Student Night with Lewis and Clark Section of IFT
Lewis and Clark Section of the Institute of Food Technologists (LCIFT) hosted their annual student night at Banyans on the Ridge in Pullman WA on Thursday, April 11, 2013. Five graduate students and 10 undergraduate students from the School of Food Science (Washington State University-University of Idaho) attended, along with 20 professionals from industry and faculty from WSU and UI.
The evening started with a poster session consisting of both undergraduate and graduate student posters. The students presenting these posters gave a short talk and answered questions from the attendees, as well as from a panel of judges. Following poster viewing and networking time, a buffet dinner was served and the attendees sampled a number of tasty dishes prepared by Banyans.
During coffee and dessert time, the formal presentations began, starting with a joint presentation by the WSU and UI Food Science Clubs. Kate Switzer, Corbin Hohl and Allison Baker spoke about the activities of the Food Science Clubs at both WSU and UI. These groups operate as individual clubs on each campus but their activities are open to students at both campuses. Due to the close proximity of the campuses and the integrated School of Food Science, these events frequently cater to both Vandal and Cougar food science students. Social activities, which increase student involvement and generate excitement about food science, included a fall inspired Oktoberfest and intramural softball. The clubs also offer professional development opportunities such as technical workshops (i.e. bread and ice cream making), company visits at meetings, and an annual trip to tour food companies in Portland, OR, in conjunction with attending the Northwest Food Processors Association Annual Meeting. Finally, the clubs are involved in community service through the “adopt-a-highway” program. Funds for these activities are raised through the preparation of cheese gift boxes for the WSU Creamery, working at a corn maze and the UI Chili Cook-off.
After this informative presentation by the Food Science Clubs, Jim Mills, the winemaker at Hogue Cellars in Prosser, WA gave an interesting presentation about the Washington State Wine Industry and his job at Hogue Cellars. He spoke about his early days on the job, and how his undergraduate education provided him with the tools to solve problems in the winery. He also talked about the opportunities for undergraduates to participate in internships at Hogue Cellars.
Gordon Smith then gave an energetic presentation catered to the students in the audience. He spoke about his own path to becoming a senior scientist in the research and development division of ConAgra Foods. Dr. Smith shared life experiences from shoveling meat as a newly graduated PhD student to ethical decisions he has faced throughout his career. He painted a vivid picture of the culture at ConAgra foods and the type of individuals they seek to employ.
Following these guest speakers, presentations were made and awards given to the participants in the poster session. These students included Jake Fischer (undergraduate student at WSU), Charles Diako (graduate student at WSU), and Allison Baker (graduate student at WSU). The titles of their posters were:
Red wine finish: The effect of ethanol and tannin concentration. (A. Baker and C.F. Ross).
Red wine quality assessment using the electronic tongue and sensory evaluation. (C. Diako, C.G. Edwards, J.K. Fellman, M.A. Evans and C.F. Ross).
Increased protein concentration in standard cookie recipe changes physical and perceived firmness. (J. Fischer, F. Younce, C. Morris and C.F. Ross).