OSFIT May Virtual Meeting - Innovation in Sustainable Food Packaging Edible and Compostable Packaging - May 11, 2021 (4:30 PM PDT)
Yantun Zhao Ph.D.
Dr. Yanyun Zhao is a Professor in the Department of Food Science & Technology, Oregon State University (OSU). Dr. Zhao’s integrated research/Extension/teaching efforts are in the area of sustainable food processing and packaging, and development of value-added applications of food and agricultural byproducts. She is an internationally prominent researcher in developing new knowledge and applications for edible food coatings and packaging and value-added utilization of fiber rich food processing byproducts. Dr. Zhao leads a very active research team, has generated over 170 peer-reviewed journal publications, 21 book chapters, and 7 granted patents, edited 2 books, and provided over 50 workshops/short-courses to the food industry. She is an elected 2012 IFT (Institute of Food technologists) Fellow, and a current member of IFT Board of Directors. Dr. Zhao received many awards, including 2020 IFT Research and Development award, OSU Impact Award for Outstanding Scholarship (2020), OSU Excellence in Postdoctoral Mentoring Award (2020), the first (inaugural) OSU Women in Breaking Barriers in Research Award (2018), OnPoint Outstanding Faculty Award for recognizing her educational excellence in inspiring enthusiasm, creativity, and passion in her students (2018), and OSU Agricultural Research Foundation Distinguished Faculty Award (2016).
OSIFT April Virtual Meeting - Raising the Bar for Salt and Sugar Reduction - April 13, 2021 (4 .m. PST)
OSIFT March Virtual Meeting - Raising the Bar for Salt and Sugar Reduction - March 9, 2021 (4 .m. PST) - Registration coming soon
Dr. Robbie Burns is an Adjunct Professor of Practice at the Indiana University Bloomington School of Public Health,where he assists with strategic planning and development. He also has a consultancy business and assists clients with the application of nutrition science to product innovation, product claims and communication. Previously he was Vice President for Health and Nutrition Policy at Grocery Manufacturers Association. In this role, he identified emerging issues for GMA members and advocated for the importance of solid scientific evidence as the basis for impactful regulations and public health policy. Prior to joining GMA, Dr Burns was Global Head of Nutrition and Scientific Affairs at Cadbury Schweppes and addressed scientific issues relating to the company’s beverage, chocolate, candy, and gum portfolios. Earlier in his career at Mead Johnson, he conducted research related to nutritional products for infants, children and adults, championed corporate nutrition positions globally, and developed communication strategies directed towards both consumers and health care professionals. He has undergraduate (Biochemistry) and graduate (Agricultural and Food Chemistry) degrees from Queen’s University, Belfast, and subsequent postdoctoral training at the Universities of Nottingham and Illinois. He is an active member of professional societies including the Institute of Food Technologists and the American Society for Nutrition (ASN). In 2020 he was selected as an ASN Fellow.
OSIFT February Virtual Meeting- Food Bees and Oregon
BEES, POLLINATION & FOOD QUALITY
Andony Melathopolous, Ph.D.
Dr. Andony Melathopoulos is an Assistant Professor in the Department Horticulture at Oregon State University. He leads OSU’s Pollinator Healthy Extension effort to design, develop, implement and evaluate a statewide program focused on Oregon’s main pollinator species (honey-, alfalfa leafcutter-, orchard mason-and alkali bees). He also sits on the Steering Committee of the Oregon Bee Project. In 2018, Andony was recognized as the US Pollinator Advocate by the N. American Pollinator Protection Campaign. He has a PhD from Dalhousie University in Halifax, Canada. it.
OSIFT January Virtual Meeting - Plant Proteins: Global Demand, Concerns and Opportunities
Speaker: B. Pam Ismail, Ph.D., Professor and Director, Plant Protein Innovation Center Dept. of Food Science and Nutrition, University of Minnesota Dr. Pam Ismail, is a Professor at the Department of Food Science and Nutrition, University of Minnesota. She is the founder and director of the Plant Protein Innovation Center. Dr. Ismail has over 25 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins, following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award”.
OSIFT December Virtual Meeting - R&D Roadmap for Health Ingredients from Marine Sources
December 8, 2020 6 P.M. (Pacific Time)
OSFIT November Virtual Meeting - Adapting Consumer Product Testing in Challenging Times:
OSFIT September Virtual Meeting: Adapting Consumer Product Testing in Challenging Times
January - Plant Proteins, Global Demand, Concerns & Opportunities
February - Bees, Pollination & Food Quality
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