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"Great energy throughout program. Could really feel the enthusiasm of faculty. Keeps you interested."

"...enjoyed the class..easy to follow, engaging and knowledgeable faculty..."


Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology
NOW AVAILABLE!

A new reference book in encyclopedia format covering all elements of ice cream technology in a user friendly format and approach. This is NOT a chapter book, but a text matching scientific terms and concepts with the reality of technical need, including extensions into ice cream marketing, economics, and sale.

“ Excellent source of all things ice cream. Very nice! A MUST have!”
… Plant manager, major USA university/teaching creamery.

- BUY NOW AND GET THE AUTHORS' DISCOUNT

- EACH NORTH AMERICAN TYOIC COURSE REGISTRATION FEE INCLUDES A COPY OF THE BOOK

More information, including how to purchase your own copy, HERE.
   
Faculty



Mr Bill Sipple & Dr. Steven Young

Mr. William (Bill) Sipple, Principal,
Wm SIPPLE GLOBAL TECHNICAL SERVICES
Stillwell, Kansas, USA

BS, MS Biological Science from the University of California-Riverside with post-graduate work at California State University-Fullerton (Biological Science) and Chapman College (Food Science.) Mr. Sipple has spent his professional career in/around ice cream and related technologies including ingredient development, ingredient selection, formulation, marketing, QA/QC, and plant operations with Knudsen Dairy, Nestle’ Ice Cream (including Carnation Dairy, Drumstick, and Nestle’ Dairy Systems), Germantown Manufacturing-International Ltd. (GMI then a division of Goodman Fielder Ltd-Australia), Danisco USA , and DuPont Nutrition and Biosciences. The latter three businesses now part of Dow/DuPont Specialty Products.

Mr. Sipple brings 45+ years of combined academic and industrial experience and expertise specifically related to ice cream science and technology including marketing; development of products concept-to-consumer; novel ingredient identification, development, selection and use; and the manufacturing of packaged, soft serve, and single-service frozen desserts of all types; and the economics of same. He also has extensive experience in fluid and frozen cultured dairy foods, as well as experience in plant-based “milks” and non-dairy frozen desserts.

While at Germantown Manufacturing-International Ltd, (GMI), Mr. Sipple, worked closely with, and collaborated often with, Dr. Tharp, then, International Scientific & Technical Director, at GMI, on multiple technical service, training, and product development activities related to ice cream science and technology. At Danisco, and, later, Dow/DuPont, Mr. Sipple, worked in development/technical service in support of ingredient field sales of frozen dessert stabilizers, emulsifiers, sweeteners, bulking agents, and blends, thereof, and, utility of each product-to-product; formula-to-formula; manufacturing plant-to-manufacturing plant.

Mr. Sipple is the Principal of Wm Sipple Global Technical Services, Stillwell, KS, an independent technical services company, offering development, scientific, technical, QA/QC, and project management services to the dairy and food industries.

Email: billsipple@kc.rr.com

Phone: 913-764-0854

 

 

Dr. Steven Young, Principal
STEVEN YOUNG WORLDWIDE
Houston, Texas USA

BS, Ph.D., Food Science (food biochemistry and food microbiology) with specialized interest in dairy foods technology, Cornell University. Nearly 30 years of domestic and international field technical service to the dairy and food processing industries that includes work in South America, the Pacific Basin, and the former Soviet Union. Former Director R&D Dreyers/Edys Grand Ice Cream; Associate Director R&D Quaker Foods Co.; Director Food Ingredient Applications, Archer-Daniels-Midland Co.. Lecturer: Cornell, Ohio State, Texas A&M, Univ. Maryland, North Carolina State, among others. Technical project manager-ice cream, dairy, and other foods.

As an independent dairy & food technologist, activities include product & process development; identification and assessment of emerging ingredient, product, and process technologies; and development of total quality programs. Non-technical activities include marketing, sales, and strategic planning for business and product development. Active in frozen dessert product and process development worldwide.

Email: steve@stevenyoung.net

Phone: 281-782-4536

Web site: www.stevenyoung.net





In memoriam: Bruce Tharp, Ph.D.

By Steven Young, Ph.D.

Bruce W. Tharp, holder of B.S., M.S, and Ph.D. degrees in dairy science, Penn State University, passed away suddenly May 18, 2019. He was 89.

The son and grandson of ice cream industry pioneers, Dr. Tharp had a lifetime commitment to the processed dairy foods industry.

With specialized interests in ice cream and frozen desserts, he was an acclaimed pioneer and innovator - even being recognized as the inaugural recipient of the International Ice Cream Association’s Lifetime Achievement Award in 2006, presented by the International Dairy Foods Association (IDFA).

After receiving his advanced degrees in dairy science, Tharp taught and did research as a faculty member at the University of Wyoming and The Ohio State University. After teaching and performing basic research, he managed the technical affairs of two major suppliers of high-technology ingredients for processed dairy foods, including serving as international technical director for Germantown International Ltd., now part of DuPont Nutrition & Biosciences.

Dr. Tharp’s professional activities included a major focus on ice cream science, technology and technical support activities, during which he achieved international recognition for his technical expertise, field experience and applied technical insights. This led to activities as an authoritative lecturer at short courses, seminars, workshops and technical conferences worldwide. Dr. Tharp served as a lecturer at most academic ice cream short courses; he was a featured lecturer at the Penn State Ice Cream Short Course for 45 years. He also participated in custom on-site ice cream technical training programs at many international and domestic ice cream manufacturer and supplier locations, and served as technical advisor to a global consortium of independent ice cream manufacturers.

For over 15 years, Dr. Tharp participated in the annual IDFA Ice Cream Technology Conference as both an invited lecturer and a technical advisor.

Dr. Tharp was a noted expert in the use of sensory evaluation of frozen desserts, which led to a 35-year appointment as official judge for the U.S. Intercollegiate Dairy Products Evaluation Contest, and then as overall head judge – ice cream.

In 1992, Dr. Tharp and Steven Young, Ph.D., co-developed the Tharp & Young on Ice Cream: Technical Short Course, Workshops and Clinics series, serving 600- plus companies representing all aspects of ice cream science and technology, product development and manufacturing. The short course series itself led to Dr. Tharp and Young co-authoring the reference text "Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology" (2012) to complement their quarterly "Tharp & Young on Ice Cream" technical columns for Dairy Foods magazine.

Dr. Tharp also held appointments as an adjunct professor of food science at the Pennsylvania State University, State College, Pa., and adjunct professor of food chemistry at Drexel University, Philadelphia.

The following quote summarizes his approach: “Most people in the ice cream industry are really, really nice folks! If you cannot have fun making ice cream, then consider working in a cough syrup factory.”

Dr. Tharp will be missed by all that he influenced as mentor, innovator, teacher, author and technical “change agent.” Not to mention those yet to find their technical future in the ice cream industry worldwide.


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