George Washington Carver Lecture Series, Tuskegee University
Thursday, October 30, 2014 from 9:00 AM to 7:00 PM (CDT)
San Francisco, California
London, United Kingdom
October 30, 2014 | 9 am - 7 pm | Tuskegee University
This one-day event is part of Tuskegee’s year-long celebration marking the 150th anniversary of Dr. Carver’s birth and honoring his 47-year legacy of scientific achievement during his tenure at Tuskegee University. The event will feature a series of lectures highlighting Dr. Carver’s humanitarian efforts and many ground-breaking accomplishments in the field of food and nutrition science under the theme, “Impact of George Washington Carver: Innovations in Food and Nutrition Sciences in the 21st Century.”
The lecture series is organized by the Tuskegee University's Department of Food and Nutritional Sciences (FNS), the Food and Nutritional Sciences Advisory Board (FNSAB), and the College of Agriculture, Environment and Nutritional Sciences.
9:00 am – 9:30 am WELCOMING REMARKS
Walter A. Hill, PhD, Dean, College of Agriculture, Environment and Nutrition Sciences, Tuskegee University
Brian Johnson, PhD, President, Tuskegee University
Timothy Sinclair, Chief of Interpretation, Tuskegee Institute National Historic Site, Tuskegee Airmen National Historic Site, Selma to Montgomery National Historic Trail, National Park Service
Jerry Roberts, President, Tuskegee University Food and Nutritional Sciences Advisory Board
9:30 am – 10:10 am KEEPING DR. CARVER’S LEGACY ALIVE AT TUSKEGEE
9:30 am – 9:50 am
Department of Food and Nutritional Sciences Overview, Ralphenia D. Pace, RD, LD, PhD, Professor of Nutrition and Head, Department of Food and Nutritional Sciences
9:50 am – 10:05 am
Sweet Potato Micronutrient Research, Adelia C. Bovell-Benjamin, PhD, CFS, Research Professor of Food and Nutritional Sciences, Department of Food and Nutritional Sciences
10:05 am – 10:10 am
Spring 2015 GWCLS: Agricultural and Environmental Sciences, Olga Bolden-Tiller, PhD, Associate Professor of Animal Sciences and Head, Department of Agricultural and Environmental Sciences
10:10 am – 11:40 am
THE CARVER IMPACT: INSPIRING TODAY’S INNOVATIONS IN FOOD & NUTRITION SCIENCE AND EDUCATION
10:10 am – 10:35 am
The Power of the Triple Helix Concept to Assure Today's and Tomorrow's Supply of Healthy Food for the Growing World Population, Margaret Bath, PhD, Senior Vice President of Research, Quality and Technology, Kellogg Company
10:35 am – 10:50 am Break
10:50 am – 11:15 am
Educating the Public: CDC’s Health and Nutrition Initiatives, Leandris Liburd, PhD, MPH, MA, Associate Director for Minority Health and Health Equity, Centers for Disease Control and Prevention
11:15 am – 11:40 pm
Science-Based Agricultural Innovation to Promote Sustainability and Food Security, Catherine Woteki, PhD, Under Secretary for United States Department of Agriculture's Research, Education, and Economics
11:40 am – 12:30 pm
THE CARVER IDEAL: PUTTING INNOVATION TO WORK FOR THE COMMON GOOD
11:40 am – 12:05 pm
Translating Vision into Hope: One Food Company’s Efforts to Eliminate Poverty, Reduce Hunger and Create Opportunity, Dumas Siméus, Chief Executive Officer, Siméus Foods International, Inc., and Founder, Siméus Foundation and Organisation Sové Lavi
12:05 pm – 12:30 pm
The Power of Food: Putting Solutions to Child Hunger Within Reach, Kori Reed, Vice President, Cause and Foundation, ConAgra Foods
12:30 pm –1:30 pm Lunch (on your own)
1:30 pm – 1:40 pm
Comments on Plenary Sessions and Introduction of Keynote Speaker, Eric Milgram, PhD, Director, Quality Systems Informatics, PepsiCo, and Beverly L. Waters, Sr. Human Resources Manager-Talent Acquisition, PepsiCo
1:40 pm – 2:15 pm
Keynote Address: Back to the Future: How the Carver Legacy will Shape the Future of Food
Mehmood Khan, PhD, Executive VP and Chief Scientific Officer, Global Research & Development, PepsiCo
2:15 pm – 3:15 pm
PANEL DISCUSSION: A HOLISTIC APPROACH TO FEEDING A HUNGRY WORLD
Moderator – Louisiana State Senator Sharon Weston Broome
Innovation and Novel Technologies: Tools for Feeding a Hungry World, Larry Keener, President, International Product Safety Consultants, Inc.
Micronutrient Delivery Systems, Haile Mehansho, PhD, President, Haile Mehansho Consulting, LLC
Healthcare, Dr. Carver and World Hunger: A Family Physician's Holistic View, Loretta E. Hicks, MD, Lt. Colonel (retired), US Air Force
Q&A Session (Panelists will be joined by the plenary session speakers)
3:15 pm – 3:30 pm CLOSING REMARKS
Jerry Roberts, President, Tuskegee University Food and Nutritional Sciences Advisory Board
Teresa Holliday, Chair, Strategic Planning Committee, Tuskegee University Food and Nutritional Sciences Advisory Board
3:45 pm – 5:45 pm
NATIONAL PARK SERVICE GUIDED TOUR & POSTER SESSION
Poster Session at the George Washington Carver Museum, and Guided Tours of the George Washington Carver Museum and The Oaks
5:45 pm – 7:00 pm Reception at the Kellogg Conference Center for All Attendees
Special thanks to the following companies and organizations for their generosity and financial support of the George Washington Carver Lecture Series:
The Paul M. Angell Family Foundation
Matthew and Roberta Jenkins Family Foundation
National Park Service
Bell Flavors & Fragrances
National Peanut Board
Louisiana Agricultural Finance Authority
Louisiana Sweet Potato Commission
Tuskegee University Food and Nutrition Alumni
Are there registration fees?
The George Washington Carver Lecture Series is free to attend. However, auditorium space is limited so please complete the EventBrite online registration to reserve your seat. The registration deadline is Oct. 28, 2014.
Attendees are responsible for costs associated with their own travel, hotel accommodations and meals. The National Park Service Guided Tour and the Lecture Series Reception are free to all registered attendees.
Do I need a ticket?
No ticket is required as long as you have registered through EventBrite for this event. You may pick up your badge at the registration desk onsite at the Kellogg Hotel and Conference Center on October 30.
Are Continuing Education Credits (CEUs) or other professional certification hours available?
The Institute of Food Technologists (IFT) has ascertained that this program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 5.5 CH for their participation in the George Washington Carver Lecture Series.
This activity also has been approved by the Academy of Nutrition and Dietetics Commission on Dietetic Registration for 5.0 Continuing Professional Education (CPE) units.
Where can I get information about hotel accommodations and travel to the campus?
The Kellogg Hotel and Conference Center has made available 90 rooms for attendees of the George Washington Carver Lecture Series. The rooms are first come, first served.
For reservations, please call 800.949.6161. To receive the discounted per night rate of $89 plus tax, mention the event reservation code: CAENS/GWC Food & Nutrition Sciences Lecture Series.
For a full list of area hotels, transportation services from the nearest airports, restaurants on or near campus, campus maps and more, please visit the Tuskegee University Tours webpage for links and details.
Where can I contact the organizer with any questions?
Please contact Ms. Angela Fells, Tuskegee University Department of Food and Nutritional Sciences, by phone at (334) 727-8162, or via e-mail at firstname.lastname@example.org.
* Please note: Attending this lecture series grants permission to be photographed or videotaped during the event. The resulting photographs or videotapes may be used at the sole discretion of Tuskegee University without remuneration or the opportunity to inspect or approve the use.
PLEASE ALSO JOIN US FOR THE
Wed., October 29 • 5 - 7 pm • Thompkins Hall Ballroom • Tuskegee University
Join the movement to end hunger in our lifetime! Help us reach our goal to package 10,152+ meals on October 29. Working together we can create a world without hunger. Find out more about this special fundraising event, register to attend or donate by visiting http://events.stophungernow.org/TuskegeeUniversity.
When & Where
Tuskegee University Department of Food and Nutritional Sciences
Tuskegee University's Department of Food and Nutritional Sciences' (FNS) vision is to educate highly competent professionals pursuing career paths or graduate school at either the M.S. or Ph.D. level. Our mission accomplishes the vision through training students in acquiring adequate knowledge, skills and competencies in food and nutritional sciences during integrated classroom instructions, hands-on research and extramural experiential learning opportunities in preparation as professionals in the global economy.
FNS offers Bachelors of Science (B.S.) degrees in Food Science, Nutritional Science, Didactic Program in Dietetics, Public Health Nutrition, and dual degrees in Food Science & Biology or in Nutritional Science & Biology. It also offers thesis and non-thesis Masters of Science (M.S.) degrees in Food Science or Nutritional Science and is part of the Doctor of Philosophy (Ph.D.) program in Integrative Biosciences.