Bringing food chemistry to life is a web-based resource for students of Food Systems Chemistry at Oregon State University – It was originally intended only to act as a companion to the classroom, laboratory, and formal reading sections of the course. Since then it has taken on a life of its own.
About the primary author.
Dr Andrew Ross is an Associate Professor in both the Crop and Soil Science, and Food Science Departments at Oregon State University. His research interests include: bread, noodles, wheat testing technologies, food barley development, and the research is closely associated with both the wheat [ http://cropandsoil.oregonstate.edu/wheat/ ] and barley [ http://barleyworld.org/ ] breeding programs, as well as the OSU cereal genetics and cereal extension programs.
Dr Ross was also recently professionally trained in artisan-style baking techniques at the San Francisco Baking Institute and this feeds his obsession with creating world class breads from the grains developed at OSU. He is also a member of the Bread Baker’s Guild of America.
for the blog are to involve the next group of Food Chemistry students in Winter 2010 in creating content: bringing fresh voices and perspectives as well as interests in other food chemistry related topics – can’t wait.
Feel free to add comments to the blog !
Author in action.