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Shown are participants of the school for "Aseptically Processed and Packaged Foods in Flexible Containers" held March 5-9, 1984 at North Carolina State University (NCSU). The school was sponsored by the Department of Food Science, NCSU, North Carolina Agricultural Extension Service, in cooperation with The Food Fermentation Laboratory, US Department of Agriculture, NCSU, Raleigh.

Front row (I to r): N. C. Miller, Jr. (NCSU); David Gass (Pepsi Co. Inc.), Arlington, TX; Sanita Kelley (The Southland Corp.), Dallas, TX; Karen Graham (Sandoz Nutrition), Minneapolis, MN; Mary S. Klorer (Boise Cascade), St. Louis, MO; John Miles (T. J. Lipton Inc.), Englewood Cliffs, N J; Virginia Bryant (Swiss Miss, Div. Beatrice Foods), Aurora, CO; Pamela Hemphill (NCSU).

Second row: John Rushing (NCSU); K. R. Marcynuk (Campbell Soup Co.), Toronto, Canada;Jack H. Fowler (Crepaco Inc.), Lake Mills, WI; Ann Garner Riddle (T. W. Garner Food Co.), Winston-Salem, NC; Kenneth Ray (Sun Drop Bottling Co.), Gastonia, NC; Nripen Barua (Cate]li Ltd.), Scarborough, Canada; James E. Nichols (USDA, FSIS, MPITS, FESD), Washington, DC; David J. Keller (Borden Inc.), Syracuse, NY; John Tate (SOPAK- CO), Bennettsville, SC.