Hatchery-raised chinook salmon sort themselves into surface- and bottom-oriented groups in their rearing tanks. This behavior might be due in part to the fish’s genes, according to an OSU study.
At the Corvallis Science Pub on February 12, Tom Shellhammer will discuss how new varieties of hops and barley are shaping the craft beer industry.
Natural resource researchers at OSU and two other universities are gearing up for a late-summer summit aimed at addressing food, energy and water challenges as interconnected, regional issues.
“Hot coffee” is not a good thing for java enthusiasts when it refers to the impact on plants beset by the high-temperature stress that this century is likely to bring.
Among women of childbearing age in the U.S., fish consumption has increased while blood mercury has decreased, suggesting improved health for women and their babies.
Research at suggests that photos of your food are good for a lot more than just entertaining your friends on social media – they might help improve your health and also national nutrition policy.
Varmint hunters’ choice of ammunition plays a role in the amount of lead that scavengers could ingest, a new study shows, and offers a way to minimize the lead exposure to wildlife.
A bacterium common in insects has been discovered in a plant-parasitic roundworm, opening up the possibility of a new, environmentally friendly way of controlling the crop-damaging pest.
The Oregon Hops and Brewing Archives at Oregon State University’s Valley Library is celebrating its third anniversary with expanded collecting areas.
Noted national food writer, critic and television personality Ruth Reichl will speak at Oregon State University on Feb. 17 as part of the Provost’s Lecture Series.
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