Department of Food Science & Technology
 Extension Services
  
 
Value-Added Food Products Development
Extension Service in Value-Added Processing
 

A primary goal of the Cooperative Extension System is to assist the food industry identify concerns and solve problems. Over the years, OSU Department of Food Science & Technology has made significant contributions to the Oregon food industry.

The fruit and vegetable industry, as one of the major food industries in Oregon, provides great opportunities for Oregonís agriculture and economy.

A recent survey of Oregon's fruit and vegetable industry identified a need for developing and enhancing quality and safety while increasing the value of fruit and vegetable products. This need has increased dramatically as a result of global competition and market demands. Food processors want input and support as they seek new ways to add value to their products.

The industry also anticipates an increasing need for technical assistance. As in the past, Food Science Extension specialists will play a significant role in providing this assistance  through educational programs and  applied  research. To this end, we envision pursuing the following:

  • Research projects to answer industry questions and assist development of value-added products
  • Provide short courses and workshops to address industry immediate needs and concerns
  • Foster student interest in the field of food science
  • Increase communication of current research, technologies and methods via websites, newsletters, and publications

This website provides...

  • Updated information on the important strategies to start value-added processing
  • Processing and packaging technologies for adding values to fruit and vegetable products
  • Resources in Federal and State regulations
  • Information about education programs, manufacturers and suppliers
  • Upcoming events in workshops and short courses

Our mission is to aid in the promotion of a successful fruit and vegetable industry in Oregon through technical assistance and technology transfer. Should you have any questions, comments, or suggestions, please drop me a note, call, or send me an e-mail:

Yanyun Zhao
Associate Professor and Value-Added Product Specialist

Berry Health Benefits Network

2007 Berry Health Benefits Symposium

USDA Project
Enhancing Microbial Safety of Northwest Berries and Berry Products

Annual Short Course
Fruit & Vegetable Processing Short Course
April 23-25, 2007
238 Wiegand Hall, OSU Campus
Corvallis, Oregon

Contact Information for Dr. Zhao
OSU Dept. of Food Science & Technology
100 Wiegand Hall
Corvallis, OR 97331-6602
Ph: 541.737.9151
Toll-free: 800.823.2357
Fax: 541.737.1877
e-mail: yanyun.zhao@oregonstate.edu