Upcoming Events

Racism and the U.S. Food System: Historical Foundations and Contemporary Consequences with Kelsey Ryan-Simkins

Time and Date: Wednesday, September 30 @6:00PM over Zoom

For our first general body meeting this semester, Citation Needed will by hosting a presentation over Zoom by Kelsey Ryan-Simkins, a PhD student in the School of Environment and Natural Resources at The Ohio State University. Her research focuses on food justice and the creation of environmentally sustainable and socially equitable food systems in the United States. Her presentation will focus on how our agricultural system’s historical roots in racism have contributed to its current state today.


Time for Change Week Panel Discussion

Time and Date: TBA (Fall 2020)

In collaboration with Know Food Waste and Time for Change week, we are hosting an expert panel discussion about mitigating food waste.

There will be FREE DINNER from PIADA and sustainable GIVEAWAYS.

Follow this link to register in advance.

Past Events

Documentary Viewing: The Game Changers

Join us as we watch “The Game Changers”, a documentary talking about meat, protein, and strength. The film showcases elite athletes, special ops soldiers, and visionary scientists to change the way people eat and live.

 December 4, 5:00 PM

Parker 311

Pizza provided.










IFTSA Global Summit Watch Party

November 6, 1:00-3:00 pm

Parker 311

Join Citation Needed, Food Science Club, and Know Food Waste in a joint watch party of the global summit! The global summit is a webinar put on by IFTSA for students interested in the science of food. The keynote speaker is our very own professor, Dr. Jess Cooperstone. She will be talking about how to discern a superfad from a superfood!

Keynote: Superfoods or Superfads: Making Sense of Nutrition Claims

  • Jessica Cooperstone, PhD, Assistant Professor of Horticulture, Crop Sciences & Food Science and Technology at The Ohio State University.

Breakout sessions: 

  • Indoor Farming: Bringing Innovation and Sustainability to Agriculture
    Ed Harwood, CSO, Aerofarms
    Alina Zolotareva, Marketing Director, Aerofarms
  • PepsiCo’s Flexible Packaging Sustainability Journey
    Julie Anderson, Senior R&D Manager, Packaging Frito Lay/PepsiCo
  • Competing to Win: An Insider’s Guide to Product Innovation
    Janam Pandya, Former IFTSA VP of Competitions
    Susie Donnelly, Senior Product Developer, Snickers, MARS Wrigley Confectionery

You can register for the summit yourself online on the IFT Website.

Science Communication Workshop

Friday, March 22 – 6:30 Key Note Speaker: Sally Squires
Blackwell Ballroom

-Join us in for an evening of mingling, heavy appetizers, and a keynote address from Sally Squires of the Wilhelm Group and the Washington Post

Saturday, March 23 – 9:30-1 Student Workshop                                      Nosker Event Spaces

-Grow your skills in communicating science to the general public with 3 unique breakout sessions on podcasting, blogging, and everyday conversation! Breakfast, lunch, t-shirt, and workshop materials included with a small $5 fee

Food Evolution Screening and Discussion with Dr. Alison Van Eenennaam

Animal Genomics and Biotechnology
University of California-Davis

Wednesday, October 18th, 6:30-9PM
Archie Griffin West Ballroom, Ohio Union

Come out to the Union for a special screening of Food Evolution, directed by Academy Award nominee Scott Hamilton Kennedy and Narrated by Neil deGrasse Tyson, as we explore controversy around the science of food through the lens of the debate over genetically engineered foods. Then stick around for a discussion with one of the featured scientists, Dr. Alison Van Eenennaam.





The Art of (Food) Science Communication – The Goldilocks Principle (not too cold or too short, not too hot or too long…..JUST RIGHT)

Dr. Wamwari Waichungo

Vice President of Global Scientific & Regulatory Affairs
The Coca-Cola Company

Wednesday, April 19th at 3PM
Parker Food Science Bldg, Room 118

Dr. Waichungo is responsible for overseeing and communicating the safety and efficacy of ingredients used in Coca-Cola products. She is a real-life example of how communicating scientific evidence translates into careers in global food companies. Come learn her story and discover what opportunities in science and communication may await for you!

Pancake Breakfast – Columbus March for Science 

Saturday, April 22
8-11am, Location TBD

All Ohio State students, faculty, and staff are invited to fuel up with free pancakes and poster making before the Columbus branch of the National March for Science!


“Dr. Food” David Hughes
Emeritus Professor of Food Marketing
Imperial College, London

Thursday, April 6 at 12PM
Ohio Farm Bureau and 4-H Center
(2201 Fred Taylor Dr)

Whether for a food company, TV station, or academic conference, Dr. Hughes has been sought out for his extensive knowledge and fresh perspective on food marketing. His talk about how science plays into past, present, and future food marketing strategies will provide more than just food for thought for anyone interested in marketing or food!
Register here:

screen-shot-2016-12-09-at-3-44-23-pmCoffee Hour: Getting Down and Dirty with Organic Food

Tuesday, March 21
2-3pm, Parker 311

Is food healthier if it’s made without pesticides? What do organic farming practices mean for soil longevity, ecosystem development, and our national pocketbook? We’ll dig into these questions and many more while enjoying coffee and snacks at the Coffee Hour this March!




Dr. Paige Jarreau 2a69a4b

Science Communication Specialist, Louisiana State University
Blog Author – From the Lab Bench

Tuesday, February 28

Dr. Jarreau is an expert at making science accessible. Her reach spans from academic research to classroom learning to online interactions. Her visit will be sure to enlighten anyone with interest in science on the best ways to communicate complex facts and figures through a variety of media.




Coffee Hour: Added Value or Diminishing Returns? A Food Additives Reality Check

Wednesday, January 25
2-3pm, Parker 311

Join us for a casual conversation about what food additives bring to the table, how consumers perceive them, and how we can better communicate their advantages and mitigate their drawbacks. Of course, coffee and snacks provided!