OSU Department of Food Science & Technology Extension Service proudly announces the following educational opportunity.

Title: ESSENTIAL FOOD LAW AND REGULATIONS

Date: MAY 12, 2008

Time: 8:30 am – 5:00 pm

Location: Food Innovation Center, 1207 NW Naito Parkway, Suite 154, Portland, OR 97209

Registration Fees: Early - $95 if registered BY May 2, 2008; Late - $125 if registered AFTER May 2, 2008 (registration fee includes handouts and lunch)

Short Course Objectives…
Speakers from academia, government, and industry will provide an up to date overview for food processors on the essentials of food law and regulations. People new and old to the food processing industry will benefit from the “bottom line” information presented in this one day workshop. We will examine food regulations from a historical view to understand how the current regulations came to be. The role of state and federal regulatory agencies will be discussed as well as the nutrition, allergen and organic labeling regulations that have come about in the last few years. Lastly the increasingly important topic of product liability and security will be presented.

How Do I Register?
You may register online at http://oregonstate.edu/dept/foodsci/extension_fst/

If you need more information please contact:
Debby Yacas, Deborah.yacas@oregonstate.edu, or 800.823.2357

OSU Department of Food Science & Technology Extension Service proudly announces the following educational opportunity.

Title: Fruit & Vegetable Processing Short Course

Date: May 13-15, 2008

Time: 8:00 am - 5:00 pm on May 13 & 14; 8:00 am - 3:30 pm on May 15

Location: 238 Wiegland Hall, OSU Campus, Corvallis, Oregon State University

Registration Fees: $485 if registered BY May 5, 2008; Late - $550 if registered AFTER May 5, 2008 (registration fee includes handouts, pilot plant project materials, and three lunches)

Short Course Objectives...
This three day short course provides attendees with concepts of basic fruit and vegetable processing technologies, quality analysis, and hands-on experience through pilot plant exercies.

Topics are modified annually based on specific interest and identified needs...

• Acidified vegetable processing - fermented, fresh and refrigerated pickles
• Jam/Jelly making
• Fruit and vegetable drying - conventional, freeze, and infused drying
• Basic food quality analysis - Brix, pH, TA, water activity, color, texture, etc.
• Methods of the measurement of phenolic and antioxidant contents

Who Should Attend?

• Personnel in production, manufacturing, engineering, and product development associated with fruit and vegetables
• Suitable for both entry level and more experienced individuals

How Do I Register?
You may register online at http://oregonstate.edu/dept/foodsci/extension_fst/

If you need more information please contact:
Debby Yacas, Deborah.yacas@oregonstate.edu, or 800.823.2357

Plant Biology in Horticulture'

Speaker: Wioletta Pluskota, Visiting scholar, University of Warmia and Mazury, Poland

Topic: "Plant responses to jasomonate and its analogues"

Location: ALS 4000

Plant Biology in Horticulture'

Speaker: Ruth Martin, Molecular Plant Biologist, USDA-ARS, Corvallis

Topic: "TBA"

Location: ALS 4000

Plant Biology in Horticulture'

Speaker: Erica Bakker, Assistant Professor, Department of Horticulture, OSU

Topic: "A molecular evolutionary analysis of invasive success in Brachypodium distachyon in California"

Location: ALS 4000

'Plant Biology in Horticulture'

Speaker: Miles Barrett, Graduate student, Department of Horticulture, OSU

Topic: "Case studies in marker assisted selection"

Location: ALS 4000