Yanyun Zhao and her team of researchers have developed and patented new packaging material formulated with fruit pomace, recycled cardboard and an edible coating.
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.
Oregon Sea Grant Extension staff conducted a pilot project to inform seafood buyers about the quality and benefits of frozen seafood and to identify research and outreach needs.
Oregon Sea Grant’s Extension fisheries specialists partnered with the Oregon Department of Agriculture (ODA) and the Oregon seafood industry on initiative.
Amanda Gladics, Jamie Doyle, Angee Doerr |
Dec 2020 |
Impact story