Upper Peninsula Local Section

of the American Chemical Society

Local Section Meetings and Activities

Upper Peninsula & Northeast Wisconsin 2017 Student Research Symposium

Northern Michigan University, Marquette MI

March 25, 2017 Continuing provision of a venue for students to present their research in chemistry, chemical engineering, and related fields. This symposium will be an excellent opportunity for anyone interested in learning about research being conducted in the Upper Peninsula of Michigan and Northeast Wisconsin!  Guest speaker provided by ChemDesign!

 

Upper Peninsula & Northeast Wisconsin 2016 Student Research Symposium

Northern Michigan University, Marquette MI

April 2, 2016 Continuing provision of a venue for students to present their research in chemistry, chemical engineering, and related fields. This symposium will be an excellent opportunity for anyone interested in learning about research being conducted in the Upper Peninsula of Michigan and Northeast Wisconsin!  Bill Carroll to be the guest speaker!

  

Upper Peninsula & Northeast Wisconsin 2015 Student Research Symposium

Northern Michigan University, Marquette MI

April 11, 2015 To provide a venue for students to present their research in chemistry, chemical engineering, and related fields. This symposium will be an excellent opportunity for students, faculty, and the community at large to learn about the interesting research being conducted in the Upper Peninsula of Michigan and Northeast Wisconsin!

 

David F. Wiemer, F. Wendell Miller Professor, Department of Chemistry, The University of Iowa will visit UPLS on Thursday, October 18, 2012.

At 3:00 PM in Rm 101, Chemical Sciences & Engineering Bldg (on the campus of Michigan Tech, Houghton MI), Prof. Wiemer will present "Herbal Products: they're natural, but are they safe?"

"Bill Carroll to visit UPLS" 

Monday, April 16, 2012, MTU campus, Houghton MI.  

"Whey the Advantages"

On Saturday, July 31, 2010, 3:00 p.m., Shiras Room, Peter White Public Library, Marquette MI, UPLS hosted "Whey the Advangages" by Tera Johnson, Reedsburg WI.

The ACS Local Section Innovative Project Grant "Conviving with Chemistry and Food" was awarded for education on the chemistry of agriculture, nutrition, food, and food processing and serves members of the Upper Peninsula Local Section and the community at large (local and regional groups that are involved with raising, processing, and serving food.)

This meeting was open to the public: 3:00 p.m. presentation, 4:00 p.m. Q&A, 4:30 p.m. reception and whey sample tasting. The meeting was co-sponsored by Slow Food Central Upper Peninsula, the local chapter of Slow Food USA, which is devoted to clean, fair, and good food for everybody.

Tera Johnson is the owner of Wisconsin Specialty Protein and Tera’s Whey, Reedsburg WI. Whey is 94% water, 5% lactose, and 1% protein (branched-chain amino acids, leucine, isoleucine and valine, which are metabolized directly in muscle) and was, in the past, typically processed into animal feed or discarded after cheesemaking. However, cow, sheep, and goat milk whey are not identical. Tera capitalized on the idea of keeping the whey streams separate, adding value and producing a variety of products with distinct content and flavors, like pomegranate goat whey. But whey is not just for bodybuilders. Research has shown that whey protein is beneficial in treating diabetes, heart disease, cancer, HIV, wounds, burns, and muscle atrophy in the elderly.

In addition to the nutritional content of whey, Tera will explain her business model and the unique design features of the facility, including computer process control and monitoring, minimal municipal water use, industrial-strength storm water rain garden, and energy and heat recycling. Tera will tell us what works and is cost-effective in "green industrial design" and her views on what should be done to improve child nutrition and school lunches.

For more information, see: http://www.teraswhey.com or the recent news report http://www.thedailypage.com/isthmus/article.php?article=29643.

After the meeting, and to continue discussion, a Summer Convivium, a salad and pizza buffet dinner was L’Attitude Bistro & Café, 105 East Washington St., Marquette. The menu featured local ingredients and included Appetizer: whitefish pate (whitefish, wild rice, shallots, & cranberry chutney) and fresh-cut vegetables with herb dipping sauce. Salad of local greens, fresh vegetables, and apple cider vinegarette. Pizzas: roasted garlic, green pepper, tomato, Parmesan cheese, and thyme; shiitake, oyster, and crimini mushrooms with caramelized onions and thyme; cold smoked salmon, red onion, and dill. Dessert: blueberry crisp. Wine and iced tea was served with dinner.