Science of Flavor with Juyun Lim, Oregon State University
Have you ever reminisced about the taste of a meal you ate the night before? You might have had stinky Limburger cheese, or maybe a spicy curry ...
Healthy Cooking and Meals 101 - Oregon State University
Let's face it, not everyone is a master chef. To help Oregon State University students sharpen their skills, the College of Public Health and ...
Role of land-grant universities in food and ag research is talk topic
PRINCESS ANNE — Dr. Sonny Ramaswamy, director of the National Institute of Food and Agriculture (NIFA), talks at UMES on Wednesday, January 30, at 11:30 a.m. in the Richard A. Henson Center, Room 1116. His talk, sponsored by the School of Agricultural and Natural Sciences (SANS), explores the role of land-grant universities and the NIFA in addressing global challenges.
UMES is one of two land-grant institutions in the state of Maryland that provide leadership for research in agriculture, food, biomedical sciences and natural resource conservation and use. Over the years, the SANS research program has established and maintained strong collaborative partnerships with state and federal agencies as well as other academic institutions. These linkages allow the program to be highly responsive to priorities in Maryland and the nation and to the five priority science areas of NIFA: food security and hunger, climate change, sustainable energy, childhood obesity, and food safety.
Cultured | Ethos Magazine
Photos by Matt Phillips
Imagine the dairy aisle at Safeway. A dozen cheeses sit in neat, clean rows, each strangled by a tight plastic wrapper and specialized logo. Lucerne, Frigo, Philadelphia—all illuminated by vicious fluorescent lights reflected off a cold, pale floor. The chill in the air forces a quick decision on which package to pick. Kraft, Precious, Tillamook: 23.5 cents per ounce, 15.6 cents with a Club Card.
This is cheese for most Americans. White light and plastic more suited for a hospital than a home has been the standard since the push to industrialize food started after World War II. But past the supermarket aisle, in the far corners of the culinary world, there’s a small group of cheese lovers who view making cheese as an art and whose popularity is growing like the mold around a fine Brie.
Typically artisan cheese refers to cheese made with “old world” techniques that use fewer ingredients and more work done by hand. Like all cheese, artisan varieties use three main ingredients: salt, milk, and a coagulant. A natural coagulant such as rennet is a complex set of enzymes that separates milk into solids and liquid, better known as Little Miss Muffet’s famous curds and whey. Unlike artisan cheeses, commercial blends often use chemicals....
Fermenting creativity - OSU Blogs - Oregon State University
Our Web Communications team visited OSU’s pilot brewery today to learn why our fermentation science and brewing program is arguably the best in the nation and unquestionably one of the top half-dozen in the world. Our team is charged with telling this story online, through images, narrative, video and multimedia.
The great thing about working at a university is that you have so many different places to look to find stories you’re excited about. It’s hard not to find enthusiasm where beer is involved. Especially if the top brewers and fermentation scientists in the country come through our program. Add to that OSU’s historic role in the development of Cascade Hops, which provide the signature flavor of the craft brewing movement that continues to revolutionize the industry and has moved consumer preferences beyond cheap, mass produced lager beers.
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