College of Agricultural Sciences

CORVALLIS, Ore. – Climate change could pose a dual threat to native species by reducing their suitable habitats and increasing predation pressure from non-native species, a new study by Oregon State University researchers finds.

CORVALLIS, Ore. – Researchers have made a key advance in turning spent coffee grounds into food packaging materials that can extend the shelf life of products.

CORVALLIS, Ore. – Certain groups of consumers appear to be open to drinking smoke-impacted wines, a finding in a new study that could provide market opportunities for winemakers increasingly dealing with the effects of wildfire smoke on grapes.

CORVALLIS, Ore. – Sustainable rates of groundwater withdrawal in Oregon’s Harney Basin were surpassed 20 years prior to the time declining groundwater levels were generally recognized, a new analysis found.

Oregon State University researchers have received a $1 million grant to study the impact of adding seaweed to the diets of beef cattle as a way to reduce greenhouse gas emissions.

Recent research has found that feeding seaweed can reduce methane emissions from cattle, most of which originates from enteric fermentation that is characteristic of their digestive process.

CORVALLIS, Ore. – Oregon State University’s Global Hemp Innovation Center will receive $5.5 million during the next five years to research new food, beverage and biobased industrial product uses of industrial hemp.

With the funding, researchers from Oregon State and the U.S. Department of Agriculture’s Agricultural Research Service will develop customized hemp genetics that meet the needs of biobased product manufacturers and are adapted to growing conditions in the western United States.

CORVALLIS, Ore. – Oregon State University researchers are part of a team looking at reducing bird collision risks with wind turbines by painting a single blade of the turbine black.