2022- 2023 Schedule
DON'T MISS THE FINAL OSIFT MEETING OF THE SEASON!!!
May 9, 2022, 5:00 - 8:00PM (PST), McMenamins Old Church, Wilsonville, OR
Learn how to support the Oregon Ag economy by incorporating local ingredients into your products
featuring Oregon Commodity Commissions.
Where: McMenamin's Old Church in Wilsonville
When: May 9th, 2023 from 5pm-8pm
What: Dinner and Enlightenment
Cost: $40 IFT Members; $45 Non-members; $15 Students
OSFIT December 13, 2022 - 5:00 PM - 8:00 PM (PST) - Holiday Meeting - Stockpot in Beaverton
Join us for an In-Person Speaker and Dinner event on Tuesday, December 13th, 2022 5:00 - 8:00pm (PST) at Stockpot in Beaverton.
We are excited to have our December meeting featuring Cara Turano, President and Executive Director of Oregon Entrepreneurs Network at Stockpot in Beaverton.
Learn about how OEN supports start-up food businesses and BIPOC founders through the Emerge Initiative. OSIFT members will take away resources for food industry entrepreneurship as well as opportunities to lend their expertise to founders new to the food industry (heads up suppliers!).
Can't wait to see you!
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
Donate to Oregon Food Bank using this link or at checkout.
https://give.oregonfoodbank.org/OSIFT22
Location:
Stockpot (8200 SW Scholls Ferry Rd, Beaverton, OR 97008)
We are excited to have our December meeting featuring Cara Turano, President and Executive Director of Oregon Entrepreneurs Network at Stockpot in Beaverton.
Learn about how OEN supports start-up food businesses and BIPOC founders through the Emerge Initiative. OSIFT members will take away resources for food industry entrepreneurship as well as opportunities to lend their expertise to founders new to the food industry (heads up suppliers!).
Can't wait to see you!
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
Donate to Oregon Food Bank using this link or at checkout.
https://give.oregonfoodbank.org/OSIFT22
Location:
Stockpot (8200 SW Scholls Ferry Rd, Beaverton, OR 97008)
Holiday Activities
It is the season of giving!!
DONATE to Oregon Food Bank using this link, at check out, or at the meeting.
https://give.oregonfoodbank.org/OSIFT22
It is also the season of getting!
Bring cash for a RAFFLE where proceeds go to Oregon Food Bank.
It is the season of giving!!
DONATE to Oregon Food Bank using this link, at check out, or at the meeting.
https://give.oregonfoodbank.org/OSIFT22
It is also the season of getting!
Bring cash for a RAFFLE where proceeds go to Oregon Food Bank.
Cara Turano, President and Executive Director OEN
Cara Turano leads with a ton of energy and enthusiasm for innovative ideas. She is passionate about entrepreneurship as a wealth-building avenue for individuals and a driver for community-building. Formerly COO at the Technology Association of Oregon (TAO), she has spent over 20 years in technology and technology-adjacent companies, including a couple of startups. Cara chairs the Portland Public Schools Bond Accountability Committee and is a sustaining member of the Junior League of Portland. She was recognized as an Atlanta Business Chronicle 40 Under 40 and is a graduate of the University of Georgia. In her spare time, Cara is an avid runner, skier, camper, reader, and vegetarian chef with a soft spot for her 6 ½ lb chihuahua, Toby, and her amazing family.
Cara Turano leads with a ton of energy and enthusiasm for innovative ideas. She is passionate about entrepreneurship as a wealth-building avenue for individuals and a driver for community-building. Formerly COO at the Technology Association of Oregon (TAO), she has spent over 20 years in technology and technology-adjacent companies, including a couple of startups. Cara chairs the Portland Public Schools Bond Accountability Committee and is a sustaining member of the Junior League of Portland. She was recognized as an Atlanta Business Chronicle 40 Under 40 and is a graduate of the University of Georgia. In her spare time, Cara is an avid runner, skier, camper, reader, and vegetarian chef with a soft spot for her 6 ½ lb chihuahua, Toby, and her amazing family.
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.
Please reach out to oregon.ift@gmail.com for any questions or concerns.
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.
Please reach out to oregon.ift@gmail.com for any questions or concerns.
OSFIT October 11, 2022 - 5:00 PM - 8:00 PM (PST) - Moving Beyond Just an Idea - Location: Eola Hills Winery
Event Schedule:
5:00-6:00pm- Social Hour/ Cash Bar
6:00pm- Dinner service starts
6:30-7:30pm- Speaker Hour
Dinner:
Buffet dinner with veg and non-veg options will be available.
Costs:
Members: $40
Non-Members: $45
Students: $15
Donation to OSIFT and student scholarship is appreciated
Location:
Eola Hills Winery (502 S Pacific Hwy 99W, Rickreall, OR 97371)
5:00-6:00pm- Social Hour/ Cash Bar
6:00pm- Dinner service starts
6:30-7:30pm- Speaker Hour
Dinner:
Buffet dinner with veg and non-veg options will be available.
Costs:
Members: $40
Non-Members: $45
Students: $15
Donation to OSIFT and student scholarship is appreciated
Location:
Eola Hills Winery (502 S Pacific Hwy 99W, Rickreall, OR 97371)
SPEAKER
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.
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.
OSFIT September 13, 2022 - 5:00 PM - 8:00 PM (PST) - Location: Nordic Northwest (8800 SW Oleson Rd, Portland, OR 97223)
Speaker: Drew Hull (he/him)
Head of Regulatory Affairs and Product Innovation, True Terpenes
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
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
|
Upcoming Events:
|
Check us out on our social media sites!
Questions? Input? Feedback? The
web person is just a click away! |
Feeding Tomorrow
|