Food Science and Technology Department Records, 1924-2006

Title: Food Science and Technology Department Records, 1924-2006

Predominant Dates: 1940-1984

ID: RG 176

Primary Creator: Oregon State University. Department of Food Science & Technology

Extent: 4.4 cubic feet. More info below.

Arrangement: Organized into six chronologically arranged series: I. General Office Files; II. Faculty Member Files; III. Extension Dairy Processing Specialist Files; IV. Publications; V. Special Events Records; and VI. Research Reports.

Languages of Materials: English [eng]

Series I, General Office Files, documents the activities of the departmental office and include correspondence, research files, minutes, day files, travel reports, grants and awards information, Extension reports, and Seafoods Lab reports. Series II, Faculty Member Files, includes correspondence, class materials, research project files, and progress reports of faculty members Donald Bills and Clifford Samuels.

Series III, Extension Dairy Processing Specialist Files, documents the work of extension specialist Floyd Bodyfelt in the area of dairy products between 1964 and 1984. Series IV, Publications, includes information about a departmental publication, Top Double Seaming Manual. Series V, Special Events Records, documents the department's participation in two conferences, Beverages: Today's Health Concern (1983), and the International Symposium on Cool Climate Viticulture and Enology (1984).

Series VI, Research Reports, includes reports of Agricultural Experiment Station research from 1924-1941 and two research publications from the 1990s.

An addition to the Food Science and Technology Department Records (Accession 2011:066) is made up of research notebooks documenting studies undertaken at the OSU Seafood Lab in Astoria by Food Science and Technology Department faculty. In addition to research data, these notebooks contain narrative entries, charts, work plans, recipes, and drawings. Most of the notebooks with recipes focus upon the use of rockfish in cooking. Researchers represented in these notebooks include: Russell Sinnhuber, David Crawford, Jerry Babbitt, Ernest Childs, Duncan K. Law, Carl Decker, Dennis Gordon, Conrad Timmerman, Ron Steel, and Maria Chang-Lee. Among the many topics documented in these notebooks include: salmonid nutrition studies, biological properties of malonaldehyde, myofibrillar proteins in fish, stabilization of frozen food environments, lead and cadmium content in Oregon fishes, hatchery coho survival feeding trial, Fall brood chinook, toxicity of dibutyl pthalate to brine shrimp, salmon aging, rockfish whitening, new product concepts, preparation of fried fish, surimi, shelf life of frozen dungeness crab meat, and the use of fillet carcass waste as a component for Oregon pellet rations.

In 1919, a horticultural products processing program, the first of its kind in the nation, was begun at Oregon Agricultural College by Ernest H. Wiegand. The modern maraschino cherry was developed by the program in the 1920s. The program was established as a department, Food Products Industries, in 1937. A seafoods lab in Astoria was established in 1940. The department was renamed several times; in 1962 it became the Department of Food Science and Technology. Research efforts have involved nearly every food product produced in Oregon including tree and cane fruits, nuts, vegetables, and meat, dairy and seafood products.

Department chairs have included Wiegand, 1937-1952; Earl M. Litwiller, 1952-1953; Harold W. Schultz, 1953-1973; Paul E. Kifer, 1973-1984; Richard A. Scanlan, 1984-1985 (acting); and Daniel Farkas, 1991-2000.

More Extent Information: 4 boxes, 7 microfilm reels

Related Materials: Related materials include the College of Agricultural Sciences  Records (RG 158), Agricultural Experiment Station Records (RG 025), and Extension Service Records (RG 111), the Food Science and Technology Department Photographs (P 142), and the OSU Memorabilia Collection (MSS MC).

Preferred Citation: Food Science and Technology Department Records (RG 176), Oregon State University Special Collections and Archives Research Center, Corvallis, Oregon.

Other URL: A preliminary container list was created for this collection on or before November 19, 2015.

Oregon State University. Department of Food Science & Technology
Bills, Donald D. (1932-)
Bodyfelt, F. W. (Floyd W.) (1937-)
Oregon State College. Food Products Industries Department
Oregon State University. Extension Service
Samuels, Clifford Elroy

Agricultural processing--Oregon.
Cherry--Preservation.
Dairy products--Oregon.
Fishery products--Oregon.
Food industry and trade--Oregon.
History of Science
Hops and Brewing
International Symposium on Cool Climate Viticulture and Enology (1st : 1984 : Eugene, Or.)
Natural Resources
Oregon State University. Department of Food Science & Technology
Oregon State University. Seafood Laboratory
Symposium on Beverages, Today's Health Concerns (1983 : Oregon State University)
University History
Wiegand, Ernest Herman, 1886-
Wine and wine making--Oregon.