The Jaclyn J. Rusch Faculty Scholar in Food Science

Jackie RuschJaclyn J. Rusch '51, the first woman to graduate from Oregon State's Food Science program, has made plans through her estate to establish an endowment that will support a rising star in the department's faculty. The Jaclyn J. Rusch Faculty Scholar in Food Science will advance research in one of three areas: food microbiology and safety, novel food-processing technologies, or commercially viable value-added foods.

A native Californian, Mrs. Rusch has long supported the College of Agricultural Sciences and served on its E.R. Jackman Friends and Alumni Fellows Committee. In 1996, she and Robert and Betty Root, also OSU graduates, established the Jacobs-Root Professorship in Food Science and Technology. It honors her father, Ernest Engler Jacobs, who was a chemist in the food-processing industry.


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