Commercial food processing

OSU Extension supports small and mid-scale food processors with research-based information on food safety, product development and regulatory compliance. We offer technical assistance, training and resources to help businesses grow while producing safe, high-quality food products.

Sanitizer basics for the food industry

Cleaning and sanitation are critical to maintaining quality and safety in your food industry operation. Make cleaning and sanitizing programs part of your food safety culture.

Here's how to make sure those doing your cleaning and sanitizing are invested in safety, adequately trained and supported in their work.

Learn more

Photo Credit: Elizaveta - Adobe Stock (Cropped from original)

Latest resources

Value-Added Food Product Development (in English)

The OSU Department of Food Science & Technology contributes to the Oregon food industry through its Value-Added Processing Extension Program for new food products marketed to customer needs and perceptions.

Yanyun Zhao | Project

Oregon’s Cottage Food Exemption

Get answers to answers frequently asked questions about Oregon's Cottage Food Exemption for home bakers, chefs and local food producers.

Lauren Gwin, Joy Waite-Cusic | Mar 2022 | OSU Extension Catalog

Procuring and processing maple and walnut syrup in compliance with Oregon’s Farm Direct Marketing Law

Oregon law allows farmers to turn maple and walnut sap collected on their property into syrup and sell the finished product. Learn how to collect sap, process it into syrup and bottle a true taste of Oregon.

Joy Waite-Cusic, Eric T. Jones, Kelly Streit, Peter Matzka | Sep 2025 | OSU Extension Catalog

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Meat and poultry processing regulations in Oregon: A short guide

Farmers and ranchers around Oregon raise and sell livestock and poultry for a variety of local and regional markets.

Processing is a necessary but often complex link in the chain connecting farms to end consumers.

Photo Credit: agnormark - Adobe Stock (Cropped from original)

More food processing resources

OSU - Food Innovation Center (in English)

The Food Innovation Center offers one stop access to important services for food producers, processors, marketers, and entrepreneurs. Services include a commercial kitchen, marketing support, processing and packing technology, product development, export services and sensory and consumer analysis. It operates through a partnership between Oregon State University and the Oregon Department of Agriculture.

Sep 2018 | Online resource

Plant in a Box: A solution for USDA-inspected poultry processing?

Plant in a Box is a ready-made poultry processing facility for those looking to process poultry under USDA inspection. A Plant in a Box is built into a used shipping container and comes with all the required equipment.

Kathryn Quanbeck | Dec 2024 | OSU Extension Catalog

La Ley de Oregon Sobre la Venta Directa de la Granja: Productos de Valor Agregado Procesados por Productores

Learn the ins and outs of the Farm Direct Marketing Law, which allows farmers to turn what they grow into value-added products and sell directly to consumers without being licensed food processors.

Lauren Gwin, Kelly Streit, Sara Runkel | Feb 2024 | OSU Extension Catalog Peer reviewed (Gray level)

Latest news

OSU convenes food and beverage industry to reduce waste, drive innovation funding

Forum builds partnerships to cut losses and attract major research dollars.

Sheri Cole | Apr 2026 | Impact story

OSU research shows seasonal farm practices influence raw milk quality

Year-long study links housing, environment to bacterial levels in milk

Feb 2026 | Impact story

OSU research could help prevent Listeria growth in queso fresco

This research helps protect public health while supporting a stable dairy economy.

Jovana Kovacevic | Feb 2026 | Impact story

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Beef cattle

Dairy

Poultry and rabbits

Business marketing

Local, regional and community food systems

Farm food safety

Meet Our Experts

Marcia Walker

Director

Marcia has extensive food safety and product development/innovation experience spanning over 20 years and a well-known speaker and expert in product innovation and new technology commercialization.

Jovana Kovacevic

Associate Professor, Food Safety Specialist

Jung Kwon

Associate Professor of Food Science & Technology

Contact for information about the OSU Seafood Extension Program

Yanyun Zhao

Value Added Foods

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Are BPA-lined cans safe?

P: About the canned food we buy in stores, especially tomatoes: does the lining of the can impart some toxic or otherwise dangerous substance to the food?

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