Tharp & Young
On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology NOW
A new reference book in encyclopedia format covering all
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
- BUY THE BOOK AND GET A DISCOUNT ON THE NORTH AMERICAN TYOIC COURSE
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)
personalized invitation to attend Tharp & Young On Ice Cream:
Tharp & Young
On Ice Cream, Asia Pacific 2015:
The sights and sounds of Tharp & Young On Ice Cream:
Tharp & Young
on Ice Cream Technical Short Course Workshops and Clinics
Asia Pacific Edition @ National University of Singapore; June 12-16, 2017 North American Edition, Dec 5-7, 2017,
Las Vegas, NV, USA
North American Edition, 2018, Las Vegas, NV USA
Drs. Bruce Tharp and Steven Young are pleased and honored to announce, and welcome, Dr.
Arun Kilara, former Director, Penn State University Ice Cream Short Course, tenured Professor of Food Science at Pennsylvania State University, and, current, holder of Adjunct Professorships of Food Science at North Carolina State University and at Pennsylvania State University, to the faculty of “Tharp & Young on Ice Cream”.
Dr. Kilara is Principal, Arun Kilara Consulting, Chapel Hill, North Carolina, and brings an additional 50+ years of academic and industrial experience to the “Tharp & Young on Ice Cream” faculty.
Dr. Kilara will be joining Drs. Tharp & Young beginning with the 42nd Edition of “Tharp & Young on Ice Cream: Technical Short Workshops, and Clinics”,
Las Vegas, Nevada, November 30-December 2, 2016.
Formulating in ever-changing, challenging regulatory
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
Sugar-Free Ice Cream
Ingredient Function / Selection
Elements of Structure / Properties
Processing / Freezing / Hardening
for Special Features / Benefits
/ Inclusions / Colors
Techniques: QA / Product Development
Assurance / Food Safety
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
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.
(Bruce & Steve) all did such a great job with our team
members last year that we want to send some more. You
would not believe the productivity increase we experienced
- not to mention the morale boost." -
Human resource director of a major North American ice cream
independent and non-commercial - no corporate sponsorship
Presented by Dr. Bruce Tharp, Tharp's Food Technology,
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.
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.
400 companies from more than 50 countries have selected Tharp & Young
On Ice Cream for their ice cream training needs.
go to a list of previous attendees