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Ice Cream and Frozen Desserts: New Approaches, Ingredients & Advances for Success

4/30/14 2:00 pm to 4/30/15 2:00 pm EDT
Online
Contact: Adam Thomas

What: FREE webinar
Where: Right from your computer
Duration: 60 minutes, including LIVE Q&A

 

Ice Cream and Frozen Desserts
New Approaches, Ingredients & Advances for Success


Dr. Bruce Tharp Ph.D. & Dr. Steven Young Ph.D. are the presenters of "Tharp & Young on Ice Cream Technical Short Course, Workshops, and Clinics". They also author "Tharp & Young on Ice Cream: an Encyclopedic Guide to Ice Cream Science and Technology". Here they delve into topics new to the industry and teach you concepts based on knowledge gained from their extensive background and rich set of experiences.

Dr. Steven Young and Dr. Bruce Tharp will cover:

  • Managing composition to reduce/avoid costs, increase yield, and improve quality.
  • Advances in the practical application of cryogenic freezing.
  • Use of alternative gas for overrun.
  • Defensible/sustainable technical barriers to competitive entry.
  • Approaches that are not intuitively obvious.

Can't attend live? Register to view the webinar on-demand!



Speakers:

Steven Young, Ph.D.,
owns a multi-disciplined technical and marketing consulting firm with specialized interest in ice cream, as well as processed dairy foods and dairy-based ingredients.
 


Bruce Tharp, Ph.D.,
owns a technical and scientific consulting business with a strong focus on the ice cream industry, everything ranging from practical operational matters to quality assurance activities.

 

Sponsored by:

Multimedia

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Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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