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Food Science and Technology Events
Updated: 10 hours 21 min ago
Monday, March 7, 2016 12:00 AM - Sunday, March 27, 2016 12:00 PM
What does the supply chain process look like for small food entrepreneurs? If you’re asking, “what is a supply chain,” then this course is exactly what you need. Take the next step towards a successful food business start-up plan through this online course focused on food product development and production strategies. Take your concept and develop a testing, production, and safety checklist to grow and commercialize your food start-up business.
Focus on the state and federal landscape as it pertains to licensing and regulations for small food businesses. Create a plan to understand where your ingredients come from. Identify production techniques for home or shared kitchens and food safety considerations such as product withdrawal and recall planning. Finish this class with a confidence and preparedness for busy days of filling customer orders in a safe, efficient, and focused small food production environment.
This course will build on the knowledge provided in Recipe to Market: Brand and Market Planning. Enroll in the Recipe to Market Certificate program to build your small food start-up plan in this online and collaborative series of small food entrepreneur courses.
Monday, February 29, 2016 8:30 AM - 7:30 PM
There are only six spots remaining!
There are only six spots remaining!
Join us for this one-time only special event. Celebrate the flavors and styles of brews from the Pacific Northwest with tastings at a wide array of leading breweries.
Our new Hood River Brewery Tour is open to all but is specifically designed for our Origins of Beer Flavors and Styles students. Led by world-class beer experts Tom Shellhamer, Ph.D., and Jeff Clawson of OSU, this full-day session offers exposure to a diverse array of amazing beers and guidance and exclusive access insight from the world’s leading brewing experts. Whether you are a homebrewer, brewery professional, distributor, beer steward or simply a lover of all things beer, you won’t want to miss this experience.
8:30 a.m. depart Portland
10:15 a.m. arrive in Hood River
10:30 - 11:30 a.m. tour at Double Mountain Brewery
11:30 a.m. - 1:00 p.m. Lunch
1:00 - 2:00 p.m. - tour at Pfriem Family Brewers
2:00 - 3:00 p.m.- tour at Logsdon Barrel House & Tap Room
4:00 - 5:00 p.m. - tour at Full Sail Brewing Company
5:00 p.m. - dinner
6:30 p.m. depart Hood River
7:30 p.m. arrive in Portland
Saturday, February 27, 2016 12:00 AM - Sunday, February 28, 2016 5:00 PM
Our Origins of Beer Flavors and Styles workshop is an experiential sensory course that will guide you through the brewing process from raw materials to finished beer. Through hands-on instruction you will learn how to deconstruct beer flavor and aroma. Our experts will teach you how beer flavor and aromas are developed within malt and hops and how these are added to and transformed by yeast during fermentation. You will also learn how, where and why beer defects occur. A key feature of this course will expose you to the quantitative methods and qualitative techniques used to evaluate beer, ingredients, and the brewing process. Attendees of this course will evaluate over one hundred aroma and flavor standards that are used to describe beer or beer ingredients. Over this two day course, attendees will evaluate over 35 beers.
Extend and maximize your Beer Flavors experience with tours of Hood River breweries on February 29!
This course is essential anyone designing beers or working in the beer industry who need a strong foundation in the origins of beer flavor. It was specifically crafted for Cicerone training, beer enthusiasts, avid home brewers, BJCP preparation, people in the beer distribution trades, and workers/servers in brew pubs.
Whether you are an avid brewer, distributor or beer enthusiast, you won't find a more complete, enjoyable or informative way to learn about beer flavor and how to evaluate it, in depth. You'll spend this weekend course with America's leading craft brewing experts, including:
- Tom Shellhammer, Ph.D. - Tom serves as Nor’Wester Professor of Fermentation Science in Oregon State University's Department of Food Science and Technology, where he directs the brewing education component of the fermentation science program and teaches courses about brewing science and technology, beer and raw materials analyses, plus the history, business and technology of the wine, beer and spirits industries. Tom consults widely with craft brewers across the world and is the International Section Chairman of the Board of Examiners for the Institute of Brewing and Distilling, London, England. Tom is also a member of the Editorial Board of the Master Brewers Association of the Americas’ Technical Quarterly and Vice-President of the Board of Directors of the American Society of Brewing Chemists. In addition to his research and consulting efforts, Tom was also featured in the Discovery Channel documentary “How Beer Saved the World.”
- Jeff Clawson - Jeff is the Pilot Brewery and Food Processing Plant manager in the Department of Food Science and Technology at Oregon State University. He oversees the pilot brewing activities involved in all brewing research projects conducted at OSU. He has been executing descriptive/analytical and consumer sensory panels for beer since 1993 and educating students about the use of sensory science in the brewery for 17 years. He installed the OSU research brewery in 1995 and has been an instructor in Brewing Science since the Fermentation Science Program inception in 1996. During this two-day course in Portland, you'll benefit from Jeff’s hands-on, technical but accessible understanding of sensory analysis, beer and the brewing process.
We look forward to seeing you in Portland!
Saturday, February 20, 2016 8:00 AM - Wednesday, February 24, 2016 12:00 PM
Learn the Business of Beer Directly from Industry Pros – Onsite in Eugene, Oregon or Via New! Online Course Option
For craft brewers, it’s always been about community. Growth in the industry continues to be driven by small- to mid-size breweries, typically with strong local and regional ties. And the public’s thirst for distinctive and regional craft beer offerings? It’s been shaped by a community of brewers – who share ideas in garages and backyards, at conferences and online.
At a local level, breweries, brewpubs and restaurants are creating new opportunities as part of a growing craft movement – one that favors fresh, local and well-made over mass produced. It’s a movement that offers experiences and products every bit as unique as the communities they serve. And as any craft brewer will tell you, it’s an industry distinguished by a spirit of mutual support and collaboration.
From Asheville and Boston to Portland and Seattle, Oregon State University continues to play a central role in helping entrepreneurs find their own unique place in the craft beer business – and in their respective communities. We’re proud to that OSU has played such a big part in helping aspiring brewers bring their own distinctive brands to market in cities across the US and Canada, as well as around the globe.
With our ongoing legacy of hops and brewing research and education, you could say there’s a little bit of OSU’s DNA in craft beers everywhere. Alumni of our world-leading fermentation science programs have leadership roles in breweries around the world. And since 2013, participants in our accelerated Craft Brewery Startup Workshop are behind some of the most inspired (and well-prepared, we might add) startup beer and cider brands. Overall, we offer the kind of one-stop, high-value experience you simply won’t find elsewhere. In the grand scheme of things, it’s a worthwhile investment in the knowledge and industry contacts that can help ensure success for your own brewery or brewing career.
Join the Brewing Community in February and See How We’re Innovating (Again)
Our upcoming February 2016 beer course has been redesigned to offer the most enriching and flexible way yet for you to help ensure your own brewery business is a success. Thanks to OSU’s uniquely close partnerships with leading craft brewers and equipment makers, you’ll enjoy:
- More direct and hands-on coverage of the essentials for a well-designed, financially sustainable brewery operation
- Priceless, behind-the-scenes insights on the financial inner workings of a successful startup brewery
- Personalized feedback on your own plans that integrate the factors you must consider
Plus, our new online option (details below) makes this amazing experience more accessible than ever. Choose the option that's best for you:
Bottom line? You'll work with experienced brewery business consultants in a workshop designed to help you develop a business plan, plan capital and business infrastructure, source equipment and ingredients, determine how to market and grow your business and discover relevant business laws necessary for a brewery owner to know.
This workshop will focus on moving forward with brewery logistics including beer brewing equipment needs and planning for brewery supplies, sourcing, legalities, distribution and marketing strategies for a small business. Instructors will give one-on-one feedback and leave you with a functional strategy for opening a business and operating your craft brewery.
You’ll gain entrepreneurial insight from exclusive access to brewery business founders through presentations and a Q/A panel. Take this opportunity to brew up a successful brewery business.
Monday, February 1, 2016 12:00 AM - Sunday, February 21, 2016 12:00 PM
Innovative entrepreneurs are changing our food and drink choices for the better. Often with a focus on regionally sourced ingredients, vivid branding and values that resonate with consumers, startup companies from Portland, Oregon to Portland, Maine are seeing big growth. Our Recipe to Market: Brand and Market Planning course is designed to help combine your passion (and amazing ideas) for a food/drink business with affordable and accessible insight and guidance with a legendary industry pro.
These are just a few examples of the food and drink businesses we can help you launch or grow:
- Energy drinks or energy bars
- Baked goods/doughnuts
- Bottled teas or kombucha
- Nut butters
- Granola bars
- Ice cream
- Plus, many more!
We'll help you refine your brand to connect with the market and build the capability to collect and respond to feedback and market data.
Identify the best strategies for reaching your audience and understand your place within the market. With this strategy in your apron pocket, start to develop the branding for your start-up food business. Learn the best channels to promote and sell your product. This course will give you a structure and understanding of marketing and branding for small food entrepreneurs that will align strategic goals with practical business planning.