Michael Behrenfeld will lead a NASA-funded research project investigating phytoplankton blooms—the foundation of the marine food web. He will test the idea that warming oceans will have previously-unforeseen impacts on marine ecosystems.
Category Archives: Leaders in Research and Innovation
New research shows how climate change impacts disease vectors
A new study, led by Taal Levi (Fisheries and Wildlife), suggests that changing climate patterns may be altering the transmission of certain pathogens, including the bacterium that causes Lyme disease.
REACCH assesses impact of changing climate on NW cereal crops
Regional Approaches to Climate Change is a 5-year, $20 million project funded by NIFA. John Antle is leading the Modeling component of the project, which will use climate data and crop simulation models to assess impacts and adaptation in Pacific Northwest wheat-growing systems.
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