- Email: [email protected]
Workshop
August 6-11,1983: Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, Inc. Stouffers, St. Louis, Mo. For further information contact: K. R. Hathaway, Assoc. Exec. Secretary, IAMFES, Inc., P.O. Box 701, Ames, lA 50010.
August 22-26,1983: Eighth Meeting of the International Society of Magnetic Resonance American Congress Hotel, 520 S. Michigan Avenue, Chicago, Ill. For further information contact: Nancy Autrey, University of Illinois at Chicago, Health Sciences Center, 912 S. Wood Street, 2nd Floor North, Chicago, IL 60612.
August 31-Sept. 7, 1983: XVIInternational Congress of Refrigeration Paris, France. For further information contact: Voyage Conseil/CVP, 16th International Congress of Refrigeration, 50, rue Fabert, 75007 Paris, France.
September 10-16,1983: ISOPOW 111IUFoST Symposium of Properties of Water in Foods Dijon, France. For further information contact: Dr. S. Gal, Beethovenstrasse 11, Gumligen, Switzerland, CH-3073.
September 18-23, 1983: Vlth World Congress of Food Science and Technology Dublin, Ireland. For further information contact: Secretariat, Sixth World Congress of Food Science and Technology, 44, Northumberland Road, Dublin 4, Ireland.
September 24-27, 1983: The National Association of Food Equipment Manufacturers (NAFEM)/83 Educational Seminar & Exhibition Dallas Convention Center, Dallas, Texas. For further information contact: S. Hoftmeyer, NAFEM, III E, Wacker Dr., Chicago, IL. 60601.
September 25-30, 1983: 10th Meeting of the Federation of Analytical Chemistry and Spectroscopy Societies Franklin Plaza Hotel, Philadelphia, Pa. For further information contact: FACSS Program Chairman, John O. Lephardt, Philip Morris USA, Research Center, P. O. Box 26583, Richmond, VA 23261.
September 28-30, 1983: Analysis of Volatiles, New Methods and their Applications International Workshop Wtirzburg, Germany. For further information contact: Dr. P. Schrier, University of Wtirzburg, Food Chemistry, Am Hubland, D-8700, Wtirzburg, FRG.
September 26-28, 1983: 3rd International Congress on Engineering and Food Trinity College, Dublin, Ireland. For further information contact: ICEF 3 Secretarxiv / Affaires de I' Institut
iat, Institution of Engineers of Ireland, 22 Clyde Rd., Dublin 4, Ireland.
April 25-29, 1983: Bulk Milk Graders' Course
November21-25,1983:FoodEngineering '83
The purpose of this course is to qualify bulk milk transporters for grading and receiving milk on the farm. Tuition fee $125.00.
Utrecht, The Netherlands.
August, 1985: Xlllth International Congress of Nutrition Brighton, England. For further information contact: Dr. D.F. Hollingsworth, Secretary General, IUNS, % Institute of Biology, 41 Queen's Gate, London SW7 5HU, England.
April 25-29, 1983: Plant Milk and Cream Graders' Course The purpose of this course is to qualify dairy plant personnel for grading and receiving tanker loads of milk or cream delivered to the plant. Tuition fee - $125.00.
May 2-6,1983: Variety Cheese Course
Workshop June 13-15, 1983: CIFST-HPB co-sponsored workshop on 'Extraneous Material Detection'. School of Food Science, McGill University, Montreal, Quebec. For further information contact: Dr. F.R. van de Voort, School of Food Science, Macdonald Campus of McGill University, Ste. Anne de Bellevue, Quebec H9X 1CO Tel (514) 457-2000 ext. 229.
Short Courses The following two courses are presented at Kemptville College of Agriculture Technology. For further information contact: Theo Hunter, Continuing Education Section, Kemptville College of Agricultural Technology, Kemptville, Ontario KOJ 1JO.
April 18-22, 1983: Bulk Milk Graders' Course The purpose of this course is to qualify bulk milk transporters for grading and receiving milk on the farm. Tuition fee $125.00.
Instruction is given in starter culture techniques, methods of analysis, standardization of composition and curing. Tuition fee - $125.00. Applications must be received by April 4, 1983.
May 3-5, 1983: Introduction to Cereal Chemistry and Technology This course is designed for those associated with the cereal processing industry who wish to broaden or upgrade their technical knowledge. Tuition fee $125.00. Deadline for applications is April 15,1983.
May 9-20, 1983: Food Lab Technicians' Course in Microbiology This course is designed for food industry personnel involved with the microbiological examination of foods. Tuition fee $250.00. Deadline for applications is April 11, 1983.
May 10-12, 1983: Cottage Cheese Course The course covers the basic steps in the manufacture of cottage cheese; starter cultures; monitoring acid development by use of the acidmeter, pH meter and A. C. test; control of fat and moisture; common defects and problems; grading for f1avor, texture and appearance; sanitation and keeping quality. Tuition fee - $120.00. Deadline for applications is April 12, 1983.
April 18-22, 1983: Plant Milk and Cream Graders' Course The purpose of this course is to qualify dairy plant personnel for grading and receiving milk or cream delivered to the plant. Tuition fee - $125.00. The following seven courses are presented at the University of Guelph. For further information contact: Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1.
April 19-21, 1983: Cheddar Cheese Course The practical aspects of cheddar cheese manufacturing and quality control will be emphasized. Tuition fee - $75.00. Applications must be received by March 28, 1983. j,
Inst. Cm. Sci. Tee/lllol. Alimel/f , \'nl. 16. Nn. 2.
Ilj~3
August 22-26,1983: Eighth Meeting of the International Society of Magnetic Resonance American Congress Hotel, 520 S. Michigan Avenue, Chicago, Ill. For further information contact: Nancy Autrey, University of Illinois at Chicago, Health Sciences Center, 912 S. Wood Street, 2nd Floor North, Chicago, IL 60612.
August 31-Sept. 7, 1983: XVIInternational Congress of Refrigeration Paris, France. For further information contact: Voyage Conseil/CVP, 16th International Congress of Refrigeration, 50, rue Fabert, 75007 Paris, France.
September 10-16,1983: ISOPOW 111IUFoST Symposium of Properties of Water in Foods Dijon, France. For further information contact: Dr. S. Gal, Beethovenstrasse 11, Gumligen, Switzerland, CH-3073.
September 18-23, 1983: Vlth World Congress of Food Science and Technology Dublin, Ireland. For further information contact: Secretariat, Sixth World Congress of Food Science and Technology, 44, Northumberland Road, Dublin 4, Ireland.
September 24-27, 1983: The National Association of Food Equipment Manufacturers (NAFEM)/83 Educational Seminar & Exhibition Dallas Convention Center, Dallas, Texas. For further information contact: S. Hoftmeyer, NAFEM, III E, Wacker Dr., Chicago, IL. 60601.
September 25-30, 1983: 10th Meeting of the Federation of Analytical Chemistry and Spectroscopy Societies Franklin Plaza Hotel, Philadelphia, Pa. For further information contact: FACSS Program Chairman, John O. Lephardt, Philip Morris USA, Research Center, P. O. Box 26583, Richmond, VA 23261.
September 28-30, 1983: Analysis of Volatiles, New Methods and their Applications International Workshop Wtirzburg, Germany. For further information contact: Dr. P. Schrier, University of Wtirzburg, Food Chemistry, Am Hubland, D-8700, Wtirzburg, FRG.
September 26-28, 1983: 3rd International Congress on Engineering and Food Trinity College, Dublin, Ireland. For further information contact: ICEF 3 Secretarxiv / Affaires de I' Institut
iat, Institution of Engineers of Ireland, 22 Clyde Rd., Dublin 4, Ireland.
April 25-29, 1983: Bulk Milk Graders' Course
November21-25,1983:FoodEngineering '83
The purpose of this course is to qualify bulk milk transporters for grading and receiving milk on the farm. Tuition fee $125.00.
Utrecht, The Netherlands.
August, 1985: Xlllth International Congress of Nutrition Brighton, England. For further information contact: Dr. D.F. Hollingsworth, Secretary General, IUNS, % Institute of Biology, 41 Queen's Gate, London SW7 5HU, England.
April 25-29, 1983: Plant Milk and Cream Graders' Course The purpose of this course is to qualify dairy plant personnel for grading and receiving tanker loads of milk or cream delivered to the plant. Tuition fee - $125.00.
May 2-6,1983: Variety Cheese Course
Workshop June 13-15, 1983: CIFST-HPB co-sponsored workshop on 'Extraneous Material Detection'. School of Food Science, McGill University, Montreal, Quebec. For further information contact: Dr. F.R. van de Voort, School of Food Science, Macdonald Campus of McGill University, Ste. Anne de Bellevue, Quebec H9X 1CO Tel (514) 457-2000 ext. 229.
Short Courses The following two courses are presented at Kemptville College of Agriculture Technology. For further information contact: Theo Hunter, Continuing Education Section, Kemptville College of Agricultural Technology, Kemptville, Ontario KOJ 1JO.
April 18-22, 1983: Bulk Milk Graders' Course The purpose of this course is to qualify bulk milk transporters for grading and receiving milk on the farm. Tuition fee $125.00.
Instruction is given in starter culture techniques, methods of analysis, standardization of composition and curing. Tuition fee - $125.00. Applications must be received by April 4, 1983.
May 3-5, 1983: Introduction to Cereal Chemistry and Technology This course is designed for those associated with the cereal processing industry who wish to broaden or upgrade their technical knowledge. Tuition fee $125.00. Deadline for applications is April 15,1983.
May 9-20, 1983: Food Lab Technicians' Course in Microbiology This course is designed for food industry personnel involved with the microbiological examination of foods. Tuition fee $250.00. Deadline for applications is April 11, 1983.
May 10-12, 1983: Cottage Cheese Course The course covers the basic steps in the manufacture of cottage cheese; starter cultures; monitoring acid development by use of the acidmeter, pH meter and A. C. test; control of fat and moisture; common defects and problems; grading for f1avor, texture and appearance; sanitation and keeping quality. Tuition fee - $120.00. Deadline for applications is April 12, 1983.
April 18-22, 1983: Plant Milk and Cream Graders' Course The purpose of this course is to qualify dairy plant personnel for grading and receiving milk or cream delivered to the plant. Tuition fee - $125.00. The following seven courses are presented at the University of Guelph. For further information contact: Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1.
April 19-21, 1983: Cheddar Cheese Course The practical aspects of cheddar cheese manufacturing and quality control will be emphasized. Tuition fee - $75.00. Applications must be received by March 28, 1983. j,
Inst. Cm. Sci. Tee/lllol. Alimel/f , \'nl. 16. Nn. 2.
Ilj~3