Ronald Earl Wrolstad

Date of birth  - February 5, 1939

Date of death  - October 11, 2025

Ronald Earl Wrolstad, beloved husband, father, grandfather, professor, colleague and friend, passed away peacefully October 11, 2025, from complications related to Alzheimer disease.

Born on February 5, 1939, to Lorin and Anne Wrolstad, he grew up on a turkey farm near Molalla, Oregon. After attending elementary school and junior high in a two-room schoolhouse, he graduated from Molalla Union High School in 1956 with a passion for learning and his community. He enrolled at Oregon State College at age 17 and after a period of study in Science Education, he settled on Food Science and Technology as a major after discovering an interest in chemistry. While an undergraduate, he was a member of the Food Technologists Club and house president of Alpha Gamma Rho fraternity.

Ron was a Distinguished Professor of Food Science and Technology and Professor Emeritus at Oregon State University, who loved teaching. After graduating from OSU in 1960, he earned his doctorate at UC-Davis in 1964. He then completed a post-doctoral year at Unilever in England and returned to OSU in 1965. His research covered the chemical composition and quality of food, including strawberry jam color, butter flavor, fruit juice adulteration, and the antioxidant properties of fruits and berries. He also developed a natural red colorant from radish extract for maraschino cherries and established the undergraduate course "Maraschino Cherry 102," to teach the history and technology behind the modern maraschino cherry to undergraduates.

Following his retirement in 2004, Wrolstad was recognized as one of the most highly cited agricultural scientists. In 2008, Ron and Cathy Culver co-wrote the book Color Quality of Fresh and Processed Foods. In 2012, he edited the journal Food Chemistry and published the textbook Food Carbohydrate Chemistry. He authored over 180 publications and held two patents. In 2017 Ron received the 2017 award for the Advancement of Application of Agricultural and Food Chemistry from the American Chemical Society. Ron had a passion for his work and bonded with his students, developing a mentorship role throughout the development of their careers. The ability to listen and show humility blended with kindness was his strength thereby gaining the respect of all he encountered.

In 1972 he was a Fulbright scholar to New Zealand, where he met his wife, Kathy. Ron loved New Zealand and with retirement it enabled them to spend time annually in Kathy's homeland. Oregon was always home to Ron, and he was a proud Oregonian. He enjoyed every season, participating in outdoor activities year-round.

Ron's interests beyond work were diverse – running, bicycling, downhill and cross-country skiing, hiking, movies, live theater, music and international travel – all of which he shared with his wife Kathy. Ron's musical talents began at a young age, participating in piano competitions, and he acquired the skill to play by ear, which led to him accompanying sing-a-longs at university social events and International Food Technologists conferences.

Ron's legacy is his contribution to food science, his quiet and grounded demeanor and his ability to see good in everyone he encountered.

He is survived by his beloved wife Kathy Wrolstad of Corvallis, his daughter Kirsten Forsberg of Portland, granddaughters Ella Greta and Maggie Elisabeth, son-in-law Steve and brother Tom Wrolstad of Molalla. He was preceded in death by his dear brother Lorin Wrolstad and cherished daughter Greta Wrolstad.

A memorial service will be held Saturday, November 15 at 2 p.m. at the Corvallis Unitarian Universalist Fellowship, located at 2945 NW Circle Drive, Corvallis, Oregon.

Memorial contributions can be made to the Oregon State University Ronald Wrolstad Food Chemistry scholarship or the Alzheimer's Association.