By TIC Gums
Sixteen Maryland high school students with interests in science, culinary and marketing participated in this year’s Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, Md. The program is based on Cornell University’s Food Science 101 5-week course which is required for incoming freshman of the College of Food Science. TIC Gums sponsored each student’s $500 program fee and provided home ice cream makers upon program completion.
The winning ice cream named Holy Cannoli was the creation of Lauren Impallaria, Bel Air High School; Gabrielle Ingoglia, Patterson Mill High School; Madelyn Miller, Edgewood High School; and Rebekah Paradis, Fallston High School. Holy Cannoli will be produced and sold in the coming weeks at Broom’s Bloom Dairy store located in Harford County in Maryland.
The first weeks of study focused on scientific principles such as emulsions, overrun calculation, ice crystal formation and statistical know-how for tracking and maintaining quality. The attention then turned to flavor selection and inclusions like nuts, chocolate or fruit, before finalizing the product packaging and marketing.
Students’ ice cream and marketing presentations were judged Saturday, March 28 by a tasting panel including Elizabeth Haven, executive vice president of TIC Gums; Tristan J. Zuber, dairy foods specialist at Cornell University; Robert Limpert, supervisor of business, technology and magnet programs of Harford County Public Schools; Mary Beth Stapleton, coordinator of grants, business and community partnerships of Harford County Public Schools; Michelle Mason, family and consumer science teacher at Fallston High School; Kate Dallam, owner of Broom’s Bloom Dairy; and Jamie and Findlay Haven, ice cream lovers and representatives of the adolescent demographic.
SOURCE: TIC GUMS