The spotted wing drosophila fly, which lays its eggs in fruit and makes it unmarketable, could reach record population levels in the Pacific Northwest this year, according to OSU researchers.
Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked goods.
Oregon State University researchers have improved an old method of making oysters safer to eat so that more bacteria are removed without sacrificing taste and texture.
A new study led by an OSU post-doctoral researcher suggests that salmon may use the Earth's magnetic field to navigate their way across the ocean and get close to their river of origin.
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