A world of research at Oregon State University

Year: 2017

Healthy Planet homefeature homestories

Living with Fire

Illustration by Heather Miller

New Oregon State research center focuses on fire-prone landscapes

Tags College of Agricultural Sciences, College of Engineering, College of Forestry, Fire

The Politics of Science

Post author By Nick Houtman
Post date February 27, 2017

Science will prevail when decisions require verifiable facts

Tags environment, politics, science policy

Amber reflections from the scientist who inspired Jurassic Park

Post author By Nick Houtman
Post date February 16, 2017

Dr. George Poinar , an entomologist, is among the world's leading experts on ancient insects and plants trapped in amber. He has a lab in the basement of his Corvallis home.

Over a long and storied career, George Poinar has made some extraordinary discoveries.

Tags amber, College of Science, Integrative Biology, paleoecology

Marine Studies Initiative

El Arrecife Heroico

Varadero's corals show surprising health and resilience, despite living in a difficult environment.

Los corales del Varadero han soportado quinientos años de conflicto humano, pero puede que no sobrevivan el frágil proceso de paz de Colombia

Tags Colombia, coral reefs, corals, espanol, South America, Spanish, translation

What’s That Taste?

Post author By Nick Houtman
Post date February 15, 2017

Under guidance from Oregon State food scientist Juyun Lim, researchers apply sample compounds with a cotton swab. Pinching off the nose ensures that taste sensations stem from the tongue and are not linked to aromatic compounds in the nasal passages. (Photo: Chis Becerra)

Taste buds contain receptors to detect molecules in food and are concentrated on the tip, sides and back of the tongue.

Tags Food Science and Technology, taste

Healthy People homestories

A Sense for Starch

Post author By Nick Houtman
Post date February 11, 2017

Terra story about taste research with faculty, Juyun Lim, and graduate students Alexa Pullicin and Julie Colvin. Food Science and Technology, Center for Sensory and Consumer Research, College of Agrcultural Sciences

Food scientists discover potential new taste

Tags Food Science and Technology, sensory, starch, taste