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FLORENCE – Roughly 200 people from around Oregon came together on Saturday at Oregon Sea Grant’s State of the Coast conference to discuss ocean change and adaption. The conference, at the Florence Events Center, began with a welcome from Oregon Sea Grant’s director, Shelby Walker, and 9th District State Representative, Caddy McKeown. The keynote speaker was author Paul Greenberg, who informed the “fishy crowd” about the inspiration behind his best-selling books, “Four Fish” and “American Catch.” Among the audience were students from Oregon State University and University of Oregon, along with professors, scientists, representatives from NOAA, Oregon Parks and Recreation. the Nature Conservancy, and legislators. This year’s conference was the 10th annual of what used to be called the Heceta Head Coastal Conference. Unlike previous years, multiple break-out sessions characterized State of the Coast, a change that was met with positive feedback from participants. The morning was filled with “stage-setting talks” focused on changes the coast has experienced in the past several decades. A new component of the conference focused on food concerns, a theme reflected in a presentation by Newport’s Local Ocean restaurant owner Laura Anderson as well as in break-out sessions. The event offered students an opportunity to share their marine-related research. Student researchers from the OSU Marine Resource Management and the U of O School of Law programs presented their poster projects to attendees who helped judge the content. The categories were effectiveness in communicating research, accessibility of the information presented, and overall design for reaching a general and diverse audience. The afternoon allowed attendees to choose break-out sessions based on their interests. These included seafood cooking demos, a student debate on wave and wind energy by the OSU Fisheries and Wildlife department, a hands-on educational session on oysters, and a discussion of the sea star wasting syndrome that is sweeping the west coast, among others. State of the Coast was filled with multi-faceted learning, networking, and cooperative exchange between Oregon’s coastal stakeholders. The one-day conference was concluded by 5th District State Senator Arnie Roblan, whose remarks highlighted the importance of addressing coastal change. “We have a major need to better understand the environment we live in,” Roblan said. “This is a place where local people and the entire coast can come to learn about coastal issues.”
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!