Feb. 3 Whey Processing Workshop Planned for Twin Falls
TWIN FALLS, Idaho—With worldwide demand for whey products increasing for everything from breads to soups to energy bars, a Whey Processing Workshop is being hosted Feb. 3 in Twin Falls by University of Idaho Extension, School of Food Science and TechHelp.
The all-day workshop for whey plant operators, sanitation personnel and other operations personnel and managers will cover dairy chemistry, product quality and processing of whey products and byproducts, including permeate and lactose. Taught by Karen Smith, dairy processing technologist at the Wisconsin Center for Dairy Research and one of the world’s foremost authorities on whey processing, it will also cover the production of whey protein concentrate and isolate. Co-instructor Todd Hutson of Filtration Engineering Co., Inc., is an equipment supplier with extensive hands-on experience with whey processing equipment.
The class will begin at 8 a.m. at the Hilton Garden Inn and conclude at 5 p.m. Cost is $285 for individual attendees and $245 for multiple attendees from the same company. To register, contact Paula Peterman at (208) 364-6188 or http://email@example.com or go online at http://www.techhelp.org/ . For technical information, contact Jeff Kronenberg, University of Idaho Extension food processing specialist, at (208) 364-4937 or http://firstname.lastname@example.org.