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:

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

"Experience sharing; amazing speakers; would highly 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

"How ice cream companies work (& think!) a plus!"

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

"Q&A's the best! Practical and responses can be applied immediately!"

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

"Informative, detailed, and applicable to reality"

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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