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American Ed. 2010Asia/Pacific
Ed. 2011Latin
American Ed.North
American Ed. 2011Future
Programs
Custom/On
SiteProgramsFacultyWho
Should AttendGalleryPre-registrationQ&A's
On Ice Cream Contact
UsLinks Dr. Tharp explains a graph of temperature fluctuations.  Dr. Steven Young in the sensory evaluation product clinic.  Dr. Tharp explains characteristics of air cells in ice cream.
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3-Day
Course Program
2010/2011 Day 2:
 Mix
Processing Ingredient
AssemblyPasteurizationHomogenizationMix
AgingMix
StorageFreezing
& HardeningBasic PrinciplesPractical
ConsiderationsBreak Heat
Shock Principles & EffectsHeat
ShockManagement of Water ImmobilizationManagement of Fat AgglomerationManagement of Air Cell Size1200 Group Lunch 1245 Afternoon Session Heat
Shock Principles & Effects (continued)Stabilizer/Emulsifier
FunctionalityManaging
and Controlling Water and IceManaging
and Controlling Fat FunctionalitySensory
Evaluation for Quality AssuranceBackgroundTechniques
& ProceduresIce Cream DefectsStructureAppearance & ColorMelt
BehaviorBody & TextureFlavor
Commercial
Product Clinic I: Sensory Evaluation of Commercial ProductsBreak Quality
Assurance & Food SafetyPractical
GuidelinesGood
Manufacturing Practice (GMP’s)Hazard
Analysis (HACCP)Total
Quality Management (TQM)Raw
Material ManagementFinished
Goods ManagementFood
Borne Pathogens & Allergens1700 Adjourn for the day 1730 Evening Reception with Tharp & Young  Go
to Day 3 |
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