2018 Short Courses

Posted by ODI Secretary | On: Feb 13 2018

Visit to Rickreall Dairy

April 9, 3pm


2017 National Sustainability Award winner, Rickreall Dairy, is thrilled to welcome ODI guests for an inside look at their operation. This 1.5 hour tour will give you a comprehensive view of their dairy from milking to maternity, as well as a look at their brand-new, state-of-the-art, calf facility. See how one dairy is managing everything from cow care to nutrient management. Louie Kazemeier is hosting the group for dinner on the dairy after the tour. The tour is free and starts at 3pm. To register for the tour, please e-mail Lisbeth at lisbeth@oregondairy.org. More information will follow once you’re registered for the tour.

Presentation on Food and Dairy Innovation Trends

April 9, 4pm, Salem Convention Center

Many successful innovations come from the blending of product categories to create something special. One of the premier places to identify new product innovation trends, across all categories is at Natural Products ExpoWest, where over 3,000 products are showcased each year. This 3-day event is attended by over 80,000 people including key grocery buyers, who shape the retail landscape. This presentation will give an overview of some of the key consumer trends identified during this year’s expo as well as recommendations on how to convert these trends into local innovations.

To learn more about ExpoWest, visit: https://www.oregondairy.org/ExpoWest

Attendance is free. To register for the presentation, please e-mail Lisbeth at lisbeth@oregondairy.org. More information will follow once you’re registered.

Emily Darchuk is extension faculty for Oregon State University supporting Oregon dairy manufacturers in product development and innovation opportunities.She is also a full-time MBA student at the Lundquist Center for Entrepreneurship and Innovation at the University of Oregon. Prior to her current position, she worked for 7 years as a product development scientist for Whitewave Foods and Coca-Cola as well as completing internships with NASA, Kellogg’s and Tate & Lyle. She holds an undergraduate degree in Food Science and Human Nutrition from the University of Illinois and a masters degree in Food Science and Technology from Oregon State University with research focused on dairy science.