November 2011

Volume 62 Issue 3
 

Oregon Section

Institute of Food Technologists

Newsletter
   

http://www.ift.org/sections/oregon

 

inside this issue:

   Message from the Chair ... Brian Campbell
    Meeting Speaker, Topic and Biography
    November Meeting Details
    OSIFT 2011-2012 Executive Committee
    Oregon State University Workshops and Short Courses
    Dinner Meeting Schedule for 2011-2012

Message from the Chair

Brian Campbell

  
Greetings everyone. Our new season is off to a tremendous start. Our first two meetings were both fun and enlightening. If you have not been out to a meeting in a while you need to come check one out. There are plenty of veteran faces around but also a lot of new and energetic members that are getting involved in our community. Last months meeting at Eola Hills had over 60 people attend. The setting, the food and company were outstanding. Our speakers were students from OSU who shared with us details about their trip to Taiwan last summer. The trip looked like it was great fun and a valuable experience for everyone.

Sticking with our success from last month we will be hearing from another OSU student (and saying goodbye to) Andrea Bouma. She’s about to finish up and defend her Master’s work at OSU, and she’s accepted a position in Colorado at White Wave Foods. Andrea has been a great asset of the OSU group and to our Section. We will all miss her a lot. Hopefully she will take a bit of our culture and success with her to Colorado and energize their IFT section with a bit of OSIFT Juice. Please come out to listen to Andrea and bid her a fond farewell. It is bound to be a great night.

 

Brian Campbell

OSIFT Chair

 

back to the top

 

 

A Decision Making Tool for Artisan Cheese Start-up Feasibility
Andrea Bouma

 

  

Title: A Decision Making Tool for Artisan Cheese Start-up Feasibility

Andrea Bouma grew up in SW Michigan where she went to culinary school at Grand Rapids Community College. She eventually discovered Oregon through a culinary internship at Sunriver Resort. Andrea decided to stay in Oregon and live after falling in love with the people, culture and community of the state. She continued on in pursuit of a higher foodie knowledge at OSU where she graduated in December 2009 with a Bachelors of Science in Food Science and Technology. Andrea then chose to continue her time at OSU and work on a hybrid Masters project with co-professors, Dr. Lisbeth Goddik in Food Science and Dr. Cathy Durham in Agricultural Economics researching the business feasibility of starting artisan cheese operations. During her time in Oregon, Andrea has also been very involved with IFT starting out as the OSU Food and Fermentation Club president in 2007, followed by a year as the IFTSA Pacific West Area Representative, and is now just finishing her 3-year term in the office of the President of IFTSA. She will be sadly leaving the state of Oregon at the end of this month to move to Boulder, CO and accept a position in Research and Development for White Wave Foods in their Horizon Organic Dairy brand.

back to the top

November Meeting Details
     

Meeting Date:

  

Tuesday, November 8, 2011
     

Location:

  

Keizer Renaissance Inn & Conference Center

5188 Wittenberg Lane

Keizer, OR 97303

(503) 390-4733
     

Times:

  

4:30 PM Executive Committee

5:30 PM Social Hour/Registration

6:30 PM Dinner

7:30 PM Speaker Presentation: David Ernst
     
 Registration Fee:  

Oregon Section Member Advance Registration: $25.00

Non-Member Advance Registration: $30.00

At the Door Registration: $30.00

Students Advance Registration: $13.00
Students At the Door: $18.00
     
Buffet Dinner:  

London Broil with red wine/herb sauce

Hazelnut Crusted Chicken topped with Raspberry sauce

Garlic Smashed Red Potatoes

Greek Cucumber & Tomato Salad tossed with Dill/Yogurt dressing

Steamed vegetables

Fresh green salad

 

Vegetarian meals available upon request (If you need a vegetarian meal, please let Debby know when you register.)
     
Registration:  

Deadline: Thursday, November 3, 2011
     
Directions:  

Click here for a map to the Keizer Renaissance Inn & Conference Center

back to the top

OSIFT 2011-2012 Executive Committee
 
Past Chair:  Joanne Barnard
 Oregon Fruit Products Co.
 (503) 551-1077
  joanneb@ofpc.com
Chair:

Brian Campbell
 Kroger Manufacturing
  (503) 650-2041
 Brian.Campbell@kroger.com
Chair Elect:  Dawn Merrill
  Kerr Concentrates
 dawn.merrill@kerrconcentrates.com

 
Secretary:


picture
coming
soon

 

Zak Wiegand
 Oregon Spice Co.

 zak@oregonspice.com
 
 
Treasurer:

Angela Daniels
 Oregon Freeze Dry
 (541) 926-6001
 angela.daniels@ofd.com
Member at Large:

Jennifer Hovinga
Kelly Scientific Resources
(503) 245-4533
 hovinjj@kellyscientific.com
Member at Large:

 


picture
coming
soon

 Candy York
Member at Large:

Kim Hutchinson
Biologic Resources, LLC
(503) 670-1312
 kim@biologic-resources.com
Member at Large:

 

 

 Linda Wechsler

back to the top

 

Update from the Membership Chair
Robin Abbott

 

  

Hello Everyone and Happy Fall!  As a reminder, please email me, or Joanne Barnard, if you have any contact information updates, not Debby Yacas. Debby only handles reservations for meetings and her inbox fills up quickly with people wanting to make contact info changes. Questions about membership?  I have a few answers and will find someone who does if I don't. See you at a meeting soon!

 

Robin Abbott

OSIFT Membership Chair

back to the top

 

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.

 

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
(503) 551-1077
joanneb@ofpc.com

back to the top