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Calendar
June
1: From Recipe to Reality, Food Processing Center at
University of Nebraska-Lincoln, (402) 472-8930,
aburney@unlnotes.unl.edu.
aburney@unlnotes.unl.edu.
6-8: IDDBA’s Dairy-Deli-Bake 2004, “A Monumental Experience,”
Washington Convention Center, Washington. D.C., (608) 238-7908, www.iddba.org.
8-9: Wisconsin Cheese Grading Short Course, University
of Wisconsin-Madison Department of Food Science, (608) 263-2015, fax: (608)
262-6872.
9-10: Food Allergens: Issues and Solutions for the Food Product
Manufacturer, University of Nebraska Department of Food Science and Technology
Food Allergy Research and Resource Program (FARRP), Hotel Sofitel-O’Hare, Chicago,
(402) 472-9751, pgalloway2@unl.edu, www.farrp.org/workshop.htm.
15-16: Cheese Packaging Short Course, University of
Wisconsin-Madison Department of Food Science, (608) 263-2015, fax: (608)
262-6872.
15-17: Pilot Plant and Scale-up Methods for Industrial
Mixing, University of Wisconsin-Madison College of Engineering, Hilton
Garden Inn, Philadelphia, (800) 462-0876, fax: (800) 442-4214.
16-17: Eat Right: The Family Food Event for Healthier
Eating, NorthEast Fresh Foods Alliance, World Trade Center, Boston, (781)
963-9726, www.neffa.com.
24-25: Stagnito’s Obesity Summit 2004: Food Industry Crisis
and Opportunity, Stagnito Communications Inc., Indian Lakes Resort, Bloomingdale,
Ill., (847) 205-5660, ext. 4101, SPD@stagnito.com.
JULY
12-16: Institute of Food Technologists Annual Meeting
and Food Expo, Las Vegas Convention Center, Las Vegas, Nev., (312)
782-8424, e-mail info@ift.org.
14-15: Executive Committee Meeting, National Food
Processors Association,
Hay Adams Hotel, Washington, D.C., contact Mary Olsen,
(202) 639-5968.
16-17: NorthEast Fresh Foods Alliance Trade and Consumer Expo,
World Trade Center, Boston, Mass., (781) 963-9726.
16-18: NNFA Marketplace 2004, National
Nutritional Foods Association, SandsExpo & Convention Center, Las
Vegas, Nev., e-mail conventions@nnfa.org.
21-25: 21st Annual American Cheese Society Conference, Milwaukee
Hilton City Center, Milwaukee, Wis., (502) 583-3783.
26-29: Better Process Control School, Louisiana State University,
Department of Food Science, Baton Rouge, La., contact Tara Etheredge, (225)
578-6304.
August
6: From Recipe to Reality, Food Processing Center at
University of Nebraska-Lincoln, Chicago, (402) 472-8930,
aburney@unlnotes.unl.edu.
17-18: Milk Pasteurization and Process Control School,
University of Wisconsin-Madison Department of Food Science, (608) 263-2008,
fax: (608) 262-6872.
18: From Recipe to Reality, Food Processing Center at University
of Nebraska-Lincoln, (402) 472-8930, aburney@unlnotes.unl.edu.
September/October
29-1: BevExpo 2004, International Dairy Foods Association, Tampa,
Fla., www.bevexpo.com.
October
4-8: Wisconsin Cheese Technology Short Course,
University of Wisconsin-Madison Department of Food Science, (608) 263-2015,
fax: (608) 262-6872.
5: Innovation Roadshow, David Michael & Co., Philadelphia, (800)
DM-FLAVORS.
6-8: HACCP for Juice Processors, Food Processors Institute (FPI),
National Food Processors Association (NFPA) Headquarters, Washington, D.C.,
(800) 355-0983 or (202) 393-0890, fpi@nfpa-food.org, www.fpi-food.org.
7-10: NAFFS 87th Annual Convention, The Resort at Longboat Key
Club, Longboat Key, Fla., (732) 922-3218, fax: (732) 922-3590, info@naffs.org,
www.naffs.org.
12-14: Applied Extrusion Workshop, University of
Nebraska Food Processing Center, Lincoln, Neb., (402) 472-9751 or
pgalloway2@unl.edu.
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