FDSN Seminar Series

The department of Food Science and Nutrition hosts a number of virtual events through its Spring 2021 Seminar Series and its Virtual Food Industry Friday series.

The FDSN Seminar Series features guest lectures by invited speakers that broaden understanding and knowledge of various scientific topics and original research in food science and nutrition. Speakers include experts from academia, federal government agencies, and the food industry.

Our Virtual Food Industry Friday events showcase food industry professionals, board members, and alumni who are available to meet with students, providing career path insights to the broad and important field of food, science, and technology. Speakers represent a wide range of experience and roles in the food industry such as quality, product development, packaging, regulations, research and development, and more, providing a broad perspective on the food industry. Virtual Food Industry Friday events are held every third Friday of the month during the spring and fall semester from 12:30 to 1:30 p.m. CST. The open seminar forum lasts approximately 45 minutes with a 10-15 minute Q&A session included.

Date Topic Speaker Google Link
Feb 4 Data Analytics and Why Modelling Matters Dr. Clare Thorp, Ph.D., Creme Global

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(234) 759-0427 PIN: ‪629 569 265#

Feb 11 OPEN    
Feb 18 Deciding What to Eat: A Cognitive Neuroscience Approach Akram Bakjour, Assistant Professor, Department of Psychology, University of Chicago

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meet.google.com/jkh-bhbs-jek

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‪(402) 751-0099 PIN: ‪573 285 481#

Feb 19 INDUSTRY: Overview of Wine Making Processes and Project Management Cycle Udit Mankad, Corporate Project Engineer at Constellation Brands, Inc.

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‪(260) 226-8750 PIN: ‪762 723 372#

Feb 25 Development of a Genomic Framework for Quality Assessment of Live Microbial Supplements Carmen Tartera, Ph.D., FDA

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meet.google.com/fgh-wemj-gvk

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(916) 318-8827 PIN: ‪616 345 257#

Mar 4 Conscious Eating: How to Become Healthy and Blissful in 21 days Dr. Huan Xia, Founder and CEO, LucOasis Inc.

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(716) 261-9576 PIN: ‪808 375 109#

Mar 11 What We Learned from Recent United States Listeriosis Outbreaks Dr. Yi Chen, Microbiologist, FDA CFSAN

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(484) 301-5404 PIN: ‪106 294 247#

Mar 18 Protective Effects and Mechanisms of Muscadine Grapes or Wine on Gut Inflammation Dr. Liwei Gu, University of Florida

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‪(216) 930-9077 PIN: ‪704 460 981#

March 19

INDUSTRY: Biotechnology, Taste, Nutrition, and Food Security: Perspectives in Industrial Life Sciences

Scott Hagedorn, Ph.D., SRH Consulting LLC, Science, Innovation, Risk Management 

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(240) 846-3399 PIN: ‪931 118 963#

Mar 25 Simpler Better Fruit Preparation for Yogurt Application Dr. Jie Sun, Principal Scientist, NTS (Nutrition and Technology Solutions) General Mills

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‪(224) 441-7992 PIN: ‪557 543 088#

Apr 1 Statistical Methods, Tools & Concepts for Scientific Research Dr. Jingyun Yang, Assistant Professor, Rush University Medical Center

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(318) 620-0354 PIN: ‪711 835 263#

Apr 8 NO SEMINAR – COVID STUDY DAY    
Apr 15 Byproduct and Waste Protein as a Building Block for Polymer Applications in the Food and Non-food Industries Nandika Bandara

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(567) 275-2752 PIN: ‪564 237 967#

Apr 16 INDUSTRYFood Safety & Quality Influence Across Business Functions and Strategies Kurt Deibel, VP Food Safety & Quality — Americas at H.J. Heinz Company 

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(470) 236-1828 PIN: ‪547 023 471#

Apr 22 How Vascular Endothelial Cells Regulate Transendothelial Migration: Intravital Microscopic Studies in Real Time Dr. William Muller, MD, Ph.D., Professor of Pathology, Northwestern University Feinberg School of Medicine

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‪(252) 421-3790 PIN: ‪669 682 010#

Apr 29 TBA Ali Khounsary, Ph.D., Illinois Institute of Technology  
May 6 Metabolically activated macrophages in obesity and insulin resistance Dr. Becker - UOC

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(219) 390-9347 PIN: ‪380 435 073#