Q | Are you a graduate student
working in dairy foods research or an industry professional involved with
cheese production, product quality assurance or product development?
ADSA Pre-Meeting Event
Baltimore
Convention Center
Learn from
University Research Leaders:
· Jeffery Broadbent, Ph.D., Utah State University, topics: Role of lactic acid bacteria
· James Steele, Ph.D., University of Wisconsin, topics: Role of lactic acid bacteria
· Scott Rankin, Ph.D., University of Maryland, topics: Flavor chemistry
Mark Johnson, Ph.D., Center for Dairy Research, topics: Cheese make-process
· Undergraduates/Graduate students $40
· Professional ADSA members $175
· Non-members $200
Fees include: Workbook, lunch & breaks
For more
information and to register:
· Visit ADSA Baltimore meeting web site at
www.baltimore2k.org to register
The ADSA annual meeting will occur on the days
immediately after the workshop-- July 25-28. At the ADSA meeting, leading
researchers in dairy foods and milk production from around the world will be
presenting new information on cutting edge research. Don’t miss this
opportunity!