Tharp & Young
On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology NOW
A new reference book in encyclopedia format covering all
ice cream technology in a user friendly format and approach. This
is NOT a chapter book, but a text matching scientific terms and concepts
with the reality of technical need, including extensions into ice
cream marketing, economics, and sale.
“ Excellent source of all things ice cream. Very nice!
A MUST have!” …
Plant manager, major USA university/teaching
- COPY INCLUDED IN THE NORTH AMERICAN TYOIC COURSE
book is so much more than the title would suggest." Book
Review (.pdf), reproduced with permission of Food
New Zealand, journal of the NZ Institute of Food
Science & Technology (NZIFST)
Steven Young Worldwide &
Wm Sipple Global Services
Honoring Dr. Bruce Tharp with new experiences, new perspectives, new material, novel operational approaches
'Tharp & Young
On Ice Cream' Technical Short Course Workshops and Clinics
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 North American course is conveniently scheduled across three days in November
or December each year.
our new Faculty member, Mr Bill Sipple
Steven Young (right), Steven Young Worldwide,
and Mr Bill Sipple, Wm Sipple Global Technical
Stilwell, KS, "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.
sights and sounds of Tharp & Young On Ice Cream:
Tharp & Young
On Ice Cream, Asia Pacific 2015:
Formulating in ever-changing, challenging regulatory
Formulating with Increased serving sizes in mind.
Formulating for “reduced” or “no” "added sugars”.
Formulating for “reduced" calorie targets
Formulating novel water ices, slush beverages and
Sugar-Free Ice Cream
Ingredient Function / Selection
Elements of Structure / Properties
Processing / Freezing / Hardening
for Special Features / Benefits
/ Inclusions / Colors
Techniques: QA / Product Development
Assurance / Food Safety
Ingredients / Processes / Products
... and More!!!
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.
500 companies from more than 60 countries have selected Tharp & Young
On Ice Cream for their ice cream training needs.
go to a list of previous attendees