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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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BEGIN:VTIMEZONE
TZID:America/New_York
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DTSTART:20231105T060000
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250415T130000
DTEND;TZID=America/New_York:20250415T140000
DTSTAMP:20260528T153417
CREATED:20250213T150211Z
LAST-MODIFIED:20250213T150211Z
UID:10000612-1744722000-1744725600@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-3/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250409T083000
DTEND;TZID=America/New_York:20250409T100000
DTSTAMP:20260528T153417
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000550-1744187400-1744192800@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-04-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250407T083000
DTEND;TZID=America/New_York:20250407T093000
DTSTAMP:20260528T153417
CREATED:20250213T150140Z
LAST-MODIFIED:20250213T150140Z
UID:10000611-1744014600-1744018200@foodsci.wisc.edu
SUMMARY:Justice\, Equity\, Diversity\, & Inclusion Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/justice-equity-diversity-inclusion-committee/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250404T153000
DTEND;TZID=America/New_York:20250404T163000
DTSTAMP:20260528T153417
CREATED:20241031T185643Z
LAST-MODIFIED:20241031T185643Z
UID:10000535-1743780600-1743784200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-5/2025-04-04/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250401T120000
DTEND;TZID=America/New_York:20250401T140000
DTSTAMP:20260528T153417
CREATED:20250401T130416Z
LAST-MODIFIED:20250401T130416Z
UID:10000624-1743508800-1743516000@foodsci.wisc.edu
SUMMARY:Weird Science Fair
DESCRIPTION:Take a study break that feeds you and your brain: the first ever Weird Science Fair at Steenbock Library! Open to all of campus. \nApril 1\, 2025. 12pm-2pm in the BioCommons. \nDrop in for an afternoon of fun facts\, science crafts\, and treats! We will be serving free pizza\, color-changing lemonade and weird candy. Learn about local research and do hands-on science activities offered by the libraries and campus partners. \nActivities include: \n\nCool bugs with Insect Ambassadors\nPolarization art with the Department of Physics\nThe Hypothermia Challenge with Wisconsin Water Library and Wisconsin Sea Grant\n3D Veterinary Models\, with McLean Gunderson Model Laboratory\, School of Veterinary Medicine\nBalloon inflation experiment with WISCIENCE Service with Youth in STEM Outreach\nCheese puffing with Department of Food Science\nMosquito and Tick activities (and internship opportunity) with Midwest Center of Excellence for Vector-Borne Disease\nButton making\, science trivia\, weird patents and specimen jars with Steenbock Library and Patent & Trademark Services\n\nIf you have any questions please contact asksel@library.wisc.edu \nSponsored by UW-Madison Libraries and WISCIENCE. Thank you to all the partners listed above!
URL:https://foodsci.wisc.edu/event/weird-science-fair/
LOCATION:Steenbock Library\, 505 Babcock Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20260528T153417
CREATED:20250414T135355Z
LAST-MODIFIED:20250414T135355Z
UID:10000627-1743422400-1743426000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by McKenna Helder  entitled “Investigating Moisture Migration in Frozen Dessert Systems” \n Time: 12:05-12:55 \nLocation: Room 205\, Babcock Hall \n ABSTRACT\nMoisture migration in multi-component food systems occurs due to water activity differences\, driving water movement between phases. Governed by thermodynamic and mass transfer principles\, this process can lead to desirable or undesirable physical changes in the product. In frozen systems\, moisture migration follows similar principles as in unfrozen systems but is further complicated by the presence of an ice phase\, which alters water activity at sub-zero temperatures. This study investigates moisture migration in frozen sorbet-inclusion systems\, aiming to develop a method for tracking migration over time and understanding its key driving forces. The effects of sorbet formulation\, storage temperature\, and inclusion type on moisture migration were examined. Results indicate that lowering the sorbet’s freezing point increases moisture migration\, while higher viscosity reduces it. Elevated storage temperatures accelerate migration rates\, and different inclusions exhibit similar trends and equilibrium moisture levels when stored under the same conditions. Additionally\, the discovery of a sucrose-water eutectic in specific sorbet and inclusion combinations is explored as this eutectic acts as a barrier\, altering moisture migration patterns. These findings improve our understanding of moisture migration in frozen systems and provide insights for optimizing inclusion stability in frozen desserts.
URL:https://foodsci.wisc.edu/event/seminar-presentation-11/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20260528T153417
CREATED:20250407T131359Z
LAST-MODIFIED:20250407T131359Z
UID:10000625-1743422400-1743426000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Tianci Li  entitled “Phase separation of mixed hydrocolloids in gummy system” \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall \nABSTRACT\nThe growing consumer demand for healthy candies and gummies has presented manufacturers with both opportunities and challenges for innovation. Gelatin derived from animals holds a significant market share in the gummy and jelly industry\, which indicates a need for the development of higher-quality vegan/plant-based alternatives. Since blended hydrocolloids are believed to have synergistic effects on gel strength or to produce gel textures intermediate to those of individual hydrocolloids\, the use of multiple gelling agents has become more common in modern products. In complex systems\, phase separation is more likely to occur due to limited thermodynamic compatibility between molecules. Phase separation refers to the phenomenon in which a homogeneous solution containing mixed biopolymers de-mixes into liquid phases with differing polymer concentrations in each phase. This study aims to investigate the interactions among three different hydrocolloids—starch\, high-methoxyl pectin\, and agarose—in a high-viscosity gummy system\, and how various factors influence phase separation and the final gel properties.
URL:https://foodsci.wisc.edu/event/seminar-presentation-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20260528T153417
CREATED:20250331T134424Z
LAST-MODIFIED:20250331T134424Z
UID:10000623-1743422400-1743426000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Sanjana Sawant  entitled “Complexation of Soy Protein Fibrils and Ionic Polysaccharides” \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall \nABSTRACT\nProtein amyloid fibrils exhibit excellent functional properties due to their unique structural features. However\, their application in food matrices is significantly limited by their instability at pH values above 2. This study explores the complexation of soy protein fibrils with gellan gum (anionic) and chitosan (cationic) as a strategy to prevent pH-induced degradation of fibrillar structure and function. It was observed that pH adjustment from 2 to 4 and 7\, can cause irreversible fibril damage due to aggregation\, particularly when passing through the isoelectric point. Among all polysaccharide-pH combinations\, chitosan complexation proved most effective in preserving fibril integrity at pH 4. Atomic force microscopy showed the presence of fibrils alongside some aggregates and FTIR analysis further confirmed that chitosan best preserved the fibrils’ β-sheet structure. Rapid Visco analysis revealed that the gelling properties of the fibrils were retained\, and the suspensions showed excellent phase stability at pH 4 in the presence of chitosan. Overall\, this work provides valuable insights into strategies for mitigating pH-induced fibril degradation\, expanding the potential applications of protein fibrils in food matrices. \nThe session will also guide researchers through critical stages of experimental design\, data collection\, and interpretation. Practical insights will be shared on preparing for experiments\, structuring research findings\, and making informed decisions post-analysis. \nFinally\, attendees will gain a step-by-step understanding of writing and publishing a research paper\, including the role of the first author in shaping a compelling research story. This roadmap will equip researchers with essential skills to effectively communicate their findings and contribute meaningfully to their field.
URL:https://foodsci.wisc.edu/event/seminar-presentation-9/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250324
DTEND;VALUE=DATE:20250329
DTSTAMP:20260528T153417
CREATED:20250310T190459Z
LAST-MODIFIED:20250310T190459Z
UID:10000620-1742774400-1743206399@foodsci.wisc.edu
SUMMARY:Candy Basics Course
DESCRIPTION:What is the Candy Basics Course?\nThe one-week Candy Basics course is designed to instruct production\, sales\, and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lectures on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with hard candy\, gummies & jellies\, panning\, caramel\, and chocolate. \nWho should attend?\nCandy Basics is more condensed than our two-week Candy School and is intended primarily for non-technical personnel 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 the course.
URL:https://foodsci.wisc.edu/event/candy-basics-course-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250319T120000
DTEND;TZID=America/New_York:20250319T130000
DTSTAMP:20260528T153417
CREATED:20250213T150058Z
LAST-MODIFIED:20250213T150058Z
UID:10000610-1742385600-1742389200@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250318T130000
DTEND;TZID=America/New_York:20250318T140000
DTSTAMP:20260528T153417
CREATED:20250213T150021Z
LAST-MODIFIED:20250213T150021Z
UID:10000609-1742302800-1742306400@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250317T120000
DTEND;TZID=America/New_York:20250317T130000
DTSTAMP:20260528T153417
CREATED:20250317T142610Z
LAST-MODIFIED:20250317T142610Z
UID:10000622-1742212800-1742216400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Dr. Kapoor from the Center for Dairy Research entitled “The Research Roadmap: From Reading Papers to Publishing Your Work” \n  \nAbstract: \nResearch is a continuous journey\, from exploring existing knowledge to contributing new insights through publications. The Research Roadmap: From Reading Papers to Publishing Your Work provides a structured approach to navigating this process\, helping researchers effectively read\, analyze\, and disseminate their work. Whether you are beginning your research journey or at a later stage\, this session will be helpful. \nThis presentation will begin by discussing the importance of reporting research—how it advances science\, fosters collaboration\, ensures peer validation\, and records knowledge for future generations. Participants will learn strategies to initiate a literature search and identify key components of a research paper to understand theories relevant to their projects. \nThe session will also guide researchers through critical stages of experimental design\, data collection\, and interpretation. Practical insights will be shared on preparing for experiments\, structuring research findings\, and making informed decisions post-analysis. \nFinally\, attendees will gain a step-by-step understanding of writing and publishing a research paper\, including the role of the first author in shaping a compelling research story. This roadmap will equip researchers with essential skills to effectively communicate their findings and contribute meaningfully to their field.
URL:https://foodsci.wisc.edu/event/seminar-presentation-8/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250312T083000
DTEND;TZID=America/New_York:20250312T100000
DTSTAMP:20260528T153417
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000549-1741768200-1741773600@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-03-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250307T153000
DTEND;TZID=America/New_York:20250307T163000
DTSTAMP:20260528T153417
CREATED:20241031T185613Z
LAST-MODIFIED:20241031T185613Z
UID:10000532-1741361400-1741365000@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-4/2025-03-07/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250219T120000
DTEND;TZID=America/New_York:20250219T130000
DTSTAMP:20260528T153417
CREATED:20250213T145732Z
LAST-MODIFIED:20250213T145732Z
UID:10000546-1739966400-1739970000@foodsci.wisc.edu
SUMMARY:Graduate Representative Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250218T130000
DTEND;TZID=America/New_York:20250218T140000
DTSTAMP:20260528T153417
CREATED:20250213T145701Z
LAST-MODIFIED:20250213T145701Z
UID:10000545-1739883600-1739887200@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250217T120000
DTEND;TZID=America/New_York:20250217T130000
DTSTAMP:20260528T153417
CREATED:20250213T145627Z
LAST-MODIFIED:20250213T145627Z
UID:10000544-1739793600-1739797200@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Presented by Jason Pronschinske entitled “Microwave-puffed cheese snacks made from Cheddar cheese”.  \nABSTRACT\nDuring heating\, most cheeses melt (e.g.\, Raclette)\, while some form expanded three-dimensional structures (e.g.\, bubbles and blisters on a Mozzarella cheese pizza). By manipulating the protein-to-moisture (PN/M) ratio in natural cheese\, it could be possible to expand cheese into a shelf-stable puff when heated. Cylinders (9 mm in height × 13 mm diameter) were cut from Cheddar cheese (CC) at 1 wk\, 2 wk\, 1\, 3\, and 6 mo of ripening and dried in a Parmesan ripening room to make partially dried cheeses (PDC) with PN/M ratios of 1.5 (31.4% PN\, low PN)\, 2.1 (33.2% PN\, medium)\, and 2.8 (34.5% PN\, high). The PDC were puffed in a microwave oven to attain ~0.2 aw. Low PN treatments expanded 228% in volume at 1 wk of ripening\, but only 107% after 6 mo of ripening. In contrast\, high PN treatments expanded 96% at 1 wk and 72% at 6 mo of ripening. Puffs were compressed using a texture analyzer equipped with an acoustic detector. The number of acoustic peaks (AP) recorded during compression decreased as the PN content of the PDC decreased. Sensory crunchiness (measured on a 15-point quantitative descriptive analysis scale) correlated negatively with AP (r = -0.73; P < 0.05). By reducing the meltability of CC with drying\, we demonstrated a novel method to make shelf-stable cheese puffs made solely from natural cheese.
URL:https://foodsci.wisc.edu/event/seminar-presentation-7/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250213T083000
DTEND;TZID=America/New_York:20250213T093000
DTSTAMP:20260528T153417
CREATED:20250213T145825Z
LAST-MODIFIED:20250213T145825Z
UID:10000547-1739435400-1739439000@foodsci.wisc.edu
SUMMARY:Justice\, Equity\, Diversity\, Inclusion Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/justice-equity-diversity-inclusion-committee-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250212T083000
DTEND;TZID=America/New_York:20250212T100000
DTSTAMP:20260528T153417
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000548-1739349000-1739354400@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-02-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250207T153000
DTEND;TZID=America/New_York:20250207T163000
DTSTAMP:20260528T153417
CREATED:20241031T185540Z
LAST-MODIFIED:20241031T185540Z
UID:10000529-1738942200-1738945800@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-3/2025-02-07/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250115T080000
DTEND;TZID=America/New_York:20250117T170000
DTSTAMP:20260528T153417
CREATED:20240813T180348Z
LAST-MODIFIED:20240813T180348Z
UID:10000441-1736928000-1737133200@foodsci.wisc.edu
SUMMARY:Batch Freezer Workshop
DESCRIPTION:Registration \nRegister online at dairyfoods.wisc.edu or contact Emma Temme at abels@wisc.edu \nThe registration fee of $1\,400 includes cost of instructional materials & supplies\, break & lunch\, and registration. Lodging\, parking\, and other meals are not included \nCancellation policy: applicants may cancel up for 30 days before the course\, but are assessed a $500 fee. Substitutions may be made at any time. \nWhat to Bring \nShoes must cover your toes and have adequate wet-surface traction – no sandals or loose-fitting clothing. Tall rubber boots for use in the manufacturing sessions are recommended. Long sleeve t-shirts or sweatshirts and jeans are best. Bring plenty of spare change of clothes\, especially shoes and socks. Disposable aprons\, hair & beard nets will be provided. You will be exposed to extreme temperatures\, cleaning & sanitizing compounds\, lots of water and\, of course\, ice cream ingredients
URL:https://foodsci.wisc.edu/event/batch-freezer-workshop/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250113T080000
DTEND;TZID=America/New_York:20250114T170000
DTSTAMP:20260528T153417
CREATED:20240813T175603Z
LAST-MODIFIED:20240813T175603Z
UID:10000440-1736755200-1736874000@foodsci.wisc.edu
SUMMARY:Successful Ice Cream Retailing
DESCRIPTION:Our Mission \nTo provide the very best\, most accurate information that frozen dessert retailers need to be successful in this industry today so you can manage your business for more profit\, better employees\, and effective promotions. \nWho Should Attend? \n\nBusiness owners and managers in the ice cream industry.\nAnyone looking to get into the business.\nAnyone who manufactures ice cream with a batch freezer.\nBusiness managers directly responsible for the success of a frozen desert business.\nIndustry suppliers and sales representatives of frozen dessert business.\nIndustry suppliers and sales representatives who sell to shop owners.\n\nRegistration \nRegister online at dairyfoods.wisc.edu or contact Emma Temme at abels@wisc.edu \nThe registration fee of $750 includes cost of instructional materials & supplies\, break & lunch\, and registration. Lodging\, parking and other meals are not included. \nCancellation policy: applicants may cancel up to 30 days before the course\, but are assessed a $500 fee. Substitutions may be made at any time. \n 
URL:https://foodsci.wisc.edu/event/successful-ice-cream-retailing/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241217T130000
DTEND;TZID=America/New_York:20241217T140000
DTSTAMP:20260528T153417
CREATED:20240909T162053Z
LAST-MODIFIED:20240909T162053Z
UID:10000450-1734440400-1734444000@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meetings
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meetings/2024-12-17/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241213T033000
DTEND;TZID=America/New_York:20241213T163000
DTSTAMP:20260528T153417
CREATED:20241031T185837Z
LAST-MODIFIED:20241031T185837Z
UID:10000540-1734060600-1734107400@foodsci.wisc.edu
SUMMARY:Food Sci Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-sci-ambassador-meeting-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241210T083000
DTEND;TZID=America/New_York:20241210T213000
DTSTAMP:20260528T153417
CREATED:20240909T162005Z
LAST-MODIFIED:20240909T162005Z
UID:10000446-1733819400-1733866200@foodsci.wisc.edu
SUMMARY:JEDI Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/jedi-committee-meeting/2024-12-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241209T153000
DTEND;TZID=America/New_York:20241209T163000
DTSTAMP:20260528T153417
CREATED:20241031T185348Z
LAST-MODIFIED:20241031T185348Z
UID:10000526-1733758200-1733761800@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-2/2024-12-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241206T153000
DTEND;TZID=America/New_York:20241206T163000
DTSTAMP:20260528T153417
CREATED:20240909T162547Z
LAST-MODIFIED:20240909T162547Z
UID:10000513-1733499000-1733502600@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting/2024-12-06/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241119T130000
DTEND;TZID=America/New_York:20241119T140000
DTSTAMP:20260528T153417
CREATED:20240909T162053Z
LAST-MODIFIED:20240909T162053Z
UID:10000449-1732021200-1732024800@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meetings
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meetings/2024-11-19/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241115T033000
DTEND;TZID=America/New_York:20241115T163000
DTSTAMP:20260528T153417
CREATED:20241031T185810Z
LAST-MODIFIED:20241031T185810Z
UID:10000539-1731641400-1731688200@foodsci.wisc.edu
SUMMARY:Food Sci Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-sci-ambassador-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241112T163000
DTEND;TZID=America/New_York:20241112T173000
DTSTAMP:20260528T153417
CREATED:20240909T162817Z
LAST-MODIFIED:20240909T162817Z
UID:10000519-1731429000-1731432600@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-9/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
END:VCALENDAR