2025 North American Edition, 3 day course, Nov 12 - 14, 2025, Chapman University and California Dairy Innovation Center, Orange, CA
2025 Asia Pacific Edition; June 2 - 6, Singapore
2025 North American Edition, 3 day course, Chapman University and California Dairy Innovation Center, Orange, CA
New Zealand IC Mfgers Assn
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Registration 2024 North American Edition, 3 day course, Dec 4 - 6, Chapman University, Orange, CA
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Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology, 2nd Edition

NEW 2025
2nd Edition! Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

NOW AVAILABLE!

A comprehensive practical reference to ice cream and other dairy and non-dairy desserts Covers every stage from mix ingredients to processing, packaging, marketing, regulations and more Provides calculations, formulas, troubleshooting tips, freezing data points and costs. Essential techniques for quality control and ideas for new products and market opportunities.

New to the 2nd Edition:
• Fully updated and expanded
• New coverage on low fat/low calorie frozen dessert manufacturing to maintain creamy smooth texture
• New dedicated section on troubleshooting
• More essays from manufacturers
• More formulation guidance

“ Dairy Foods is honored to be allowed to share what we have known for years, that these guys are good at what they do! ”
… Kathie Canning
Editor-in-Chief, Dairy Foods magazine*
Troy, MI

Dairy Foods magazine www.dairyfoods com is a publication of BNP Media.

BUY NOW AND GET THE AUTHORS' DISCOUNT


"This book is so much more than the title would suggest."
Book Review (.pdf), reproduced with permission of Food New Zealand, journal of the NZ Institute of Food Science & Technology (NZIFST)
 
THARP & YOUNG "On Ice Cream"
A Presentation of
Steven Young Worldwide &
Wm Sipple Global Services



THARP & YOUNG "On Ice Cream" is a series of technical short courses, product clinics, and formulation and case study workshops that focus on current and emerging ice cream and related frozen dessert technologies. Practical aspects of formulation and manufacturing are stressed. Over 75 years of combined experience are leveraged. The North American course is conveniently scheduled across three days in November or December each year.

Our Faculty Members



Presented by Dr. Steven Young (right), Steven Young Worldwide, Houston, TX,
and Mr Bill Sipple, Wm Sipple Global Technical Services, Stilwell, KS,
"On Ice Cream" covers all aspects of ice cream technology from ingredient selection and functionality to production, flavoring, quality assurance, and safety management. Both technical and non-technical aspects are covered.

In Memorium: Bruce Tharp (1929-2019) good quote from Bruce...

For the most part, people in the ice cream business are incredibly nice;
if you're a grouch, you need to be working in a cough syrup factory.






Tharpe and Young Ice Cream Course Ad

COVERAGE INCLUDES:
Formulating in ever-changing, challenging regulatory
        environment.
Market Updates/Insights
Ingredient Function/Selection
Elements of Structure/Properties
Mix Processing/Freezing/Hardening
Attributes/Defects
Flavors, Colors, Inclusions
Economics: Managing/Avoiding/Reducing Costs
Sensory Evaluation Techniques
Quality Assurance/Food Safety
Commercial Product Clinic
New Ingredients, Processes, Products

Expanded Emphasis:

Challenges of a Changing Regulatory Environment
Novel Cost Saving Approaches
Fewer Mixes: More Products, Yield Improvements
Water Ices: More Ice; Less Icy
Frozen Yogurts & Greek-Style Yogurts, Gelato
Formulating No Sugars Added and true Sugar-Free Products
Hybrid, Plant-based and other Non-Standard Products
Novel Formulations; Novelties
Troubleshooting: Where to start? What to do?

Independent and non-commercial

The course is designed for those technical (product development, quality assurance, production) and non-technical (marketing, sales, finance, general management) professionals both new to the business and with multiple years experience. This includes suppliers, manufacturers and retailers.

Over 500 companies from more than 60 countries have selected Tharp & Young On Ice Cream for their ice cream training needs.
Click to go to a list of previous attendees

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