Day 2:

"Course was extremely well organized."

0800 Morning Session

Mix Processing
Ingredient Assembly
Pasteurization
Homogenization
Mix Aging
Mix Storage
Freezing & Hardening
Basic Principles
Practical Considerations

Break

Heat Shock Principles & Effects
Heat Shock
Management of Water Immobilization
Management of Fat Agglomeration
Management of Air Cell Size

1200 Group Lunch

1245 Afternoon Session

Heat Shock Principles & Effects (continued)
Stabilizer/Emulsifier Functionality
Managing and Controlling Water and Ice
Managing and Controlling Fat Functionality
Sensory Evaluation for Quality Assurance
Background
Techniques & Procedures
Ice Cream Defects
Structure
Appearance & Color
Melt Behavior
Body & Texture
Flavor

"Lecturers made time to speak with each of us individually."

Break

Commercial Product Clinic I: Sensory Evaluation of Commercial Products

Break

Quality Assurance & Food Safety
Practical Guidelines
Good Manufacturing Practice (GMP’s)
Hazard Analysis (HACCP)
Total Quality Management (TQM)
Raw Material Management
Finished Goods Management
Food Borne Pathogens & Allergens

1700 Adjourn for the day

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


Go to Day 3