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?

A | Plan to attend this workshop!

The Basics of Flavor Development in Cheese

ADSA Pre-Meeting Event

Baltimore Convention Center

July 24, 2000 • 9:00 a.m. – 4:00 p.m.

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

Cost for Participation:

· Undergraduates/Graduate students $40

· Professional ADSA members $175

· Non-members $200

Fees include: Workbook, lunch & breaks

For more information and to register:

· Contact MaryAnne Drake, Ph.D. at

maryanne@ra.msstate.edu

· 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!

Sponsored by