- About Us
Harvest and Handling
Value-Added Food Processing Technologies – A collection of food processing resources from various sources maintained by the OSU Department of Food Science and Technology.
Freezing Fruits and Vegetables - Freezing is one of the simplest and least time consuming methods of food preservation. For quality, it is important to follow freezing directions.
Pickling Vegetables - From the Oregon State University Extension Catalog, Pickling Vegetable safety information, techniques, ingredients, and storing.
Drying Fruits and Vegetables - Drying foods is a way of preservation, conservation, and preparation. Foods personally dried cost less than ones bought in a grocery store.
Promoting the Safety of Northwest Fresh and Processed Berries - This publication promotes the safety of northwest processed berries, and covers topics such as food-borne illness, preharvest, harvest, and postharvest information.
OSU Department of Food Science and Technology - Within the College of Agricultural Sciences, the FST offers undergraduate and graduate programs of study.
Food Innovation Center The Food Innovation Center offers one stop access to important services for food producers, processors, marketers, and entrepreneurs. Services include a commercial kitchen, marketing support, processing and packing technology, product development, export services and sensory and consumer analysis. It operates through a partnership between Oregon State University and the Oregon Department of Agriculture.
Postharvest Produce Facts - Recommendations for maintaining postharvest quality for fruits and melons, vegetables, and ornamentals.