Oregon Section
Institute of Food Technologists
Newsletter
| November 2010 |
Volume 61 Issue 3 |
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Oregon Section Institute of Food Technologists Newsletter |
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Message from the Chair Joanne Barnard |
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Greeting Friends,
I want to tell you how impressed I am with the Oregon Section IFT. We are a small Section, but we are a great Section! The first two meetings this year have had great attendance! We had several first time meeting attendees at both the September and October meetings as well as the usual gang. Great fun was had by all!
Our November meeting will take place during the 30th Annual Food Safety & Sanitation Workshop. It is my hope that those from outside the Willamette Valley who will be traveling to Portland for the workshop will consider attending our meeting as well. We welcome all of you!
One of the really exciting parts of our October meeting was the awarding of scholarships to many deserving Oregon State University Food Science and Technology students and a donation to the OSU Food and Fermentation Science Club. Please read the contents of this newsletter for more on that.
Grab your umbrellas and raincoats, autumn is here! I hope to see many of you at the Rheinlander German Restaurant on Tuesday, November 9th! Joanne Barnard |
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Food Safety Challenges and Opportunities: The Legal Perspective |
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David Ernst is a shareholder in the West Coast law firm of Bullivant Houser Bailey, practicing in the Portland office. Mr. Ernst has 25 years of trial experience, and for the last 15 years his practice has focused on representing the food industry in outbreak and contamination claims throughout the United States. He has handled over 1000 food liability cases from Pennsylvania to Oregon and has been involved in the legal response to many large food borne outbreaks. Mr. Ernst is a frequent speaker on food law and food safety topics.
The topic of Mr. Ernst’s presentation is “Food Safety Challenges and Opportunities: The Legal Perspective." He will discuss how the legal landscape in the food safety area has changed over the years with the advent of more sophisticated pathogen detection techniques. Mr. Ernst will offer some practical tips for food safety professionals in order to increase awareness at the intersection of science, technology and law. |
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November Meeting Details |
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Meeting Date: |
Tuesday, November 9, 2010 |
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Location: |
Rheinlander German Restaurant 5035 NE Sandy Blvd Portland, OR 97213 (503) 288-5503 |
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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: David Ernst |
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| Registration Fee: |
Oregon Section Member Advance Registration: $25.00 Non-Member Advance Registration: $30.00 At the Door Registration: $30.00 Students Advance Registration: $13.00Students At the Door: $18.00 |
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Plated Dinner: (includes everything) |
Rotisserie Pork Loin with Chutney and Julienne Leeks and Crisp Chicken Schnitzel with Madeira Sauce and Lemon or Vegetable Pasta (This will be provided only when the Vegetarian Option is requested) with Creamy Mashed Potatoes Fresh Seasonal Vegetables Swiss Cheese Fondue with Cubed European Breads House Salad with Honey-Mustard Vinaigrette Sunflower Seed-Raisin Rolls and Sourdough Rolls with Sweet Cream Butter, Herb Butter, and Plum Butter Homemade Apple Strudel with Fresh Whipped Cream |
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| Registration: |
Deadline: Thursday, November 4, 2010 November Meeting Registration Form |
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| Directions: | ||
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Membership Update Robin Abbot, OSIFT Membership Chair |
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Hello Regional Members!
I wanted to remind everyone that as the year draws to a close, Regional Memberships will be expiring December 31st, so please plan to get your dues turned in to me. You can turn them in to me at meetings, or email me for my mailing address: robin.abbott@boyds.com.
Thanks Everyone! |
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FIX Update Jeff Clawson, OSIFT FIX Chair |
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Please save the date of Monday February 28th for FIX – our suppliers night. Suppliers to the food industry from around the country will be there to visit and talk with you. The event is free to attend – there will be technical sessions (still finalizing the topic) in the afternoon, a buffet dinner, exotic cheese trays supplied by OSU’s Food and Fermentation Science Club, and lots of people to visit with. If you are a supplier to the food industry and would like to have a table please contact me. |
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OSIFT Career Guidance
Jennifer Hovinga, OSIFT Scholarship and |
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2010 Scholarship Announcement: We are pleased to announce the Recipients of the 2010-11 Oregon Section IFT Scholarship Program! After reviewing many well-thought and impressive letters, we have chosen 6 recipients based on career goals in the food industry, involvement with IFT and the local community, and letter format:
On behalf of the Oregon Section of the IFT, I would like to thank all of you that participated in this year’s IFT Scholarship program. We appreciate the time and effort you put into your letters, and wish you success in your on-going food science education.
Career Guidance Update: We had 18 teachers from the OSTA conference express interest in having a Food Science Student or Professional speak to their class. Messages are going out to all the teachers to confirm interest, so once confirmed, I’ll be emailing all the interested speakers to match up with a teacher. If you are interested in presenting, please contact me at 503-245-4533 or hovinjj@kellyscientific.com to be added on the speaker list. |
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Food and Fermentation Science Club Emily Del Bel, President
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The Food and Fermentation Science Club has been BUSY this term! And we've just hit midterms! More than 160 people attended the Annual Oktoberfest celebration on October 15th. Michelle McCafferty led a group of students to make 100 pounds of pork bratwurst for the event that were boiled in experimental beer donated by Jeff Clausen. Dr. Andrew Ross' Bread Fermentation students produced 200 traditional pretzels to share with the crowd. Club Brew Masters Jeb Hollabaugh and Callan Vaccaro produced homemade root beer and raspberry soda. Many local companies donated food and beer including Kettle Foods, Oregon Spice Company, Rogue Rover Creamery, Beaverton Foods, Reser's Fine Foods, Nearly Normal's Gonzo Cuisine, Deschutes Brewery, Oregon Trail Brewery, and Flat Tail Brewery. Before term even started, the club hosted two brews, a Cascadian Dark Ale and a Pale Ale. The first weekend of term 30 students picked enough apples to produce over 35 gallons of cider at Ebony White's farm. The OSIFT October dinner meeting was a fantastic event; with 22 students in attendance, the students nearly outnumbered other members! Students were presented with individual scholarships, as well as the proceeds from the September Dinner Meeting. Students attended the Master Brewers Association of the Americas District NW Fall Meeting and learned about Cascadian Dark Ales. Jocelyn Just hosted a ricotta and mozzarella cheese making day that sent over 30 students home with cheese. Tresider Burns organized over 20 students to pick and crush donated Gewürztraminer grapes, Chardonnay grapes, and pick other grapes for Woodhall Vineyard. Chuck Eggert, CEO of Pacific Natural Foods, gave a presentation about ethical food production. Cathy Culver, Research Fellow from PepsiCo came and spoke to the students about internship opportunities, and Linda Wechsler spoke about her experience as an intern there last summer. Jeff Clark, Corporate Chef from Puratos spoke about bread enzymes and flavors. Upcoming events include a trip to Hood River to tour local companies. Marty Gil from GNT USA Inc. will be giving a presentation on November 10th about GNT's background, approach to R&D, applications and industry interaction. Students will be brewing a Red Ale this weekend with materials donated by Bridgeport Brewing. We are successful because of you OSIFT. Thank you for all that you do!
Emily Del Bel |
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OSIFT 2010-2011 Executive Committee |
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| Chair: |
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Joanne Barnard Oregon Fruit Products Co. (503) 551-1077 joanneb@ofpc.com |
| Chair Elect: |
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Brian Campbell |
| Past Chair: |
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Bill Grano Beaverton Foods (503) 646-8138 bgrano@beavertonfoods.com |
| Secretary: |
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Kim Hutchinson |
| Treasurer: |
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Angela Daniels |
| Member at Large: |
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Member
at Large: Jennifer Hovinga Kelly Scientific Resources (503) 245-4533 hovinjj@kellyscientific.com |
| Member at Large: |
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Member
at Large: Dawn Merrill Kerr Concentrates Term: 2010-2012 |
| Member at Large: |
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Norm Jager |
| Member at Large: |
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Sharon McFadden |
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Oregon State University Workshops and Short Courses 2011 |
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February 1, 2011 |
Getting Practical about Sustainability, Wiegand Hall, Corvallis | |
| March 14-16, 2011 | Fruit & Vegetable and Specialty Foods Processing Short Course, Wiegand Hall, Corvallis | |
| April 11, 2011 | Pre-conference dairy workshop, (TBA), Salem Conference Center, Salem | |
| April 12 & 13, 2011 | 100th Anniversary Oregon Dairy, Industries Conference, Salem Conference Center, Salem | |
| May 10-12, 2011 | Practical Introduction to, Cheesemaking, Wiegand Hall, Corvallis | |
| June 20-23, 2011 | Combined Acidified Foods and Better Process Control School, Wiegand Hall, Corvallis | |
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OSIFT Monthly Meeting Schedule 2010-2011 |
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| Tuesday, September 21, 2010 | Oregon Outdoor Kitchens and the Traeger Grill Center | |
| Tuesday, October 12, 2010 | Alessandro's Ristorante and Galleria, Salem | |
| Tuesday, November 9, 2010 | The Rheinlander German Restaurant, Portland | |
| Tuesday, December 14, 2010 | Hayden's Lakefront Grill, Tualatin | |
| Tuesday, February 1, 2011 | to be determined | |
| Monday, February 28, 2011 | Food Ingredient Xpo, Lloyd Center Doubletree, Portland | |
| Tuesday, April 12, 2011 |
The Woodlands at Wellspring, Woodburn |
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| Tuesday, May 10, 2011 | Seven Brides Brewing, Silverton | |
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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 eight times each year (October through May) as a service to its members. Joanne M. Barnard,
OSIFT Newsletters |
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