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THE WORLD OF SCIENCE IN FOOD WORKSHOP AGENDA
8:00 – 8:30 AM Registration/Check-In Townsend Commons Diane McMahon
Continental Breakfast
8:30 - 9:00 AM Introduction/Welcome 132 Townsend Hall John Rosenberger
· Get Acquainted Activity Kathleen SplanE
· Workshop Format Intro Adrienne Shearer
· Video: Careers in Food Science
9:00 – 9:30 AM Capstone Course 132 Townsend Hall Cathy Davies
Tovah Ross
9:45 – 10:30 AM Enzymes in Food Systems 202 Worrilow Cathy Davies
10:45 – 11:30 AM Experiments in Food Science 202 Worrilow Andy Hoefler
11:45 – 12:30 PM Lunch Townsend Commons All Participants
(Sandwich & Salad Buffet)
12:30 – 1:30 PM Panel Discussion 132 Townsend Hall Industry Panelists
Food Science Careers
1:45 – 2:30 PM What Affects Yeast Growth? 202 Worrilow Rolf Joerger
2:45 – 3:30 PM Root Beer Production 202 Worrilow Dallas Hoover
3:45 – 4:15 PM Implementation Experiences Townsend Commons Teacher Panelists
4:15 – 4:30 PM Questionnaire Townsend Commons All Participants
Industry Panelists: Jim Dar, Senior Scientist - Engineer, McCormick & Company
Pina Fratamico, Lead Scientist - Microbiology, USDA/ARS/ERRC
Gisela Grammel, Research Associate, Pinnacle Foods Corp.
Kevin Houston, Product Development, Keystone Foods Corp.
Teacher Panelists: Cornelia Maroulis, Oley Valley High School
Pat Rettstadt, Oley Valley High School
Keith Walker, McKean High School