- About Us
- Statewide Resources
- Get Involved
- For Employees
- Find Us
Tuesday, June 2, 2015 12:00 PM
Don't miss this chance to sample and buy the latest food products ranging from creative condiments, gluten-free goodies, delectable delights and savory tasty treats for your taste buds.
This farmer’s market style event showcases the most recent graduates and alumni from the Getting Your Recipe to Market program with 50 vendors bringing their products.
Register that you will be a guest with the link below:
Oregon Sea Grant is seeking applicants with training and experience in accounting for a full-time classified staff position as a grants/contracts technician. Responsibilities include managing awarded grants and contracts, bookkeeping and associated tasks (Reviewing/verifying accounts for accuracy, meeting audit trail requirements, reconciling transactions, etc), budget tracking and preparation, and preparing outside grant proposals.
Minimum requirements include 12 quarter hours (8 semester hours) of accounting courses AND two years of experience, an Associate’s degree in accounting or equivalent education and experience. Preferred qualifications include experience with grant proposal development and with FIS Banner, Data Warehouse, GRRS, and Cayuse information systems.
Application deadline June 12, 2015. Visit OSU Jobs for details and to apply.
The post Oregon Sea Grant seeks grants/contracts technician appeared first on Breaking Waves.
We participate in the Oregon State U Food Science Camp for middle school students.
Part of the STEM [science technology engineering math] Academies@OSU Camps.
We teach about bread fermentations, yeast converting sugars to CO2 and ethanol, lactobacillus converting sugar to lactic and acetic acids, how the gluten in wheat can form films to trap the gas and allow the dough to rise. On the way we teach about flour composition, bread ingredients and their chemical functionalities, hydration, the relationships between enzymes and substrates [amylases on starch to produce maltose for the fermentation organisms]; gluten development, the gas laws and CO2′s declining solubility in the aqueous phase during baking which expands the gas bubbles and leads to the oven spring at the beginning of baking; and the effect of pH on Maillard browning using soft pretzels that they get to shape themselves..
All this is illustrated by hands on [in] activities: they experience the hydration and the increasing cohesiveness of the dough as they mix it with their own hands, they see their own hand mixed dough taken through to well-risen bread. They get to experience dough/gluten development in a different context with the pasta extruder, and more and more.
A great way to introduce kids to the relevance of science to their day to day lives: in our case chemistry physics biochemistry and biology in cereal food processing.
We were also fortunate to have Erik Fooladi from Volda University College in Norway to observe the fun: http://www.fooducation.org/
If you have not read his blog and you like what we do here: you should!
pH, colloidal calcium phosphate, aging, proteolysis, emulsification or its loss and their interactions lead to optimum melting qualities for cheeses. A module in this year’s food systems chemistry class.
This module was informed by this beautiful article “The beauty of milk at high magnification“ by Miloslav Kalab, which is available on the Royal Microscopical Society website.
Of course accompanied by real sourdough wholegrain bread baked in out own research bakery.
“The Science of a Grilled Cheese Sandwich.”
by: Jennifer Kimmel
in: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Edited by Cesar Vega, Job Ubbink, and Erik van der Linden
I’m back from maternity leave and getting resettled into some new responsibilities. We had a staff member leave us, so Glenda and I are having to pick up the work load until we find someone new, or our responsibilites change. Being a new mom is lots of work too, so I’ve gone part time (24 hours aweek) but am still trying to get everything done… that being said, we’ve decided to put our nutrition education volunteering on hold, until I have a managable workload.
We look forward to being able to start things back up in the summer or fall of 2011. Thanks so much and since a few of you have been asking, here’s a photo of our boy. He is 5 months old today!