Life at OSU

Since the annual livestream launched in 2014, more than 83,400 people from around the world have watched chicks hatching on the OSU Extension website and more have watched on TV station websites.

Consumers are willing to pay more for familiar, versus unfamiliar, varieties of cheese if there is a sticker on the cheese indicating it won an award or if sensory information about the cheese – such as a description of its taste or food pairing suggestions – is included, a new study from Oregon State University shows.

A new Oregon State University study that examined exporting practices of Oregon food and beverage companies found that the likelihood of exporting increases with firm size and length of time in business and that the COVID-19 pandemic reduced the ability of firms to export.

It’s unclear why the population of brown marmorated stink bug exploded this year. Like other insects, the population of the shield-shaped brown marmorated stink bug (BMSB) varies from year to year depending on climatic factors.

Faster and more widespread testing for chronic wasting disease in deer is now possible due to a new partnership between the Oregon Veterinary Diagnostic Laboratory at Oregon State University’s Carlson College of Veterinary Medicine and the Oregon Department of Fish and Wildlife.

Construction is underway on a $1.5 million project that will allow Oregon State University researchers to further optimize agrivoltaic systems that involve co-developing land for both solar photovoltaic power and agriculture.

An Oregon State University study found that spent hemp biomass – the main byproduct of the cannabinoid (CBD) extraction process of hemp – can be included in lamb diets without any major detrimental effects to the health of the animals or their meat quality.

Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas.