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Note: Real Time Q&Q Encouraged; Additional Q&A at Breaks/Lunches


Day 3:

0800 Reconvene for Day 3
Mix Processing
Ingredient Assembly
Raw Mix Preparation: Key Considerations
Pasteurization
Homogenization
Mix Aging
Mix Storage
Resale mix
Break

Freezing, Whipping & Hardening
Basic Principles
Practical Considerations
Cryogenic Freezing/Hardening

Break

Heat Shock: Principals & Effects
Management of Key Phenomena
Water mobility
Fat Agglomeration
Strength/Size of Air Cells
Lunch
Clinic: Ice Cream Attributes vs Defects
Sensory Evaluation
QC vs Product Development
Techniques & Approaches
Appearance/Color
Structure
Melt Behavior
Body
Texture
Flavor
Delivery vs Declared Objectives

Break

QA/QC Food Safety
Practical Guidelines
Good Manufacturing Practice (GMPs)
Hazard Analysis (HACCP)
Total Quality Management (TQM)
Raw Material Management
Finished Goods Management
Food-borne Pathogens & Allergens

1700 Adjourn for the Day


1700 Adjourn for the Day

Go to Day 4