Driving Innovation Worldwide

The Food Innovation Center continues collaborative work with ODA & WUSATA on exciting international projects.

By Ben Davis

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fter a few years abroad working in Northern Norway, Jason Ball, Senior Faculty Research Assistant I, Food Scientist, and Chef with the Product & Process Development Program at the Food Innovation Center, is glad to be back at Oregon State University. The product and process development team at FIC continues to grow and pursue impactful international projects.

Earlier this year, Jason and colleague Jordyn Bunting hosted an ingredient seminar for a delegation of 43 buyers from Southeast Asia. With support from the Western United States Agricultural Trade Association (WUSATA) and in partnership with the Oregon Department of Agriculture, they led both a technical presentation and a hands-on tasting.

Their work didn’t go unnoticed—after the seminar, Jason and Jordyn were interviewed by the Agricultural Trade Office in Seoul and the editor of the Korea Bakery Association. Their efforts will soon be featured in an article for a leading Korean baking industry publication.

It’s a perfect example of how the Product Development team at the Food Innovation Center connects Oregon’s food industry with global markets while creating opportunities for collaboration and exchange.