Welcome to Farm 2 Fork - Paths to Sustainable Food Systems
A webinar series about the people, technologies and collaborations that are enabling positive change
For more information about the Farm 2 Fork series please contact Sheri Cole
Summer Break
Thanks to everyone who has joined us for the OSU Farm 2 Fork webinars so far this year. The series will be taking a break June through August but we have some amazing topics and speakers lined up starting in September.
Have a fantastic summer! The Farm 2 Fork team.
Register
September 16, 2022
12:00 - 12:45 pm
Future protein production: The economic and environmental challenges of scaling cellular agriculture
Speaker: Derrick Risner, Ph.D. Candidate UC Davis
Spang Laboratory
Cultivated Meat Consortium Member
Register
October 21, 2022
12:00 - 12:45 pm
Sensory Science - Where Does it Fit and How Do I Use It?
Speaker: Lori Rothman, M.S., CFS
Founder of Lori Rothman Consulting, LLC
Register
November 18, 2022
12:00 - 12:45 pm
The benefits of an ecosystem approach for successful change in the food industry
Speaker: Dr. Charlotte Allen
CEO for Rebel Success for Leaders
This webinar series brings you stories that illuminate not only how our food systems work today but also the inspiring and creative ways that they are changing to sustainably feed the world of tomorrow.
Who we are: the mission of Oregon State University’s Food Science & Technology Department is to train the next generation of scientists who will ensure that the food we eat is safe, high quality, nutritious, inspired and sustainable whether as research scientists, product developers, food safety and quality assurance professionals or entrepreneurs.
We fulfill our mission of Teaching, Research and Outreach to all parts of the food and beverage industry and develop the science and technologies that support them. We are one department in 3 Oregon locations – Corvallis, Portland and Astoria.
- We believe an informed and connected food community is an empowered one.
- Our food systems are complex. How our food is grown, made and distributed has largely been invisible to many of us.
- People around the world abruptly awakened to this complexity as a result of the consequences of the COVID-19 pandemic.
- Changes to how our food system works, what we grow and what we eat, have been happening for decades but both pressure and opportunities to accelerate this change are gaining momentum.
