The following topics will be covered, in the order shown. There will be a one-hour break for lunch each day. Fifteen-minute refreshment breaks at appropriate points in the flow of the material - approximately at mid-morning and mid-afternoon

Day 1:

"Good content, good presentations and moderators, good class participation ... would recommend to others."

Welcome & Introduction of Sponsors

The Evolution of Ice Cream
Current Trends
Milk Composition and Chemistry


Day 2:

Ice Cream Ingredients and Their Influence on Key Properties
Dairy ingredients
IDI Profile
Nutritive Sweeteners
Sugar Alcohols
High Intensity Sweeteners
Bulking Agents,
Stabilizers/Emulsifiers
Water
Air
Enzymes
Flavoring Overview
David Michael Profile
Factors Affecting Composition
Workshop - Calculations
Mix Processing: Ingredient Assembly
Mix processing: Pasteurization to Aging
Whipping, Freezing & Hardening: Overview
Whipping, Freezing & Hardening: Basic Phenomena (begin)
Freezing-crystallization
Agglomeration
Whipping


Day 3:

Whipping, Freezing & Hardening: Basic Phenomena (end)
Whipping, Freezing & Hardening in Practice
Equipment

"I valued the in-depth coverage."

Crystallization Control
Operational Variables
Inclusion Injection
Post-Packaging Handling
WCB Profile, Hardening
Ultra-Low Temperature Freezing (Slow Churned, Alternative Approaches)
Novelties
Cryogenic Freezing
Silly Ice Cream Profile.
Heat Shock Principles and Effects


Day 4:

Manage Crystallization of Water
Freeze Concentration
Crystal growth Control Factors (water immobilization - stabilizers, etc, ice structuring protein, composition management)
Manage fat agglomeration
Manage air cell size.
Sensory evaluation for quality assurance
Ice cream sensory descriptors
Commercial products clinic


Day 5:

Quality Assurance
Food Safety
Formulating Soft Serve, Milk Shake, Water Ice, Sorbet
Formulating Fat- and Sugar- Modified Products (No Sugar Added, Sugar Free)
Economics and Cost Management

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