Meet some of OSU’s leading researchers. Delve into their fascinating worlds in casual Science Pubs at McMenamins in Bend, and in Sisters and Sunriver. No scientific background required—just bring your curiosity, sense of humor and appetite for food, drinks and knowledge!
FREE - RESERVATIONS REQUIRED AND LIMITED TO 100
September 19, 2017 • McMenamins Old St. Francis School, Bend - Father Luke's Room
Sue Queisser, Project Manager at OSU's Center for Sensory and Consumer Behavior Research
Did you know that some of the earliest leavening agents were derived from antlers, ashes or even urine? Ever wonder what exactly is the difference between baking soda and powder and how much to use? Have you been disappointed to follow a recipe exactly only to have your cake collapse? Sue Queisser, project manager at OSU's Center for Sensory and Consumer Behavior Research, will explain how the products we use bring our culinary wonders to lofty heights as well as the interesting stories behind their origins. You’ll also learn useful troubleshooting tips that will help you achieve optimal results in the kitchen.
Registration is closed.
Fall 2017 • Location TBD
Yiğit Mengüç, Assistant Professor of Robotics, OSU College of Engineering, School of Mechanical, Industrial and Manufacturing Engineering
In the movies, the typical robot is as soft as a tin can. But, inspired by animals that slither, swim and crawl, engineers are designing new robotic systems as soft as skin and muscle. Incredible biological mechanisms have emerged through evolution and can provide a wellspring of inspiration for roboticists. This talk covers efforts in the mLab at OSU to fabricate soft materials and mechanisms through innovations in 3D printing and rapid digital manufacturing. Though significant challenges remain to be solved in soft materials, exciting developments promise to bring soft robots more and more into our daily lives.
Science Pub Archive