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Wiegand Hall was known as the Food Technology Building when it was built in 1951, and has been the home of the food science and technology department since then. Food processing, canning, freezing, taste testing, and food research took place within the building. The building is named for Ernest H. Wiegand, who in 1919 established Oregon Agricultural College’s horticultural products processing program, the first of its kind in the nation. He served as head of the program and department until 1952. Wiegand is best known for developing the modern process for creating maraschino cherries.
Address |
3051 SW Campus Way |
Architect |
Burns, Bear & McNeil |
Year Built |
1951 |
Renovations |
Heat system redesigned for rooms 9 and 9B in 1985; General renovation in 1966 |
Square Footage |
57,957 sq ft |
Purpose/Usage |
Houses the Department of Food Science and Technology; includes classroom, office, and lab space.
|
Previous Name(s) |
Food Technology Building (1950-1973) |
Namesake |
Ernest H. Wiegand - established OAC's horticultural products processing program and served as the program/department head from 1919 to 1952.
|
Historic District |
Yes; contributing building |
Blueprints |
|
Maps |
Facilities Services Records, 1888-2003. Series XX: Campus, Farm, and Property Maps, 1899-1990. Campus and Farm Maps: 3-A Oregon State University Campus Maps, 1894-1994
|
Photographs |
Oregon State University Historical Photographs, 1868-1980 |
SCARC: The Oregon State University Memorabilia Collection includes information about the naming and dedication of Wiegand Hall, as well as biographical information about the building's namesake, Ernest H. Wiegand. In addition, the News and Communication Services Records includes information about Wiegand Hall and Ernest Wiegand.
Oregon Digital: A search for Wiegand Hall includes multiple photographs and mentions of the building in university periodicals.
121 The Valley Library
Corvallis OR 97331–4501
Phone: 541-737-3331