Oregon State University – Department of Food Science & Technology is one of the nation’s oldest established programs as Oregon’s Land Grant institution and part of the College of Agricultural Sciences serving stakeholders in the region, nation and globally in Research, Education and Outreach. Their world-class faculty, research and facilities prepare students to become industry leaders, and has 3 locations in Corvallis, Portland and Astoria, OR. OSU’s Dairy Foods program supports education, research, outreach, work force development, technical assistance to processors and new product innovation. This program places an emphasis on hands on learning for students through undergraduate and graduate research projects, work in the OSU Creamery and through industry internships. Students are passionate about the dairy industry and go on to fruitful careers across the dairy ecosystem. OSU’s research spans diverse topics including food safety and quality, sustainable processing and byproduct utilization, consumer science, human microbiome, nutrition and dairy chemistry. This program offers an over $2 million research budget for graduates and undergraduates. There are five core faculty members and eleven extended team faculty members spanning from farm to post processing, with capabilities that span all sub-sectors of the food and beverage industry as well as all underlying food science disciplines. A $20 million pilot plant renovation of the Arbuthnot Dairy Center is currently slated for completion in 2023, and is able to work on dairy foods, wine, brewing, distilled spirits, fruit and vegetable processing, seafood processing, with a non-commercial kitchen for product development. In addition, the department offers contract research, consumer science and sensory contract research.