August 20, 2013 • McMenamins Old St. Francis School, Bend

Growing Great Grapes: A Balancing Act on the Vine

patty-skinkis

Patty Skinkis, Associate Professor and Viticulture Extension Specialist, OSU Department of Horticulture; Oregon Wine Research Institute

While sipping your pinot and appreciating its fragrant bouquet, you may not be aware of the science it took to develop the top-tier grapes in your glass. How do growers coax a grapevine to develop fruit for optimum performance and produce an award-winning wine? Come learn how the art and science of grape production is advancing Oregon as a world leader in pinot noir.

Registration is closed for this science pub.


November 19, 2013 • McMenamins Old St. Francis School, Bend

Eating for Health and Performance: Small Steps – Big Rewards

melinda-manoreMelinda Manore, Ph.D., Nutrition Professor, OSU College of Public Health and Human Sciences
Stephanie Howe, MS, Graduate Student
Taryn Hand, RD, Graduate Student

Active people are bombarded with media claims about new food products and diets that will make them leaner and stronger. Even experienced athletes have trouble separating fact from fiction. Come learn how nutrition researchers look at the body’s energy balance and examine how diet impacts appetite and food intake. You’ll walk away with ideas on what and when to eat to fuel your active lifestyle and how a simple approach to diet can have a big impact on health and physical performance.

We are at capacity for the November 19 Science Pub. Thanks for your interest! Please check back for upcoming Science Pubs.


December 17, 2013 • McMenamins Old St. Francis School, Bend

Why Chocolate, Not Brussels Sprouts?

juyun-limJuyun Lim, Associate Professor, Oregon State University College of Agricultural Sciences, Food Science and Technology

The science of flavor is complicated. Sweet and bitter tastes are detected only on the tongue. Vanilla and Limburger cheese are sensed in the nose. Tactile sensations play into taste, too – think the texture of crème brûlée, the warmth of soup, and the burn of hot peppers.  The study of how we perceive food flavors -- and why we like some and not others -- is still in its infancy. Come learn the roles of taste and smell in food perception and preference, and how flavor is ultimately created in the brain.  

Juyun Lim conducts research on the oro-nasal sensory system and in psychophysical methods that measure human sensory responses.

We are at capacity for the December 17 Science Pub. Thanks for your interest! Please check back for upcoming Science Pubs


June 17, 2014 • McMenamins Old St. Francis School, Bend

A Weasel Worth Waiting For: A Marten Debut

katie moriartyKatie M. Moriarty, Department of Fisheries and Wildlife, College of Agriculture, Oregon State University

What is smaller than a Chihuahua, but with the attitude of a pit bull? A marten, of course! OSU scientists tracking the reclusive Pacific marten in the Sierra Nevada mountains estimate these fascinating mammals have seriously declined since the 1900s. Using the smallest GPS collars available for mammals, doctoral student Katie Moriarty and her team, tracked marten populations over three years. Come hear what Moriarty learned about the daily lives of martens and how she discovered a life-style characterized by dedicated persistence —and by mysterious behavior. Learn how these shy creatures improve researchers’ ability to help conserve a wide array of species, particularly active carnivores.  

Online registration is closed.