















2nd
ASIA PACIFIC EDITION:
Tharp & Young
"On Ice Cream", June 13-17, 2011, in association
with the National University of Singapore (NUS)
REGISTRATION
NOW OPEN.
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NEW
HYBRID PRODUCTS:
Tharp & Young
open up a new category of novel frozen desserts with exciting nutritional,
sensory and performance possibilities.
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WORLD
FIRST:
Tharp & Young
jointly develop the world's first true sugar-free frozen dairy dessert.
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Dr.
Bruce Tharp & Dr. Steven
Young
13th GREAT YEAR!
28th
Edition; North America, December
1-3, 2010, Las Vegas, Nevada USA
29th Edition; Asia/Pacific Edition, June 13-17, 2011, Singapore
30th Edition; North American, November 29 - December 1,
2011
Next
Latin American Edition; to be announced ...
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"You (Bruce & Steve) all did such a great job with our team members last year that we want to send some more. You would not believe the productivity increase we experienced - not to mention the morale boost."
-
Human resource director of a major North American ice cream
manufacturer.
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New
Crossover/Hybrid Products
True
Sugar-Free Ice Cream
Novel Approaches
Ingredient Function / Selection
Key
Elements of Structure / Properties
Mix
Processing / Freezing / Hardening
Formulating
for Special Features / Benefits
Attributes
/ Defects
Commercial
Product Clinics
Flavors
/ Inclusions / Colors
Sensory
Techniques: QA / Product Development
Quality
Assurance / Food Safety
New
Ingredients / Processes / Products
... and More!!!
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THARP & YOUNG "On
Ice Cream" is
a series of technical short courses, product clinics, and formulation and
case study workshops that focus on current and emerging ice cream and related
frozen
dessert technologies. Practical aspects of formulation and manufacturing
are stressed. Over 75 years of combined experience are leveraged. The course
is
conveniently scheduled across three days in November or December each year.
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Totally
independent and non-commercial - no corporate sponsorship
or advertising.
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Presented by Dr. Bruce Tharp, Tharp's Food Technology,
Wayne, PA,
and Dr. Steven Young, Steven Young Worldwide,
Houston, TX,
"On Ice Cream" covers all aspects of ice cream technology from ingredient
selection and functionality to production, flavoring, quality assurance, and
safety management. Both technical and non-technical aspects are covered.
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The
course is designed for those technical (product development,
quality assurance, production) and non-technical (marketing,
sales, finance, general management) professionals both new to
the business and with multiple years experience. This includes
suppliers, manufacturers and retailers. |
Over
350 companies from more than 40 countries have selected Tharp & Young
On Ice Cream for their ice cream training needs.
Click to
go to a list of previous attendees
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