AgSci provided $100K match to help facilitate water heating capability at the Fryer Salmon Disease Lab, which will enable scientists to study climate change impacts on diseases of aquatic species.
Category Archives: Coastal Oregon Marine Seafood Research and Education Center
Marine Studies Initiative builds on 75 years of research
MSI, a new model created to address critical issues facing Oregon and the globe, is strengthened by long-term, highly interdisciplinary research conducted by three AES research units: the Seafood Laboratory in Astoria (established in 1940), the Coastal Oregon Marine Experiment Station, and the Marine Mammal Institute.
http://oregonprogress.oregonstate.edu/winter-2015/osu%E2%80%99s-marine-studies-initiative
Seafood Laboratory Mediates Industry Safety Regulations
Christina DeWitt, director of the Seafood Lab at OSU’s Coastal Oregon Marine Experiment Station (COMES), mediated a dispute between federal regulators and fishermen over handling procedures of freshly caught tuna. DeWitt traveled to Washington, D.C. and met with the FDA’s Office of Seafood Safety, ultimately drafting a set of handling guidelines that satisfied safety concerns, without being economically burdensome on fishermen.
http://oregonprogress.oregonstate.edu/summer-2015/ensuring-safety-fast-paced-fishery
1. OSU Seaweed Bacon Makes National Headlines
AgSci researchers have developed a commercially viable strain of dulse, a fast-growing seaweed, that contains twice the nutritional value of kale and, perhaps more importantly, tastes like bacon. The very concept of a superfood alternative to bacon has landed this story on the webpages of CNN, TIME, and ABC News, shining the national spotlight on OSU’s Food Innovation Center (FIC) in Portland. Jason Ball, a food researcher at the FIC, is experimenting with dulse-based products ranging from trail mix and rice crackers to smoked dulse popcorn peanut brittle. Chris Langdon, the OSU professor and aquaculture researcher who patented the new strain of dulse, originally developed the seaweed to feed abalone, an edible sea-snail. The effort to commercialize the plant has been a collaboration led by Chuck Toombs, a professor in the College of Business, who is currently working with students on marketing strategies, with hopes of retailing dulse food products this fall. In January, Langdon’s new strain of dulse was recognized as a “specialty crop” by the Oregon Department of Agriculture, which has led to new grants to fund further research. Culinary seaweed has enormous potential for growth as an industry in Oregon.
Food Science, economic development, industry, interdisciplinary, research, experiment stations
http://www.cnn.com/2015/07/17/tech/dulse-bacon-flavored-seaweed/
http://time.com/3960421/seaweed-bacon-dulse-kale-super-food/
OAP, Summer 2015