BEGIN:VCALENDAR
PRODID:-//Oregon State University//NONSGML Web Calendar//EN
VERSION:2.0
BEGIN:VTIMEZONE
TZID:US/Pacific
BEGIN:STANDARD
DTSTART:19671029T020000
TZOFFSETTO:-0800
TZOFFSETFROM:-0700
RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=10;UNTIL=20061029
TZNAME:PST
END:STANDARD
BEGIN:STANDARD
DTSTART:20071104T020000
TZOFFSETTO:-0800
TZOFFSETFROM:-0700
RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11
TZNAME:PST
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:19870405T020000
TZOFFSETTO:-0700
TZOFFSETFROM:-0800
RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=4;UNTIL=20060402
TZNAME:PDT
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20070311T020000
TZOFFSETTO:-0700
TZOFFSETFROM:-0800
RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3
TZNAME:PDT
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VEVENT
UID:20080512T153000Z-19003@calendar.oregonstate.edu
CLASS:PUBLIC
SUMMARY:Essential Food Law and Regulations
DESCRIPTION:<p>\n  <strong><em>Short Course Objectives…</em></strong>Spea
 kers from academia\, government\, and industry will provide an up to date o
 verview for food processors on the essentials of food law and\n  regulation
 s. People new and old to the food processing industry will benefit from the
  “bottom line” information presented in this one day workshop. We will 
 examine food regulations from a\n  historical view to understand how the cu
 rrent regulations came to be. The role of state and federal regulatory agen
 cies will be discussed as well as the nutrition\, allergen and organic labe
 ling\n  regulations that have come about in the last few years. Lastly the 
 increasingly important topic of product liability and security will be pres
 ented.\n</p>\n<p>\n  <strong>How Do I Register?</strong> You may register o
 nline at: http://oregonstate.edu/dept/foodsci/extservices/ext_index.htm\n</
 p>
DTSTART:20080512
DURATION:P1D
LOCATION:Food Innovation Center
X-OSU-ADDRESS:1207 NW Naito Parkway\, Suite 154
X-OSU-CITY:Portland
X-OSU-CONTACT-DEPT:Food Science and Technology
X-OSU-CONTACT-EMAIL:deborah.yacas@oregonstate.edu
X-OSU-CONTACT-PHONE:1 541 737 6483
X-OSU-COST:$95 if registered BY May 2\, 2008\; $125 if registered AFTER May
  2\, 2008
X-OSU-LOCATION:Off Campus
X-OSU-STATE:OR
LAST-MODIFIED:20080409T233937Z
CREATED:20080409T233937Z
DTSTAMP:20080409T233937Z
CONTACT:Debby Yacas
END:VEVENT
BEGIN:VEVENT
UID:20080512T230000Z-19473@calendar.oregonstate.edu
CLASS:PUBLIC
SUMMARY:Demension Reduction Based on Constrained Canonical Correlation and 
 Variable Filtering
DTSTART:20080512T230000Z
DTEND:20080513T000000Z
X-OSU-ADDRESS:2000 SW Campus Way
X-OSU-CITY:Corvallis
X-OSU-CONTACT-DEPT:Statistics (Science)
X-OSU-CONTACT-EMAIL:neel@science.oregonstate.edu
X-OSU-CONTACT-PHONE:1 541 737 1981
X-OSU-LOCATION:Kidder Hall
X-OSU-ROOM:350
X-OSU-STATE:OR
LAST-MODIFIED:20080429T175428Z
CREATED:20080429T175428Z
DTSTAMP:20080429T175428Z
CONTACT:Maggie Neel
END:VEVENT
BEGIN:VEVENT
UID:20080513T070000Z-18221@calendar.oregonstate.edu
CLASS:PUBLIC
SUMMARY:Ag Day in the Quad
DESCRIPTION:Come out to the quad and visit displays of many interesting clu
 bs and participate in diverse activities. Children are welcome. A delicious
  barbecue lunch will be served ($TBA). Sponsored by the\nCollege of Agricul
 tural Sciences' Agricultural Executive Council.
DTSTART:20080513
DURATION:P1D
X-OSU-CITY:Corvallis
X-OSU-CONTACT-DEPT:College of Ag Admin
X-OSU-CONTACT-EMAIL:betsy.hartley@oregonstate.edu
X-OSU-CONTACT-PHONE:1 541 737 5822
X-OSU-COST:Free
X-OSU-LOCATION:Memorial Union Quad
X-OSU-STATE:OR
LAST-MODIFIED:20080305T172347Z
CREATED:20080305T172347Z
DTSTAMP:20080305T172347Z
CONTACT:Betsy Hartley
END:VEVENT
BEGIN:VEVENT
UID:20080513T150000Z-19002@calendar.oregonstate.edu
CLASS:PUBLIC
SUMMARY:Fruit & Vegetable Processing Short Course
DESCRIPTION:<p>\n  <strong><em>Short Course Objectives…</em></strong>This
  three day short course provides attendees with concepts of basic fruit and
  vegetable processing technologies\, quality analysis\, and hands-on\n  exp
 erience through pilot plant exercises.\n</p>Topics are modified annually ba
 sed on specific interest and identified needs...\n<ul>\n  <li>Acidified veg
 etable processing – fermented\, fresh and refrigerated pickles\n  </li>\n
   <li>Jam/Jelly making\n  </li>\n  <li>Fruit and vegetable drying – conve
 ntional\, freeze\, and infused drying\n  </li>\n  <li>Basic food quality an
 alysis – Brix\, pH\, TA\, water activity\, color\, texture\, etc.\n  </li
 >\n  <li>Methods of the measurement of phenolic and antioxidant contents\n 
  </li>\n</ul><strong>Who Should Attend?</strong>\n<ul>\n  <li>Personnel in 
 production\, manufacturing\, engineering\, and product development associat
 ed with fruit and vegetables\n  </li>\n  <li>Suitable for both entry level 
 and more experienced individuals\n  </li>\n</ul>\n<p>\n  <strong>How Do I R
 egister?</strong> You may register online at: http://oregonstate.edu/dept/f
 oodsci/extservices/ext_index.htm\n</p>
DTSTART:20080513
DURATION:P2D
X-OSU-ADDRESS:3051 SW Campus Way
X-OSU-CITY:Corvallis
X-OSU-CONTACT-DEPT:Food Science and Technology
X-OSU-CONTACT-EMAIL:deborah.yacas@oregonstate.edu
X-OSU-CONTACT-PHONE:1 541 737 6483
X-OSU-COST:$485 if registered BY May 5\, 2008\; $550 if registered AFTER Ma
 y 5\, 2008
X-OSU-LOCATION:Wiegand Hall
X-OSU-ROOM:238
X-OSU-STATE:OR
LAST-MODIFIED:20080409T231754Z
CREATED:20080409T231754Z
DTSTAMP:20080409T231754Z
CONTACT:Debby Yacas
END:VEVENT
BEGIN:VEVENT
UID:20080515T210000Z-19666@calendar.oregonstate.edu
CLASS:PUBLIC
SUMMARY:Prediction and h-likelihood
DTSTART:20080515T210000Z
DTEND:20080515T220000Z
X-OSU-ADDRESS:2701 SW Campus Way
X-OSU-CITY:Corvallis
X-OSU-CONTACT-DEPT:Statistics (Science)
X-OSU-CONTACT-EMAIL:neel@science.oregonstate.edu
X-OSU-CONTACT-PHONE:1 541 737 1981
X-OSU-LOCATION:Cordley Hall
X-OSU-ROOM:2113
X-OSU-STATE:OR
X-OSU-SUBTITLE:Youngjio Lee\, Department of Statistics\, Seoul National Uni
 versity\, Seoul Korea
LAST-MODIFIED:20080509T191214Z
CREATED:20080509T191214Z
DTSTAMP:20080509T191214Z
CONTACT:Maggie Neel
END:VEVENT
END:VCALENDAR
