Food Systems

Home to Oregon's seafood entrepreneurs

OSU's cattle experts answer some meaty questions.

With tweezers, mixers, and genetic maps, OSU researchers are turning wheat into breads, noodles, and pastries.

OSU students lead the whey.

Move over iceberg. Salad has transformed from a pale, watery wedge to a medley of sunny colors and flavors.

Good breeding is at the heart of the West Coast oyster industry.

Oregon’s official state nut rebounds with resistance to blight.

Defining a new vocabulary for craft brews

OSU researchers help bring the full flavor of grapes to Oregon wines.

Cracking the genetic code for barley has opened up a world of possibilities for the world’s oldest grain.