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.
