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Friday, February 7, 2014 12:00 PM - 1:00 PM
"An Update from the MPH Expert Panel of the Framing the Future Task Force, convened by ASPPH" Lisa Sullivan, PhD, Associate Dean of Education, Boston University School of Public Health and Professor and Chair, Boston University Department of Biostatistics
Lisa Sullivan has a PhD in Statistics and is Professor of Biostatistics and Chair of the Department of Biostatistics. She teaches Biostatistics for MPH students and was instrumental in developing a minor program in public health which is open to undergraduate students at Boston University. Lisa is the Principal Investigator of the Summer Institute for Training in Biostatistics which is designed to promote interest in the field of biostatistics and its many exciting career opportunities. The program ran for the first time in the summer of 2004. Lisa is co-author of a textbook entitled Introductory Applied Biostatistics, author of Essentials of Biostatistics in Public Health (currently in its second edition) and Editor-in-Chief of the Encyclopedia of Clinical Trials. She is the recipient of numerous teaching awards for excellence in teaching. Lisa is a senior statistician on the Framingham Heart Study working primarily in developing and disseminating cardiovascular risk functions. She is active in multidisciplinary research projects including a variety of projects in cardiovascular disease, a large epidemiological study to assess the association between alcohol exposure in pregnancy and sudden infant death syndrome (SIDS), studies to improve methods for prenatal diagnosis and a clinical trial to improve repetitive behaviors in children affected with autism.
You can purchase most of our publications and videos (including such favorites as the Oregon Coast Quests Book and Boats of the Oregon Coast) at a 20 percent discount, but three are available at a 30 percent discount—Pathways to Resilience, The Oregon Rain Garden Guide (printed copy, not pdf version), and Celilo Falls DVD.
To purchase online, go to marketplace.oregonstate.edu and use these promotional codes: 28Feb20% (20% discount) or 28Feb30% (30% discount available only on the three products mentioned above). Please note that you might not be able to use both codes in one order, so you may need to place two separate orders if you wish to use both codes.
DiTorrice, a longtime fossil hunter and lecturer, joins Dr. William Orr for special presentations about fossil finds in Oregon and elsewhere. Mike Full, a local Pleistocene fossil hound, and Newport’s own Kent Gibson will show exhibits of amazing Oregon fossils, and the American Research Group will host additional displays and hands-on activities for the whole family. Visitors are invited to bring their own “mystery fossils” for expert identification.
- 11:30 am – Guy DiTorrice speaks about seeking and finding dinosaur fossils at the Montana ranch where parts of Jurassic Park were filmed, including Duckbill (Hadrosaurus) dig sites .
- 1:30 pm – Dr. Bill Orr, “In Search of the Conodont Animal” – a talk about the recent discovery of a small fish-like animal that has for 150 years been a mystery to the paleontology community. The Conodonts are one of the most important guide fossils to the entire Paleozoic interval of time: a duration of 300 million years, and the discovery has stirred immense interest among paleontologists.
- Mike Full’s “Willamette Valley Pleistocene Project” display captures a glimpse of 50,000 years of prehistory in our own backyard. Giant bison and wooly mammoth fossils will be on display.
- Kent Gibson, who has provided fossils to the Smithsonian’s collection will display a cross-section of fossils found in Lincoln County, including dolphin skulls, scallops, and whale vertebrata.
All events take place in the HMSC Visitor Center, which is open to the public from 10 am to 4 pm.
For more information, visit the HMSC Visitor Center Website.
Oregon Sea Grant will release a special call for Social Science and Human Dimension Research proposals on Monday, February 3, 2014.
Researchers who intend to respond must submit a Letter of Intent by Friday, February 14. Full Proposals will be due Monday March 3, 2014. The principal investigator on each proposal must be faculty at any public or private institution of higher education in Oregon.
We expect to invest up to $300,000 in two to four projects addressing one or more of our strategic planning focus areas. Examples might include learning more about factors that help or hinder Oregon’s coastal communities in becoming more resilient to social, economic or environmental stress, challenges communities face in moving toward-ecosystem-based management, or community governance concerns and challenges.Learn more:
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!