Tharp & Young
On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology NOW
AVAILABLE!
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.
"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)
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.
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