The use of semipermeable membranes to filter out sugars and other organic components from process-water of food-processing plants has proved in many cases to be an economic and environmental success, according to Sharon Shoemaker, executive director of the California Institute of Food and Agricultural Research (CIFAR) at UC Davis. "Membrane technology, alone or in combination with other technologies, will help the food-processing industry stay in business and save jobs by meeting effluent-emissions restrictions and dramatically reducing the amount of water used in such operations," says Shoemaker, who is coordinating a daylong symposium on the use of membrane technology in the food industry beginning at 8:30 a.m. Monday, March 14, in the Manchester Room of the Marriott Hotel. An open house will follow the symposium at the CIFAR mobile test and demonstration unit at the Kelco Division of Merck and Co. Inc. in San Diego. University and industry researchers will discuss the various uses of membrane technology in processing fruits, vegetables and meats.