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 | Web Link |
|---|---|---|---|
| Feb 4 | Data Analytics and Why Modelling Matters | Dr. Clare Thorp, Ph.D., Creme Global | |
| Feb 11 | OPEN | ||
| Feb 18 | Deciding What to Eat: A Cognitive Neuroscience Approach | Akram Bakjour, Assistant Professor, Department of Psychology, University of Chicago | |
| Feb 19 | INDUSTRY: Overview of Wine Making Processes and Project Management Cycle | Udit Mankad, Corporate Project Engineer at Constellation Brands, Inc. | |
| Feb 25 | Development of a Genomic Framework for Quality Assessment of Live Microbial Supplements | Carmen Tartera, Ph.D., FDA | |
| Mar 4 | Conscious Eating: How to Become Healthy and Blissful in 21 days | Dr. Huan Xia, Founder and CEO, LucOasis Inc. | |
| Mar 11 | What We Learned from Recent United States Listeriosis Outbreaks | Dr. Yi Chen, Microbiologist, FDA CFSAN | |
| Mar 18 | Protective Effects and Mechanisms of Muscadine Grapes or Wine on Gut Inflammation | Dr. Liwei Gu, University of Florida |
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| 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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| 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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| Apr 1 | Statistical Methods, Tools & Concepts for Scientific Research | Dr. Jingyun Yang, Assistant Professor, Rush University Medical Center |
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| 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 | |
| Apr 16 | INDUSTRY: Food Safety & Quality Influence Across Business Functions and Strategies | Kurt Deibel, VP Food Safety & Quality — Americas at H.J. Heinz Company |
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| 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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| Apr 29 |
X-rays: Sources, Techniques, and Applications in the Food Industry |
Ali Khounsary, Ph.D., Illinois Institute of Technology |
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| May 6 | Metabolically Activated Macrophages in Obesity and Insulin Resistance | Dr. Becker - UOC |
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