Dr. Lisbeth Goddik, Dept. of Food Science and Technology, Oregon State University will introduce the concept of terroir and how it has been applied to diverse food products including milk and beef. She will briefly summarize work at the OSU Food Science Department evaluating terroir for wine, beer, and cheese. Lisbeth hopes to involve the audience in a discussion about how terroir can be used to promote unique Oregon products and how OSU can help with this initiative.