Seminars

Food Science Seminar is a graduate-level course that allows current food science students to present and discuss their current research projects. Seminars are held on Mondays from 3:05 to 3:55 p.m., via Zoom.

If you are interested in attending the seminar, please contact the instructor, Dr. Jamie Baum at baum@uark.edu 

Instructor: Jamie Baum, Ph.D 
Email: baum@uark.edu 

Fall 2021 Seminar Schedule:

Date

Presenter & Presentation Title

23-Aug

FSDC Graduate Student Welcome/Orientation

30-Aug

Overview of FDSC 5001 Seminar
Grading and course expectations
Presenter: Dr. Baum

6-Sep

No Class - Labor Day

13-Sep

Guest Speaker - The importance of exercise and nutrition in early life
Elisabet Børsheim, PhD
Professor
Director, Metabolism Core Center for Childhood Obesity Prevention
Arkansas Children’s Nutrition Center
Arkansas Children’s Research Institute
Department of Pediatrics
Department of Aging
University of Arkansas for Medical Sciences

20-Sep

Guest Speaker - Exercise is Medicine: Health and Fitness at the UofA and beyond
Erin Howie Hickey, PhD
Assistant Professor
Director, Exercise is Medicine
Department of Health, Human Performance, and Recreation
College of Education and Health Professions
University of Arkansas

27-Sep

Speaker: Annegret Jannasch (PhD student)
Title: Polyphenols-Mediated Viscosity Development in Pigmented Waxy Cereals by
Parboiling to Enhance Satiation and Satiety

4-Oct

Speaker: Jordan Chenier (MS student)
Title: Evaluating Flavor and Aroma Attributes of Arkansas-Grown Horticultural Crops

11-Oct

Speaker: Anne Okeyo (PhD student)
Title: Development of Instantized Rice Processing Methods for Improved Product
Quality & Safety

18-Oct

Speaker: Andrea Myers (MS student)
Title: Arkansas Fresh-market Blackberries: Unique Attributes and Harvest Practices that
Impact Marketability

__________

Speaker: Ada-Miette Thomas (MS student)
Title: Role of carbohydrate source as part of higher protein diets on markers of
Metabolic Syndrome

25-Oct

No Class - Fall Break 

1-Nov

Guest Speaker - Leveraging genetic variation of phytochemical bioavailability from
fruits and vegetable as a tool to improve delivery of health benefits
Mario Ferruzzi, PhD
Professor
Director, Arkansas Children’s Nutrition Center
Chief of Developmental Nutrition Section
Department of Pediatrics
University of Arkansas for Medical Sciences

8-Nov

Speaker: John Rawls (MS student)
Title: Muscadine Grapes: Identifying Unique Attributes and Postharvest Practices
__________
Speaker: Hozen Asok Rose (MS Student)
Title: The Electrification of the Kitchen. On the Energy Consumption of Common Electric
Cooking Appliances

15-Nov

Guest Speaker
Title: The secret of coffee aroma-an analytical approach
University Professor DI, Dr. Erich Leitner
Technische Universität Graz
Institut für Analytische Chemie und Lebensmittelchemie
AG “Lebensmittelchemie und Humansensorik“
Graz University of Technology
Institute of Analytical Chemistry and Food Chemistry
Research group “Food Chemistry and Human Sensory Analysis”

22-Nov

No Class - Thanksgiving

29-Nov

Speaker: Thomas Yeargin (PhD candidate)
Title: A mixed-methods approach to context specific curriculum design for very-small
and small strawberry growers in the southeastern United States

6-Dec

Speaker: Laura Lavefve (PhD candidate)
Title:
Anti-inflammatory effects of blueberry phytochemicals and metabolites in vitro

13-Dec

No Class – Finals Week