About the OSU College of Agricultural Sciences: Through its world-class research on agriculture and food systems, natural resource management, rural economic development and human health, the College provides solutions to Oregon’s most pressing challenges and contributes to a sustainable environment and a prosperous future for Oregonians.
CORVALLIS, Ore. – Oregon State University scientists have improved artificial intelligence’s ability to identify wildlife species in photos taken by motion-activated cameras.
Their study, which introduces a less-is-more approach to the data on which an AI model is trained, opens the door to wildlife image analysis that’s more accurate and also more cost effective.
CORVALLIS, Ore. – Oregon State University is opening an on-campus creamery that will sell student-made ice cream, cheese and honey to the public.
The Beaver Classic Creamery will be open from noon to 8 p.m. Monday through Thursday and noon to 9 p.m. Friday and Saturday starting this week at the recently renovated Withycombe Hall. It will sell Beaver Classic products made and grown by students in Oregon State’s 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. – Two mild habanero peppers known as “Notta Hotta” and “Mild Thing” that retain the peppers’ unique fruity and floral fragrances and flavors but have lower heat levels are being released by Oregon State University.
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.
