2002 PMCA Forward     

2002 Confectionery Production Conference Exhibitors     

2002 PMCA Fifty-sixth Annual     

2002 Processing of Oils and Fats By Alan Brench     

2002 Characterization of Fats and Oils By Carl B. Heckel and Edmond Wilson     

2002 Oil and Fat Interactions By Ralph E. Timms     

2002 Applications of Specialty Fats and Oils By Toshiharu Arishima and Thomas McBrayer     

2002 Discussion Period Monday Morning, April 8, 2002     

2002 Regulatory and Food Policy Update 2002 By Alison Reich Bodor     

2002 Gelatin Alternatives in Gummi Confections By Scott Lennox     

2002 Application of Natural Colors in Confections By Penny Martin     

2002 Soft Candy Dry Rooms By Charlie Fox     

2002 Factors Regulating Caramel Stickiness and Texture By E. Allen Foegeding and Amelia E. Steiner     

2002 Discussion Period Tuesday Morning, April 9, 2002     

2002 Aroma Extracts from Cocoa By Hans R. Kattenberg and Jeroen H.A. Willemsen     

2002 The USDA Program for Theobroma Cacao By James A. Saunders     

2002 PMCA Research Update By Adrian Timms     

2002 Tempering By Yuantong Zeng, Peter Braun and Erich J. Windhab     

2002 Factors Influencing Flavor Perception By Nicole Staniec     

2002 Discussion Period Tuesday Afternoon, April 9, 2002