The Moore Family Center was established at OSU in 2011 through a generous donation from two of the world’s most prominent advocates for healthy eating, Bob and Charlee Moore (founders of Bob’s Red Mill).

From the vision of Bob, Charlee, and Dean Tammy Bray, and under the Endowed Directorship of Dr. Emily Ho (2011-2020), the center team brought together scientists, educators and students to positively impact the lives of communities across Oregon through better nutrition.

Dr. Ho’s many achievements for the Center include an update of two historic kitchen spaces in Milam Hall, hosting & chairing the International Whole Grain Summit (2015), development of Healthy Community Outreach Projects that brought nutrition research and outreach together in counties across the state and collaborations with Oregon State University Housing and Dining Services.

Multiple campus, community and industry-based partnerships were enabled to extend the reach of center services, student mentorship, and catalyzing nutrition research collaborations among a team of core faculty. A key project established under Dr. Ho that remains active is the Hope Grow Here program, a therapeutic gardening, nutrition education and wellness research program for cancer survivors.  

Building upon the legacy of these original founders, Interim Endowed Director Dr. Siew Sun Wong (2020-2024) navigated the Covid-19 pandemic by pivoting much of the MFC work to virtual services, and supporting a culture of care at the MFC. Dr. Wong also brought her research focus to the Center: education gamification through Nutrition Playgrounds.

With her expertise in technology and research in Nutrition Playgrounds, MFC staff delivered a remote version of the Farm-to-School project (a kids cooking and nutrition class taught by 4-H Teens as Teachers in partnership with MFC), and developed the Mobile Teaching Kitchen (a portable kitchen used for delivering cooking classes to any audience, anywhere).

Through three MS-PD student capstone projects, the Mobile Teaching Kitchen was used to pilot improvisational cooking classes serving vulnerable populations throughout Benton county, including families, teens, and older adults.   

Endowed Director Dr. David Dallas (2024-present) leads the center into its next chapter, expanding the strong foundation created by Drs. Ho and Wong. Dr. Dallas aims to broaden the food and health focus, and bolster the center’s research activities in concert with multidisciplinary teams across OSU, our communities, and industry partners.