July 2009

July 31st

The Oregon State University Seed Laboratory has become the first state seed laboratory in the nation to receive accreditation by the International Seed Testing Association.

July 17th

Grants totaling $399,548 have been awarded to 33 new projects through the Agricultural Research Foundation’s 2009–2011 Competitive Grant Program.
The Oregon State University Extension Service’s statewide toll-free food safety and preservation hotline (1-800-354-7319) has opened for the summer. Trained volunteers and Extension staff will answer calls Monday to Thursday from 9 a.m. to 4 p.m. through Oct. 15. The hotline operators received more than 4,470 calls in 2008, and half of them involved questions about canning, said Carolyn Raab, a food and nutrition specialist with OSU Extension.

July 16th

Scientists at Oregon State University have extended the shelf life of lingcod fillets by several days and possibly made them more nutritious by dipping them into an edible coating enriched with fish oil. The clear coating contained chitosan, which comes from crustacean shells and can be made into film for food wrapping to keep out bacteria and fungi and prolong storage life. The study, which has been accepted for publication in the journal "Food Chemistry," found that the coating tripled the omega-3 fatty acids in the fish. OSU food science professor Yanyun Zhao was the lead researcher.

July 15th

Municipal water treatment facilities across Oregon volunteered for a study to provide a one-day snapshot of drug excretion that can be used to better understand patterns of drug use, in a study conducted by UW drug epidemiologist Caleb Banta-Green, OSU chemist Jennifer Field, OSU toxicologist Daniel Sudakin, McGill spatial epidemiologist Luc de Montigny, OSU faculty research assistant Laura Power and OSU graduate student Aurea Chiaia.

July 9th

Jason O’Brien must adapt to an entirely new ecosystem this month after leaving Iowa State University to become the first coordinator of the new Master Naturalist Program at Oregon State University.
A wealth of details on how to make farmer-to-consumer marketing work is available in a series of newly revised publications from Oregon State University Extension Service.