{"id":94050,"date":"2026-01-13T12:18:37","date_gmt":"2026-01-13T17:18:37","guid":{"rendered":"https:\/\/www.seafoodexpo.com\/global\/speaker\/jason-ball\/"},"modified":"2026-04-15T23:29:03","modified_gmt":"2026-04-16T03:29:03","slug":"jason-ball","status":"publish","type":"speaker","link":"https:\/\/www.seafoodexpo.com\/global\/speaker\/jason-ball\/","title":{"rendered":"Jason Ball"},"content":{"rendered":"<p>Jason Ball has recently returned to the Oregon State University Food Innovation Center as a Senior Faculty\u00a0Research Assistant I and Product Developer. Jason is part of the Product and Process<br \/>Development Team at the FIC and his work utilizes creative thinking, innovative techniques, and\u00a0scientific principles to develop value added food and beverage products across all categories.\u00a0Many of the projects that Jason works on are focused around new product development,\u00a0ingredient applications, resource utilization, or innovative food science research.\u00a0Previously, Jason worked as a project manager for the Nordnorsk kompetansesenter MAT\u00a0(North Norwegian Competence Center for Food, NKMAT) and teacher for the Restaurant and<br \/>Food Science program at Mosj\u00f8en Videreg\u00e5ende Skole (upper secondary school for agriculture\u00a0and natural resources) in Mosj\u00f8en, Norway (just 60km below the Arctic Circle). Jason\u2019s work at\u00a0NKMAT aimed to increase competence, innovation and development within food processing<br \/>and food production in Northern Norway. In addition, NKMAT coordinated the \u2018Feeding Europe\u2019\u00a0program for the Bod\u00f8 2024 European Capital of Culture project and has been working towards\u00a0stimulating entrepreneurship and innovation in food production while promoting sustainability<br \/>and a circular economic mindset throughout the value chain with many different project\u00a0initiatives in Norway, Europe, and Asia. In these combined roles at NKMAT &amp; MVS in the past\u00a02.5 years, Jason has applied for and secured over 1.6 million nok (approx. $150,000 usd) in\u00a0project funding. He has also coordinated or presented project work in Iceland, Estonia, South\u00a0Korea, Japan, Germany, Italy, Norway, and Finland.\u00a0<br \/>Previously Jason has worked in industry in Chicago, New York, London, Norway, and Copenhagen. He holds a B.S. in Culinary Science from the Culinary Institute of America (Hyde Park, NY).<\/p>\n","protected":false},"author":2,"featured_media":94051,"comment_status":"closed","ping_status":"closed","template":"","speaker_category":[119,9],"class_list":["post-94050","speaker","type-speaker","status-publish","has-post-thumbnail","hentry","speaker_category-119","speaker_category-speaker-category"],"metadata":{"speaker_id":["8e3b593f-090a-4eba-bbf8-d6105ad39ad5"],"speaker_email_address":["jason.ball@oregonstate.edu"],"speaker_first_name":["Jason"],"speaker_last_name":["Ball"],"speaker_full_name":["Jason Ball"],"speaker_company_name":["Oregon State University"],"speaker_job_title":["Senior Faculty Research Assistant"],"speaker_updated_at":["2026-01-13T16:53:53.881Z"],"_thumbnail_id":["94051"],"speaker_photo_url":["https:\/\/content-cdn.sessionboard.com\/event-files%2FErYAHNXiSgmBS7yKJorY_JB%20Headshot-transformed.jpg"],"speaker_sessions":[93925],"_eael_post_view_count":["251"],"_elementor_page_assets":["a:0:{}"]},"thumbnail":"<img width=\"321\" height=\"479\" src=\"https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/01\/8e3b593f-090a-4eba-bbf8-d6105ad39ad5.png\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" decoding=\"async\" srcset=\"https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/01\/8e3b593f-090a-4eba-bbf8-d6105ad39ad5.png 321w, https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/01\/8e3b593f-090a-4eba-bbf8-d6105ad39ad5-201x300.png 201w\" sizes=\"(max-width: 321px) 100vw, 321px\" \/>","acf":[],"_links":{"self":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/speakers\/94050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/speakers"}],"about":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/types\/speaker"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/comments?post=94050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/media\/94051"}],"wp:attachment":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/media?parent=94050"}],"wp:term":[{"taxonomy":"speaker_category","embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/speaker_category?post=94050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}