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X-WR-CALNAME:Food Science
X-ORIGINAL-URL:https://foodsci.wisc.edu
X-WR-CALDESC:Events for Food Science
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TZID:America/New_York
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DTSTART:20240310T070000
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DTSTART:20241103T060000
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DTSTART:20250309T070000
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251205T153000
DTEND;TZID=America/New_York:20251205T163000
DTSTAMP:20260528T172115
CREATED:20250903T133204Z
LAST-MODIFIED:20250903T133204Z
UID:10000648-1764948600-1764952200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-8/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251204T160000
DTEND;TZID=America/New_York:20251204T173000
DTSTAMP:20260528T172115
CREATED:20251201T151352Z
LAST-MODIFIED:20251201T151352Z
UID:10000663-1764864000-1764869400@foodsci.wisc.edu
SUMMARY:Guest Speaker
DESCRIPTION:Dr. Charles Benbrook\, agricultural economist (UW alumnus AAE 1980)\, will present his work with the Swette Center at Arizona State University and the Heartland Health Research Alliance on how Ultra Processed Foods (UPFs) should be classified and labeled to promote positive public health outcomes. He will summarize detailed comments recently submitted to the FDA and USDA\, with a focus on novel nutritional quality metrics. The seminar is hosted by the UW Center for Integrated Agricultural Systems and several co-hosts on campus. \n  \nProcessed foods now dominate caloric intake. To drive change toward healthier\, mostly whole foods\, people need credible\, consistent and actionable information on which foods are healthy\, not so healthy and unhealthy. Dr. Benbrook and colleagues have developed a simple\, data-driven system to quantify and communicate the impacts of food processing on food nutritional quality and safety. Three metrics for evaluating UPFs will be described: the portion of nutrients lost through processing\, the identity and amounts of nutrients added\, and any new or heightened food safety risks. Options to convey the impacts of processing via front-of-pack labeling will also be discussed. Dr. Benbrook’s career on setting actionable\, transparent standards for food includes working with UW scientists and the Wisconsin Potato and Vegetable Growers Association on the Healthy Grown Potato program. Co-hosts include: \nCenter for Sustainability and the Global Environment (SAGE)\nKaufman Lab\nOrganic Collaborative\nGrainger Center for Supply Chain Management\nCenter for Cooperatives\nFood Studies Network
URL:https://foodsci.wisc.edu/event/guest-speaker/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251201T120000
DTEND;TZID=America/New_York:20251201T130000
DTSTAMP:20260528T172115
CREATED:20251125T144706Z
LAST-MODIFIED:20251125T144706Z
UID:10000662-1764590400-1764594000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar Monday December 1st presented by Shreya Kumar entitled “Understanding the coordination between MreB and c-di-AMP in Listeria monocytogenes b-lactam resistance and pathogenesis ”\n\nTime: 12:05-12:55\nLocation: Room 205\, Babcock Hall\n\nABSTRACT\n Understanding the coordination between MreB and c-di-AMP in Listeria monocytogenes b-lactam resistance and pathogenesis  \nThe intracellular bacterial pathogen Listeria monocytogenes (Lm) requires c-di-AMP (cdA) for growth and infection\, but must regulate its level to avoid toxic accumulation. cdA hydrolysis by phosphodiesterases (PDEs) is a major mechanism to maintain homeostasis. A mutant lacking cdA phosphodiesterases (ΔPDE)\, and thus having cdA accumulation\, is highly attenuated for virulence and is sensitive to cell wall-targeting antibiotics like β-lactams. The mechanisms underlying this toxicity upon cdA accumulation are unknown. Thus\, to profile these molecular defects in the ΔPDE mutant\, we performed a genetic screen for suppressor mutants (mutants with high cdA levels but resistant to β-lactams) using the chemical mutagen ethyl methanesulfonate. Whole-genome sequencing revealed that among 10 suppressor mutants\, 8 carried missense mutations in the gene encoding the MreB protein\, an essential component of the Rod complex\, involved in lateral peptidoglycan synthesis in Lm. Microscopy revealed that these suppressor mutants exhibited shorter\, wider cells\, consistent with reduced MreB function. Furthermore\, β-lactam resistance in ΔPDE could be increased by chemical inhibition of MreB\, mimicking the effect of suppressor mutations. Microscopy further revealed that ΔPDE cells exhibit a severe division defect under sub-lethal β-lactam stress\, a defect that was also rescued by MreB mutations. Finally\, the L2 plaque assay showed that all MreB suppressor mutants were also rescued for mammalian cell infectivity despite high cdA levels. Together\, these observations suggest that cdA accumulation in Lm disrupts the balance between MreB-Rod complex activity and cell division\, leading to defective cell wall homeostasis and attenuated virulence. Understanding how cdA regulates MreB activity will reveal fundamental principles of second-messenger coordination in bacteria and uncover new targets for antimicrobial intervention. 
URL:https://foodsci.wisc.edu/event/seminar-presentation-18/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251120T140000
DTEND;TZID=America/New_York:20251120T150000
DTSTAMP:20260528T172115
CREATED:20250903T133027Z
LAST-MODIFIED:20250903T133027Z
UID:10000644-1763647200-1763650800@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee-meeting-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251117T120000
DTEND;TZID=America/New_York:20251117T130000
DTSTAMP:20260528T172115
CREATED:20251117T143614Z
LAST-MODIFIED:20251117T143614Z
UID:10000661-1763380800-1763384400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar on Monday November 17th presented by Rebecca Goodman entitled “Analyzing the Effects of Heat Treatments on the Structure and Oxidation of Whey Protein Phospholipid Concentrate”\n\nTime: 12:05-12:55\nLocation: Room 205\, Babcock Hall\n\nABSTRACT\nAnalyzing the Effects of Heat Treatments on the Structure and Oxidation of Whey Protein Phospholipid Concentrate \n  \nRebecca Goodman1\, Mitchell T. Armstrong1\, Fatemeh Jalil Mozhdehi1\, Luis McDougall2\, Jerina Rugji1\, Audrey Girard1\, Mark P. Richards1\,3\, Gulustan Ozturk1 \n  \n1 Department of Food Science\, University of Wisconsin-Madison\, Madison\, Wisconsin\, 53706\, United States \n2 Department of Integrative Biology\, University of Wisconsin-Madison\, Madison\, Wisconsin\, 53706\, United States \n3 Animal Science Department\, University of Wisconsin-Madison\, Madison\, Wisconsin\, 53706\, United States \n  \nWhey protein phospholipid concentrate (WPPC) is an underutilized co-product of whey protein isolate manufacturing. As WPPC is an enriched source of milk fat globule membrane components\, there is growing interest in using whole WPPC and/or its valuable protein and lipid fractions in human nutrition applications. However\, WPPC undergoes multiple thermal treatments during processing\, which may induce structural changes\, promote oxidation\, and hinder downstream fractionation efficiency\, potentially limiting its nutritional and functional value.  \nThis study compares two commercial production styles of WPPC with a minimal-heat production style to characterize heat-induced structural and oxidative modifications\, which may inform improved processing strategies. Spray-dried WPPC showed significant microstructural changes at the micrometer scale but not at the nanometer scale. Post-filtration heating increased b-turn content in proteins as determined by FTIR analysis. While primary lipid oxidation was unaffected by heat intensity\, secondary oxidation products decreased following HTST or spray drying; conversely\, protein carbonyl levels increased\, indicating enhanced protein oxidation. These findings suggest that intense heat can simultaneously mitigate certain lipid oxidation pathways while promoting protein oxidation. \nFree b-lactoglobulin content was consistent between the different commercial-production style WPPCs\, but significantly higher in the minimal-heat WPPC\, suggesting that thermal processing induces b-lactoglobulin unfolding and aggregation. Collectively\, these results demonstrate the substantial influence of heat treatment on WPPC structure and oxidation. A better understanding of these heat-induced changes can inform optimized processing and fractionation strategies to improve the functional and nutritional utilization of WPPC as a protein- and lipid-rich ingredient.
URL:https://foodsci.wisc.edu/event/seminar-presentation-17/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251114T153000
DTEND;TZID=America/New_York:20251114T163000
DTSTAMP:20260528T172115
CREATED:20250903T133110Z
LAST-MODIFIED:20250903T133110Z
UID:10000646-1763134200-1763137800@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting-5/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251112T083000
DTEND;TZID=America/New_York:20251112T100000
DTSTAMP:20260528T172115
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000557-1762936200-1762941600@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-11-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251110T120000
DTEND;TZID=America/New_York:20251110T130000
DTSTAMP:20260528T172115
CREATED:20251106T143607Z
LAST-MODIFIED:20251106T143607Z
UID:10000660-1762776000-1762779600@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar Monday November 10 presented by Marian Cromwell entitled “Synthetic Biology Approaches for Overcoming the Roadblocks to Achieving Higher Biobutanol Titers with Clostridium beijerinckii NCIMB 8052”  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall  \nABSTRACT \nBiobutanol is a promising biofuel and an important industrial chemical with numerous applications. However\, commercial production of biobutanol is hampered by low titers and high cost of feedstock. Clostridium beijerinckii NCIMB 8052 (Cbei) is a natural producer of butanol and a model organism for studying biobutanol production. Cbei can utilize sugars from diverse sources including lignocellulosic biomasses (LB). This study seeks to address the two challenges to biobutanol production: (a) low titer\, and (b) high cost of feedstock. Low butanol titer stems from tight wiring of butanol biosynthesis in Cbei and emerging results suggest that cyclic-di-adenosine monophosphate (c-di-AMP) is a key player that likely serves as a nimble cellular ‘leash’ restricting butanol biosynthesis. Overexpressing disA and pdewhose protein products synthesize and hydrolyze c-di-AMP\, respectively\, in Cbei\, led to near-complete inhibition of butanol and acetone biosyntheses in this organism. Enzyme activity assays also showed complete inhibition of enzymes involved in solvent biosynthesis. Despite their promise as cheap feedstocks for biobutanol production\, pretreatment of LB to release fermentable sugars generates inhibitory compounds that negatively impact fermentation. To address this\, site-directed mutagenesis was deployed to engineer an aldo-keto reductase (AKR) previously shown to detoxify LB-derived inhibitors. The goal was to switch cofactor preference from NADPH to the more abundant NADH. This led to an AKR variant with ~25% improved inhibitor detoxification with NADH as cofactor. In summary\, characterizing c-di-AMP-mediated control of butanol biosynthesis and overexpressing the improved AKR variant in Cbei hold promise for overcoming the prime challenges to economical butanol production.
URL:https://foodsci.wisc.edu/event/seminar-presentation-16/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251110T110000
DTEND;TZID=America/New_York:20251110T120000
DTSTAMP:20260528T172115
CREATED:20250903T133003Z
LAST-MODIFIED:20250903T133003Z
UID:10000643-1762772400-1762776000@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-6/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251107T153000
DTEND;TZID=America/New_York:20251107T163000
DTSTAMP:20260528T172115
CREATED:20250903T133047Z
LAST-MODIFIED:20250903T133047Z
UID:10000645-1762529400-1762533000@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-7/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251103T120000
DTEND;TZID=America/New_York:20251103T130000
DTSTAMP:20260528T172115
CREATED:20251103T142425Z
LAST-MODIFIED:20251103T142425Z
UID:10000659-1762171200-1762174800@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s presented by Dr. Andrew Akanno entitled “Design of protein-rich thickened beverages for dysphagia foods”.  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall
URL:https://foodsci.wisc.edu/event/seminar-presentation-15/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251024T153000
DTEND;TZID=America/New_York:20251024T163000
DTSTAMP:20260528T172115
CREATED:20250903T132940Z
LAST-MODIFIED:20250903T132940Z
UID:10000642-1761319800-1761323400@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251020T120000
DTEND;TZID=America/New_York:20251020T130000
DTSTAMP:20260528T172115
CREATED:20251015T140144Z
LAST-MODIFIED:20251015T140144Z
UID:10000654-1760961600-1760965200@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar Monday October 20th. Dr. Beth Fischer from the Wisconsin Alumni Research Foundation (WARF) will give a presentation entitled “I’ve Developed Cool Science\, Now What?”  \nSeminar will be in room 121\, Babcock Hall at the regular time (12:05-12:55). \n  \nDr. Fischer’s bio:  \n  \nDr. Fischer graduated with a bachelor’s degree in Chemistry from Ripon College\, and she obtained her PhD in Biochemistry at UW-Madison. Her PhD research focused on understanding the metabolism of vitamin A. \n  \nDr. Fischer began her career at a local biotechnology company licensing technology into the company for product development. After several acquisitions\, she worked as a corporate development manager at Invitrogen licensing in technologies to support the research tool business unit in Madison. \n  \nDr. Fischer has been at WARF for 20 years discussing scientific research with faculty\, staff\, and students across all areas of life science looking for aspects of the research that could be of interest to commercial partners. If WARF decides to file patents on inventions arising from the research\, Dr. Fischer manages the process of filing an securing patents from patent offices around the world.
URL:https://foodsci.wisc.edu/event/seminar-presentation-14/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251020
DTEND;VALUE=DATE:20251022
DTSTAMP:20260528T172115
CREATED:20250415T143928Z
LAST-MODIFIED:20250915T163446Z
UID:10000628-1760918400-1761091199@foodsci.wisc.edu
SUMMARY:Frozen Dessert Center (FDC) Annual Conference
DESCRIPTION:The University of Wisconsin-Madison\, Frozen Dessert Center (FDC) hosts an annual conference focused on sharing the latest science-based details pertinent to the frozen dessert industry. \n  \nThe FDC encourages and invites all individuals interested in improving their knowledge on the science of frozen desserts including students\, product developers\, manufacturers\, researchers\, distributers\, and sales personnel.
URL:https://foodsci.wisc.edu/event/frozen-dessert-center-fdc-annual-conference/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251013T120000
DTEND;TZID=America/New_York:20251013T130000
DTSTAMP:20260528T172115
CREATED:20251013T135744Z
LAST-MODIFIED:20251013T135744Z
UID:10000653-1760356800-1760360400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Kailey Komnick. Kailey is currently a PhD student in Dr. Bolling’s lab. Kailey received a B.S. in Molecular and Cellular Biology and a B.S. in Chemistry from the University of Illinois Urbana-Champaign. She has received an M.S. in Chemistry from UW Madison\, and she is currently working towards a PhD in Chemistry. Her research journey began in a neuropharmacology lab where she studied the difference in methamphetamine withdrawal between adolescent and adult rats. She then transitioned into a medicinal chemistry lab\, where she derivatized a gram-positive antibiotic in attempts to improve its resistance profile. Kailey’s work at UW Madison began with studying DNA-scaffolded catalysis\, until she transitioned into the Bolling lab in 2024. She is currently studying the effects of roasting on coffee composition. Broadly\, Kailey is very interested in the intersection of chemistry with biology\, food science\, and everyday life. \nOutside of the lab\, Kailey enjoys spending time with her friends and family\, baking\, and crafting. She’s almost always listening to an audiobook or a podcast\, and she loves to explore new places and learn new skills. \n\n  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall
URL:https://foodsci.wisc.edu/event/seminar-presentation-13/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251013T110000
DTEND;TZID=America/New_York:20251013T120000
DTSTAMP:20260528T172115
CREATED:20250903T132809Z
LAST-MODIFIED:20250903T132809Z
UID:10000638-1760353200-1760356800@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-5/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251010T153000
DTEND;TZID=America/New_York:20251010T163000
DTSTAMP:20260528T172115
CREATED:20250903T132920Z
LAST-MODIFIED:20250903T132920Z
UID:10000641-1760110200-1760113800@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251008T083000
DTEND;TZID=America/New_York:20251008T100000
DTSTAMP:20260528T172115
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000556-1759912200-1759917600@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-10-08/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251006T120000
DTEND;TZID=America/New_York:20251006T130000
DTSTAMP:20260528T172115
CREATED:20250915T163147Z
LAST-MODIFIED:20250915T163241Z
UID:10000652-1759752000-1759755600@foodsci.wisc.edu
SUMMARY:Brittany Towers Lewis Seminar Presentation
DESCRIPTION:Brittany Towers Lewis\, MS\, is an industry food scientist currently working at Kraft-Heinz. She has experience at several companies within food science\, and beyond that\, she is a food science educator! Brittany shared food science knowledge to 500k+ followers on TikTok and Instagram through her channel @theblackfoodscientist.
URL:https://foodsci.wisc.edu/event/brittany-towers-lewis-seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251003T153000
DTEND;TZID=America/New_York:20251003T163000
DTSTAMP:20260528T172115
CREATED:20250903T132859Z
LAST-MODIFIED:20250903T132859Z
UID:10000640-1759505400-1759509000@foodsci.wisc.edu
SUMMARY:Undergraduate Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-committee-meeting/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250926T153000
DTEND;TZID=America/New_York:20250926T163000
DTSTAMP:20260528T172115
CREATED:20250903T132703Z
LAST-MODIFIED:20250903T132703Z
UID:10000637-1758900600-1758904200@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250918T140000
DTEND;TZID=America/New_York:20250918T150000
DTSTAMP:20260528T172115
CREATED:20250903T132534Z
LAST-MODIFIED:20250903T132534Z
UID:10000634-1758204000-1758207600@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee-meeting-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250915T120000
DTEND;TZID=America/New_York:20250915T130000
DTSTAMP:20260528T172115
CREATED:20250915T163018Z
LAST-MODIFIED:20250915T163220Z
UID:10000651-1757937600-1757941200@foodsci.wisc.edu
SUMMARY:Dr. Jevin Lortie Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Dr. Jevin Lortie from CALS entitled  “Daunted by Networking? Try the Scientific Method”. His presentation will be based on an article he co-authored for Inside Higher Ed: https://www.insidehighered.com/opinion/career-advice/carpe-careers/2025/06/16/daunted-networking-try-scientific-method-opinion
URL:https://foodsci.wisc.edu/event/dr-jevin-lortie-seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250912T153000
DTEND;TZID=America/New_York:20250912T163000
DTSTAMP:20260528T172115
CREATED:20250903T132637Z
LAST-MODIFIED:20250903T132637Z
UID:10000636-1757691000-1757694600@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250910T083000
DTEND;TZID=America/New_York:20250910T100000
DTSTAMP:20260528T172115
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000555-1757493000-1757498400@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-09-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250908T110000
DTEND;TZID=America/New_York:20250908T120000
DTSTAMP:20260528T172115
CREATED:20250903T132432Z
LAST-MODIFIED:20250903T132440Z
UID:10000633-1757329200-1757332800@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250905T153000
DTEND;TZID=America/New_York:20250905T163000
DTSTAMP:20260528T172115
CREATED:20250903T132609Z
LAST-MODIFIED:20250903T132609Z
UID:10000635-1757086200-1757089800@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meetings
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meetings/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250813T083000
DTEND;TZID=America/New_York:20250813T100000
DTSTAMP:20260528T172115
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000554-1755073800-1755079200@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-08-13/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250721
DTEND;VALUE=DATE:20250802
DTSTAMP:20260528T172115
CREATED:20250310T185949Z
LAST-MODIFIED:20250310T185949Z
UID:10000619-1753056000-1754092799@foodsci.wisc.edu
SUMMARY:Resident Course in Confectionery Technology (Candy School)
DESCRIPTION:What is the Confectionery Technology Course?\nThe two-week Resident Course in Confectionery Technology\, also known as Candy School\, is designed to instruct technical\, production\, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject material including processing\, troubleshooting\, reworking\, and sensory analysis. Learning from industry experts\, participants will gain hands-on laboratory experience with all types of candies. \nAt its heart\, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them\, varying ingredients to see what happens. \nWho should attend?\nWhile Candy School is intended primarily for technical personnel\, it is also of value to individuals in production\, management and sales who wish to increase their knowledge of confectionery technology. \nInternational students are welcome to attend! Since the course is taught entirely in English\, it is recommended that all attendees have a strong command of the language in order to get the most out of Candy School.
URL:https://foodsci.wisc.edu/event/resident-course-in-confectionery-technology-candy-school-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250709T083000
DTEND;TZID=America/New_York:20250709T100000
DTSTAMP:20260528T172115
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000553-1752049800-1752055200@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-07-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
END:VCALENDAR