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New faculty members join FSTJOOYEOUN JUNGASSISTANT PROFESSOR,SENIOR RESEARCHI obtained my Ph.D. from Food Science and Technologyof Oregon State University. After that I had worked atUniversity of Nebraska-Lincoln as Assistant Professorof Practice with the major responsibility, teaching forabout 3 years. On January 2022, I started working atOSU as Assistant Professor (Sr. Researcher) and mainlyfocus on research about sustainable processing andpackaging for food supply chain, such as developmentof edible and active packaging, radiofrequencyprocessing, nanocellulose-based packaging, utilizationsof agricultural processing biowastes, polymericanalysis and micro and macrostructures for food. Myresearch philosophy is multidisciplinary, immediateand resilient. Specific goals for current and futureresearch are 1) repurposing of agro-food waste andprocessing byproducts into biomaterials and packagingdevelopment, 2) edible and active packaging for foodand 3) innovative processing and packaging impact onmicro- and macrostructures, sensory properties, qualityand shelf-life of food. The ultimate goal is to develop thecircular economy for sustainable food processing andpackaging chains. I am so excited to be back to Corvallisand hope to bring positive impacts to the program anddevelop collaborative research and external fundingprograms with faculties, local or nationwide foodcompanies and staff members in OSU. Go Beavs!COLE CERRATOASSISTANT PROFESSOR,SENIOR RESEARCHIn 2019 I graduated from University of SouthFlorida in Tampa, FL where I earned a Ph.D. inchemistry studying with Dr. Li-June Ming. I studiedthe chemistry of diseases around copper-boundpeptides and how their chemistry can be alteredusing chemicals found in the environment or food.The most exciting research was measuring howoxidative stress caused by a molecule implicated inAlzheimer’s disease, a Cu2 -bound amyloid protein,can be inhibited using a chemical compound foundpredominantly in beets, betanin!I am beyond excited about my new role in the FSTdepartment, as assistant professor, senior research,running a lab that will support researchers andindustry leaders using state of the art technology.A primary service of the lab will be providing datato winemakers and grape growers regarding smokecompounds in smoke affected grapes and wine. I willalso be performing independent research particularlytoward smoke-affected wines. The new advanced labwill provide many avenues to serve not only thewine community but also Oregon food industries,measuring a variety of compounds involved withflavor, aroma and health.6

First sustainable food forumshowcases innovation hubsinvolved; 3) learn about existing enabling resources inthe state and region to start and grow their businesses;4) expand relationships in our F&B community to createa sustained coalition for positive change.Over 70 small and medium sized companies andorganizations who support them came together tolearn more about Sustainability as a priority at OSUand what work is happening in presentations by Dr.Staci Simonich, newly appointed Dean of the College ofAgricultural Sciences and Sheri Cole, Director of OSU’sSustainable Food Manufacturing Forum.Legislative experts Bill Perry, Jon Eames and CraigSmith spoke about how the Legislative processfunctions in the state and productive means ofengagement to influence priorities and policy,particularly for smaller processors; a panel of expertswho support Food Innovation Hubs or run them spokeabout resources and best practices in the state toleverage including Micah Elconin of Eugene’s Table,Hannah Kullberg of Community Co-Pack, KristenPenner, coastal Food Systems Strategist, Paul Evers ofRiff, Katie Bray of Oregon Cheese Guild, Amy Gilroyof Oregon Department of Agriculture, Lauren Gwin,OSU Center for Small Farms and Community FoodSystems and Dave Stone, OSU Food Innovation Centerin Portland.An important element of FST’s sustainability missionis acting as a hub and convener within the foodand beverage ecosystem to create inclusive spacesfor shared learning, decision making and definingproductive action toward common goals. One suchconvening is the OSU Sustainable Food ManufacturingForum, an event which will be hosted annually wherethe focus will evolve based on stakeholder feedbackand elevating strategic topics expected to impact foodsystems in the state and beyond.The inaugural SFM Forum was held April 27, 2022, atthe OSU CH2M Hill Alumni Center on the Corvalliscampus.The topic was food innovation hubs and subtopicsincluded why a vigorous, sustainable and equitable foodand beverage industry in Oregon matters, and howidentifying common ground where we work togethercan activate our collectively vision. Objectives wereto 1) enable stakeholder input that will impact OSU'sstrategic intentions to catalyze more sustainable foodsystems in Oregon and beyond; 2) expand attendees’knowledge about the role of legislation in advancing theindustry's agenda and how they can be more directlyWhen surveyed, an overwhelming number of attendeessaid the event was of value (79% good or excellent) andthat it should happen annually (95%). They valued thevariety of small-scale food producers convened present,connecting in breakout sessions to share best practicesand surface collaborative ideas and the general “energyin the room.”7

Professor Neil Shay retiringand college committees and has served voluntarily toadvise numerous student product development teamsfor competitions sponsored by the Institute of FoodTechnologists and other companies and organizations.Dr. Shay has been an active member of the AmericanSociety for Nutrition for over thirty years and hasserved on the editorial board of their journals for about20 years. In addition to several teaching awards, Neilhas received several national and international awardsrecognizing his research program.In the OSU FST Department, one of the strengths ofDr. Shay’s research program has been the diversityof trainees to come through the lab since 2012: hehas supervised and graduated MS and PhD students,supervised postdocs and visiting faculty and numerousundergraduates. He plans to continue teaching via OSUEcampus.Professor Neil Shay is retiring from OSU and the FSTdepartment this summer; he has been with us at OSUsince the fall of 2010. He served two years as directorof the Oregon Wine Research Institute and since 2012has been a research and teaching professor in the FSTdepartment.Outside of our academic world, Neil has providedservice to groups including the Lions Club, SalvationArmy and The First Tee. He and his wife Sue aremembers of a United Way committee supportingprojects that improve the educational experience forpreschoolers and young students rural south BentonCounty, where they live.During the past 10 years, he has led an internationallyrecognized program in molecular nutrition andfunctional foods. His research is focused on how thebioactive compounds in foods – things like polyphenols,fiber and heart-healthy omega-3 fats – may favorablyinfluence body metabolism, especially when anunhealthy ‘Western-style diet’ (high in saturated fat,cholesterol and sugar) is consumed. This work hasrelevance to combating diabetes, obesity and fatty liverdisease.Of interest to the Pacific Northwest, Shay’s research hasinvestigated the impact of red raspberry polyphenols;fiber and other phytochemicals in Watermelon; andheart-health omega-3 fats in walnuts.In the classroom, Dr. Shay has been an instructor forthe protein and lipids sections of Food Chemistry,Food Product Development and an Ecampus course,Food Science and Technology in Western Culture, acourse that provides an overview of the history offood technology from the beginning of humankind totoday’s food world. Additionally, he has volunteered toteach lectures in the graduate program in nutrition atOSU. Shay has also served on numerous departmental8

Research progresses in the Lim LabDr. Juyun Lim’s research group has started a new research line investigating sensorymechanisms underlying CPIR and sources of individual differences in CPIRand magnitude across studies, our research team, as afirst step, developed a novel procedure for eliciting andcapturing robust CPIR in humans. This was a criticalstep because the lack of procedural standardization hasbeen a significant barrier investigating the underlyingsensory mechanisms.Funded by a European food ingredient company, theteam is currently investigating the impact of salivaryα-amylase activity on CPIR to maltodextrin as wellas oral sensory mechanisms underlying CPIR tomaltodextrin.Below, a member of the research team draws bloodsamples from a study participant in the new phlebotomylab in Wiegand Hall, approved by OSU as an officialClinical Collection Laboratory. Blood samples are drawnright before and after tasting a Jello-like sample with atarget tastant.Professor Juyun Lim reports on progress in her lab:The epidemics of obesity and type 2 diabetes are majorcrises in modern society. Considering the importantcontribution of sugars and starches to these healthdisorders, it is critical to gain deeper insight into howsuch carbohydrates are detected in the oral cavity andhow the sensory input they generate impacts ingestionand metabolism.Based on the findings thus far, Dr. Lim has recentlysubmitted a NIH grant proposal titled “Oral glucosesensing in humans and mice: mechanisms andfunctions.” If funded, this project will expand ourunderstanding of gustatory sensing of glucose and itsfunctional consequences.At mealtime, a little bit of insulin is secreted frompancreatic beta cells even as you taste the food. Thisprocess, called cephalic phase insulin release (CPIR), iselicited by stimulation of sensory systems and occurswithin minutes of oral stimulation (aka. tasting foods).This gets your body ready to receive the glucose loadfrom the meal. The hypothesized function of CPIR is tolimit the size and duration of the postprandial surge inblood sugar. In the past a few years, our research grouphas started a new research line investigating sensorymechanisms underlying CPIR and sources of individualdifferences in CPIR.Recognizing the large variability of CPIR expression9

Taste of Research back after 3-year breakOn June 2nd, FST hosted our 3rd Taste of Research eventand the first after 3 years pandemic shutdown. Taste ofResearch is the event where we showcase our graduatestudents and their research.Fifteen graduate students and postdoc scholars deliveredspeed talks, introducing their research covering diversetopics such as sustainable food packaging, listeriaresistance, seafood byproducts, hazelnut skins, harvestdates for hops, whey spirits, impact of red blotch disease,fructans and gliadins in fermented dough, and muchmore.In addition, all graduate students shared researchposters. Over 50 stakeholders joined us in Wiegand Halland the day ended with a social in the pilot plant.10

Help Transform FSTAn invitation from Dr. Goddik to invest in the future of FSTThank you for catching up with us through our July2022 newsletter. We believe that the work we do in FSThas a positive impact on our students, stakeholders andthe earth. We are crafting the future of food!If you want to help us advance more effectively, thereare several ways to help:1. Endowment supporting SustainableFood ProgramThis endowment will help us expand our sustainablefood program and attract the best and brighteststudents and faculty, including the SustainableFood Processing Specialist position we hope tolaunch. Multiple contributions can be made towardendowments that begin at 50,000. We have thegoal of raising 250,000 to directly support a newSustainable Food Processing Specialist.2. Taste of ResearchThis is our industry outreach event that showcasesFST faculty and graduate student research. Wewould like to invite an alum back each year topresent their current research. Bringing alumniresearchers back to FST helps inspire currentgraduate students and demonstrates the impact ofour graduate program. We need 4,000 to makethis happen.3. Fruit and Vegetable pilot plant upgradesWith the current upgrades to the winery andcreamery, we now shift our focus to upgrading thefruit and vegetable pilot plant. We need to installbetter drains, better exhaust systems and upgradethe electricity. 125,000 will make this happen.4. High school students in FSTHelp strengthen the pathway from high schoolto careers in food science. By hosting high schoolstudents during summer, we help ignite excitementfor careers in food and beverage. Our goal is to host10 high school students each summer, which willcost 25,000.Food Science and Technology100 Wiegand HallOregon State UniversityCorvallis, OR 973315. The Alumni ScholarshipThis scholarship supports FST students withgreat financial needs. Alumni helped fund-raiseto establish the scholarship endowment and eachyear we select a recipient who otherwise mightdrop out of FST due to financial hardship. Help usgrow this endowment to provide help to multiplestudents. It is our goal to raise 15,000 each year tocontinuously grow the endowment.With your help, we can continue to make FST better.Private donations are behind many of the great changesin FST such as the dairy and brewing pilot plants, ourprofessorships and our scholarship endowments. Youcan make a difference by supporting the five prioritiesabove, or other initiatives.There are many ways to support the Department ofFood Science and Technology, including the initiativesabove. Please reach out to me for further discussions:Lisbeth.Goddik@oregonstate.eduYou can click here to make a gift online, send a checkto the OSU Foundation, or talk to someone on ourteam about other creative ways to give includingappreciated assets, beneficiary designation, IRAcharitable transfer and many more.Please contact Alexis Eichler for more information:alexis.eichler@osufoundation.org or 541-517-6778.

Don’t miss OSU FST at the IFT meeting in ChicagoAn invitation from Dr. Lisbeth Goddik:And to all OSIFT members: This is your home awayfrom home! Come and learnmore about plans for our newcreamery and winery. See whatis happening in Wiegand Hall.Hear how FST is now offeringa new degree in Food Science& Sustainable Technologies,our rapid ascent in programrankings, our tripling in researchfunding, and then there is thefood truck! Much is happeningin FST.Dear FST alumni, friends ofFST, and members of OSIFT,The national IFT meetingis rapidly approaching.I’m pleased to welcomeyou to a joint OSU FSTand OSIFT social at theMarriott Marquis Chicagoby McCormick Place (2121South Prairie Avenue,Chicago, IL) on Monday,July 11, between 5-7 p.m. Come meet old friends fromWiegand Hall.Stop by our event – no registration needed.As FST pauses dairy products production and looks forward to new, showcase facilities in a renovatedWithycombe Hall in a couple of years, we take you back 70 years as Oregon State College President AugustStrand (right) joins others for some proud and ceremonial milk sipping at the 1952 dedication of shiny, newWithycombe and its then-state-of-the-art dairy products facilities. (Photo courtesy OSU Special Collections andArchives Research Center)12

Exciting opportunity presents itselfWith support, “vine to wine”approach has space to growA vital component of the OSU Enology and Viticulture“vine to wine” research approach is the ability toconduct many controlled, research-scale fermentations. 100,000 and a promise to fund another 100,000 ifthe remaining 331,000 is raised by December 2022.Sam Tannahill and Cheryl Francis also committed to a 100,000 gift while a recent 231,000 donation fromNorthwest Farm Credit Services has helped us reachour initial fundraising goals. We are continuing to raisemoney for the project to ensure we can purchase all theequipment needed forthe winery and winerylaboratory.While the current research winery has served usadmirably in the past, it is undersized and underequipped to meet current and future needs. Thishinders our ability toconduct research toaddress current andemerging industrypriorities and torecruit and train thenext generation ofwinemakers andviticulturists.In addition, largerscale equipment forteaching purposes willstrengthen trainingof current studentsalong with providingimproved work forcetraining for thosecurrently in industry.An excitingopportunity toexpand and updatethe winery hasrecently presentedThere areitself. The buildingopportunities at manythe research winery isdifferent levels tocurrently housed in,support this pecialistWithycombe Hall, willincluding the “Namesoon undergo a 50 million, fully funded renovation,that Tank” initiative (see back page).increasing the space available for the winery fromIf you are interested in finding out more about theapproximately 800 square feet to over 2,000 squarewinery renovation and how you can partner with us onfeet.this project, contact James Osborne (james.osborne@oregonstate.edu) or call 541-737-6494.Now we need to fill that space with the equipmentessential for next-generation enology research andteaching. This will include the addition of many smallcapacity research fermenters and appropriately scaledprocessing equipment, as well as a winery laboratoryequipped for essential grape and wine analysis.Investment in the new winemaking facility will providethe OSU Enology and Viticulture program with astate-of-the-art winery with outstanding capabilitiescomparable to our peers at other universities andappropriate for a program located in one of the world'sgreat winemaking regions.The Erath Family Foundation generously kicked offour 531,000 fundraising campaign with a gift of13

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on the team would turn out to be Troy Aikman, former quarterback for the Dallas Cowboys and the UCLA Bruins, who played wearing an 8 on his jersey. The project was conducted in two distinct phases. Phase one compared two . lager yeast strains in two . malt beer bases (all-malt and 30% rice with malt). The four samples were shipped to the team .