Dr. Bruce Tharp & Dr. Steven Young

21st Edition: 2ND ANNUAL: Mexico City, November 10 - 14, 2008 22nd Edition; 11th GREAT YEAR!: Las Vegas, December 3 - 5, 2008

True Sugar-Free Ice Cream Novel Approaches Non-standardized Frozen Desserts Ingredient Function / Selection Key Elements of Structure / Properties Mix Processing / Freezing / Hardening Formulating for Special Features / Benefits Attributes / Defects Commercial Product Clinics Flavors / Inclusions / Colors Managing Costs / Cost Savings Sensory Techniques: QA / Product Development Quality Assurance / Food Safety New Ingredients / Processes / Products ... and More!!!

THARP & YOUNG "On Ice Cream" is a series of technical short courses, product clinics, and formulation and case study workshops that focus on current and emerging ice cream and related frozen dessert technologies. Practical aspects of formulation and manufacturing are stressed. Over 75 years of combined experience are leveraged. The course is conveniently scheduled across three days in November or December each year.

Totally independent and non-commercial - no corporate sponsorship or advertising.

Presented by Dr. Bruce Tharp, Tharp's Food Technology, Wayne, PA,
and Dr. Steven Young, Steven Young Worldwide, Houston, TX,
"On Ice Cream" covers all aspects of ice cream technology from ingredient selection and functionality to production, flavoring, quality assurance, and safety management. Both technical and non-technical aspects are covered.

The course is designed for those technical (product development, quality assurance, production) and non-technical (marketing, sales, finance, general management) professionals both new to the business and with multiple years experience. This includes suppliers, manufacturers and retailers.

Over 200 companies from more than 25 countries have selected Tharp & Young On Ice Cream for their ice cream training needs.
Click to go to a list of previous attendees