Science Pubs in Central Oregon
A collaboration between OSU-Cascades and OSU's main campus in Corvallis brings you some of OSU’s leading researchers. Delve into their fascinating worlds in casual Science Pubs held monthly 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!
Networking begins at 5:30 p.m.; presentations begin at 6:30 p.m.
Science Pubs offer a full menu and no-host bar.
RESERVATIONS REQUIRED AND LIMITED TO 100
Science Pubs are free, but their popularity demands that we require reservations no later than 5:00 p.m. the day prior to each lecture.
To make a reservation, click on the RSVP online form listed below the Science Pub lecture you wish to attend. Online reservations will be available starting six weeks prior to each Science Pub. If you need to cancel your reservation, please email us so that we can accommodate others. Accommodations for disabilities may be made by calling 541-322-3100.
2013-2014 Science Pubs
November 19, 2013 • McMenamins Old St. Francis School, Bend - Registration is closed
Eating for Health and Performance: Small Steps – Big Rewards
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 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
Science Pub Archive
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