) house sensory and packaging laboratories. Through direct and collaborative arrangements, faculty and students have access to analytical services that include mass spectrometry, cell culture, flow cytometry, DNA and protein sequencing, DNA and peptide synthesis, confocal microscopy, and computer support.
Program of Study: M.S. and Ph.D. degree programs are offered. Specializations are offered in Food Chemistry and Biochemistry, By-product Utilization, Food Microbiology and Biotechnology, Flavor Chemistry, Sensory Evaluation, Food Processing, Food Engineering, Seafood Processing, and Enology and Brewing Technology. Two terms of seminar are required for each degree program in addition to regular coursework.
Application Procedure: Minimum requirements include a B.S. degree from an accredited institution, GPA 3.0/4.0, and GRE 1000 (Verbal + Quantitative) or total combined points of 300 (Verbal + Quantitative) on the most recent computer delivered version. To apply, send photocopies of official transcripts from all institutions attended (native language as well as English translation); three letters of recommendation; application; a statement of objectives, interests and background; resume; GRE and TOEFL (international students only) scores sent directly from ETS.
Graduate Degree Requirements: M.S. requires a minimum of 45 credits and a defense of thesis research. A PhD requires a minimum of the equivalent of three years of post-baccalaureate study (M.S.), 108 credits, qualifying examination, oral preliminary examination, and a defense of thesis research. Students may not apply to the PhD program with only a BS degree.
Statement of Costs: Tuition and fees for the academic year 2013-2014 (3 terms, excluding summer) are estimated at $13,380 for residents, and $21,426 for non-residents. The non-refundable application fee is $60.00.
Financial Aid: Research assistantships are generally supported by the research grants of individual faculty and are available on a competitive basis.
Important: Because no student can be admitted without prior commitment by a professor to serve as major advisor, applicants are urged to contact potential advisors with shared research interests to learn about research and funding possibilities. This is best done on an individual basis, prior to, or concurrent with a formal application.
Faculty and Research Interests
Alan Bakalinsky, PhD, Associate Professor. Yeast Physiology; strain characterization and improvement for fermentation processes including winemaking, biofuels, value-added products. 541-737-6510. email@example.com
Mark Daeschel, PhD, Professor. Food microbiology and safety; development of antimicrobial intervention systems to ensure food/beverage safety and quality. 541-737-6519. firstname.lastname@example.org
Christina DeWitt, PhD., Associate Professor. Director- Astoria Seafood Lab. Research interests are focused on efforts that improve seafood/muscle food quality and safety, particularly with regard to understanding how injection/marinade and high pressure processes can be used to enhance fresh product quality while minimizing impacts on nutritional value and safety. Interests are also centered on enhancing utilization of co-products generated from seafood processing and minimization of processing waste. 503-325-4531. Christina.email@example.com
Lisbeth M. Goddik, PhD, Professor. Extension Dairy Processing Specialist; extension dairy processing; dairy product safety; product and process development; optimization of product quality. Economics of artisan cheese production, specialty cheese processing. 541-737-8322. firstname.lastname@example.org
Juyun Lim, PhD, Associate Professor. Sensory science with emphasis on sensory perception and sensory methodology; current research focusing on understanding the role of human sensory perception in food preference; developing sensory and consumer testing methodology. 541-737-6507. email@example.com
Robert McGorrin, PhD, Professor and Department Head. Focus is primarily in flavor chemistry and trace volatile analysis. Additional research interests are in food analysis, chromatography and separations, spectrometry, and natural products chemistry. firstname.lastname@example.org (not currently accepting graduate students)
Michael T. Morrissey, PhD, Professor and Superintendent of the Food Innovation Center. Value-added products; emerging technologies in food processing; seafood safety and health benefits; helping small and mid-size food businesses meet new challenges through product and processing innovations. 503-872-6656. Michael.email@example.com
James Osborne, PhD, Associate Professor. Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine; influence of various wine microorganisms on wine quality. 541-737-6494. firstname.lastname@example.org
Jae W. Park, PhD, Professor. Fish proteins; surimi processing and by-products utilization; surimi-based seafood products; functional and rheological properties of food additives; advanced food processing techniques. 503-325-4531. email@example.com
Michael H. Penner, PhD, Associate Professor. Bio-based processes for the conversion of plant-derived biomass to fermentable sugars for bio-product and biofuel production; mechanisms dictating rates of plant-derived biomass biodegradation; analytical approaches for the characterization of plant-derived biomass. 541/737-6513. firstname.lastname@example.org
Michael Qian, PhD, Professor. Flavor Chemistry. Characterization and analysis of odor and of aroma compounds, chemical and biological generation of aroma and flavor in beer and hops, wine and wine grapes, as well as dairy products and berry fruits; instrumental analysis of food components. 541-737-9114 email@example.com
Andrew Ross, PhD, Professor. Fundamental and applied research of cereal grain components, wheat-based foods (noodles, artisan breads, food barley) and bio-products from cereal grain fractions. Located in the OSU Cereal Breeding & Cereal Genetics Program in the Crop and Soil Science Department. 541-737-9149. firstname.lastname@example.org
Neil Shay, Ph.D. Professor. Bioactive compounds in fruits and vegetables that impact human metabolism and disease conditions including atherosclerosis, obesity, and diabetes; investigations on the health benefits of grape and wine consumption; studies include the ability of bioactive compounds to lower blood cholesterol and triglyceride levels. 541.737.0685 Neil.email@example.com
Thomas H. Shellhammer, PhD, Professor. Brewing research examines processing and raw material interactions on beer quality with a particular emphasis on hops and their contribution to beer flavor, foam and physical stability. Research studies often combine instrumental and sensory analyses. 541-737-9308. firstname.lastname@example.org
Yi-Cheng Su, PhD, Professor. Seafood microbiology and safety with a focus on improving quality, increasing shelf-life, and reducing bacterial contamination of seafood. email@example.com
Elizabeth Tomasino, Ph.D., Assistant Professor Enology. Relationships between wine sensory and chemical data; determination and importance of chiral aroma compounds in wine; differentiation of regional wine styles. 541-737-4866. firstname.lastname@example.org
J. Antonio Torres, PhD, Associate Professor. Novel and conventional applications of high pressure processing and pressure-assisted thermal processing; applications of optical methods for process control and research; functional properties of natural polymers. 541/737-4757. email@example.com
Joy Waite-Cusic, PhD. Assistant Professor. Food Safety. Food microbiology with food safety emphasis; specifically interested in pathogen prevalence studies and risk assessment, method development and validation for detection of pathogens, and process validation and surrogate development. 541.737.6825. Joy.firstname.lastname@example.org
Yanyun Zhao, PhD, Professor. Development and characterization of new food processing and packaging techniques with emphasis on their applications in value-added fruit and vegetable product development. 541-737-9151. email@example.com