College of Agricultural Sciences
/ Department of Food Science & Technology
Working to innovate, inspire, and affect change for the good of the planet
OSU News Releases
- Oregon State researchers makes key advance in turning apple waste into packaging material. February 14, 2022, by Sean Nealon.
- OSU develops water-resistant, antimicrobial edible wrap for food preservation, 06/18, 2017, by Chris Branam
- Blueberries coated in leaf extracts have longer shelf life, 06/03/2014, by Daniel Robison
- OSU turns winemaking waste into food supplements and flowerpots, 03/13/2013, by Daniel Robison
- OSU uses edible coating to make fish fillets longer-lasting, possibly healthier, 07/16/2009, by Tiffany Woods
- Fortified food wrap is good enough to eat, 07/27/2004, by Peg Herring
Video Interviews and Reports
- Modern Farmer. Could Dissolvable Cranberry Film Replace Plastic Packaging Someday? November 14, 2022, by Emily Baron Cadloff.
- Pulp Nonfiction: The Paper and Packaging Podcast. The New Treat: Packaging You Can Eat with Dr. Yanyun Zhao, Professor, Oregon State University. Feb 24, 2022.
- Packaging Digest. Sustainable Food Packaging Made from Pomace. By Rick Lingle, Sep 20, 2021.
- Food Technology. Packaging Strategies to Stall Lipid Oxidation. By Claire Sand, April 2021.
- EarthFix (News Fixed on Environment) and KCTS 9 – “Edible Plastic Is Here, and It Tastes Like…”, by Eric Keto and Ken Christensen, July 7, 2018.
- Radio.com. 1THING: Edible Food Packaging is in the Works! By Joe Causi, Nov. 6, 2018.
- OSU Advantages Newsletter. Forestry, food science collaboration leads to breakthrough. March, 2016. By Rebecca Barrett.
- Oregon’s Agricultural Progress. Ingredients for success: Adding value to the food industry. Summer, 2015.
- Western Farmer-Stockman. Blueberry Leaf Extract Boosts Marketplace Shelf Life, Quality, 9/10/2014.
- KVAL TV Report, From waste to taste: Leaf extract extends blueberry shelf life, 6/3/2014.
- Portland Business Journal. A grape idea: OSU researchers find new uses for pulp, 6/20/2014.
- Capital Press. Researcher: Pomace full of promise, 9/6/2013.
- NPA News, Wine Waste Finds Sweet Afterlife In Baked Goods, by Mariana Dale, 8/9/2013.
- KGW TV interview, OSU scientists turn wine-making waste into biodegradable products, by Keely Chalmers, April 11, 2013.
- KMTR TV interview, Wine waste for value-added applications. 3/21/2013.
- Wine Spectator Interview. From Compost to Cosmetics to Cupcakes: What to Do With a Giant Pile of Grape Pulp, 3/19/2013.
- William Reed Business Media, DairyReporter.com. “Wine by-product increases dietary fibre content of yogurt – US research”, by Mark Astley.
- Huffington Post, “Wine Pomace High In Antioxidants, Could Be Used To Fortify Other Foods, Researchers Find”. 10/24/2012.
- Capital Press. “Researcher finds value in pomace”. 12/8/2011. By Mateusz Perkowski.
- Oregon’s Agricultural Progress news report, “Specialty Foods”, by Tiffany Woods, Fall 2011.
- Discover Magazine, “Impatient Futurist: The Bright, Hi-Tech Future of Food Preservation”, by David H. Freedman, Sept. 2, 2011.
- OSU Ag and Extension News, “Edible coatings slow rot, increase shelf life in pre-washed fresh blueberries”, by Aimee Lyn Brown, Oct. 5, 2010.
- KEZI TV interview. “New Coating Extends Shelf Life of Pre-Washed Blueberries”, by Heather Turner, Oct. 7, 2010.
- IFT News, Edible coatings slow rot increase shelf life in blueberries, Oct. 6, 2010.
- Forbes and Forbes Asia. April, 2006. Shelf-life, by Suzanne Hoppough.
- Capital Press, “Edible coating – OSU work puts protective coating on individual berries”, by Steve Brown. Feb. 14, 2003.