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Research/Scholars Coordinator position open

Sea Grant - Wed, 06/03/2015 - 2:03pm

Application deadline June 25, 2015. Visit OSU Jobs for details and to apply

Oregon Sea Grant is seeking to fill a full-time, 12-month, fixed term professional faculty position to support development and execution of Oregon Sea Grant’s competitive research process, manage our program development grants, coordinate the student scholars program, and prepare various proposal and project budgets, reports and other documents required by the National Sea Grant office and other funders.  

At minimum, candidates should have a Master’s degree in marine or environmental sciences, resource management, public policy, public administration, resource economics or a related field that gives the candidate a firm basis in the physical and social sciences, or with policy/ administration. In addition, we require two years of experience with responsibility for program or project management, monitoring and coordination.

For details, and to apply, visit OSU Jobs.

The post Research/Scholars Coordinator position open appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Webinar: Large incident risk assessments: The roles of the agency administrator and the resource specialist

Forestry Events - Tue, 06/02/2015 - 2:34pm
Tuesday, June 2, 2015 10:00 AM - 11:00 AM

Presented by: Stephen Gage, Asst. Dir., Operations for fire and aviation management USFS & Kevin Martin, Forest Supervisor,  
Umatilla National Forest

No pre-registration necessary. Link to the webinar

Northwest Fire Science Consortium

Time To Market Trade Show

Food Events - Tue, 06/02/2015 - 2:33pm
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:

https://www.eventbrite.com/e/time-to-market-trade-show-june-2015-tickets-16686132672

 

Oregon Sea Grant seeks grants/contracts technician

Breaking Waves - Fri, 05/29/2015 - 9:36am

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.

Categories: OSU Extension Blogs

Food Science Camp 2013 and Erik Fooladi

Bringing Food Chemistry to Life - Fri, 07/19/2013 - 1:44pm

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!

 

endless pasta

 

Categories: OSU Extension Blogs

Good Cheese, Bad Cheese

Bringing Food Chemistry to Life - Wed, 07/10/2013 - 1:25pm

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.

http://www.rms.org.uk/Resources/Royal%20Microscopical%20Society/infocus/Images/TheBeautyOfMilk.pdf

Of course accompanied by real sourdough wholegrain bread baked in out own research bakery.

Inspired by…

“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

 

Categories: OSU Extension Blogs

February 2011- Nutrition Education Volunteers taking “vacation”

Family Food Educators of Central Oregon - Tue, 02/01/2011 - 9:24am

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!

Bundled out in the cold!

Categories: OSU Extension Blogs