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AMCOP

Annual Midwestern Conference of Parasitologists

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AMCOP 72 Details

St. Norbert College, De Pere, WI

Meeting Overview:

The meeting will begin with an opening reception on Thursday evening from 6-8pm at Bemis Dining Room on the St. Norbert Campus. Podium presentations will commence on Friday morning and continue throughout the day until the afternoon workshop and panel discussion begins. The poster session will follow the panel discussion. Students who wish to have their presentations or posters considered for competition for Herrick ($300), LaRue ($300), or Cable ($200) awards, can signify that choice when they submit their abstracts. A pre-banquet reception will commence at 5:30pm and will be followed by a banquet and keynote address. The meeting will continue on Saturday morning with additional presentations and a silent auction. The meeting will conclude with the annual business meeting.


Lodging Options:






Food:

Thursday evening reception hors d' oeuvres are gratuitously being provided by The Division of Natural Sciences at St. Norbert College. A continental breakfast will be provided both days before the meeting. Morning and afternoon refreshments will be provided throughout the day. A  lunch buffet ($9.95) and a Banquet (price varies) will be available in the Bemis Dining Hall on Friday.



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  • Hugh Hall: single or double occupancy, air conditioned dorm room (includes towels and linens). $26.00 per room per night. (https://www.snc.edu/housing/livingoptions/hugh.html)
  • Kress Inn: on campus hotel with typical amenities. $79.00 per room per night. Make reservation and payment directly to Kress Inn by calling 800-221-5070. (https://www.kressinn.com)
  • Friday, July 30th Lunch Buffet Items ($9.95):
  • Vegetarian soup du jour
  • Champagne salad
  • SNC California blend vegetable
  • Colcannon
  • 4pz Coq au vin
  • Chana masala
  • Bistro rolls with butter
  • Dessert of the day
  • Friday, July 30th Banquet Standard Menu Items ($16.00):
  • House salad w/ ranch and raspberry vinaigrette dressing
  • Pollo Norberto
  • Roasted fingerling potatoes
  • Vegetable blend of red pepper, asparagus, zucchini, and carrot
  • Raspberry Panna Cotta
  • Bistro rolls w/ butter
  • Wine (Merlot and Pinot Grigio) service with dinner (1 pour after entree is served)
  • Water and coffee
  • Friday, July 30th Banquet Alternate Menu Items ($16.00):
  • House salad w/ ranch and raspberry vinaigrette dressing
  • Artichoke Penne (red lentil penne past tossed with artichoke hearts, grape tomatoes, olive oil, white wine sauce topped with fried capers)
  • Raspberry sorbet
  • Bistro rolls w/ butter
  • Wine (Merlot and Pinot Grigio) service with dinner (1 pour after entree is served)
  • Water and coffee