BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Food Science - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Food Science
X-ORIGINAL-URL:https://foodsci.wisc.edu
X-WR-CALDESC:Events for Food Science
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20220313T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20221106T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20230312T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20231105T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20240310T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20241103T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20250309T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20251102T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20220101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240419T163000
DTEND;TZID=America/New_York:20240419T180000
DTSTAMP:20260528T180255
CREATED:20240212T171412Z
LAST-MODIFIED:20240212T171412Z
UID:10000405-1713544200-1713549600@foodsci.wisc.edu
SUMMARY:Wine & Cheese Social
DESCRIPTION:  \n 
URL:https://foodsci.wisc.edu/event/wine-cheese-social-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240419T023000
DTEND;TZID=America/New_York:20240419T160000
DTSTAMP:20260528T180255
CREATED:20240311T165026Z
LAST-MODIFIED:20241031T185746Z
UID:10000413-1713493800-1713542400@foodsci.wisc.edu
SUMMARY:Food Sci Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/ambassador-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240415T113000
DTEND;TZID=America/New_York:20240415T130000
DTSTAMP:20260528T180255
CREATED:20240415T135154Z
LAST-MODIFIED:20240415T135154Z
UID:10000424-1713180600-1713186000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Time: 12:05–12:55 \nLocation: Room 205\, Babcock Hall \nCoffee / tea will be served starting ~11:45 outside room 205 \nThis seminar will be presented by Lily Lincoln. \nABSTRACT \nRecently\, there has been an increased consumer interest in plant-based protein products due to their ability to provide a sustainable\, ethical\, and “healthier” alternative to animal-based products. However\, significant “beany” and “grassy” off-flavors associated with protein-rich plant ingredients have hindered their widespread acceptance. These off-flavors are products of lipid oxidation and Maillard reactions that can occur during processing and storage. Polyphenols have emerged as a potential solution to disrupt these reactions due to their protein-binding capabilities and inherent antioxidant capacity. We hypothesized that polyphenols with larger structures including more hydroxyl groups will more effectively reduce off-flavors due to their increased ability to bind with proteins. Pea (10% w/v) and soy (8% w/v) protein solutions were treated with 0.02% w/w catechin\, green tea extract (GTE)\, grape seed extract (GSE)\, or tannic acid (TA). Quantification of free polyphenols showed that at least 64% of all tested polyphenols were bound to proteins (catechin < TA < GSE). Catechin\, TA\, and GSE significantly reduced melanoidin production by 39%\, 43%\, & 48%\, respectively. Because GSE had the highest amount of polyphenol-bound protein\, preventing those amine groups from reacting with reducing sugars\, it was able to inhibit Maillard reaction products most effectively. Polyphenol addition significantly reduced volatile Maillard reaction and lipid oxidation products including hexanal\, furan\, benzaldehyde\, hexanol\, and heptanone production. Results indicate that addition of polyphenols disrupts flavor degradation pathways and production of their primary and secondary products. Findings from this study will be used to find solutions to reduce undesirable oxidative and Maillard reaction products found in lipid and protein food systems.
URL:https://foodsci.wisc.edu/event/seminar-presentation-5/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240414
DTEND;VALUE=DATE:20240416
DTSTAMP:20260528T180255
CREATED:20240312T141539Z
LAST-MODIFIED:20240312T141539Z
UID:10000416-1713052800-1713225599@foodsci.wisc.edu
SUMMARY:Food Research Institute Spring Meeting
DESCRIPTION:The CALS community is invited to join the Food Research Institute at its annual spring meeting at the Pyle Center on May 14–15. \nThe hybrid program will include presentations on artificial intelligence and food safety\, natural and traditional antimicrobials\, current toxicological concerns\, basic research of foodborne pathogens\, applied food microbiology in manufacturing and more. Don Schaffner of Rutgers University will present the William C. Frazier Memorial lecture. Tuesday evening’s program features a poster session\, reception and opportunities to network with colleagues. \nUniversity of Wisconsin and State of Wisconsin employees can register for $75 for in-person attendance or $25 for virtual attendance. More details are available on FRI’s website: https://fri.wisc.edu/events_meetings_profile.php?id=47. \nContact Lindsey Jahn with questions at lindsey.jahn@wisc.edu.
URL:https://foodsci.wisc.edu/event/food-research-institute-spring-meeting/
LOCATION:Pyle Center\, 702 Langdon St\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240408T113000
DTEND;TZID=America/New_York:20240408T130000
DTSTAMP:20260528T180255
CREATED:20240405T174619Z
LAST-MODIFIED:20240405T174619Z
UID:10000421-1712575800-1712581200@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Time: 12:05–12:55 \nLocation: Room 205\, Babcock Hall \nCoffee / tea will be served starting ~11:45 outside room 205 \n  \nThis seminar will be presented by Cameron Wicks.  \n  \nPolyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model\nPolyphenols are known to influence the health benefits and sensory attributes of ice cream. Research suggests that increasing the phenolic content can result in a “no melt” ice cream that maintains its shape at ambient temperature. However\, there is little understanding of why this phenomenon occurs. This study aims to examine the effects of polyphenols on the structure and melting characteristics of ice cream. Certain polyphenols affect both protein and fat\, leading to a structure that prevents frozen desserts from collapsing. In this research\, tannic acid (TA) was added to dairy cream to create a model system with protein\, fat\, and polyphenols. As the TA% increased\, the complex viscosity of the samples also increased. Microscope images and particle size distributions confirmed the presence of fat globule clusters in the TA-cream samples. Chemical treatments showed that protein-mediated fat aggregation may be the mechanism behind the clustering.\nTannic acid was added to ice cream to further investigate the role of these fat clusters as a major structural component and their impact on melting behavior. Three ice cream formulations (base\, high protein\, and high fat) were tested with different TA concentrations. The study revealed that TA decreased the melting rate and enhanced melting properties. This was supported by the complex viscosity and thixotropic behavior\, which indicated the structural basis for these properties. The high-fat formula generally had better melting characteristics than the high-protein formula\, highlighting the importance of fat in the system’s success. The study findings also suggested that TA could effectively limit ice crystal growth in temperature-abused ice cream samples\, indicating its potential to act as a substitute for conventional stabilizers. This prompted further research to determine if high phenolic extracts (green tea and grapeseed) could serve as stabilizers. The ice cream samples containing high phenolic extracts exhibited satisfactory shape retention\, reduced melting rate\, and limited ice crystal growth. However\, the high cost of these extracts necessitated the exploration of alternative fruit sources to determine if they could provide similar melting characteristics. While various standardized fruit extracts\, freeze-dried powders\, and juice concentrates showed improved melting rates compared to the control\, their rates were still 10% higher than the high phenolic extracts\, and they lacked the same level of shape retention. This study successfully developed an ice cream with enhanced shape retention and identified the mechanism and parameters for an optimal product.
URL:https://foodsci.wisc.edu/event/seminar-presentation-4/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240406T090000
DTEND;TZID=America/New_York:20240406T150000
DTSTAMP:20260528T180255
CREATED:20240405T123119Z
LAST-MODIFIED:20240405T123119Z
UID:10000420-1712394000-1712415600@foodsci.wisc.edu
SUMMARY:Babcock Dairy Observation Deck Tour
DESCRIPTION:Description\n\n Tour Babcock Dairy’s observation deck to learn about the making behind 175 S’more Years ice cream and Cranniverscherry cheese! Tours are first-come\, first-serve for up to 30 people\, but the deck is open to the public during all store hours. The first 175 visitors on Friday\, April 5\, can try samples of 175 S’more Years and Cranniverscherry. \nTours occur: \n\nApril 6: 2 PM\, 3 PM
URL:https://foodsci.wisc.edu/event/babcock-dairy-observation-deck-tour/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240401T113000
DTEND;TZID=America/New_York:20240401T130000
DTSTAMP:20260528T180255
CREATED:20240401T131313Z
LAST-MODIFIED:20240401T140056Z
UID:10000419-1711971000-1711976400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Time: 12:05–12:55 \nLocation: Room 205\, Babcock Hall \nCoffee / tea will be served starting ~11:45 outside room 205 \n  \nThis seminar will be presented by Tori Budin.  \n  \nCharacterizing the functional and practical performance of hydrolyzed lactose syrup in selected foods \nGreek yogurt acid whey (GAW) is a byproduct of Greek yogurt production\, GAW is not easily utilized and becomes an expensive and environmental unstable waste product. To create a more sustainable and useable product from the GAW\, a system was developed to convert GAW into usable products\, specifically milk minerals and glucose-galactose syrup (GGS). Past research discovered a new process\, effectivity of converting GAW into GGS\, however the application of this syrup has been limited.  \nThe objective of this research is to fully characterize the physical\, and function properties of GGS as well as characterizing the functionality of the syrup in several diverse food applications.  \nGGS was characterized for its physical and functional properties\, namely boiling point elevation\, freezing point depression and browning\, and rheological behavior. So far\, his study found that GGS increased freezing point depression and increased browning compared to the controls of sucrose and 42 DE corn syrup. It was also found that GGS had a lower viscosity than solutions of sucrose and 42 DE corn syrup\, standardized to the same solids content.  \nGGS was also characterized for its ability to partially replace\, at 40 and 80% molar replacement of sucrose in angel food cake\, gummies and caramel as well as partially replace\, 40 and 80%\, corn syrup in gummies and caramel. At this point\, the study has found that partial corn syrup replacement with GGS decreases water activity in both gummies and caramel and increased the rate of crystallization in gummies. 
URL:https://foodsci.wisc.edu/event/seminar-presentation-3/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240318T113000
DTEND;TZID=America/New_York:20240318T130000
DTSTAMP:20260528T180255
CREATED:20240313T120150Z
LAST-MODIFIED:20240313T120150Z
UID:10000418-1710761400-1710766800@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Time: 12:05–12:55 \nLocation: Room 205\, Babcock Hall \nCoffee / tea will be served starting ~11:45 outside room 205 \n  \nThis seminar will be presented by Damielle Hieber. \n  \nABSTRACT \nFreeze dried candy is a trend that is growing in popularity. It’s often sold through cottage certified sellers at markets or online sales. Freeze dried fruits and vegetables also exist\, but candy exhibits a large change in expansion and texture that is not found in fruits and vegetables. Currently they aren’t commercially sold\, likely due to the fragile nature of the candy and expense of freeze dryers. However\, individuals are processing commercial candies such as taffy and Skittles in a home freeze dryer or vacuum oven and selling the resulting candies. Due to the newness of the technique application\, there is a literature gap on what this processing does to candy. Preliminary understanding shows us that freeze dried candy isn’t freeze dried at all\, but vacuum oven puffed. This is due to the lack of freezable water present in candy. The biggest mystery of freeze dried candy is why it expands in the freeze dryer or vacuum oven. Our work looks at various commercial candies and classifies their types of expansion according to candy type. After finding a wide range of expansion and textural changes\, a simple candy system was proposed to study glass transition\, water content\, and air size and distribution. The research extends into a study that examines the physio-chemical attributes of the candies and compares them to the expansion.
URL:https://foodsci.wisc.edu/event/seminar-presentation-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240311T163000
DTEND;TZID=America/Chicago:20240311T173000
DTSTAMP:20260528T180255
CREATED:20240206T191057Z
LAST-MODIFIED:20240310T233937Z
UID:10000350-1710174600-1710178200@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-3/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240311T113000
DTEND;TZID=America/New_York:20240311T130000
DTSTAMP:20260528T180255
CREATED:20240311T162939Z
LAST-MODIFIED:20240311T162939Z
UID:10000412-1710156600-1710162000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Time: 12:05–12:55 \nLocation: Room 205\, Babcock Hall \nCoffee / tea will be served starting ~11:45 outside room 205 \nThis seminar will be presented by Elaine Lipkin\, and is entitled: Rheological characterization of thickened beverages in dysphagia treatment \n\nABSTRACT \nDysphagia\, an inability to swallow\, impacts up to 60% of Americans in institutional care and is a risk factor for dehydration\, malnutrition\, and pneumonia. Thickened beverages are used for dysphagia treatment because they increase the duration and efficiency of swallowing. Hydrocolloids\, most commonly xanthan gum and modified starch\, are used to increase beverage viscosity. Clinical definitions use shear rheology to characterize thickened beverage consistency\, but recent studies revealed that shear rheology has little impact on the safety of the swallow. We hypothesize that extensional viscosity describes a unique rheological response behavior with greater physiological significance to pharyngeal forces during swallowing. To better understand the relation between shear and extensional viscosity (and ultimately clinical safety)\, we explored a broad range of hydrocolloids to observe their effects on rheological properties. This study evaluated 12 hydrocolloids formulated at varied concentrations to achieve a shear viscosity of 300 cP at a shear rate of 30 s-1\, representing a mildly thick beverage. Shear rheological tests were conducted to reveal shear thinning behavior and to ensure beverages met requirements for “mildly thick” classification. Extensional rheology was measured using a capillary break-up method to determine viscosity under extensional forces. Results show fluids with consistent shear viscosity display a range of extensional viscosity behaviors\, including variation in break-up time as well as extensional viscosity. Findings from this study phase will inform the selection of hydrocolloids that represent a diverse range of rheological behaviors for further clinical assessment.
URL:https://foodsci.wisc.edu/event/seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240311T100000
DTEND;TZID=America/Chicago:20240311T110000
DTSTAMP:20260528T180255
CREATED:20240206T191057Z
LAST-MODIFIED:20240310T233937Z
UID:10000349-1710151200-1710154800@foodsci.wisc.edu
SUMMARY:External Comm. Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/external-comm-mtng-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240305T083000
DTEND;TZID=America/Chicago:20240305T093000
DTSTAMP:20260528T180255
CREATED:20240206T191057Z
LAST-MODIFIED:20240304T225436Z
UID:10000348-1709627400-1709631000@foodsci.wisc.edu
SUMMARY:JEDI Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/jedi-mtng/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240301T153000
DTEND;TZID=America/Chicago:20240301T170000
DTSTAMP:20260528T180255
CREATED:20240206T191057Z
LAST-MODIFIED:20240301T224054Z
UID:10000347-1709307000-1709312400@foodsci.wisc.edu
SUMMARY:Undergrad Program Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergrad-program-committee/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240301T150000
DTEND;TZID=America/New_York:20240301T163000
DTSTAMP:20260528T180255
CREATED:20240206T170317Z
LAST-MODIFIED:20240206T170317Z
UID:10000311-1709305200-1709310600@foodsci.wisc.edu
SUMMARY:Ambassador Mtng
DESCRIPTION:Rm 201\, Babcock Hall
URL:https://foodsci.wisc.edu/event/ambassador-mtng-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240301T090000
DTEND;TZID=America/Chicago:20240301T103000
DTSTAMP:20260528T180255
CREATED:20240206T191057Z
LAST-MODIFIED:20240229T222616Z
UID:10000346-1709283600-1709289000@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-mtng-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240212T163000
DTEND;TZID=America/Chicago:20240212T173000
DTSTAMP:20260528T180255
CREATED:20240206T191056Z
LAST-MODIFIED:20240212T192414Z
UID:10000344-1707755400-1707759000@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240212T100000
DTEND;TZID=America/Chicago:20240212T110000
DTSTAMP:20260528T180255
CREATED:20240206T191056Z
LAST-MODIFIED:20240211T192449Z
UID:10000343-1707732000-1707735600@foodsci.wisc.edu
SUMMARY:External Comm. Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/external-comm-mtng/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240209T150000
DTEND;TZID=America/Chicago:20240209T163000
DTSTAMP:20260528T180255
CREATED:20240206T191056Z
LAST-MODIFIED:20240209T192616Z
UID:10000342-1707490800-1707496200@foodsci.wisc.edu
SUMMARY:Ambassador Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/ambassador-mtng-3/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240209T150000
DTEND;TZID=America/New_York:20240209T163000
DTSTAMP:20260528T180255
CREATED:20240206T170234Z
LAST-MODIFIED:20240206T170234Z
UID:10000310-1707490800-1707496200@foodsci.wisc.edu
SUMMARY:Ambassador Mtng
DESCRIPTION:Rm 201\, Babcock Hall
URL:https://foodsci.wisc.edu/event/ambassador-mtng/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20231031T120000
DTEND;TZID=America/Chicago:20231031T133000
DTSTAMP:20260528T180255
CREATED:20231020T041117Z
LAST-MODIFIED:20231031T051115Z
UID:10000158-1698753600-1698759000@foodsci.wisc.edu
SUMMARY:Babcock Hall Halloween Party
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/babcock-hall-halloween-party/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20231023
DTEND;VALUE=DATE:20231025
DTSTAMP:20260528T180255
CREATED:20231004T023927Z
LAST-MODIFIED:20231024T042624Z
UID:10000154-1698019200-1698191999@foodsci.wisc.edu
SUMMARY:Annual Frozen Dessert Center Technical Conference
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/annual-frozen-dessert-center-technical-conference/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20230724
DTEND;VALUE=DATE:20230805
DTSTAMP:20260528T180255
CREATED:20230113T202344Z
LAST-MODIFIED:20230804T195523Z
UID:10000123-1690156800-1691193599@foodsci.wisc.edu
SUMMARY:Candy School
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/candy-schol/
LOCATION:1605 Linden Dr\, Madison\, WI 53706\, USA
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20230516
DTEND;VALUE=DATE:20230520
DTSTAMP:20260528T180255
CREATED:20230113T202344Z
LAST-MODIFIED:20230519T211650Z
UID:10000119-1684195200-1684540799@foodsci.wisc.edu
SUMMARY:Enhanced Gummies & Jellies
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/enhanced-gummies-jellies/
LOCATION:1605 Linden Dr\, Madison\, WI 53706\, USA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230513T120000
DTEND;TZID=America/Chicago:20230513T140000
DTSTAMP:20260528T180255
CREATED:20230411T190855Z
LAST-MODIFIED:20230512T182653Z
UID:10000151-1683979200-1683986400@foodsci.wisc.edu
SUMMARY:Commencement
DESCRIPTION:Bachelor’s\, Master’s\, and Law Degree Candidates
URL:https://foodsci.wisc.edu/event/commencement-4/
LOCATION:Camp Randall Stadium\, 1440 Monroe St\, Madison\, WI 53711\, USA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230513T120000
DTEND;TZID=America/Chicago:20230513T140000
DTSTAMP:20260528T180255
CREATED:20230411T140703Z
LAST-MODIFIED:20230411T140703Z
UID:10000148-1683979200-1683986400@foodsci.wisc.edu
SUMMARY:Commencement
DESCRIPTION:Bachelor’s\, Master’s\, and Law Degree Candidate Ceremony
URL:https://foodsci.wisc.edu/event/commencement-2/
LOCATION:Camp Randall Stadium\, 1440 Monrow Street\, Madison\, WI\, 53711\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230512T173000
DTEND;TZID=America/Chicago:20230512T193000
DTSTAMP:20260528T180255
CREATED:20230411T190855Z
LAST-MODIFIED:20230512T182653Z
UID:10000150-1683912600-1683919800@foodsci.wisc.edu
SUMMARY:Commencement
DESCRIPTION:Doctoral\, MFA\, and Medical Professionals
URL:https://foodsci.wisc.edu/event/commencement-3/
LOCATION:Kohl Center\, 601 W Dayton St\, Madison\, WI 53703\, USA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230512T173000
DTEND;TZID=America/Chicago:20230512T193000
DTSTAMP:20260528T180255
CREATED:20230411T140522Z
LAST-MODIFIED:20230411T140731Z
UID:10000147-1683912600-1683919800@foodsci.wisc.edu
SUMMARY:Commencement
DESCRIPTION:Doctoral\, MFA\, and Medical Professional Degree Candidate Ceremony
URL:https://foodsci.wisc.edu/event/commencement/
LOCATION:Kohl Center\, 601 West Dayton Street\, Madison\, WI\, 53703\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20230502T233000
DTEND;TZID=UTC:20230502T233000
DTSTAMP:20260528T180255
CREATED:20230428T222343Z
LAST-MODIFIED:20230502T150225Z
UID:10000153-1683070200-1683070200@foodsci.wisc.edu
SUMMARY:Senior Luncheon
DESCRIPTION:Room B141
URL:https://foodsci.wisc.edu/event/senior-luncheon/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230428T163000
DTEND;TZID=America/Chicago:20230428T173000
DTSTAMP:20260528T180255
CREATED:20230411T141320Z
LAST-MODIFIED:20230411T141343Z
UID:10000149-1682699400-1682703000@foodsci.wisc.edu
SUMMARY:Wine & Cheese Social
DESCRIPTION:Hosted by: The Food Science Club & Department of Food Science \nSponsored by: Lactalis American Group INC.
URL:https://foodsci.wisc.edu/event/wine-cheese-social/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20230417
DTEND;VALUE=DATE:20230418
DTSTAMP:20260528T180255
CREATED:20230127T203114Z
LAST-MODIFIED:20230417T205543Z
UID:10000141-1681689600-1681775999@foodsci.wisc.edu
SUMMARY:Food Justice Summit Program
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-justice-summit-program/
LOCATION:Union South Varsity Hall\, 1308 West Dayton Street\, Madison\, WI\, 53715\, United States
END:VEVENT
END:VCALENDAR