LFS Today Apr 26, 2021

Job Posting:  Dietetics Program Assistant Position

The Dietetics Program Assistant position provides support for the UBC Dietetics Program that is within the Food, Nutrition and Health Program. This position supports the Director of Dietetics in managing the administrative, financial, human resources and communications aspects of the Dietetics Program and provides senior administrative support and assistance to the other members of the dietetics team, including faculty, staff and students.

The closing date for this job posting (https://ubc.wd10.myworkdayjobs.com/en-US/ubcstaffjobs/job/UBC-Vancouver-Campus/Dietetics-Program-Assistant_JR2013) is 11:59pm on Sunday, May 9^th.  We encourage all qualified candidates to apply.

In Service: UBC’s global engagement strategy

UBC has unveiled its global engagement strategy. A new website (https://global.ubc.ca) is created to feature inspiring leaders, collaborations, research projects, educational programs and cutting-edge initiatives both at home and abroad, in addition to a YouTube video showcasing what it means to be a university “in service” to the world.

Seeking Associate Dean, Graduate Studies (G+PS)

The UBC Graduate and Postdoctoral Studies office is pleased to let you know of a new Associate Dean opportunity. This three-year renewable position (at 30% time commitment) will provide academic leadership in supporting graduate programs in their efforts to enhance their practices and/or rethink aspects of their programming.

The role stems directly from the University’s and G+PS’s strategic goals related to graduate program excellence, diversity and inclusion in the graduate enterprise, and reimagining graduate education for the realities and opportunities of our current and future world.

Please view this pdf for further information.

We look forward to engaging with anyone interested in this opportunity.

Graduate and Postdoctoral Studies

Webinar: The science of spit: How saliva alters taste and food preferences

The Monell Center’s Seminar Series is featuring:

Dr. Ann-Marie Torregrossa
Assistant Professor in Psychology, University at Buffalo
Topic is The science of spit: How saliva alters taste and food preferences

Date: Tuesday, April 27, 2021
Time:  1:00–2:00PM ET
To Register:  click here.

CIFST Webinar: Applied Culinary Research in Action

Applied Culinary Research in Action – Great Ideas Start in the Kitchen

Speakers:

• Heather Hill, MSc, Research Manager, Red River College
• Mavis McRae, B.Sc., Director, Prairie Research Kitchen, Red River College

Heather Hill and Mavis McRae will give an overview of the work they do at the Prairie Research Kitchen, the skills and creations from the team, and a case study recently completed under a collaborative partnership showcasing the use of Manitoba grown pulses for tofu production. They used a variety of beans, hemp and soy to develop new tofu prototypes and final applications.

Prairie Research Kitchen is one of 60 NSERC funded Technology Access Centres (TACs) across Canada. The TACs are positioned to leverage the knowledge and assets embedded in colleges to help industry with their applied research needs and provide work integrated learning opportunities for students.

Date: Wednesday, April 28, 2021
Time: 12:00 – 12:45 p.m. EST
Cost: Free for CIFST members; $25, non-members
Register: Click here

How Consumer Psychology and Our Food Environment are Driving Decisions

Consumers have never had access to more information or more choices in terms of healthy food options. Yet, non-communicable diseases tied to eating habits are on the rise. The Institute for the Advancement of Food and Nutrition Sciences is hosting a free online discussion as part of their Food for Thought Dialogue.

Jack Bobo (author of ‘Why Smart People Make Bad Food Choices’) will be joined by panelists Jayson Lusk, PhD (Department Head and Distinguished Professor, Purdue University), Jennifer Orlet Fisher, PhD (Professor and Associate Director, Center for Obesity Research and Education, Temple University), Taylor Wallace, PhD (Think Healthy Group) and Sweta Chakraborty, PhD (risk and behavioral scientist) to discuss some of the ways our minds and environment—from health halos to expanding portion sizes—are driving poor food choices and explore the potential options to deliver better health outcomes.

Food for Thought Dialogue: Food Choices 
Date: April 29
Time: 3:00-4:30 pm ET.
Register for this free event: Click here