October 2014
Greetings Oregon Section IFT Members!
Wow! It's fall and how many of you have a pumpkin spice latte warming up your belly? My guess is not very many if you read one of Food Babe's latest indictments of the food industry! I bet most of you are craving some time with like-minded people who base their opinions on actual science. What better place than the OSIFT monthly meeting?
We spent some time this summer checking in with other sections at the Strategic Leadership Forum and at the Summer Planning meeting discussing some ways to refresh our meeting format and came up with a short talk (think TED, but we're still in the process of naming it - Keep an eye out-Melissa will be reaching out on social media to finalize the title), with extra time for networking and socializing. What better chance to try it out than the scholarship meeting when all the students are back from school? Since the meeting will have a different schedule, I'll include it below, but just to alleviate any confusion, here's the date: Tuesday, October 14th (yep, the second Tuesday of the month came late this year!) at Eola Hills Winery in Rickreall.
Our speaker will be Daniel Vollmer, who is a Doctoral student in the Food and Fermentation Science program at Oregon State University working in Dr. Thomas Shellhammer’s laboratory. His research examines the origins of hop aroma in beer specifically studying the aroma of oxidized hops, water-soluble flavor precursors in hops, and the influence of hop oil content on dry-hop aroma in beer. Additionally he has developed coursework in support of OSU’s annual Beer Analyses workshop series, focusing on quality assurance and control, and contributes to the execution and delivery of these courses. Daniel is a member of the American Society of Brewing Chemists and the Institute of Food Technologists. He completed the UC Davis Master Brewers Program in 2012 and received his M.S. and B.S. in Food Science from the University of Massachusetts, Amherst in 2011 and 2010 respectively.
His talk, "Yost!"is centered around a novel product utilizing the whey waste stream from the Oregon State Creamery. Next to nothing input costs combined with reducing the waste output of an already viable product, two Oregon State graduate students were able to recreate this Scandanavian delicacy."
Yost! won the Beaver Classic Whey Utilization Competition at OSU.
It's also time to congratulate our 2014 OSIFT scholarship winners. These students deserve our recognition, since one of our goals is to educate future industry leaders, and they have been involved at the national level, as well as the local level.
Schedule:
5:30-6 Registration
6:00-6:10 Announcements and Introduction of Speaker
610-6:20 ish Dan Vollmer presents Yost!
6:30 Heavy Appetizers Available
7:00 Scholarships
Any remaining time for socializing/appetizers
Yours truly,
Angela Daniels
OSIFT President, 2014-2015
Greetings Oregon Section IFT Members!
Wow! It's fall and how many of you have a pumpkin spice latte warming up your belly? My guess is not very many if you read one of Food Babe's latest indictments of the food industry! I bet most of you are craving some time with like-minded people who base their opinions on actual science. What better place than the OSIFT monthly meeting?
We spent some time this summer checking in with other sections at the Strategic Leadership Forum and at the Summer Planning meeting discussing some ways to refresh our meeting format and came up with a short talk (think TED, but we're still in the process of naming it - Keep an eye out-Melissa will be reaching out on social media to finalize the title), with extra time for networking and socializing. What better chance to try it out than the scholarship meeting when all the students are back from school? Since the meeting will have a different schedule, I'll include it below, but just to alleviate any confusion, here's the date: Tuesday, October 14th (yep, the second Tuesday of the month came late this year!) at Eola Hills Winery in Rickreall.
Our speaker will be Daniel Vollmer, who is a Doctoral student in the Food and Fermentation Science program at Oregon State University working in Dr. Thomas Shellhammer’s laboratory. His research examines the origins of hop aroma in beer specifically studying the aroma of oxidized hops, water-soluble flavor precursors in hops, and the influence of hop oil content on dry-hop aroma in beer. Additionally he has developed coursework in support of OSU’s annual Beer Analyses workshop series, focusing on quality assurance and control, and contributes to the execution and delivery of these courses. Daniel is a member of the American Society of Brewing Chemists and the Institute of Food Technologists. He completed the UC Davis Master Brewers Program in 2012 and received his M.S. and B.S. in Food Science from the University of Massachusetts, Amherst in 2011 and 2010 respectively.
His talk, "Yost!"is centered around a novel product utilizing the whey waste stream from the Oregon State Creamery. Next to nothing input costs combined with reducing the waste output of an already viable product, two Oregon State graduate students were able to recreate this Scandanavian delicacy."
Yost! won the Beaver Classic Whey Utilization Competition at OSU.
It's also time to congratulate our 2014 OSIFT scholarship winners. These students deserve our recognition, since one of our goals is to educate future industry leaders, and they have been involved at the national level, as well as the local level.
Schedule:
5:30-6 Registration
6:00-6:10 Announcements and Introduction of Speaker
610-6:20 ish Dan Vollmer presents Yost!
6:30 Heavy Appetizers Available
7:00 Scholarships
Any remaining time for socializing/appetizers
Yours truly,
Angela Daniels
OSIFT President, 2014-2015
