May 2-3, 2014, Portland, Oregon, Oregon Culinary Institute and the North Willamette Research & Extension Center present Healthy Additions
Join the Oregon Raspberry & Blackberry Commission in beautiful Portland, Oregon for a two-day hands on educational seminar on using berries in new product and menu development.
We want to give you the most freedom in choosing your transportation to the NW Berry Seminar. With that in mind please book your own travel to and from Portland, travel to and from your home airport and to and from our host hotel. Send us an invoice and we will be glad to reimburse you for your expense. Our grant budget is limited so we are able to cover basic economy fares only. Please contact us if you plan to drive for reimbursement rates.
The Hotel Deluxe, located in downtown Portland is our host hotel. This venerable hotel is a contemporary tribute to the Golden Era of Hollywood, with Art Deco and modern styling. Your hotel room will be booked for your arrival. All rooms are single occupancy and non smoking. The Hotel Deluxe is located at 729 SW 15th Ave and is 2 blocks from Portland’s MAX light rail with direct connection to the airport.
Contact Cat McKenzie for information on how to take the MAX line to and from the airport. Taxi service is also available from PDX to and from the hotel.
|7:30 AM||Welcome Breakfast at Hotel Deluxe – Introductions: Oregon Raspberry & Blackberry Commission and Washington Red Raspberry Commission|
|8:30 AM||Board buses to North Willamette Research and Extension Center (NWREC)|
|9:00 AM||Arrive NWREC, Dr. Chad Finn – USDA Breeding Program, history, goals of the program|
|Dr. Pat Moore – WSU Machine Harvested Red Raspberry Breeding program and cultivars|
|Outline of currently used blackberry/raspberry varieties and their characteristics|
|Tour of breeding plots and other facilities|
|Break for coffee, snacks|
|10:30 AM||Blind Tasting and Evaluation of Current and Future Berry Selections|
|11:30 AM||Roundtable Discussion – What Makes a Berry Right for Your Formulation or Recipe?|
|How will Breeding Create the Berry of the Future and What Will it Look Like?|
|1:00 PM||Dr. Yanyun Zhao – Value Added Processing of Berry Fruits for Health Promotion|
|2:00 PM||Nancy Hughes – Product/Recipe Development for today’s consumer. What are they looking
for and how blackberries and raspberries can supply those qualities
|2:30 PM||Wrap up with OSU Breeding Program/ Food Science & Technology/ Nutrition
Round table discussion with group – questions and ideas
|3:30 PM||Return to PDX – break until 6PM|
|6:00 PM||Wine and Appetizers at Hotel Deluxe|
|7:00 PM||Gourmet Berry Dinner with Packers and ORBC Representatives at Portland Restaurant|
|Breakfast on your own this morning!|
|8:30 AM||Board buses at Hotel Deluxe for Oregon Culinary Institute|
|8:45 AM||Orientation and Welcome at OCI.|
|Using caneberries in breakfast menus/products – Hands on cooking class|
|9:45 AM||Break – Tasting of items prepared in Hands on Cooking – beverages|
|10:00 AM||Blind Tasting and Evaluation of berry puree with Brian Yorgey|
|11:00 AM||Hands on Cooking Class – Using caneberries in savory items for lunch and dinner|
|12 Noon||Lunch – Tasting items prepared in Hands on Cooking – beverages|
|1:00 PM||Dr. Britt Burton Freeman – Health Beneﬁts of Berries|
|2:00 PM||Dave Stuart – Marketing Raspberries and Blackberries – Why Now is the Time|
|3:30 PM||Round Table Discussion on Health Beneﬁts and Marketing|
|Seminar Evaluation Forms|
|4:00 PM||Group Photo|
|4:30 PM||Return to Hotel Deluxe|
|5:30 PM||Optional Dinner for those staying Saturday night at area restaurant|
Dr. Chad Finn is a small fruit breeder with the U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS) in Corvallis, Oregon. Chad’s research program has two broad objectives. The first is to develop new strawberry, blackberry, blueberry and raspberry (red and black) cultivars for the commercial industry. The second objective of his program is to collect and evaluate new germplasm, and as appropriate, incorporate it into breeding materials for use in his program and for others.
Britt Burton-Freeman, Ph.D. is the Director of Nutrition and Health Promoting Foods platform leader at the National Center for Food Safety and Technology (NCFST), Illinois Institute of Technology. Dr. Freeman has been involved in obesity and metabolic disease research for over 15 years, including basic science and clinical research in academic, biotechnology and drug development settings. Dr. Freeman’s current research interests are in mitigating disease process through dietary approaches focused on the health promoting properties of whole foods. Speci¥c disease targets are vascular disease and obesity, including food intake regulation. In her current appointment, she leads a public health initiative with FDA/CFSAN to develop and provide underpinning science for comprehensive approaches using innovative processing solutions to support the availability of safe food with health opportunities.
Chef Christian Haldeman is Director of Education, Oregon Culinary Institute. With over 20 years experience, Chef Christian Haldeman has held management positions in both large and small-scale kitchens with duties including cost and labor control, production, and sanitation and safety; for buffet, banquet, and ¥ne dining settings. Graduating from Western Culinary Institute in 1998, he later became an associate instructor for the Garde Manger Kitchen. Most recently at the University Club of Portland, he managed the A La Carte Kitchen.
Nancy S. Hughes is a nationally recognized author and authoritative food consultant, who through 25 years of study, writing, recipe development and lecturing has built N.S. Hughes, Inc. into a valuable “go-to” resource for top food corporations and organizations. Nancy is the author of 11 cookbooks and a variety of food magazine articles. Through close collaborative efforts with editors and health organizations she works to reach consumers with healthy recipe choices.
David A. Stuart Ph.D. is Founder and Principal of “Food & Nutrient Impact, LLC”, a located in Hershey PA focusing on research and advice on healthy foods, on cacao and on agricultural sustainability. He was active as a leader in the Chocolate Industry’s Cocoa Biotechnology programs which have led to advances in variety cloning, new variety development and the Cocoa Genome which was published in 2010. Eight years ago, he developed the proposal leading to the Hershey Center for Health and Nutrition becoming Center Director.
Yanyun Zhao, Ph.D. is a professor of Food Science and Technology at Oregon State University and an Extension. Specialist in Value-Added Food Processing. Her research interest is in the area of value-added food processing by utilization of emerging food processing and packaging techniques. She especially interested in the development, characterization, and application of biodegradable and edible packaging materials, and use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products. She is also interested in the quantiﬁcation of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing.
Dr. Pat Moore of Washington State University works with the cultivar development of raspberries and strawberries with emphasis on breeding for fresh harvest and processing and machine harvestable processing characteristics for raspberries. Dr. Moore has been a faculty member of WSU since 1987.