1: From Recipe to Reality, Food Processing Center at University of Nebraska-Lincoln, (402) 472-8930,
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.

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.

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.

29-1: BevExpo 2004, International Dairy Foods Association, Tampa, Fla., www.bevexpo.com.

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.