Oregon State University. Dept. of Food Science & Technology.

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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.

From the description of Food Science and Technology Department records, 1924-1998 (bulk 1940-1984). (Eugene Public Library). WorldCat record id: 48385507

Role Title Holding Repository
Place Name Admin Code Country
Oregon
Subject
Agricultural processing
Cherry
Dairy products
Fishery products
Food industry and trade
Wine and wine making
Occupation
Activity

Corporate Body

Active 1924

Active 1998

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