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2012 Practical Membrane

6/6/12 to 6/8/12
Crowne Plaza Hotel & Suites
3 Appletree Square
Bloomington, MN
United States
Contact: NONE
The 24th annual Practical Membrane Technology Short Course will mark the 7th consecutive year that Dairy Foods Magazine and Filtration & Membrane World LLC have partnered to produce this one of a kind event. This 2 ½ day Short Course will focus on the basics of membrane technology and process design as well as new membrane technologies, materials and applications. In addition, guided facility tours will be held on the 3rd day of the short course allowing you to get up close and personal with new and existing membrane products and processes.

The Practical Membrane Technology Short Course is a great resource for professionals in food processing, functional ingredients, bioactives and biotechnology energy industries looking for new methods to eliminate process bottleneck, enhance efficiency, and offer new products to increase their profitability. Industry experts come together for this annual event to share their knowledge and expertise in an interactive forum allowing participants to get the most out of their experience. Participants will benefit from exceptional networking with presenters, sponsors and peers at this live, in-person experience. You cannot afford to miss this must-attend event! 

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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Product Inspection Fundamentals for the Dairy Industry

On Demand Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

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Our annual report examines the prospects for fluid milk, cultured dairy, cheese, ice cream and butter, as well as trends in nondairy beverages, exports and ingredients.

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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