Dr. Bruce Tharp receives the International Ice Cream Association's first ever
Award, from Cary Frye of the IDFA, March 1, 2006.
energy throughout program. Could really feel the enthusiasm of faculty.
Keeps you interested."
the class..easy to follow, engaging and knowledgeable faculty..."
Tharp & Young
On Ice Cream: An Encyclopedic Guide to Ice Cream Science
and Technology NOW
A new reference book in encyclopedia format covering all elements of
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 creamery.
S. and Ph. D. Dairy Science, Penn State. Closely involved with
and ice cream industry for over forty years. Inaugural
recipient of the International
Ice Cream Association Lifetime Achievement Award,
March, 2006. After
and research service on the faculties of the
and The Ohio State University, managed the technical affairs
of two major suppliers of high-tech dairy product ingredients.
Most recently was International Technical Director for Germantown
Professional activities have included a major focus on ice
cream on six continents. Has achieved international recognition
his technical expertise and insights, and as an enthusiastic
and authoritative lecturer at short courses, seminars, workshops
and technical conferences around the world, including service
as a principal lecturer at every academic ice cream short
presented in the USA, and over 25 years service at the Penn
State course. Currently Adjunct Professor of Food Science
Penn State, Has served as chief ice cream judge at the Intercollegiate
Dairy Products Evaluation Contest for thirty years.
BS, Ph.D., Food Science
(food biochemistry and food microbiology) with specialized interest
in dairy foods technology, Cornell University. Nearly 30 years
of domestic and international field technical service to the
dairy and food processing industries that includes work in South
America, the Pacific Basin, and the former Soviet Union. Former
Director R&D Dreyers/Edys Grand Ice Cream; Associate Director
R&D Quaker Foods Co.; Director Food Ingredient Applications,
Archer-Daniels-Midland Co.. Lecturer: Cornell, Ohio State, Texas
A&M, Univ. Maryland, North Carolina State, among others. Technical
project manager-ice cream, dairy, and other foods.
an independent dairy & food technologist, activities include
product & process development; identification and assessment
of emerging ingredient, product, and process technologies; and
development of total quality programs. Non-technical activities
include marketing, sales, and strategic planning for business
and product development. Active in frozen dessert product and
process development worldwide.
Dr. Arun Kilara, Principal
ARUN KILARA CONSULTING
B.S. in Food Science, Punjab University, Chandigarh, India; M.S. in Food Science, The University of Saskatchewan, Saskatoon, Saskatchewan, Canada; and Ph.D. in Food Science & Technology, The University of Nebraska, Lincoln, NE.
Former Full (tenured) Professor of Food Science at Pennsylvania State University, and former Director of The Penn State Ice Cream Short Course. Adjunct Professor of Food Science at both North Carolina State, and Pennsylvania State. Former Director-Protein Applications, The Monsanto Company..
Specialized interest in the chemistry, physics, and functional attributes of dairy foods (individual components, dairy ingredients, native and modified proteins, formulating, processing.) Focus on protein sources, functionalities, influence on sensory properties, and nutritional efficacy.
Holder of multiple patents, individual academic awards, and author/co-author of over 125 peer-reviewed scientific and technical papers, books, and select chapters, with interest in food proteins and their applications in fluid, frozen and cultured dairy foods.
Since 1985, and, concurrent to academic and scientific roles, a consulting food & dairy technologist with primary focus on dairy, and non-dairy, beverage, cultured, and frozen dessert development.