Oregon State University recently acquired a new, customized $1.6 million ambient-pressure X-ray photoelectron spectroscopy system (AP-XPS). The AP-XPS is the first instrument of its kind in the United States to incorporate an ambient-pressure scanning tunneling microscope, or AP-STM, which enables imaging of surfaces with atomic resolution. This high-tech research instrument will make the surface characterization laboratory at OSU’s College of Engineering a major resource for scientists throughout the Pacific Northwest.Read More
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Microbiologists at Oregon State University have discovered and are licensing a new type of natural polymer dairy or food thickener called Ropy 352.Read More
Malaria is a devastating global health problem in many parts of the world, having caused nearly 215 million infections internationally and 655,000 deaths per year. Most people know malaria is transmitted by the bite of an infective mosquito: the female Anopheles mosquito in particular. There are other less common methods of transmission as well, including blood transfusion, organ transplantation, needle sharing and when a mother gives birth to a child.
The Oregon State University Superfund Research Program recently received $3 million in life science funding from the National Institutes of Health. This multi-investigator, multi-disciplinary and multi-institution program makes its goal the development of new technologies to assess polycyclic aromatic hydrocarbons (PAHs) present at many Superfund sites and the analysis of the potential risk these hydrocarbons may have for people who come in contact with them. The NIH Project Information page goes into more details on the goals of the Oregon State University Superfund Research Program:
The National Science Foundation has just rewarded a grant of $200,000 to Professor Adam Higgins from Oregon State University for the prevention of sepsis. Adam Higgins is the Principal Investigator on the grant, and he is an assistant professor in the Oregon State University School of Chemical, Biological and Environmental Engineering.
Researchers in the Linus Pauling Institute at Oregon State University discovered a copper compound to form the basis for a therapy for Amyotrophic Lateral Sclerosis (ALS), or Lou Gehrig’s disease.
Each year, Biotechnology Calendar, Inc. hosts over 55 BioResearch Product Faire™ events and 4 Biotechnology Vendor Showcase™ events all across the US. Of these shows, we have three BioResearch Product Faire™ Events in the state of Oregon: on the campuses of the University of Oregon, Oregon State University, and the Oregon Health and Science University.
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Americans are making, drinking, and exporting more wine than ever before. A hobby for some and serious business for others, winemaking consumes a whole lot of grapes every year (in the neighborhood of 4 million tons in the US alone), and that number is growing. But as with any type of industry, there's a certain industrial waste to be managed. In the case of winemaking, it's called pomace, and up to now vintners have been paying to have the pulpy mass hauled away. Now food science researchers at Oregon State University in Corvallis have come up with a process to make pomace into useful products, from biodegradable fiberboard to a nutritional foodstuff, which is the kind of earth-friendly, business-savvy research from which OSU is likely to profit nicely when the technology is commercialized internationally.
Oregon State University in Corvallis is the state's leading public research institution and has recently announced that the 2011 fiscal year ending in June was its 2nd best ever for overall research funding levels (the prior year being #1 by a hair). In fact, 2011 was OSU's top year for private sector funding, at $35M, which inclulded payments for testing services, environmental analysis, prototype development and licensing fees. That figure represents a 42% increase over 2 years. Alll in all, Oregon State counted $261.7M in external funding in the 2011 fiscal year.
Oregon State University recently opened a new nutritional sciences building with the help of a record donation from philanthropists Bob and Charlee Moore, founders of Bob’s Red Mill Natural Foods (photo courtesy of Oregonlive). The new facility was named the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health in their honor.