Extension Lunch and Learn Series

graphic icon for the Lunch and Learn Series with Dean Hannah CarterOn the third Friday of every month, 11:30 a.m.-12:15 p.m., Dean Hannah Carter will host an informal lunchtime session via Zoom video conferencing featuring guests from both the University of Maine and outside of the university to share information about their current projects of interest, keep folks up-to-date on the University or state initiatives, and increase collaborations.

Upcoming Dates: (Zoom links will be included in email reminders)

  • October 15, 2021,11:30 a.m.
    Rescheduled from July: Lani Carlson, Project Coordinator, Maine AgrAbility Program, will be joining the noontime session to share information about Maine AgrAbility, a statewide program that addresses health, safety, and the prevention of injuries across the state of Maine — on the farm, on the water, and in the forest.
  • November 19, 2021,11:30 a.m.
  • December 17, 2021,11:30 a.m.

These conversations will be recorded and available to watch, on this page, if you cannot participate during the time and date scheduled.

Recordings of Previous Sessions:

If you have a topic or someone that you would like to hear from for a future Lunch and Learn Series session, please let Hannah, hcarter@maine.edu, know.

Recordings of Previous Sessions

Friday, June 18, 2021: “Ticks in Maine”

Griffin Dill, Integrated Pest Management Professional, University of Maine Cooperative Extension

Friday, August 20, 2021

Dr. Angie Zheng, Associate Professor of Business Analytics at the University of Maine, “Let’s Collaborate on Local Foods!” — Consumers’ preference and willingness-to-pay for food attributes: Cases of Alaska wild salmon and local foods

Based on Lancaster consumer theory (Lancaster, 1966) and random utility theory (McFadden,
1974), consumers derive utility from attributes of goods and choose the alternative good with the highest utility. This seminar talk presents research findings of two projects on consumers’ food preference and choice based on these theories using choice experiments:

  1. Chinese consumers’ preference and willingness-to-pay for various salmon attributes, including the growing environment of salmon (wild-caught vs. farm-raised), preservation method, color, and safety certification label;
  2. Alaska consumers’ preference and willingness to pay for local, organic, and hydroponic attributes of foods, and the effect of information provision on consumers’ choice. Both projects provide guidance to help the food industry and agricultural community to better understand consumers’ preference for food attributes so as to make effective marketing strategies to promote natural, sustainable, and local food products and strengthen the food network.

Biography: Dr. Qiujie “Angie” Zheng is an Associate Professor of Business Analytics at the University of Maine. She has been conducting research on consumer choice and preference, agribusiness, food and seafood marketing, agricultural production and supply, risks, and experimental economics. Her research has covered topics such as crop yield distribution and insurance, biofuel feedstock supply, market structure and power, consumer preference for food attributes, consumer willingness to pay for local foods, information effect on consumer food choice, etc. She has rich experience in designing surveys and experiments to understand consumer perceptions and attitudes and elicit their preference and valuation for food products. Before joining the University of Maine, Dr. Zheng had worked as an Associate Professor of Quantitative Methods and Economics at the University of Alaska Anchorage and Sr. Risk Analyst at JPMorgan Chase & Co. She obtained her Ph.D. degree in economics and MS degree in Statistics from Washington State University.

September 17, 2021, “How Can I Help You? Building Extension’s Instructional Design Efforts”

Mari GlatterInstructional Designer, University of Maine Cooperative Extension