2026 OSIFT Supplier's Night - Attendee Sign-Up

Oregon Section IFT's Supplier's Night: A Food Industry Expo

Pre-register for this FREE event, and save time at the door.

Meet the vendors who service our area, including over 100 ingredient and service providers. Find spices, gums, starches, flavors, laboratory equipment, laboratory services, labeling services and more!

Join us for 'Tech Talks' from 2-4:30 PM, and then head over to the expo hall!

Enjoy cheese trays, prepared by Oregon State Food Science and Technology students, our famous light dinner buffet and don't forget to stay for our grand prize drawing at the end of the event!

Schedule

 Suppliers Night 2026 Tech Talks Agenda:

• 1:00 pm: Attendee registration opens

• 2:00 -2:15 pm: OSIFT Update

• 2:15-3:00 pm: Oregon Department of Agriculture Food Safety Program Update

  • Jingyn Duan, Ph.D., Program Manager for the Food Safety Program

    • Dr Jingyun Duan oversee manufacturing, shellfish, and training programs. She has also served as the recall coordinator and food sampling coordinator within the ODA's Food Safety Program. She has been working for ODA since 2011.

  • Karel Smit, Program Manager for the Food Safety & Animal Health Program

    • Karel (Karl) currently manages the Diary and State Meat Inspection Programs. Karel previously served as a Field Manager and Food Safety Specialist within the ODA's Food Safety Program and has been working for the ODA since 2008.

• 3:10-3:40 pm: Oregon State Food Science and Technology (FST) Graduate Research Showcase: From Food Processing to Functional Ingredients

  • Clara Morgan Honsinger, M.S. Student - "Bovine colostrum proteome and its potential as a functional ingredient and dietary supplement."

  • Nick Mannino, M.S. Student - "Fermentation microbiology, wine chemistry, and sensory-driven quality outcomes"

  • Forough Soroushmanesh, Ph.D. Student - "Dairy protein functionality and clean-label approaches to improve the thermal stability of whey protein isolate"

  • Sydney Baumgardner, M.S. Student - "Performance of nixtamalized (alkali cooked) organic naked barley, a high fiber grain, in tortillas"

• 3:43-4:30 pm: KEYNOTE: Dr. Anna Hayes and the (Oregon) Food-Gut-Brain (Axis) Lab's Research

  • The Food-Gut-Brain Lab strives to use food chemistry approaches in combination with nutrition and neuroscience techniques to develop and functionally explore health-promoting foods, and food components, that are part of a resilient food system.

• 4:00 - 7:00 pm Expo Hall Opens-- grand prize drawing at 6:45, must be present to win!

Thank you for attending this event, and helping to support our Oregon Section IFT and local food science students.

If you would like to exhibit at OSIFT Suppliers Night, purchase your table via this link:

Supplier Table Registration