Register for a DAM Lecture with the College of Agricultural Sciences! "DAM" Lecture stands for "Demonstrative Academic Mock" Lecture. These sessions are designed to give you a sneak peek of what a college lecture is like within the College of Agricultural Sciences. Join us to hear faculty talk about the cool research and projects they're working on!
May 11th – 4-5pm
Growing a Country: A Brief History of U.S. Food and Agriculture Policy
Penelope (Penny) Diebel, Associate Professor, Applied Economics & Director of Eastern Oregon Agriculture and Natural Resources Academic Program
U.S. agricultural and food policy evolves to reflect changes in economic and social conditions. From Boston Tea Party to globalization these policies have played a crucial role in sustaining a safe and plentiful food source. Find out how agricultural and food policy can be found throughout our history in political slogans (Food Will Win the War!), literature (The Jungle), and social movements (the Salad Bowl Strike). Join Associate Professor, Dr. Penny Diebel on a brief travel through time and find out why studying agricultural and food business and policy is critical to our U.S. economy. Visit the Applied Economics Department website to learn more.
Bio: Dr. Penelope (Penny) Diebel is an economist with interests in agricultural and food policy, agricultural history, and natural resource conservation in agriculture. Her work has included economic studies on the use of conservation practices in agriculture such as buffer strips for water quality enhancement, the Conservation Reserve Program, and the use of alternative cropping systems. Dr. Diebel has been involved in agricultural and resource economics research and teaching for over thirty years. She has also served as an Assistant Dean in Academic Programs proving leadership for the College of Agricultural Sciences’ curriculum, student engagement, and providing accessible learning opportunities for all students.
May 14th - 4-5pm
What is craft beer?
The craft beer scene has exploded over the past 20 years, redefining what beer drinkers come to expect in beer. But, what actually is craft beer and how is it different from beer made by global macrobrewers? Is there a difference or is craft beer instead a movement or cultural phenomenon. Dr. Shellhammer will lead you on a brief journey through the history of beer in America arriving at the present-day craft beer scene and along the way discuss how beer is made and the influencing elements that make beer “craft”. For more information see the Department of Food Science and Technology
Bio: Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University. An internationally-recognized expert in hops chemistry and flavor, his brewing research investigates hops, beer quality and the origins of hop aroma and flavor in beer. He teaches senior/graduate level courses on brewing science and technology as well as others on the history, economics, technology and culture of wines, beer and spirits. He served as President of the American Society of Brewing Chemists in 2014-2015 and as the President of the District NW Master Brewers Association of the Americas in 2016 – 2018, and currently serves on the Board of Examiners for the Institute of Brewing and Distilling in London, England. Dr. Shellhammer joined OSU in 2001.
May 18th 4-5pm
Wolves, Logjams and Orca whales: Why are they so controversial?
Humans are diverse. Not just demographically, but in the way they see the world and what they expect from authorities. In this interactive presentation, we will learn about basic theories of human psychology that make managing natural resources so difficult. You’ll learn a little about yourself, and a lot about some of the more controversial topics in natural resource management and conservation.
Bio: Kelly Biedenweg is an Assistant Professor of Human Dimensions at Oregon State University's Fisheries and Wildlife Department. Her research interests are in human wellbeing and social values associated with the natural environment and natural resource management processes. She has focused her research in Latin America and the Pacific Northwest, often collaborating with The Nature Conservancy, the U.S. Forest Service ́s Pacific Northwest Research Station, the Puget Sound Partnership, and King County, among others. She has a PhD from the University of Florida in the human dimensions of natural resource management, with certificates in Environmental Education and Communication and Latin American Studies, and a concentration in Tropical Conservation and Development. She also holds a master of science in conservation biology and a bachelor of science in marine ecology.
May 21st – 4:30-5:30pm
Packaging you can eat: Sustainable solutions for food packaging
Have you heard about edible food packaging? Are you wondering what is made of, how it is manufactured, or why it is a sustainable solution for food packaging? Dr. Zhao will introduce you to the world of edible packaging by answering these questions and share the latest research and development from her team on edible packaging and their unique applications.
Bio: Dr. Zhao is a Professor in the Department of Food Science & Technology, Oregon State University. She leads an active research team studying the sustainable food processing and packaging techniques and valorization of food processing byproducts. Dr. Zhao has co-authored over 170 peer-reviewed journal articles and 22 book chapters, co-invented 7 granted patents, and edited 2 books. She is an elected IFT (Institute of Food Technologists) Fellow, a current member of IFT Board of Directors, and recipient of several IFT and OSU awards. Dr. Zhao has recently developed a new course in “Introduction to Sustainable Food Processing”.