Dave Stone

Entrepreneurs, Trends and New Technologies in Food and Beverage Across the Western United States
 

Dr. Dave Stone is a Professor in Food Science and Technology at Oregon State University and the Director of the Food Innovation Center in downtown Portland. Dr. Stone received his Bachelor’s Degree at the University of Texas in 1994 and his Ph.D. in Toxicology at Oregon State University in 2001. Prior to joining the faculty at OSU in 2007, he served as the State Toxicologist for the Oregon Health Authority. His background is in food safety, risk assessment and innovation in food and beverage. At the Food Innovation Center, Dr. Stone and his team are engaged with diverse clients across the globe in product development, sensory evaluation and food safety research.

Currently, Dr. Stone is working on grants focused on public health and reduction of food waste. He collaborates with the regional medical school to develop syrups for treatment of a rare metabolic disease. Through a partnership with the Health Department, Dr. Stone is developing and testing low-sodium foods with schools and correctional facilities across Oregon. In a separate project, he is exploring the re-use of beverage processing wastes into new value-added products for entrepreneurs.

Since 2018, Dr. Stone has served as the Director of the Western Regional Center to Enhance Food Safety, overseeing food safety training for thirteen Western States and the Pacific Territories. Dr. Stone has served on numerous regional and national expert panels to address complex issues in agriculture and society. He has organized dozens of workshops and seminars, and regularly presents at scientific conferences. Beyond the U.S., Dr. Stone consults with governments, universities and industries in Asia and South America on food safety, future technologies in agriculture and trends in new products.