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Commercial food processing

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Oregon's Farm Direct Marketing Law: Producer-processed Value-added Products — A Guide for Farmers and Market Managers

Learn the ins and outs of the Farm Direct Marketing Law, which allows farmers to turn what they grow into value-added products and sell directly to consumers without being licensed food processors.

Lauren Gwin, Kelly Streit, Sara Runkel | Feb 2024 | Extension Catalog publication Peer reviewed (Orange level)

2023 Green Pea Variety Trial Report

A field trial of new and established green processing pea varieties has been conducted in the Milton-Freewater, OR, area since the mid-1980s to support the historic green pea industry in the region. This report summarizes the results of the 2023 Green Pea Variety Trial conducted in a commercial field near Milton-Freewater, OR.

Cody Copp | Nov 2023 | Publication

New OSU online course series gives dairy foods manufacturing employees a leg up in their careers

The Professional and Continuing Education unit in OSU’s Division of Extension and Engagement now offers three options in Dairy Foods Manufacturing – an essentials certificate, an advanced certificate and a micro certificate.

Kym Pokorny | Aug 10, 2023 | News story

OSU Extension-led effort will help cut through the labor issues facing state’s meat processing industry

A $650,000 grant allows OSU Extension’s Niche Meat Processors Assistance Network (NMPAN) to lead a collaborative, multi-state program to help solve workforce issues in Oregon and the rest of the Pacific Northwest

Kym Pokorny | Aug 4, 2023 | News story

2022 Green Pea Variety Trial Report

A field trial of new and established green processing pea varieties has been conducted in the Milton-Freewater, OR, area since the mid-1980s to support the historic green pea industry in the region. This report summarizes the results of the 2022 Green Pea Variety Trial conducted in a commercial field near Milton-Freewater, OR.

Cody Copp | Mar 2023 | Publication

OSU researchers patent new packaging material made from food waste

Yanyun Zhao and her team of researchers have developed and patented new packaging material formulated with fruit pomace, recycled cardboard and an edible coating.

Yanyun Zhao | Oct 2022 | Impact story

OSU study finds that using cold water to make 'sprouted' foods lowers the risk of salmonella growth

An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods.

Joy Waite-Cusic | Nov 2021 | Impact story

OSU helps Oregon’s dairy industry develop new products

The state's continued growth in dairy production has created a burst of new dairy products – artisan cheeses, ice creams, yogurts and creamers – that are being developed with the help of Oregon State University food scientists.

Lisbeth Goddik | Jun 2021 | Impact story

High Speed Hand Washing Adult Workplace Training Video (COVID-19)

Keep your workplace safe! Save time, water, energy and prevent the spread of disease.

Lauren Kraemer, Ann Marie Murphy, Glenda Hyde, Emily Whittier, Robbie Denning | Jun 2021 | Video Peer reviewed (Gray level)

High Speed Hand Washing adult workplace/COVID-19 training guide

This training guide can be used by farmer, food production and packing plant managers and supervisors. Employees can get their hands washed quickly and thoroughly at the beginning of shifts or after breaks. Precautions for COVID-19 are included.

Spanish: Lavado de Manos de Alta Velocidad Guía de entrenamiento para adultos en el lugar de trabajo

Glenda Hyde, Lauren Kraemer, Beth Ann Wilson | May 2021 | Publication