Oregon Section
Institute of Food Technologists
Newsletter
| May 2009 |
Volume 59 Issue 9 |
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Oregon Section Institute of Food Technologists Newsletter |
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inside this issue: |
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Message from the Chair Carri Matthieu |
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Hello Everyone!
Wow. I cannot believe this is the last meeting of the 2008-2009 year! It has been so fun and has flown by incredibly fast. We’ve had the privilege of hosting many outstanding speakers as well as experience some wonderful new venues (thanks to Bill Grano and Mike Govro).
Last month we held our section meeting in Salem alongside the Oregon Dairy Industries Conference which gave section members an opportunity to socialize with dairy industry professionals. I have received positive feedback from this alliance and appreciate all who attended.
This month’s committee spotlight is on the Membership Committee chaired by Lindsey Moreland. This committee is responsible for recruiting new members and maintaining the member database. This is also a great way to get to know people within the section. Please see me if you have interest in becoming a volunteer. I promise you will not be disappointed.
I am thankful that we have a core group of people who have volunteered their time and efforts to help make this section successful. And a special thank you to all of the members of the Executive Committee for all of your encouragement and support!
It has been my honor to serve as your Chair for this past year. Thank you to everyone for that great privilege!
I will see you all very soon!
Carri Matthieu OSIFT Chair
(503) 668-8026 |
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May Meeting Details |
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Date: |
Tuesday, May 12, 2009 |
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Location: |
Eola Hills Winery 501 South Pacific Highway 99W Rickreall, OR 97371 (503) 623-2405 |
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Times: |
4:30 PM Executive Committee 5:30 PM Social Hour/Registration 6:30 PM Dinner 7:30 PM Speaker Presentation |
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| Registration Fee: |
OSIFT Member Advance Registration: $25.00 Non-Member Advance Registration: $30.00 At the Door: $30.00 Students: $13.00 |
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| Registration Deadline: |
5:00 PM |
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| Social Hour Menu: |
Shrimp with Cream Cheese and Crackers |
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| Dinner Menu: |
Barbecue Chicken or Vegetarian Pasta with Potato Salad Garden Salad Bread or Rolls Beverage Lemon Bars or Chocolate Cake |
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| Map and Directions: |
Click here for a map and directions to Eola Hills Winery and Wine Cellars |
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Oregon Pinot Noir Flavor and the Role of Yeast: How do you get Raspberry, Rose Petal and a Hint of Truffle out of a Grape?
Assistant Professor/ Enology Extension Specialist Oregon State University
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James received his PhD from Washington State University in 2005 after researching wine microbiology in the lab of Dr Charles Edwards. He most recently spent time in his native New Zealand working at the University of Auckland as well as at Delegat’s/Oyster Bay Winery. His current role is as an Assistant Professor at Oregon State University where he continues his research into wine microbiology including the malolactic fermentation and the role of various wine microorganisms in the production of Pinot noir. James is also the Enology Extension Specialist for the Oregon wine industry and teaches wine production classes in the Dept of Food Science and Technology.
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Oregon State University |
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April 6, 2009 |
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Salem Conference Center, Salem, OR |
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April 7-8, 2009 |
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Salem Conference Center, Salem, OR |
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April 22-23, 2009 |
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Salbasgeon Suites, Corvallis, OR |
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May 16, 2009 |
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Wiegand Hall, OSU Campus, Corvallis, OR |
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June 2, 2009 |
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Food Innovation Center, Portland, OR |
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June 16-17, 2009 |
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Acidified Foods School |
Wiegand Hall, OSU Campus, Corvallis, OR |
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October 20-22, 2009 |
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Practical Introduction to Cheesemaking Short Course |
Wiegand Hall, OSU Campus, Corvallis, OR |
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November 4-6, 2009 |
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Fruit & Vegetable Processing Short Course |
Wiegand Hall, OSU Campus, Corvallis, OR |
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OSIFT 2008-2009 Executive Committee |
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| Chair: |  |
Carri Matthieu |
| Chair Elect: |
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Bill Grano |
| Past Chair: |
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Jeff Clawson |
| Secretary: |
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Alissa Silver |
| Treasurer: |
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Nathan
Guzman |
| Member at Large: |
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Norm Jager |
| Member at Large: |
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Lindsey Moreland |
| Member at Large: |
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Kim Hutchinson |
| Member at Large: |
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Sarah
Schwab
(503) 364-0143 |
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OSIFT Monthly Meeting Schedule 2008-2009 |
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| October 14, 2008 | Wiegand Hall, OSU Campus | |
| November 11, 2008 | Widmer Brewing Gasthaus Pub, Portland | |
| December 9, 2008 | Langdon Farms Golf Club, Aurora | |
| January 20, 2009 |
Regional Meeting at NWFPA Food Manufacturing and Packaging Expo Oregon Convention Center, Portland |
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| February 3, 2009 | Alessandro’s Ristorante, Salem | |
| February 23, 2009 | Food Ingredient Xpo, Lloyd Center Doubletree, Portland | |
| April 7, 2009 | Oregon Dairy Industries Meeting, Salem Convention Center | |
| May 12, 2009 | Eola Hills Cellars, Rickreall | |
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OSIFT Employment Bureau Info Jo Ellen Wayne |
| OSIFT offers a free employment service to our members and the food industry. Open positions are communicated both by listserve announcement and in the newsletter. If you would like to post an opening, please contact Jo Ellen Wayne at joellenw@ofpc.com or 503-581-6211 ext 341. More information about this service is available on our website. Just in case you were not counting, in the 2007-2008 season, we posted over 60 openings! |
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IFT accepts and adopts the concept of diversity which views society as a mixture of all backgrounds, each with a unique contribution. IFT seeks to retain and celebrate individual differences and therefore will not discriminate, based on race, color, gender, sexual orientation, age religion, national origin, disability, or veteran status. |
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The Oregon Section Institute of Food Technologists Newsletter is published nine times each year (September through May) as a service to its members. Joanne M. Barnard,
OSIFT Newsletters |