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Wrong Brian Yorgey?

Brian Marshall Yorgey

Senior Faculty Research Assistant

Oregon State University

HQ Phone:  (541) 737-9900

Email: b***@***.edu

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Oregon State University

100 Wiegand Hall

Corvallis, Oregon, 97331

United States

Company Description

Oregon State is a leading research university located in one of the safest, smartest, greenest small cities in the nation: http://oregonstate.edu/main/about. Situated 90 miles south of Portland, 40 miles north of Eugene and an hour from the Cascade Mountains o...more

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Background Information

Employment History

Member, Department Food Science and Tech.

USDA-ARS/OSU


Faculty Res. Assistant

Oregon State University, Food Science Dept., Exp. Winery


Web References(7 Total References)


http://www.forestgrovenewstimes.com/sustainable/story.php?story_id=121615424918338500

"It's an excellent berry," agrees Brian Yorgey, a food scientist at Oregon State University in Corvallis.


2002 Proceedings

Brian Yorgey, Sr. Faculty Research Assistant, Food Science & Technology, Oregon State UniversityPrincipal Investigator:


Berry Luscious!

Brian Yorgey, of the Department of Food Science and Technology at Oregon State University, evaluates Finn's new cultivars after they have been processed.In particular, he checks the chemical properties of the fruits after they have been frozen or converted to puree or juice.He says that most of the berries grown in Oregon are used by processors, so he makes sure that Finn's selections are suited to the processing industry.


Strawberry Research Reports, 1994-95: Evaluation of Processing Quality of Advanced Strawberry Breeding Selections

Brian Yorgey, Sr. Faculty Research Assistant
Food Science & Technology, Oregon State University


Salmon Berry

Brian Yorgey of the Department of Food Science and Technology at Oregon State University looks at the fruits' chemical properties as well as quality after they have been processed as whole frozen berries, puree, or juice.He says that most of the berries grown in Oregon are used by processors, so he makes sure that Finn's selections are suited to the processing industry.


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