*SOLD OUT* Diversity in the Workplace + Bio on the Vine

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Tonight’s event is *SOLD OUT* – tickets will not be available at the door. Mark your calendars for our next event: Oregon Bio 2017 on 11.06.17 at OMSI.



thumbnail of 2017 BotV 0628Whether you are in high tech, advanced manufacturing, food and beverage, outdoor gear and apparel or bioscience, diversity and inclusion are essential to driving innovation. Join us on July 20 in Hillsboro as we highlight the impact of diversity in the workplace, starting with creating opportunities for all Oregonians. Where someone grows up determines more than just their schooling or their opportunities – it also affects their health and the health of their community. “The difference between a good zip code and a bad zip code is 25 years of life,” says Dr. David Bangsberg, the Dean for the joint OHSU-PSU School of Public Health and our keynote speaker for the event. After the keynote, join us for a panel discussion and breakout sessions, led by our panelists, highlighting the value of diversity in the workplace.

Diversity in the Workplace Programming

Keynote Address, [fusion_modal_text_link name=”david” class=”” id=””]Dean David Bangsberg, M.D., OHSU-PSU School of Public Health[/fusion_modal_text_link], 3 p.m. – 3:35 p.m.,
Panel Discussion, 3:35 p.m. – 4:15 p.m.

  • [fusion_modal_text_link name=”lillian” class=”” id=””]Lillian Lo, Interim Manager, Planning and Scheduling, Genentech (Moderator)[/fusion_modal_text_link]
  • [fusion_modal_text_link name=”david” class=”” id=””]Dr. David Bangsberg, OHSU-PSU School of Public Health[/fusion_modal_text_link]
  • [fusion_modal_text_link name=”leslie” class=”” id=””]Leslie Garcia, Assistant Chief Diversity Officer, Assistant Vice Provost and Director, Center for Diversity & Inclusion, OHSU[/fusion_modal_text_link]
  • [fusion_modal_text_link name=”alex” class=”” id=””]Alex Glunz, Senior Production Manager, Genentech[/fusion_modal_text_link]

Breakout Sessions, 4:15 p.m. – 5:30 p.m.

From 5:30 – 8 p.m., join us outside for glass of Oregon Pinot Noir or a cool, crisp Chardonnay at our 12th Annual Bio on the Vine. Meet some of our favorite wineries, samples some delicious wines ([fusion_modal_text_link name=”winelist” class=”” id=””]see the wine list[/fusion_modal_text_link]), and network with your bioscience colleagues at our popular summer “Bio on” event. Bio on the Vine is 21+ only.


[fusion_modal name=”david” title=”David Bangsberg, M.D.” size=”large” background=”ffffff” border_color=”” show_footer=”yes” class=”” id=””]

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David Bangsberg, M.D. is the Dean of the OHSU-PSU School of Public Health. He is a former Professor at Harvard Medical School, Harvard School of Public Health, and Visiting Professor at Mbarara University of Science and Technology in Mbarara, Uganda. He completed medical school at Johns Hopkins Hospital, his internal medicine residency at Columbia Presbyterian Hospital, where he was Chief Resident, and Fellowships in Infectious Disease and AIDS Prevention at the University of California, San Francisco. He also holds Master’s Degrees in Public Health from the University of California, Berkeley and the History and Philosophy of Science from Kings College, London.



[fusion_modal name=”alex” title=”Alexander Glunz” size=”large” background=”ffffff” border_color=”” show_footer=”yes” class=”” id=””]

Alexander Glunz is Sr. Manager and Head of Large Capital Projects – Manufacturing at Genentech’s Hillsboro Site. He was born and raised in South-West Germany and has worked his entire career in the Biotech Industry.

Alex began his career with Genentech in October 2011 as Manager of Aseptic Operations, then became Senior Manager in Manufacturing, and has been Senior Manager and Head of Large Capital Projects since 2015 with the inception of a Large Capital Project known as Project LiFE.  Alex is the User Team Lead and a member of the Project Management Team, collaborating closely with the Engineering Project Manager to successfully design and execute the addition of a new filling line in Hillsboro, Oregon.  Alex is managing a team responsible for reviewing and signing off on the critical design deliverables through all phases of the project, and ensuring that the design of the line meets the needs of the users who will bring the line up to its full production capacity in 2020.

Before joining Genentech, Alex spent several years at Vetter-Pharma Fertigung in Germany, most of his time in upper Management in Production, responsible for building a new state of the art facility as well as for commissioning and operating three state-of-the-art filling lines for liquid and lyophized vials, syringes, and cartridges. He is an inventor of technical devices used to optimize process equipment in aseptic biotech environments.

Alex holds a Masters’ degree in Pharmaceutical Technology and Industrial Engineering from the Fachhochschule Albstadt-Sigmaringen in Albstadt, Germany.  He is also a volunteer at the Honorary Consulate of Germany in Portland, OR, doing charity work and facilitating fund raisers to strengthen and foster relations between the German and American cultures in the region.  From 2012 through 2016, Alex has consistently been the Roche representative in BioPhorum Operational Group (BPOG).


[fusion_modal name=”lillian” title=”Lillian Lo” size=”large” background=”ffffff” border_color=”” show_footer=”yes” class=”” id=””]

Lillian Lo is Interim Manager of Planning and Scheduling at Genentech’s Hillsboro site. Lillian and her team are responsible for production scheduling, master data management, and materials planning.  She is also a member of the Materials Management Leadership Team. Lillian joined Roche in 2006 in Sales and Marketing and moved to Hillsboro in 2010 to join Technical Operations. She completed her MBA at the Yale School of Management and received her undergraduate degree in Economics and German from Wellesley College.  Before joining Roche, Lillian worked in pharmaceutical mergers and acquisitions and worked on Wall Street at J.P. Morgan. Lillian is from Taipei, Taiwan.


[fusion_modal name=”leslie” title=”Leslie Garcia” size=”large” background=”ffffff” border_color=”” show_footer=”yes” class=”” id=””]

Leslie Garcia serves as the Director of the OHSU Center for Diversity & Inclusion (CDI), leading university-wide initiatives to create an environment of respect and inclusion for all people. The Center serves faculty, students and staff through a variety of programs, including diversity resources, cultural competency lectures, trainings, employee resource groups, student pipeline programs and community outreach through institutional committees to address diversity, inclusion and equity issues across OHSU. As Co-Chair of OHSU’s Diversity Advisory Committee, Leslie advises the OHSU executive leadership team. Leslie has experience working in both public and private sectors providing leadership and consultation related to diversity, cultural competency, as well as curriculum and program development. Leslie was the 2014 recipient of the National Association of Minority Medical Educators’ Diversity Leadership Award, as well as the 2015 winner of the Individual Leadership Award from the National Association of Diversity Officers in Higher Education.


[fusion_modal name=”winelist” title=”2017 Bio on the Vine Wineries and Wines” size=”large” background=”ffffff” border_color=”” show_footer=”yes” class=”” id=””]

2014 Caitlin’s Reserve Chardonnay, 92pts and Editor’s Choice Wine Enthusiast

This vibrant, skillfully balanced Chardonnay shows aromas of star fruit on the nose, followed by hints of lemon curd and green fig on the palate. It will pair wonderfully with rich seafood and pasta dishes. This vibrant, skillfully balanced Chardonnay shows aromas of star fruit on the nose, followed by hints of lemon curd and green fig on the palate. It will pair wonderfully with rich seafood and pasta dishes.

2014 Breaking Ground Pinot Noir, 91pts Wine Enthusiast

This Pinot noir is wine made entirely from LIVE-certified, Chehalem Mountains grown fruit: 88% from our estate vineyards and 12% from long-standing grower partners. It contains fruit from all three major soil types found in the Chehalem Mountains: Marine Sedimentary, Volcanic Basalt and Windblown Loess.

Breaking Ground offers aromas of roasted spices, black raspberries, lilacs, dark loam, and bramble. Flavor follows with notes of cocoa nibs, toasted anise seed and black cherry. Textures are rich and silky, with supple acidity. This wine has a lingering finish.”


2016 Rose of Pinot Noir “Queen of Quite a Lot”, Eola-Amity Hills, $18

Pale salmon in color. 12.0% ABV. 100% Pinot Noir, upright clone, Eola-Amity Hills. Pretty nose of crab apple, watermelon and strawberry. Elegant body with bright acidity. Fresh strawberry, wet stone, and a suggestion of raspberry liqueur and baking spice on the palate. Delicious and easy to drink.

2013 Primitivo, Columbia Valley, $24 

“Crimson in color. 14.4% ABV. Savory nose of black fruits, earth and iron. Medium body with medium acidity. Rich and plush on the palate. Flavors of black cherry, blackberry, pepper and iodine. The finish is long and silky. Lots to like here. Drink over the next few years.” The Zinfandel Chronicles, Tom Lee, January 2017, 90 pts

2013 The Hellion, Columbia Valley, $24

“Crimson in color. 14.6% ABV. 46% Primitivo, 29% Petite Sirah and 25% Zinfandel. Pretty nose of black fruits, white pepper and licorice. Medium to full body with light acidity. Rich, lush and jammy. Blackberries, raspberry liqueur and baking spice on the palate. The finish is long and spicy. Delicious and easy to drink. Enjoy over the next couple years.” – The Zinfandel Chronicles, Tom Lee, January 2017, 91 pts


2011 Pinot Noir, Coats and Whitney Vineyard

“Sweetly ripe if faintly tart-edged red currant and red raspberry are tinged with Ceylon black tea and underlain by a marrow-rich evocation of veal stock. Silken and infectiously juicy, it finishes with vibrancy and seductive saliva inducement.” – RobertParker.com, David Schildknecht, 92pts

2012 Pinot Noir, Coats and Whitney Vineyard

Planted in 2003, the 10-acre Coats & Whitney Vineyard is devoted entirely to Pinot Noir. The latest release exhibits a ripe fruit aroma and silky sweet, red cherry mid-mouth accented by fine tannins. Nicely balanced throughout.


2015 Pinot Blanc, 90pts Wine Enthusiast

A graceful nose of gooseberry, ginger and white pepper lead to an impeccably clean yet weighty palate. Juicy fruit tones of tropical mango and apple pie fill the glass, highlighted by notes of crisp green jalapeno and chalky slate. The finish lingers on with hints of ripe kiwi and sweet Meyer lemon.

2014 Willamette Valley Pinot Noir, 92pts James Suckling

Full aromas of dark spicy raspberry and Bing cherry fruit are primary with wafts of cedar, leather and warm baking spice that round out the nose. Seamless on the palate with brambly flavors of fresh picked blackberries alongside cedar and chocolate components. A slight savory note of cured olives adds complexity to this elegant wine.


2014 Columbia Gorge Pinot Gris, $15

From two vineyards in the Columbia Gorge AVA. These vineyards are planted in elevations much higher than the Willamette Valley. These conditions promote ripeness, while maintaining higher acid levels, wonderful richness and complexity, and beautiful phenolic.

2013 Wyeast Pinot Noir, $36

From one of the two vineyards used in the 2014 Pinot Gris. Wyeast Vineyard sits at 1600′ up the Hood River Valley, on a bed of glacial moraine, unique to this vineyard. The wine is wonderfully balanced, soft and full, with balanced acidity and rich blackberry characters in nose and palate.

2013 Columbia Valley Cabernet, $36

From three vineyards in the Columbia Valley. 2/3 comes from Canyons on Red Mountain, ripe and full. 1/6 each from Champoux and Phinny Hill vineyards in the Horse Heaven Hills, adding complexity and suppleness. Classic Bourdeaux characters of cedar, cigar box, and cassis add to the mix

2014 Baby Poux Cabernet, $42

From Champoux Vineyard in the Horse Heaven Hills, this wine expresses the softness and flavors of Yakima Vallet fruit, with a core of Columbia Valley body and muscle. Big, rich, and friendly.


2016 Willamette Valley Stainless Steel Chardonnay, $22

Fermented at cool temperatures in stainless steel to keep it true to the varietal and the Willamette Valley growing region, this wine has vivid fruit aromas such as Bananas & lemons. On the mouth you will taste hints of Meyer lemons, apples and Kiwi our Chardonnay finishes with great minerality.

2016 Willamette Valley Rosé, $22

A blend of Chardonnay, Riesling & Pinot Noir, this is a dry Rose with a hint of sweetness on the back palate. On the nose hints of anise, apples & strawberries. It has a vibrant mouthfeel with peaches, spice and lavender.

2014 Eola-Hills Pinot Noir, $35

92 points & cellar select from the Wine Enthusiast. 100% sourced from the Eola-Amity AVA, this medium bodied Pinot has notes of current & clove on the nose and flavors of cedar and red fruit.

2014 Prince Hill Pinot Noir, $55

91 points from the Wine Enthusiast & cellar select from the Oregon Wine Press. Sourced from famed Dundee Hills Vineyard, this wine has aromas of oak -spice, incense and dark berries. It’s mouthfeel is silky and sexy with hints of pomegranate and tart cherries.


Registration Information

Early-Bird (Before July 6)
$30 Members/Students; $60 Non-Members

Regular (July 6 – July 19)
$40 Members/Students; $80 Non-Members

$5 At-Door Processing Fee *SOLD OUT* No At-Door Ticket Sales

The Fine Print

One ticket gets attendees into both the programming and networking event. Online registration ends July 19; tickets will not be available at the door. All attendees must show government-issued ID at the door, and students must show Student ID at the door. No photography is allowed in the manufacturing facility. Bio on the Vine is 21+ only.


Diversity in the Workplace Sponsors



Bio on the Vine Sponsors




Bio on the Vine Wineries ([fusion_modal_text_link name=”winelist” class=”” id=””]The Wines[/fusion_modal_text_link])





July 20, 2017
2:00 pm - 8:00 pm
$30.00 – $80.00
Event Category:


Oregon Bio Events


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