OSFIT November 8, 2022 - 5:00 PM - 8:00 PM (PST) - The New FST: Oregon’s Leading Food Science Research Resource and Attracting Students to Careers in Food Science - Saint Irene in Tualatin.
We are excited to have our November meeting at Saint Irene with Lisbeth Goddik and Sue Queisser. Learn about the programs OSU FST has to offer the Oregon Food Industry. Can't wait to see you!
Click to RSVP SPEAKERS Lisbeth Goddik, Department Head OSU FST Lisbeth Goddik grew up in Denmark and immigrated with her family to the US when they purchased a farm in Oregon. She earned graduate degrees in food science from Cornell University and Oregon State University (OSU). She has worked for 20 years as the OSU Dairy Foods Extension Specialist with a research focus on sustainable dairy processing. She currently serves as Department Head for OSU Food Science and Technology (FST) and has led the transition of the department from a traditional food science program into a program focused on sustainable food manufacturing. She holds two endowed professorships; the Paul and Sandy Arbuthnot Professorship and the Jacobs-Root Professorship.
Sue Queisser, Project Manager: Center for Sensory & Consumer Behavior and FST Undergraduate Recruitment & Outreach Sue Queisser is the Project Manager of The Center for Sensory & Consumer Behavior Research at OSU’s Department of Food Science & Technology, located on the Corvallis Campus. She is also a passionate alumna of the FST program and enthusiastically heads up the department’s undergraduate recruitment and outreach efforts. Event Schedule: 5:00-6:00pm- Social Hour/ Cash Bar 6:00pm- Dinner service starts 6:30-7:30pm- Speaker HourDinner:
Buffet dinner with veg and non-veg options. Costs: Members: $40 Non-Members: $45 Students: $15 Donation to OSIFT and student scholarship is appreciated
Location: Saint Irene (20175 SW 112th Ave, Tualatin, OR 97062) Click to RSVP For Covid Safety procedures, we follow all OHA guidance.
Holly Mensch, Smart Sweets Holly’s career has essentially touched every home in America. Holly never imagined when she started her career that she would end up having worked on 30 food categories, across a diverse set of companies like blue-chip Fortune 500s (Kraft, Johnson & Johnson, Pepperidge Farm), challenger companies with challenger brands (Kettle Brand Kettle Chips, Dr. Pepper, Snapple, and Snyder’s Lance), startups, and food co-manufacturing. She began her career in market research then moved into marketing and ultimately fell in love with innovation, managing all functions related to what she terms “food design”. These include marketing innovation, consumer insights, product development, regulatory, packaging engineering, and sensory science. Her latest work is incredibly exciting enabling her to bring her years of diverse experience and leadership to start-ups like Simple Mills and Smart Sweets that are transforming how we eat and helping them scale up their organizations, processes, and product portfolios.
Speaker: Drew Hull (he/him) Head of Regulatory Affairs and Product Innovation, True Terpenes
Bio: Drew Hull is the Chair of True Terpenes’ sensory program and a big-time cannabis products nerd. From Chromatography to novel gas extraction, Drew has had the privilege of working with amazing chemists and engineers on a number of projects. Each process is different, yet all the goals align with creating amazing cannabis memories for consumers. Now as the Head of Regulatory Affairs and Product Innovation for True Terpenes Drew spends his days running panels of taste testers, designing aroma sensory tools, and mapping the dramatic landscape of cannabis products