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Pre-1988 canning or food preservation recipes are considered unsafe, say Oregon State University food safety experts. If you are going to preserve your own foods this summer it is important to use up-to-date food preservation methods and processing times. Food preservation is a science, and it is always changing to assure safety with new varieties of produce, new strains of microorganisms and new products emerging on the market. Links to OSU Extension Service food safety publications and website included.
The EPA recently awarded a $200,000 grant to Oregon State University to determine how manufactured nanomaterials damage or kill cells. Alan Bakalinsky, an OSU researcher in the College of Agricultural Sciences and the lead scientist on the grant, is studying the relationship between specific characteristics of nanoparticles, like shape and structure, and their effects on cells. The work is expected to lead to the development of safety guidelines for industrial and environmental exposure to nanomaterials.
The United States Environmental Protection Agency recently awarded Oregon State University $400,000 to develop a system capable of rapidly assessing the biological interactions of manmade nanomaterials.
Thirteen-year-old Kelton Shockey from Jackson County took first place in the American Beekeeping Federation National 4-H Essay Contest. Shockey lives on a small farm outside Applegate, Ore, where he raises Dexter cows, and bees. He will receive an award of $250 from the American Beekeeping Federation.
A new economic study, published this week by Oregon State University economists William Jaeger and Andrew Plantinga, concludes that the effect of restricting development likely will be negative, but the effects of scarcity and the amenities associated with regulated development can have a positive effect, potentially offsetting the negative restriction effect.