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25th Annual Practical Membrane Technology Short Course

6/5/13 to 6/7/13
Bloomington, MN
United States
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The 25th annual Practical Membrane Technology Short Course will mark the 8th 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 dairy, beverage, food processing, functional ingredients and bioactives 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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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

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

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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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