| 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 - COPY INCLUDED IN THE NORTH AMERICAN TYOIC COURSE REGISTRATION FEE |
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"This
book is so much more than the title would suggest."
Book Review (.pdf), reproduced with permission of Food New Zealand, journal of the NZ Institute of Food Science & Technology (NZIFST) |
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A
Presentation of
Steven Young Worldwide & Wm Sipple Global Services Honoring Dr. Bruce Tharp with new experiences, new perspectives, new material, novel operational approaches  'Tharp & Young On Ice Cream' Technical Short Course Workshops and Clinics 24th GREAT YEAR! 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 North American course is conveniently scheduled across three days in November or December each year.
 Presented by Dr. Steven Young (right), Steven Young Worldwide, Houston, TX, and Mr Bill Sipple, Wm Sipple Global Technical Services, Stilwell, KS, "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 sights and sounds of Tharp & Young On Ice Cream: Tharp & Young On Ice Cream, Asia Pacific 2015: |
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  Formulating in ever-changing, challenging regulatory environment. Formulating with Increased serving sizes in mind.
Formulating for “reduced” or “no” "added sugars”.
Formulating for “reduced" calorie targets
Formulating novel water ices, slush beverages and the like New
Crossover/Hybrid ProductsTrue
Sugar-Free Ice CreamNovel ApproachesIngredient Function / SelectionKey
Elements of Structure / PropertiesMix
Processing / Freezing / HardeningFormulating
for Special Features / BenefitsAttributes
/ DefectsCommercial
Product ClinicsFlavors
/ Inclusions / ColorsSensory
Techniques: QA / Product DevelopmentQuality
Assurance / Food SafetyNew
Ingredients / Processes / Products... and More!!! |
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Independent
and non-commercial 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
500 companies from more than 60 countries have selected Tharp & Young
On Ice Cream for their ice cream training needs.
Click to
go to a list of previous attendees
