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      Whey Processing Workshop in Twin Falls

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      November 6, 2012

      Tuesday   8:00 AM - 5:00 PM

      1741 Harrison Street
      Twin Falls, Idaho 83301

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      EVENT DETAILS
      Whey Processing Workshop






      About the Workshop



      Join us for this one-day Whey Processing Overview Course especially designed for whey plant operators, sanitation and other operations personnel and managers. 




      Agenda









      • Dairy Chemistry 101 and Whey Composition

      • Basic Whey Processing 

      • Processing for Specific Components

      • Producing WPCs and WPIs

      • Permeate and Lactose Processing 

      • Membranes 101

      • Product Quality





      •   Cleaning and sanitation of equipment

        • Cleaning UF and RO; Spiral Bound and Ceramics

        • Different Steps of Cleanings

        • Types of Chemicals: Acids, Sanitizers

        • What to test, titrate, and monitor

        • The Sanitizing Process

        • Troubleshoot for Protein and Mineral Deposits









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      Payment Information




      • NOTE - TechHelp accepts CREDIT/DEBIT CARDS ONLY for online registration. If you can not pay with a card or have any registration or payment questions, please contact Paula Peterman at 208.364.6188 or paulap@uidaho.edu.

      • The fee for this workshop is $265 for two or more registering from the same company at the same time or $300 per individual.

      • Fee includes Certificate of Completion, full breakfast, lunch, refreshments and course materials.

      • Scholarships available upon request and granted based on need.




      Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.



      Who Should Attend



      Whey plant operators, sanitation and other operations personnel and managers.





      Instructors




      Dr. Karen Smith, Dairy Processing Technologist

      Wisconsin Center for Dairy Research, University of Wisconsin-Madison



      At the Wisconsin Center for Dairy Research (WCDR), Karen Smith’s area of expertise is dairy process development and troubleshooting. She assists in the development of processes involving whey, whey and milk protein concentrates, and individual proteins. Smith helps organize and teach short courses and works on applied research projects such as the drying differences between various types of whey and acts as an internal consultant and trainer on evaporators, dryers, lactose manufacture, ultrafiltration systems and related membrane technology and s 


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      About the Workshop


      Join us for this one-day Whey Processing Overview Course especially designed for whey plant operators, sanitation and other operations personnel and managers. 

      Agenda

      • Dairy Chemistry 101 and Whey Composition
      • Basic Whey Processing 
      • Processing for Specific Components
      • Producing WPCs and WPIs
      • Permeate and Lactose Processing 
      • Membranes 101
      • Product Quality
      •   Cleaning and sanitation of equipment
        • Cleaning UF and RO; Spiral Bound and Ceramics
        • Different Steps of Cleanings
        • Types of Chemicals: Acids, Sanitizers
        • What to test, titrate, and monitor
        • The Sanitizing Process
        • Troubleshoot for Protein and Mineral Deposits


      Payment Information

      • NOTE - TechHelp accepts CREDIT/DEBIT CARDS ONLY for online registration. If you can not pay with a card or have any registration or payment questions, please contact Paula Peterman at 208.364.6188 or paulap@uidaho.edu.
      • The fee for this workshop is $265 for two or more registering from the same company at the same time or $300 per individual.
      • Fee includes Certificate of Completion, full breakfast, lunch, refreshments and course materials.
      • Scholarships available upon request and granted based on need.

      Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.


      Who Should Attend

      Whey plant operators, sanitation and other operations personnel and managers.


      Instructors


      Dr. Karen Smith, Dairy Processing Technologist
      Wisconsin Center for Dairy Research, University of Wisconsin-Madison

      At the Wisconsin Center for Dairy Research (WCDR), Karen Smith’s area of expertise is dairy process development and troubleshooting. She assists in the development of processes involving whey, whey and milk protein concentrates, and individual proteins. Smith helps organize and teach short courses and works on applied research projects such as the drying differences between various types of whey and acts as an internal consultant and trainer on evaporators, dryers, lactose manufacture, ultrafiltration systems and related membrane technology and specializes in process development, scale-up and troubleshooting and in research on milk/whey/whey by-product separation, concentration and drying.

      Dr. Smith received a BS, MS and PhD from the University of Wisconsin and was then employed by Schreiber Foods as a Research Scientist and then at their cheddar cheese manufacturing facility in Tempe, AZ as the QC Manager/Production Support Team Leader. She then worked for Dietrich’s Milk Products in Middlebury Center, PA as an Operations Analyst/Whey Dept. Mgr. and then for Wisconsin Whey International in Madison, WI as the Manager of Research and Development.

      Mr. Todd Hutson has worked for Filtration Engineering for twenty years as the sales and marketing manager. Prior to that, he worked for Cargill in their Leasing group for three years. He received an accounting degree at the University of Minnesota Duluth.


      Sponsors


      Idaho Milk Processors Association (IMPA), now in its 84th year, is a non-profit organization that seeks to promote the Idaho dairy industry.



      University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho.www.extension.uidaho.edu


      The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu  



      TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth.www.techhelp.org 


      Co-Sponsors


      Ecolab is the global leader in water, hygiene and energy technologies and services. Around the world, businesses in the food, hospitality, healthcare, industrial, and oil and gas markets choose Ecolab products and services to keep their environments clean and safe, operate efficiently and achieve sustainability goals.



      At Filtration Engineering, we bring filtration industry expertise and resources together, providing responsive and flexible solutions to customize applications and improve your organization's ability to produce and deliver quality products.
      " rel="nofollow" href="http://www.regonline.com/?1129504" data-ga-label="EDP <font style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;"><font size="4" style="color:rgb(0,0,0);font-weight:bold;"><br /> About the Workshop</font><br /> <br /> </font><font><font size="2">Join us for this one-day Whey Processing Overview Course especially designed for whey plant operators, sanitation and other operations personnel and managers. </font><br /> <br /> <font size="4" style="font-weight:bold;"> Agenda<br /> </font></font> <br /> <table style="width:600px;" cellspacing="3" cellpadding="3" align="center"> <tbody> <tr> <td style="width:300px;text-align:left;vertical-align:top;"> <ul> <li>Dairy Chemistry 101 and Whey Composition</li> <li>Basic Whey Processing </li> <li>Processing for Specific Components</li> <li>Producing WPCs and WPIs</li> <li>Permeate and Lactose Processing </li> <li>Membranes 101</li> <li>Product Quality</li> </ul> </td> <td style="width:300px;text-align:left;vertical-align:top;"> <ul> <li>  Cleaning and sanitation of equipment <ul> <li>Cleaning UF and RO; Spiral Bound and Ceramics</li> <li>Different Steps of Cleanings</li> <li>Types of Chemicals: Acids, Sanitizers</li> <li>What to test, titrate, and monitor</li> <li>The Sanitizing Process</li> <li>Troubleshoot for Protein and Mineral Deposits</li> </ul> </li> </ul> </td> </tr> </tbody> </table> <style id="telerik-reTable-4" type="text/css"> //<![CDATA[ /* */ //]]>// </style> <br /> <table style="width:800px;border:thin solid rgb(31,73,125);" cellspacing="2" cellpadding="2" align="center"> <tbody> </tbody> </table> <br /> <font><font size="4" style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;color:rgb(0,0,0);font-weight:bold;">Payment Information</font><br /> <font size="2"><br /> <ul> <li style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">NOTE - TechHelp accepts CREDIT/DEBIT CARDS ONLY for online registration. If you can not pay with a card or have any registration or payment questions, please contact Paula Peterman at 208.364.6188 or paulap@uidaho.edu.</li> <li style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">The fee for this workshop is $265 for two or more registering from the same company at the same time or $300 per individual.</li> <li style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">Fee includes Certificate of Completion, full breakfast, lunch, refreshments and course materials.</li> <li>Scholarships available upon request and granted based on need.</li> </ul> <br /> <font color="#c00000" style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.</font></font><br /> <br /> <font size="4" style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;color:rgb(0,0,0);font-weight:bold;">Who Should Attend</font><br /> </font><br /> Whey plant operators, sanitation and other operations personnel and managers.<br /> <br /> <span style="color:rgb(0,0,0);letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;font-size:14pt;"><strong><font size="4"><br /> Instructors</font></strong></span><br style="WIDOWS:2;TEXT-TRANSFORM:none;FONT:13px arial,helvetica,sans-serif;WHITE-SPACE:normal;ORPHANS:2;LETTER-SPACING:normal;COLOR:rgb(0,0,0);WORD-SPACING:0px;" /> <br /> <img src="https://www.regonline.com/custImages/258751/Whey%20Workshop/karensmith150.jpg" style="width:150px;height:153px;float:left;margin:3px 4px 3px 3px;" /><strong>Dr. Karen Smith, Dairy Processing Technologist<br /> Wisconsin Center for Dairy Research, University of Wisconsin-Madison<br /> </strong><br /> At the Wisconsin Center for Dairy Research (WCDR), Karen Smith&rsquo;s area of expertise is dairy process development and troubleshooting. She assists in the development of processes involving whey, whey and milk protein concentrates, and individual proteins. Smith helps organize and teach short courses and works on applied research projects such as the drying differences between various types of whey and acts as an internal consultant and trainer on evaporators, dryers, lactose manufacture, ultrafiltration systems and related membrane technology and specializes in process development, scale-up and troubleshooting and in research on milk/whey/whey by-product separation, concentration and drying. <br /> <br /> Dr. Smith received a BS, MS and PhD from the University of Wisconsin and was then employed by Schreiber Foods as a Research Scientist and then at their cheddar cheese manufacturing facility in Tempe, AZ as the QC Manager/Production Support Team Leader. She then worked for Dietrich&rsquo;s Milk Products in Middlebury Center, PA as an Operations Analyst/Whey Dept. Mgr. and then for Wisconsin Whey International in Madison, WI as the Manager of Research and Development. <br /> <br /> <strong>Mr. Todd Hutson</strong> has worked for Filtration Engineering for twenty years as the sales and marketing manager. Prior to that, he worked for Cargill in their Leasing group for three years. He received an accounting degree at the University of Minnesota Duluth.<br /> <br /> <font size="4"><strong><hr /> Sponsors<br /> </strong></font><br /> <img src="https://www.regonline.com/custImages/258751/milkprocessors.jpg" style="width:200px;height:281px;vertical-align:top;margin:3px;" /><br /> <a href="http://www.impa.us/index.htm" target="_blank">Idaho Milk Processors Association (IMPA</a>), now in its 84th year, is a non-profit organization that seeks to promote the Idaho dairy industry.<br /> <br /> <hr /> <strong style="font-size:large;"><strong style="background-color:rgb(255,255,255);font-family:Arial,Helvetica,sans-serif;font-size:13px;"><font size="4"> <p style="font:normal normal normal 13px/normal Arial,Helvetica,sans-serif;display:inline !important;"><font size="2"><img style="MARGIN:2px;WIDTH:200px;HEIGHT:47px;VERTICAL-ALIGN:text-bottom;" vspace="3" src="http://www.techhelp.org/media/images/Logos/uofiextensionbrown.jpg" hspace="3" /></font></p> </font></strong></strong><br /> <strong style="font-size:13px;font-weight:bold;line-height:normal;widows:2;text-transform:none;background-color:rgb(255,255,255);font-variant:normal;font-style:normal;text-indent:0px;font-family:Arial,Helvetica,sans-serif;white-space:normal;orphans:2;letter-spacing:normal;color:rgb(0,0,0);word-spacing:0px;"><font size="4"> <p style="WIDOWS:2;TEXT-TRANSFORM:none;BACKGROUND-COLOR:rgb(255,255,255);TEXT-INDENT:0px;FONT:13px Arial,Helvetica,sans-serif;WHITE-SPACE:normal;ORPHANS:2;LETTER-SPACING:normal;COLOR:rgb(0,0,0);WORD-SPACING:0px;"><font size="2">University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho.</font><a href="http://www.extension.uidaho.edu/" style="FONT-FAMILY:Arial,Verdana,Helvetica;COLOR:rgb(0,0,128);"><font color="#000080" size="2">www.extension.uidaho.edu</font></a></p> <p style="WIDOWS:2;TEXT-TRANSFORM:none;BACKGROUND-COLOR:rgb(255,255,255);TEXT-INDENT:0px;FONT:13px Arial,Helvetica,sans-serif;WHITE-SPACE:normal;ORPHANS:2;LETTER-SPACING:normal;COLOR:rgb(0,0,0);WORD-SPACING:0px;"><font color="#000080"><img style="MARGIN:2px;WIDTH:150px;HEIGHT:150px;VERTICAL-ALIGN:text-bottom;" vspace="3" src="http://www.techhelp.org/media/images/Food/uofi%20wsu_round.jpg" hspace="3" /><br /> </font><font size="2">The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. <a target="_blank" style="color:rgb(17,85,204);font-family:Calibri,sans-serif;font-size:15px;background-color:rgba(255,255,255,0.917969);" href="http://www.sfs.wsu.edu/">www.sfs.wsu.edu</a><span style="color:rgb(31,73,125);font-family:Calibri,sans-serif;font-size:15px;background-color:rgba(255,255,255,0.917969);">  </span></font></p> <hr /> </font></strong> <p style="font-size:13px;font-weight:normal;widows:2;text-transform:none;background-color:rgb(255,255,255);text-indent:0px;font-style:normal;font-variant:normal;line-height:normal;font-family:Arial,Helvetica,sans-serif;white-space:normal;orphans:2;letter-spacing:normal;color:rgb(0,0,0);word-spacing:0px;"><font size="2"><br /> <img style="MARGIN:2px;WIDTH:200px;HEIGHT:38px;VERTICAL-ALIGN:text-bottom;" vspace="2" src="http://www.techhelp.org/media/images/TechHelp%20Logo%20Blue%20small%20jpg.jpg" hspace="2" /></font></p> <p style="widows:2;text-transform:none;background-color:rgb(255,255,255);text-indent:0px;font-style:normal;font-variant:normal;line-height:normal;font-family:Arial,Helvetica,sans-serif;white-space:normal;orphans:2;letter-spacing:normal;color:rgb(0,0,0);word-spacing:0px;"><font size="2" style="font-size:13px;font-weight:normal;">TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth.</font><a href="http://www.techhelp.org/" style="font-size:13px;font-weight:normal;font-family:Arial,Verdana,Helvetica;color:rgb(0,0,128);"><font color="#000080" size="2">www.techhelp.org</font></a><font><span style="font-size:13px;font-weight:normal;"> </span><br /> </font></p> <hr style="font-size:13px;font-weight:normal;" /> <font><strong style="font-size:large;">Co-Sponsors</strong><br /> <br /> <strong style="font-size:large;"><img src="https://www.regonline.com/custImages/258751/Whey%20Workshop/ecolab.jpg" style="width:250px;height:49px;vertical-align:top;margin:3px;" /></strong><br /> <font size="2"><a href="http://www.ecolab.com/" target="_blank">Ecolab</a> is the global leader in water, hygiene and energy technologies and services. Around the world, businesses in the food, hospitality, healthcare, industrial, and oil and gas markets choose Ecolab products and services to keep their environments clean and safe, operate efficiently and achieve sustainability goals.</font><br /> <br /> <hr style="font-size:large;font-weight:bold;" /> <a target="_blank" style="font-size:large;font-weight:bold;" href="http://www.filtrationeng.com/"><img src="https://www.regonline.com/custImages/258751/Whey%20Workshop/efiltration.png" style="width:311px;height:85px;vertical-align:top;margin:3px;" /></a><br /> <font size="2">At <a href="http://www.filtrationeng.com/default.cfm" target="_blank">Filtration Engineering</a>, we bring filtration industry expertise and resources together, providing responsive and flexible solutions to customize applications and improve your organization's ability to produce and deliver quality products.</font></font> Link"><font style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;"><font size="4" style="color:rgb(0,0,0);font-weight:bold;"><br /> About the Workshop</font><br /> <br /> </font><font><font size="2">Join us for this one-day Whey Processing Overview Course especially designed for whey plant operators, sanitation and other operations personnel and managers. </font><br /> <br /> <font size="4" style="font-weight:bold;"> Agenda<br /> </font></font> <br /> <table style="width:600px;" cellspacing="3" cellpadding="3" align="center"> <tbody> <tr> <td style="width:300px;text-align:left;vertical-align:top;"> <ul> <li>Dairy Chemistry 101 and Whey Composition</li> <li>Basic Whey Processing </li> <li>Processing for Specific Components</li> <li>Producing WPCs and WPIs</li> <li>Permeate and Lactose Processing </li> <li>Membranes 101</li> <li>Product Quality</li> </ul> </td> <td style="width:300px;text-align:left;vertical-align:top;"> <ul> <li>  Cleaning and sanitation of equipment <ul> <li>Cleaning UF and RO; Spiral Bound and Ceramics</li> <li>Different Steps of Cleanings</li> <li>Types of Chemicals: Acids, Sanitizers</li> <li>What to test, titrate, and monitor</li> <li>The Sanitizing Process</li> <li>Troubleshoot for Protein and Mineral Deposits</li> </ul> </li> </ul> </td> </tr> </tbody> </table> <style id="telerik-reTable-4" type="text/css"> //<![CDATA[ /* */ //]]>// </style> <br /> <table style="width:800px;border:thin solid rgb(31,73,125);" cellspacing="2" cellpadding="2" align="center"> <tbody> </tbody> </table> <br /> <font><font size="4" style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;color:rgb(0,0,0);font-weight:bold;">Payment Information</font><br /> <font size="2"><br /> <ul> <li style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">NOTE - TechHelp accepts CREDIT/DEBIT CARDS ONLY for online registration. If you can not pay with a card or have any registration or payment questions, please contact Paula Peterman at 208.364.6188 or paulap@uidaho.edu.</li> <li style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">The fee for this workshop is $265 for two or more registering from the same company at the same time or $300 per individual.</li> <li style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">Fee includes Certificate of Completion, full breakfast, lunch, refreshments and course materials.</li> <li>Scholarships available upon request and granted based on need.</li> </ul> <br /> <font color="#c00000" style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;">Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.</font></font><br /> <br /> <font size="4" style="letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;color:rgb(0,0,0);font-weight:bold;">Who Should Attend</font><br /> </font><br /> Whey plant operators, sanitation and other operations personnel and managers.<br /> <br /> <span style="color:rgb(0,0,0);letter-spacing:normal;text-transform:none;white-space:normal;word-spacing:0px;font-size:14pt;"><strong><font size="4"><br /> Instructors</font></strong></span><br style="WIDOWS:2;TEXT-TRANSFORM:none;FONT:13px arial,helvetica,sans-serif;WHITE-SPACE:normal;ORPHANS:2;LETTER-SPACING:normal;COLOR:rgb(0,0,0);WORD-SPACING:0px;" /> <br /> <img src="https://www.regonline.com/custImages/258751/Whey%20Workshop/karensmith150.jpg" style="width:150px;height:153px;float:left;margin:3px 4px 3px 3px;" /><strong>Dr. Karen Smith, Dairy Processing Technologist<br /> Wisconsin Center for Dairy Research, University of Wisconsin-Madison<br /> </strong><br /> At the Wisconsin Center for Dairy Research (WCDR), Karen Smith&rsquo;s area of expertise is dairy process development and troubleshooting. She assists in the development of processes involving whey, whey and milk protein concentrates, and individual proteins. Smith helps organize and teach short courses and works on applied research projects such as the drying differences between various types of whey and acts as an internal consultant and trainer on evaporators, dryers, lactose manufacture, ultrafiltration systems and related membrane technology and specializes in process development, scale-up and troubleshooting and in research on milk/whey/whey by-product separation, concentration and drying. <br /> <br /> Dr. Smith received a BS, MS and PhD from the University of Wisconsin and was then employed by Schreiber Foods as a Research Scientist and then at their cheddar cheese manufacturing facility in Tempe, AZ as the QC Manager/Production Support Team Leader. She then worked for Dietrich&rsquo;s Milk Products in Middlebury Center, PA as an Operations Analyst/Whey Dept. Mgr. and then for Wisconsin Whey International in Madison, WI as the Manager of Research and Development. <br /> <br /> <strong>Mr. Todd Hutson</strong> has worked for Filtration Engineering for twenty years as the sales and marketing manager. Prior to that, he worked for Cargill in their Leasing group for three years. He received an accounting degree at the University of Minnesota Duluth.<br /> <br /> <font size="4"><strong><hr /> Sponsors<br /> </strong></font><br /> <img src="https://www.regonline.com/custImages/258751/milkprocessors.jpg" style="width:200px;height:281px;vertical-align:top;margin:3px;" /><br /> <a href="http://www.impa.us/index.htm" target="_blank">Idaho Milk Processors Association (IMPA</a>), now in its 84th year, is a non-profit organization that seeks to promote the Idaho dairy industry.<br /> <br /> <hr /> <strong style="font-size:large;"><strong style="background-color:rgb(255,255,255);font-family:Arial,Helvetica,sans-serif;font-size:13px;"><font size="4"> <p style="font:normal normal normal 13px/normal Arial,Helvetica,sans-serif;display:inline !important;"><font size="2"><img style="MARGIN:2px;WIDTH:200px;HEIGHT:47px;VERTICAL-ALIGN:text-bottom;" vspace="3" src="http://www.techhelp.org/media/images/Logos/uofiextensionbrown.jpg" hspace="3" /></font></p> </font></strong></strong><br /> <strong style="font-size:13px;font-weight:bold;line-height:normal;widows:2;text-transform:none;background-color:rgb(255,255,255);font-variant:normal;font-style:normal;text-indent:0px;font-family:Arial,Helvetica,sans-serif;white-space:normal;orphans:2;letter-spacing:normal;color:rgb(0,0,0);word-spacing:0px;"><font size="4"> <p style="WIDOWS:2;TEXT-TRANSFORM:none;BACKGROUND-COLOR:rgb(255,255,255);TEXT-INDENT:0px;FONT:13px Arial,Helvetica,sans-serif;WHITE-SPACE:normal;ORPHANS:2;LETTER-SPACING:normal;COLOR:rgb(0,0,0);WORD-SPACING:0px;"><font size="2">University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho.</font><a href="http://www.extension.uidaho.edu/" style="FONT-FAMILY:Arial,Verdana,Helvetica;COLOR:rgb(0,0,128);"><font color="#000080" size="2">www.extension.uidaho.edu</font></a></p> <p style="WIDOWS:2;TEXT-TRANSFORM:none;BACKGROUND-COLOR:rgb(255,255,255);TEXT-INDENT:0px;FONT:13px Arial,Helvetica,sans-serif;WHITE-SPACE:normal;ORPHANS:2;LETTER-SPACING:normal;COLOR:rgb(0,0,0);WORD-SPACING:0px;"><font color="#000080"><img style="MARGIN:2px;WIDTH:150px;HEIGHT:150px;VERTICAL-ALIGN:text-bottom;" vspace="3" src="http://www.techhelp.org/media/images/Food/uofi%20wsu_round.jpg" hspace="3" /><br /> </font><font size="2">The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. <a target="_blank" style="color:rgb(17,85,204);font-family:Calibri,sans-serif;font-size:15px;background-color:rgba(255,255,255,0.917969);" href="http://www.sfs.wsu.edu/">www.sfs.wsu.edu</a><span style="color:rgb(31,73,125);font-family:Calibri,sans-serif;font-size:15px;background-color:rgba(255,255,255,0.917969);">  </span></font></p> <hr /> </font></strong> <p style="font-size:13px;font-weight:normal;widows:2;text-transform:none;background-color:rgb(255,255,255);text-indent:0px;font-style:normal;font-variant:normal;line-height:normal;font-family:Arial,Helvetica,sans-serif;white-space:normal;orphans:2;letter-spacing:normal;color:rgb(0,0,0);word-spacing:0px;"><font size="2"><br /> <img style="MARGIN:2px;WIDTH:200px;HEIGHT:38px;VERTICAL-ALIGN:text-bottom;" vspace="2" src="http://www.techhelp.org/media/images/TechHelp%20Logo%20Blue%20small%20jpg.jpg" hspace="2" /></font></p> <p style="widows:2;text-transform:none;background-color:rgb(255,255,255);text-indent:0px;font-style:normal;font-variant:normal;line-height:normal;font-family:Arial,Helvetica,sans-serif;white-space:normal;orphans:2;letter-spacing:normal;color:rgb(0,0,0);word-spacing:0px;"><font size="2" style="font-size:13px;font-weight:normal;">TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth.</font><a href="http://www.techhelp.org/" style="font-size:13px;font-weight:normal;font-family:Arial,Verdana,Helvetica;color:rgb(0,0,128);"><font color="#000080" size="2">www.techhelp.org</font></a><font><span style="font-size:13px;font-weight:normal;"> </span><br /> </font></p> <hr style="font-size:13px;font-weight:normal;" /> <font><strong style="font-size:large;">Co-Sponsors</strong><br /> <br /> <strong style="font-size:large;"><img src="https://www.regonline.com/custImages/258751/Whey%20Workshop/ecolab.jpg" style="width:250px;height:49px;vertical-align:top;margin:3px;" /></strong><br /> <font size="2"><a href="http://www.ecolab.com/" target="_blank">Ecolab</a> is the global leader in water, hygiene and energy technologies and services. Around the world, businesses in the food, hospitality, healthcare, industrial, and oil and gas markets choose Ecolab products and services to keep their environments clean and safe, operate efficiently and achieve sustainability goals.</font><br /> <br /> <hr style="font-size:large;font-weight:bold;" /> <a target="_blank" style="font-size:large;font-weight:bold;" href="http://www.filtrationeng.com/"><img src="https://www.regonline.com/custImages/258751/Whey%20Workshop/efiltration.png" style="width:311px;height:85px;vertical-align:top;margin:3px;" /></a><br /> <font size="2">At <a href="http://www.filtrationeng.com/default.cfm" target="_blank">Filtration Engineering</a>, we bring filtration industry expertise and resources together, providing responsive and flexible solutions to customize applications and improve your organization's ability to produce and deliver quality products.</font></font>
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