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Tharp & Young "On Ice Cream"
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Asia/Pacific Ed. 2017
North American Ed. 2017

3-day program - Day 1

3-day program - Day 2
3-day program - Day 3
North American Ed. 2018
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Dr. Tharp examines manufacturing statistics in the plant.


Dr. Young fields questions from the class.

"Something pertinent for everyone in ice cream & related industries."

   
3-Day Course Program
2017/2018

Day 1:


"Good content, good presentations and moderators, good class participation ... would recommend to others."
0730 Welcome & Introductions

0800 Morning Session
Ice Cream: History & Evolution
Consumption Patterns & Trends
Nature of Milk
Composition
Chemistry
Physics
Microbiology
Ice Cream Structure & Function
Overview
Role of Fat
Role of Protein & Carbohydrates
Role of Water & Air

Break

Dairy Ingredients
Milkfat
Milk-Solids-Not-Fat
Sweeteners
Basic Considerations
Nutritive Sweeteners
High Intensity Sweeteners
Bulking Agents
Stabilizers and Emulsifiers

"I valued the in-depth coverage."
1200 Group Lunch

1245. Afternoon Session
Mix Composition Considerations
Technical Considerations
Marketing Considerations
Regulatory Considerations
Workshop I: Ice Cream Mix and Ice Cream Calculations
Flavoring Overview
Color
Flavors and Flavorings
Inclusions
Particulate
Variegated Ribbons and Swirls

Break

Flavoring Overview (continued)
Workshop Il: Evaluating commercial products, mix composition, ingredient lists, nutrition facts panels, finished weights, product claims, inclusion patterns & rates, and consumer expectations.

1700 Adjourn for the day

1730 Evening "Campfire" with Bruce and Steve
(optional informal session covering missed topic opportunties during the day)



Go to Day 2

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