Day 3:

"Dr. Tharp’s and Dr. Young’s knowledge of the industry was essential to the success of the course."

0800 Morning Session
Workshop III: Mix formulation to maximize heat shock resistance. Rationale, guidelines and approaches.
Formulating Other Frozen Desserts:
Effects of proposed changes to standards of identity
Low/no fat ice creams
Low/no sugar added/sugar free ice creams
Low carbohydrate products
Other “good-for-you” products
Sherbet
Sorbet
Shake
Soft serve
New, novel products

Break

Commercial Product Clinic II: Evaluation of new, novel commercial products
Economics and Cost Management
Fundamentals
Cost analysis
Yield improvement
Seeking and finding cost reduction and cost avoidance opportunities

"Good clinics and workshops added to more interaction - case studies and sampling a plus."

1200 Group Lunch

1245 Afternoon Session
Economics and Cost Management (continued)
New Process Technologies
New Ingredient Technologies
New Products

Break

Wrap-Up
Course Evaluations
Presentation of Certificates of Completion
Awards

1500 Final Adjournment

1730 Final Evening Reception with Steve and Bill.