Oregon State University Graduate Program in Food Science and Technology

Graduate Program Chair: Neil Shay

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: linda.dunn@oregonstate.edu.

Website: http://oregonstate.edu/foodsci/

Degrees Offered: M.S., Ph.D.

Program Description

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 2015-2016 (3 terms, excluding summer) are estimated at $13,722 for residents, and $22,524 for non-residents. The non-refundable application fee is $60.00. Applying online requires payment by credit card. A one time Matriculation Fee of $350 is assessed to all new and transfer graduate students.

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. Physiology of yeast fermentation with a focus on the genetic and biochemical basis for yeast behavior in winemaking and during production of biofuels and other value-added products.  541-737-6510. alan.bakalinsky@oregonstate.edu
Mark  Daeschel, PhD, Professor. Food microbiology and safety; development of antimicrobial intervention systems to ensure food/beverage safety and quality.  541-737-6519. mark.daeschel@oregonstate.edu

Christina Mireles 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.dewitt@oregonstate.edu 

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, and understanding terrior effect on Oregon dairy products. 541-737-8322. lisbeth.goddik@oregonstate.edu

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 ingestive behavior and also developing sensory and consumer testing methodology. 541-737-6507. juyun.lim@oregonstate.edu

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.    robert.mcgorrin@oregonstate.edu (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.morrissey@oregonstate.edu

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. james.osborne@oregonstate.edu

Jae W. Park, PhD, Professor. Fish proteins; surimi processing and by-products utilization including nano fish bone; functional and rheological properties of food additives; advanced food processing techniques. 503-325-4531. jae.park@oregonstate.edu

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. mike.penner@oregonstate.edu

Michael Qian, PhD, Professor. Flavor Chemistry, Food Analysis, and Dairy Chemistry. Characterization of aroma compounds, chemical and biological generation in dairy, small fruits and wines. Instrumental analysis of food components. 541-737-9114 michael.qian@oregonstate.edu

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. andrew.ross@oregonstate.edu

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 pigmented fruits and wine consumption; studies include the ability of bioactive compounds to lower blood cholesterol and triglyceride levels, combat fatty liver disease, and improve blood glucose control.   541.737.0685 Neil.shay@oregonstate.edu 

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. tom.shellhammer@oregonstate.edu

Yi-Cheng Su, PhD, Professor. Seafood microbiology and safety with a focus on improving quality, extending shelf-life, and developing intervention strategies to reduce pathogen contamination of seafood.  503-325-4531.yi-cheng.su@oregonstate.edu

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. elizabeth.tomasino@oregonstate.edu

J. Antonio Torres, PhD, Associate Professor. Novel and conventional applications of pressure processing technologies with an emphasis on microbial inactivation and process modeling. Process and product design procedures based on the estimation of food shelf-life, safety and quality using quantitative risk analysis and a farm-to-table view. Production and functional properties of biomolecules and biopolymers. International collaboration covering Latin America, Europe and China.   541/737-4757. j_antonio.torres@oregonstate.edu

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.waite-cusic@oregonstate.edu 

Yanyun Zhao, PhD, Professor. Food processing and packaging techniques for enhancing food quality and safety. Development and characterization of edible and biodegradable packaging materials from food and agricultural byproducts. 541-737-9151. yanyun.zhao@oregonstate.edu