This option is available within the Bioresource Research major at the following location:

• Corvallis

Food quality research includes a broad range of studies involving sensory appeal, convenience, safety, and nutrition of food and beverages. The sensory aspects of food quality emphasize taste, texture, aroma, and appearance. The convenience aspects of food quality include shelf-life, ease of preparation, and improved functional properties. Food safety is concerned with acute and chronic responses of consumers to microorganisms and chemicals that occur naturally or are added to foods. Nutritional aspects of food quality are related to the nutrient content of foods and the role of nutrients in human health. Research in these areas is grounded in the application of basic sciences, including biology, chemistry, microbiology, molecular biology, psychology and engineering. Students will acquire skills appropriate for laboratory, industrial, or regulatory positions.

Option Code: 138

Upon successful completion of the program, students will meet the following learning outcomes:

• Apply the fundamental concepts of biosciences and bioresource sciences, and of the physical and mathematical sciences that support these fields.
• Design an experiment, collect, analyze, and interpret data.
• Create written and oral research presentations.
• Analyze and defend research results to both professionals and the general public.
• Evaluate research results in relation to important contemporary scientific issues.
• Demonstrate personal responsibility, research and work ethics, and the ability to contribute to a team.

Option Code: 138