Andrew Ross

Andrew Ross is a Professor at Oregon State University with joint appointments in the Department of Food Science and Technology and Department of Crop and Soil Science within the College of Agricultural Sciences. He holds a B.Sc. Agr (Honours 1st class) from the University of Sydney (1985) and a Ph.D. from the University of New South Wales (1995). His career includes positions at Novozymes A/S, Curtin University, and BRI Australia prior to joining OSU in 2001.

Dr. Ross's research focuses on fundamental and applied aspects of cereal science, including:

• Wheat and barley quality analysis
• Fermentation technology for nutritional enhancement
• Whole-grain food systems and gut microbiome interactions
• Cereal component functionality
• Bakery product development
• Analytical method development for grain quality assessment

His publication trends (2009-2025) demonstrate consistent focus on cereal chemistry applications, with recent emphasis on climate impacts on grains, alternative milling technologies, and predictive quality modeling. Research methodologies frequently employ Rapid Visco Analyzer technology, genetic association studies, and multidisciplinary approaches bridging crop science and food technology.

Significant honors include:

• Tanner Award for most-cited paper (2017)
• Excellence in Teaching Award from AACC-International (2012)
• R.M. Wade Award for Teaching Excellence (2011)
• Registry of Distinguished Teachers (2011)
• Western Agricultural Experiment Station Directors Award (2012)

He teaches Food Systems Chemistry (FST425/525), Food Polymer Science (FST639), and Processing Small Grains (FST641). Dr. Ross supports OSU's Wheat Breeding Program through quality testing services and collaborates with Barleyworld research initiatives.