Oregon State University Food Science and Technology department will be renovating their Food Packaging lab to accommodate Sustainable Food Manufacturing Research Laboratory. The OSU Sustainable Food Manufacturing Research Program stands out as a leader in tackling major global issues associated with climate change, food loss and waste. They focus on developing innovative food coatings to reduce food loss and waste for reaching zero-waste and studying energy-efficient and environmental-friendly food processing technologies to save energy and reduce greenhouse gas emission. Their patented novel edible food coatings have shown effectiveness to substantially reduce food loss across the food chain. Research in sustainable food manufacturing technologies focuses on using less energy, water, and raw materials for generating less waste and greenhouse gas emission and providing safe, high quality and longer shelf-life food products. They are continuously developing and validating eco-friendly and economic feasible techniques for reducing food loss and waste during production and postharvest storage of fruit and vegetables, including mitigating wildfire smoke intake into wine grapes, preventing cherry rain cracking, and extending shelf-life of berry fruit. Their efforts are crucial for fostering environmental sustainability, improving food security, and supporting economic development in rural and underserved areas. This project will involve a full renovation of Wiegand Lab 122 to become the Sustainable Food Manufacturing Research Laboratory. Improvements include electric power upgrades, improved ventilation and new air conditioning, casework, counter tops, fume hood, paint, flooring, lighting, and accessibility upgrades.
