A professor in the Department of Food Science and Technology at Oregon State University as well as a Certified Food Scientist with the Institute of Food Technologists, Dr. Mark Daeschel delivers subject matter expertise, research, and teaching in the safe production, processing, and handling of foods. Teaching ‘Food Safety and Sanitation,’ Mark was instrumental in starting Oregon State’s popular Fermentation science program.
His impressive work with students has earned him the R.M. Wade award for excellence in undergraduate teaching.
An FDA-recognized process authority in validating the safety of food production practices, Mark has been retained often as an expert witness in food product litigation, including the Jack-in-the-Box and Odwalla Juice cases that culminated in the passage of new regulations for the safe processing of foods.
Dr. Mark Daeschel’s research is focused in the areas of food preservation, food safety, and food and beverage fermentation. This involved:
Dr. Mark Daeschel will be involved in the FSPCA Preventive Controls for Human Food Course. The new FSMA regulation requires that every processing facility have at least one individual trained by the Food Safety Preventive Controls Alliance (FSPCA) overseeing the implementation of the facility’s food safety plan and other key tasks. This person is called a ‘Preventive Controls Qualified Individual’. This course will prepare individuals to receive FSPCA certification.