Dr. Bruce Tharp & Dr. Steven Young

24th Edition; FIRST TIME in Asia/Pacific, April 20-24, 2009, Singapore 25th Edition; 2nd time: Latin America, September 21-25, 2009, México City, México 26th Edition; 12th GREAT YEAR!: North America, December 2-4, 2009, Las Vegas, Nevada, USA

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!!! Download the course brochure here

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.

Totally independent and non-commercial - no corporate sponsorship or advertising.

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.

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 200 companies from more than 25 countries have selected Tharp & Young On Ice Cream for their ice cream training needs.
Click to go to a list of previous attendees