The Beaver Caucus

University Development Fund at work: Onboard Dynamics

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MARCH 5, 2016 BY NATALIE SEPT

“Earlier this year, the Oregon State Legislature strongly supported the reauthorization of the University Venture Development Fund (UVDF). This fund was developed in 2001, and is an innovative way to ensure that great ideas benefit the state by providing up to 60% in university research to Oregon’s commercial marketplace. The commercialization of OSU-generated research is one of the university’s top priorities and the UVDF is the principal source of support to advance this endeavor.

To date, more than $1.1 million in donor support has helped invigorate nearly 20 OSU research projects with awards ranging from $1,000 to more than $180,000.

Of these initial companies supported by this beneficial funding, Onboard Dynamics truly shines.

Onboard Dynamics is an innovator in alternative refueling technologies. As CEO, Rita Hansen has said, “U.S. policymakers increasingly are evaluating how alternative fuels can impact our country’s overall energy use. With Onboard Dynamics’ unique natural gas compression technologies, fleet owners can save money and significantly reduce their greenhouse gas emissions by refueling with natural gas or renewable natural gas instead of traditional fuels.”

Founded to commercialize and further develop technology licensed from Oregon State University (OSU), and originally conceived by OSU – Cascades assistant professor, Chris Hagen, Onboard Dynamics has received financial support from the U.S. Department of Energy, ONAMI (Oregon Nanoscience and Microtechnologies Institute), Oregon BEST, and OSU, as well as multiple strategic partners and private investors including Portland Seed Fund.

Last year, Onboard Dynamics was selected to participate in the first-ever White House Demo Day, showcasing the company’s tremendous progress and potential future growth. More recently, the company was invited to exhibit its technology at the seventh Clean Energy Ministerial Startups & Solutions Showcase in San Francisco. With investors and governments around the world seeking solutions to drive faster deployment of clean energy technologies and policies, , this company is poised to set the standard for adoption of natural gas as a fleet transportation fuel in the U.S. and worldwide.

The company’s first commercial products will be available in 2017, adding to the growing list of companies spun off from OSU that are making a difference for our future.

Thank YOU!

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Thank you so much for all of your support, energy and time devoted to the future of higher education in our state. Together we helped the legislature see the importance of innovation with the University Venture Development Fund; the economic impact of the upcoming track and field championship and the true benefit of an Oregon State education. Thank you for lending your thoughts and sharing your stories to ensure that the future of Oregon State University remains healthy and strong. We look forward to an exciting year of new events and growing membership! Stay tuned..

Go Beavs!

Future of Oregon innovation is in lawmakers’ hands

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Onboard Dynamics Team (image courtesy of Oregon BEST)

Since 2007, the University Venture Development Fund (UVDF) has helped to convert the research conducted at Oregon’s public universities into new businesses while providing student experiential education. Over the last six years universities have raised nearly $8 million from private sources to transfer new technologies developed at university labs into commercially viable products and startup companies. It is an important tool for moving innovations out of the lab and into the economy.

Later this week, the legislature will vote on whether to re-approve funding for the UVDF.

Concepts and companies from Oregon State University’s use of UVDF represent a wide range of STEM technologies and innovations. Onboard Dynamics is one such company who seeks to lower fuel costs and carbon emissions by removing barriers to driving natural gas-powered vehicles. Its product line integrates natural gas compression into cars and trucks, allowing drivers to refuel from any low pressure natural gas supply line. Founded in 2013, Onboard Dynamics is based in Bend, Oregon, and continues to grow several patents.

This new technology was on display last year at the first ever White House Demo Day. Onboard Dynamics has received financial support from the U.S.  Department of Energy, ONAMI (Oregon Nanoscience and Microtechnologies Institute), Oregon BEST, and OSU, as well as strategic partners and private investors. The company’s first commercial products will be available later this year and already they’re seeing massive growth. And they’re not alone.

New companies supported by the tax credit have created approximately 270 high wage jobs that generate $1.45 million in annual tax revenues to Oregon. Total revenues generated over the last five years are estimated at $4.35 million. The UVDF tax credit is unique among all state tax credits because, in addition to generating new income taxes, universities repay the state treasury with revenues generated by successful companies. This feature has resulted in $581,547 being returned to the state.

The Request for the 2016 Session: Oregon’s public universities are requesting the legislature to:

  1. Extend the same tax credit amount ($8.4 million) authorized by the legislature in 2007 for another six years to 2022. (This amount is half that requested during the 2015 legislative session.) This will enable the universities to make use of the remaining $4.2 million to raise an additional $7 million.
  2. Enable donors to use a flexible schedule to claim the credit in 1-3 years, rather than requiring them to divvy the credit equally over three years. When taxpayers contribute to the UVDF, they don’t know whether they will benefit from the credit over the next three years. This enables them to claim the entire credit during the first year. This action does not increase the state’s total exposure beyond the $8.4 million limitation. It simply accelerates the time available to individuals to claim the credit.

Proof that UVDF works:

  • The UVDF has helped launch 27 companies.
  • These companies have created approximately 270 high wage jobs that have returned an estimated $1.45 million in annual taxes to Oregon, for a total of $4.35 million in revenues over the last five years.
  • Every year the UVDF remains available, Oregon universities will directly support the launch of new startups, and help many more become successful through university and community-based accelerators.
  • Over 750 students have received training on real-world case studies with support from the UVDF.
  • At least 7 new entrepreneurial programs, supporting real world educational experiences have been supported and/or established with funding from the UVDF.
  • 54 projects have been provided proof-of-concept funding resulting in at least 30 products and services currently in commercial development.

Oregonian: Oregon State will buy 46 acre Bend pumice mine, expand campus

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By Andrew Theen 

Oregon State University said Tuesday it will move forward with a long-desired plan to buy 46 acres in Bend for $8.1 million.

The property, which includes a pumice mine, is next to the 10-acre OSU-Cascades campus that’s under construction and scheduled to open in the fall.

The deal is evidence of the school’s plan to significantly expand its Central Oregon footprint, and officials said Tuesday that the vision of a Bend campus with 3,000 to 5,000 students by 2025 is that much closer to becoming a reality.

“The potential addition of this property has been considered and discussed publicly for some time,” Becky Johnson, OSU-Cascades vice president, said in a statement. “Expanding our campus onto this property also supports Oregon’s land use goals of increasing density rather than sprawl.”

The current 10-acre campus at Southwest Chandler Avenue and Southwest Century Drive is being built to accommodate up to 1,890 students. Construction includes a 43,650-square-foot classroom and office building and a 113,000-square-foot residence hall and dining center.

The State Board of Education approved the pumice mine deal in 2013, and Bend city officials also signed off on the school’s 10-acre plan.

Some local residents fought against it, citing the location near the Deschutes River on Bend’s westside as problematic, along with what they argued was the university’s effort to skirt expensive land use processes for projects larger than 20 acres.

But local leaders and state courts were in unison, disagreeing with opponents. Those against the expansion lost multiple appeals, most recently when the Oregon Supreme Court declined in December to hear the case.

In its statement Wednesday, OSU said it had expanded its “community engagement” since November. “This type of development will promote alternative transportation modes, and we are committed to extending transit to other Central Oregon communities so that they can easily access the new campus,” Johnson said.

OSU established its Bend presence in 2001 and has a building on Central Oregon Community College’s campus, which is about three miles away from the new campus.

OSU is also looking at a nearly 76-acre plot adjacent to the pumice mine, owned by Deschutes County, for even more expansion.

Mammoth touchdown: Bones discovered at Oregon State’s Reser Stadium

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Fox News – Talk about a big play in the red zone – a mammoth’s remains have been discovered during construction at Oregon State University’s Reser Stadium.

Construction crews digging in the north end zone in Reser Stadium on Monday uncovered a large femur bone, likely from a mammoth, OSU announced. Further digging revealed more bones from several extinct mammals.

“There are quite a few bones, and dozens of pieces,” said Loren Davis, an associate professor of anthropology at OSU, in a press release. “Some of the bones are not in very good shape, but some are actually quite well preserved.”

OSU associate professor of anthropology Loren Davis at the excavation (Oregon State University).

Davis was called to the site after the initial discovery was made. He said that there don’t appear to be any signs of human bones or artifacts at the site. Further testing will be needed to determine the bones’ exact age.

The discovery of the ancient mammal bones is not unusual in the Willamette Valley, according to Davis. The bones, including mammoth, bison and some kind of camel or horse, were discovered in a 10-foot deep plot in an area that could once have been a bog or marsh, he added.

Workers are digging up part of the stadium’s north end zone as part of the Valley Football Center expansion and renovation project. Work began after the fall football season ended and is expected to be complete by the start of the 2016 home season.

View the video of the discovery!

OSU launches humanitarian engineering program

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James Day – Corvallis Gazette Times – Oregon State University has a launched a humanitarian engineering program that will encourage students to make an impact — both locally and globally.

The program, which university officials say is rare in U.S. education, will allow students to minor in the field after taking classes that emphasize the importance of socio-cultural, economic, environmental and resource management factors.

Work in ethics, social justice and cross-cultural communication are also part of the program.

Humanitarian engineering emphasizes science and engineering-based solutions that help to improve the human condition, access to basic human needs, the quality of life or level of community resilience. OSU’s program is one of only a few in the nation based in an academic curriculum.

As a formalized academic program, humanitarian engineering will contribute to the effort of the OSU College of Engineering to become a recognized model as an inclusive and collaborative community, said mechanical engineering Professor Kendra Sharp.

“The program is attracting a more diverse group of prospective students than is typically attracted to engineering, including women,” said Sharp, who directs the program, and was appointed last year the first Richard and Gretchen Evans Professor in Humanitarian Engineering.

The program is possible because of a $1.5 million donation from the Evanses, both OSU graduates, that allowed the university to endow Sharp’s professorship. Earlier gifts from the Evanses enabled OSU to begin work on the program two years ago.

OSU is also one of just 10 universities nationwide to offer a Peace Corps Master’s International program in engineering. The university was the first in Oregon to join this initiative, which allows graduate students in several disciplines to get a master’s degree while doing a full 27-month term of service in the Peace Corps.

Join us for University Day!

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Together with other public Oregon universities, we will support the messages of a strong future for all students, staff and our state’s economy. This will be the first time that all 7 public Oregon universities are working together to collectively ask the legislature to prioritize higher education. The day will start with a rally followed by a briefing on the current issues faced by higher education institutions, then meeting with your district’s legislator, and ending with an evening reception. Breakfast, lunch, and OSU gear will be provided to all those that register!

Fill out my online form.

Biologist appointed head of Oregon State’s fisheries and wildlife department

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Eric Mortenson – Capital Press – Selina Heppell is the first woman to head Oregon State University’s fisheries and wildlife department.
Selina Heppell, a conservation biologist, is the new head of the Department of Fisheries and Wildlife at Oregon State University.

Heppell is the first woman to head the department in its 80-year history. The department is the largest within the College of Agricultural Sciences, with nearly 800 students, and among the largest natural sciences department on campus.

Heppell replaces Dan Edge, who earlier in 2015 was appointed the college’s associate dean. Heppell had been serving as interim department head since Edge’s appointment.

In a prepared statement, ag college Dean Dan Arp described Heppell as a distinguished researcher and teacher who had provided “terrific leadership” as interim head of the department.

Heppell has been on the OSU faculty since 2001. She has specialized in studying slow-growing species such as sturgeon, sea turtles, sharks and West Coast rockfish. Among other work, she has used computer models and simulations to study how fish respond to human impacts and climate change — and how they may respond to future climate change.

Heppell and her husband, Scott Heppell, teach a conservation biology course in Eastern Europe and have done fish research in the Caribbean.

http://www.capitalpress.com/Research/20151228/biologist-appointed-head-of-oregon-states-fisheries-and-wildlife-department

Doughnut maker shines at startup showcase

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James Day – Corvallis Gazette Times – Oregon State University is known for its cutting-edge programs in engineering, agriculture, energy and marine science. The school reeled in $285 million in research funding in 2014.

So who was the star of the OSU Advantage Accelerator’s latest crop of startup entrepreneurs?

A geology major who wants to make doughnuts.

Benny Augeri, who just finished his final term in geology and innovation management, wowed a crowd of approximately 100 people at the LaSells Stewart Center with a high-energy presentation on his plan to take shake up the Corvallis doughnut market.

“I know I don’t look like it, but I love doughnuts,” said the slightly built Augeri, who promised “good vibes, happiness and lots of fried dough” at Benny’s Donuts.

Augeri plans to start in January with an online-only delivery-based operation, with hopes of a downtown storefront by the summer, with his geology training coming in handy — he used GIS mapping to plot out where the greatest concentration of Corvallis residents lies.

Augeri, who grew up in Bellbrook, Ohio, noted that doughnuts have been in the family since 1814 and his recipe for old-fashioned cake doughnuts dates to 1934.

“It’s a taste of happiness, a taste of history,” said Augeri, who won a trophy of a shoe for his determination to “pound the pavement” in his marketing and sales efforts.

Other presenters included:

• Phil Manijak, who developed a software project management tool designed for small teams, such as Corvallis Swing. The product is called Circle Blvd. Manijak said he is hoping to work with small volunteer-oriented groups that cannot afford the software costs that larger companies charge.

Manijak won a trophy of a bathtub for his Archimedes moment of finding the right business model.

• Cynthia Fischer, who demonstrated her plans to aid educational efforts with an online curriculum program that emphasizes teaching in multiple languages and separating classroom structures into online learning followed by teacher-led hands-on work. Fischer, who received her master’s in education from OSU in 1999, has been working on her ideas ever since, including a pilot program currently in place at Clover Ridge Elementary School in Albany.

Fischer was awarded a trophy of a dog bone for the “dogged” determination she has showed in pursuing her dream.

• John Koan Koberstein who, in perhaps the most poignant moment of the event, discussed his work creating medical equipment that helps him deal with his own condition. Koberstein, who was diagnosed with aplastic anemia when he was 4, has developed Secure Ring, an IV and catheter system that he says will improve on current models that are “unsanitary, uncomfortable, invasive and inconvenient.”

Koberstein said his condition “inspired me. I was a 9-year-old and wanted to be an inventor. This is my chance to improve the world for the generations to come.”

http://www.gazettetimes.com/business/local/doughnut-maker-shines-at-startup-showcase/article_90c4b320-00c2-5ac9-8bf6-c7f67941c4f8.html

Making a Meal That’s Bred-to-Order

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Sophia McDonald Bennett – The Atlantic Monthly – Michael Mazourek and Dan Barber can trace the roots of their unusual partnership to a winter squash.A few years ago, Mazourek, a vegetable breeder and professor of plant science at Cornell University, went to the Blue Hill restaurant in New York to sample the dishes that Barber, the chef, had made from the some of Mazourek’s newly bred organic vegetables. He was expecting a good meal, he recalls—after all, he could vouch for the quality of the raw ingredients—but he was blown away by the flavor that Barber and his colleagues had coaxed from the vegetables, particularly a tiny, tan variety of butternut squash called “Honeynut.”

Mazourek, who had never thought much about how his foods would be cooked once they left the farm, asked Barber what he had done to prepare the Honeynut. After the chef explained his technique, he asked a question of his own: The Honeynut didn’t store as well as other types of winter squash, Barber said, which meant the restaurant couldn’t keep them on the menu very long. Was it possible to develop a squash with all of the flavor, but a longer shelf life? There in the kitchen, Mazourek launched into an explanation of his classical breeding techniques, a conversation that quickly became a back-and-forth about what chefs needed and what plant scientists could provide.

Since then, the two men have continued their mutual education, working together to conceptualize and develop new fruits and vegetables. “It’s this chain reaction of eureka moments,” Mazourek says. “‘You want to do that? I can do this.’ ‘You can do that? Let’s take it this way.’”

Mazourek is one of only a handful university-based researchers in the United States who develops new organic fruits or vegetables. Most of his colleagues, he says, focus primarily on traits like storability and shipability, with flavor further down on the list of priorities.

But if farmers want hardy foods that are easy to grow, consumers want fresh foods that taste good. That’s where chefs can play a huge role, says Lane Selman, an agricultural researcher at Oregon State University. “Plant breeders are really big decision-makers, but sometimes they’re guessing,” she says. “Working with chefs sheds a lot of light on what the final users—the eaters—are going to want.”The first step in classical plant breeding, Selman explains, is identifying two different plants in the same species with the desired genotypes. “Maybe one has really great disease-resistance and one has fantastic flavor,” she says. Breeders will get the two plants to exchange pollen, save the seeds, and grow them again, picking the most desirable plants from this second generation and planting their seeds. They do this over and over until the traits have stabilized—that is, they always show up when those seeds are planted.

The diversity that can be achieved through classical plant breeding is as impressive as anything food scientists can dream up in a laboratory. For example, Jim Myers, a professor of vegetable breeding and genetics at Oregon State University, created the Indigo, a purple-shouldered variety of tomato with higher levels of antioxidants. Both he and Cornell’s Mazourek have developed habañero peppers that have all the flavor of the original, but none of the heat.

While working with several organic farmers to find a source for disease-resistant potato plants in 2008, Selman recalls, she came across two plant breeders who said they’d developed a new variety that was easy for farmers to grow, produced a lot of tubers, and was less likely to contract common diseases. But when Selman asked about the potatoes’ flavor, they told her, “They taste terrible.”

Why would anyone develop new edibles that are barely edible? The short answer is that priorities in the food system changed after World War II: Grocery stores and large-scale industrial farms wanted foods that looked uniform, could be shipped long distances, and stayed fresh in storage. They wanted plants that produced a high volume of food and could be harvested by machine.

Today, consumer tastes are forcing a change, as more people value food that’s organic or locally sourced—but the system for supplying fruits and vegetables that meet this changing demand has been slow to catch up.

That’s where people like Selman come in. Her work on “culinary breeding” started in 2011, when she organized a tasting event for Frank Morton, an independent plant breeder and the owner of the seed-supply company Wild Garden Seed. Morton had developed several new varieties of red roasting peppers for a farmer, but he had no way of determining which was one was the best of the crop.
Selman arranged for a panel of Portland  chefs to try nine peppers, including four of Morton’s. There was a clear winner: a long, smooth pepper called the “Stocky Red Roaster.” Wild Garden Seed carried that variety the following year. Then something happened that Morton didn’t expect: Portland chefs started asking for the “Stocky Red Roaster” by name, and farmers, in turn, began clamoring for the seeds. Morton sold nearly his entire stock.Selman knew she was on to something. Shortly thereafter, she founded the Culinary Breeding Network, which brings chefs, plant breeders, and farmers together to support organic plant-breeding efforts. The group’s most successful program is an annual event called the Variety Showcase, in which breeders pair up with Portland chefs to show off the new varieties of produce they’re developing.

These showcases expose breeders to the innovative ways chefs can cook with their foods. One hit from this year’s showcase, for example, was an apple-parsley granita served over buttermilk mousse, made by the chef Nora Antene from the restaurant Le Pigeon. Last year, the same chef had made a popular habañero-orange sherbet.

“It totally blew my mind,” says Myers. “That’s something I would have never thought you could do with these items.”

With the Culinary Breeding Network, he continues, “there’s this cross-fertilization with breeders and chefs. I take that information back to the field and think about what I need to do in terms of breeding. And I think the chefs are excited to get these novel things to work with.”

Joshua McFadden, the executive chef and a partner at the Portland restaurant Ava Gene’s, is one of them. A former farmer and an alumnus of Blue Hill, he’s currently working with Ayers Creek Farm to help them refine their winter melons—he and his staff save the seeds from the tastiest fruits they use and send them back to Ayers Creek for planting.

“I want flavorful food,” McFadden says. “There’s nothing more important than flavor. If you’re breeding for flavor, a lot of the crops that were lost due to scalability and industrialization will come back.”

http://www.theatlantic.com/science/archive/2015/11/vegetable-breeders-working-with-chefs/415125/?utm_source=SFTwitter