Food Events

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Food Science and Technology Events
Updated: 15 hours 21 min ago

Portland Science on Tap

Sat, 02/24/2018 - 2:35pm
Wednesday, February 28, 2018 5:30 PM - 9:00 PM

Portland is an international foodie destination. Join Oregon State's Food Innovation Center for a glimpse at the product development process that transforms new and exciting food items from idea to shelf.

Wednesday February 28

5:30 p.m. Doors & OSU exhibit open*

6:00 p.m. Taste testing and social

6:30 p.m. Program begin

Oregon Historical Society 1200 SW Park Ave Portland, OR 9720

Price includes exhibit entry and appetizers. Attendees over 21 will receive one ticket good for beer or wine.

*$5 OSUAA member withadvance online registration

*$8 nonmember with advanceonline registration

*$10 at the door, if space available

*FREE 12-and-under

Discover how Jason Ball, research chef, and Sarah Masoni, product development manager, use food and beverage R&D to cultivate food tastes, trends and products.

Join in taste tests with sensory scientist Ann Colonna who validates how shoppers feel about the food hitting the store shelves.

*OSU commemorates its 150th anniversarywith an exhibit celebrating its past, present and future impact on Oregon, the region and the world

Register here for tickets by February 26th.

Science Pub Corvallis

Mon, 02/12/2018 - 2:38pm
Monday, February 12, 2018 6:00 PM - 8:00 PM

New brews: Hops, barley and the future of craft beer

Speaker: Tom Shellhammer, Oregon State University Department of Food Science and Technology.

Hop-forward beer styles, such as the India Pale Ale (IPA), are the most popular craft beer styles in the United States. Many people love them, while some are turned off by their bitterness or they overabundance on beer menus. At the February 12 Corvallis Science Pub, Tom Shellhammer will explore the underlying science of hop-forward beers and how hop variety and production practices come together to create a diverse range of beers that feature intensely hoppy flavor.

His lab, which is known internationally for its expertise in hops flavor, studies the chemistry and sensory impact of hops, beginning with how they are grown all the way through to the finished product.

Shellhammer is the Nor’Wester Endowed Professor of Fermentation Science in the Department of Food Science and Technology. He leads the brewing science education and research programs and in his research, investigates hops, beer quality and the origins of hop aroma and flavor in beer.

He received his Ph.D. from the University of California, Davis in 1996. During the 2008-2009 academic year while on sabbatical leave from OSU he worked at the Technical University of Berlin as an Alexander von Humboldt Fellow. In 2014-2015, Shellhammer served as the President of the American Society of Brewing Chemists.

For more info visit Science Pub Night.

Science Pub is sponsored by the Oregon Museum of Science and Industry, the Downtown Corvallis Association and Terra magazine at Oregon State University.

PLEASE NOTE: We will be moving towards an RSVP system for Science Pubs, more info coming.

Corvallis Science Pub
University Events
Oregon State University

Free Webinar: Distilled Spirits Overview and Business Opportunities

Wed, 02/07/2018 - 2:38pm
Wednesday, February 7, 2018 12:00 PM - 1:00 PM
Gain Industry Insights on Distilling Spirits

In this webinar, you will hear essential distilling insights from Oregon State University professor Paul Hughes. As one of the world's leading experts on distilled spirits, Paul leads Oregon State's distilling program and will host two upcoming workshops focused on distilled spirits and related business opportunities.

This webinar is great for aspiring distillery entrepreneurs, distillery employees, restaurant professionals, or anyone interested in fine bourbons, whiskeys, vodkas, tequilas and more.

About This Webinar on Distilled Spirits:

In this exclusive webinar on distilled spirits, you will:

  • Gain a new understanding of various distilled spirits including whiskeys, bourbons, tequilas, mezcals, vodkas, gins, fruit-based spirits and liqueurs.
  • Hear about opportunities that exist for current craft brewers to move into the rapidly growing craft distilling market.
  • Have a chance to ask Paul questions and benefit from his 10+ years of industry experience.

You will also see a sneak peek into Paul's upcoming professional courses:

If you have interest in distilled spirits, as a hobby or a profession, we encourage you to join us.

Webinar Details:
  • Date: Wednesday, February 7
  • Time: 12 to 1 p.m. PST
  Secure your seat and register here.