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Tharp & Young "On Ice Cream"
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North American Ed. 2016
Asia/Pacific Ed. 2017
5-day program
North American Ed. 2017
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"Rotation of speakers and organization of topics kept discussion and tempo stimulating. Not boring.”


Dr. Tharp in front of the 2013 class.


Dr. Young makes a point.

   
5-Day Course Program (Asia Pacific)
2015-2016

The following topics will be covered, in the order shown. There will be a one-hour break for lunch each day. Fifteen-minute refreshment breaks at appropriate points in the flow of the material - approximately at mid-morning and mid-afternoon

Day 1:


Welcome
Sponsor
Introductions


The Evolution of Ice Cream
Current Market / Product / Operational Trends
Milk Composition and Chemistry


Day 2:

Ice Cream Ingredients and Their Influence on Key Properties
Dairy ingredients
"Good content, good presentations and moderators, good class participation ... would recommend to others."
Nutritive Sweeteners
Sugar Alcohols
High Intensity Sweeteners
Bulking Agents,
Stabilizers/Emulsifiers
Water
Air
Enzymes
Factors Affecting Composition
Functional Base Mix Compositions
Flavoring & Coloring Overview
Vanilla and related fine flavors
Cocoa and related chocolate flavors
Colors: "Natural"; Artificial
Particulate & Syrup Inclusions
Alternative Approaches
Workshop - Calculations
Mix Processing: Ingredient Assembly
Mix processing: Pasteurization to Aging
Whipping, Freezing & Hardening: Overview
Whipping, Freezing & Hardening: Basic Phenomena (begin)
Freezing-crystallization
Agglomeration
Whipping


Day 3:

Whipping, Freezing & Hardening: Basic Phenomena (end)
Whipping, Freezing & Hardening in Practice
Equipment
"I valued the in-depth coverage."
Crystallization Control
Operational Variables
Inclusion Injection
Post-Packaging Handling
Hardening
Ultra-Low Temperature Freezing (Slow Churned, Alternative Approaches)
Novelties
Cryogenic Freezing
Heat Shock Principles and Effects


Day 4:

Manage Crystallization of Water
Freeze Concentration
Crystal growth Control Factors (water immobilization - stabilizers, etc, ice structuring protein, composition management)
Manage fat agglomeration
Manage air cell size.
Sensory evaluation for quality assurance
Ice cream sensory descriptors
Commercial products clinic


Day 5:

Quality Assurance
Food Safety
Formulating Soft Serve, Milk Shake, Water Ice, Sorbet
Formulating Fat- and Sugar- Modified Products (No Sugar Added, Sugar Free)
Economics and Cost Management

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