|March Dinner Meeting
Innovative Processing to Improve Health, Safety, and Sustainability of Fruits and Vegetables
Presented by the 2016 Macy Award Winner Dr. Tara Mchugh
When: March 24th
Where: The University Club (420 Summit Ave)
Dr. McHugh has more than 22 years experience in food processing, chemistry and engineering research at USDA. She has authored or co-authored over 113 peer reviewed publications and 9 patents, three of which have been licensed. She has also been the leader on 19 high impact cooperative research and development agreements with food companies and commodity organizations and has led three large funded extramural USDA grants (NRI and AFRI), two large California Energy Commission grants, a BARD grant and several California Department of Food and Agriculture grants. Dr. McHugh has received a multitude of awards, including the prestigious Presidential Early Career Award in Science and Engineering, two USDA Secretary Honors Awards, ARS/PWA/Research Leader Award, and two Federal Laboratory Consortium Awards. She currently leads the Healthy Processed Foods Research Unit on a wide range of high impact research projects to improve healthfulness, marketability and safety of foods through development and implementation of novel, sustainable processing technologies. Consumers are benefiting from Dr. McHugh’s team’s novel food products, including 100% fruit bars, edible fruit and vegetable films, and vitamin D enhanced mushrooms, are increasing specialty crop consumption in the U.S. while having a concomitant benefit to human health.
For more information and to register, visit mnift.org
SPECIAL PRE EVENT WORKSHOP ON IMPROVING YOUR SOFT SKILLS!
Special Soft Skills Workshop
Time: 3:00 – 5:00 PM
Location: The University Club
Effective Communications and Persuasion for the Food Industry
Jeremy Rose, Ph.D.
Department of Speech-Communication
University of Minnesota
The workshop is free to all meeting attendees!