Oregon Section
Institute of Food Technologists
Newsletter
| October 2011 |
Volume 62 Issue 2 |
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Oregon Section Institute of Food Technologists Newsletter |
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inside this issue: |
Message from the Chair ... Brian Campbell | |
| OSIFT 2011-2012 Executive Committee | ||
| Oregon State University Workshops and Short Courses | ||
| Dinner Meeting Schedule for 2011-2012 |
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Message from the Chair Brian Campbell |
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Greetings and welcome back to the Fall Season in our area of the world. Personally I am already getting tired of only seeing it rain 2 or 3 days and not having all that dust to wash off my vehicle. I can’t wait till our first 20 day run with measurable precipitation and no sunshine. Nothing says Oregon quite like scraping moss out of the edges of your vehicles molding and trim.
Nothing says Oregon Section IFT like our October meeting and recognizing our current and future Student Leaders there. Our meeting this year will be at the Eola Winery in Rickreall near Salem. This is a very nice venue and they have been very good to our section. Dawn Merrill has students set up to be our speakers. Our student speakers have a tough act to follow after last months meeting. In case you missed it, you may never again have the opportunity to discuss Black Raspberry Suppositories over dinner. So sorry, your loss!
A few of us on the Scholarship Committee have had the pleasure to begin to learn about some new faces at OSU. There is what appears to be some new and talented student leadership getting their feet wet as underclassmen this year. Everyone should watch for these new students and get to know them at the meetings and other events on the schedule.
That’s all for now. See you all in a couple weeks. Umbrellas are for wimps.
Brian Campbell OSIFT Chair |
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OSIFT October Meeting Details |
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Meeting Date: |
Tuesday, October 11, 2011 |
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Location: |
Eola Hills Winery 501 S Pacific Highway West Rickreall, OR 97371-9728 (503) 623-2405 |
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| Registration Deadline: | Thursday, October 6, 2011 | |
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Buffet Dinner: |
Pot Roast with Mushroom and Wine Sauce Herb Crusted Chicken Breast Alfredo with Fresh Mushrooms, Spinach, and Broccoli Wild Rice Baby Green Beans with toasted almonds Garlic Mashed Potatoes Garden Green Salad Specialty Bread Bar Assorted desserts |
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| Directions: | ||
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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: |
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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OSIFT 2011-2012 Executive Committee |
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| Past Chair: |
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Joanne Barnard Oregon Fruit Products Co. (503) 551-1077 joanneb@ofpc.com |
| Chair: |
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Brian Campbell |
| Chair Elect: |
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Dawn Merrill Kerr Concentrates dawn.merrill@kerrconcentrates.com
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| Secretary: |
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Zak Wiegand
zak@oregonspice.com |
| Treasurer: |
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Angela Daniels |
| Member at Large: |
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Jennifer Hovinga Kelly Scientific Resources (503) 245-4533 hovinjj@kellyscientific.com |
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Member at Large:
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Candy York |
| Member at Large: |
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Kim Hutchinson |
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Member at Large:
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Linda Wechsler |
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Oregon State University Workshops and Short Courses |
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| October 25-27, 2011 | Practical Introduction to Cheesemaking, Wiegand Hall, Corvallis | |
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More courses are available at the Oregon State University Extension Services webpage |
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OSIFT Monthly Meeting Schedule 2011-2012 |
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| Tuesday, September 13, 2011 | The Woodlands at Wellspring, Woodburn | |
| Tuesday, October 11, 2011 | Eola Hills Winery, Rickreal | |
| Tuesday, November 8, 2011 | tba | |
| Tuesday, December 13, 2011 | Hayden's Lakefront Grill, Tualatin | |
| Tuesday, February 7, 2012 | tba | |
| Monday, February 27, 2012 | Food Ingredient Xpo*, Lloyd Center Doubletree, Portland | |
| Tuesday, April 10, 2012 | tba | |
| Tuesday, May 8, 2012 | tba | |
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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 |
