Due to unforeseen circumstances, this event has been canceled. The sponsors hope to reschedule the lecture.
Joe Regenstein, professor and researcher of kosher foods at Cornell University, will be lecturing at Brigham Young University Thursday, July 22, at 11 a.m. in C-215 Eyring Science Center. The lecture is sponsored by the Department of Nutrition, Dietetics and Food Science.
Regenstein’s lecture is titled “How the Oreo Became Kosher and Other Jewish Food Adventures.” He will be explaining the basic elements of kosher and halal law and how they affect the modern United States food industry. He will trace the story of how the famous Nabisco cookie was converted into a fully kosher product.
Regenstein is the director of Cornell’s Kosher and Halal Food Initiative, which provides extension services to the kosher and halal foods sectors. He is also the co-founder of the Religious and Ethnic Foods Division of the Institute of Food Technologists and was the IFT’s first Congressional Science Fellow.
Regenstein also teaches courses in food law and kosher and halal food regulations. His research involves poultry, fish and meat protein functionality and the use of underutilized species and byproduct recovery.
For more information, contact Michael Dunn at (801) 422-6670.
Writer: Brandon Garrett
