Ice Cream 101 "Introduction to Frozen Desserts"

The course will also help participants who have made ice cream with a purchased mix to develop a better understanding of what factors determine the preferred qualities of ice cream. Special attention will be paid to understanding the issues critical to building and maintaining product quality.

The two day annual course is offered in January. It includes a combination of both lecture and hands-on exercises.

Who Should Attend

• Ice cream lovers, entrepreneurs, and small-business owners with little or no ice cream manufacturing experience are welcome and encouraged to attend.
• Ice Cream 101: Introduction to Frozen Desserts is designed to provide anyone interested in ice cream with the basics of ice cream composition, formulation, and processing.

Curriculum

• The course focuses on the small-scale manufacturing of frozen desserts.
• The course will also help participants who have made ice cream with a purchased mix to develop a better understanding of what factors determine the preferred qualities of ice cream.
• Special attention will be paid to understanding the issues critical to building and maintaining product quality.
• The two day course includes a combination of both lecture and hands-on exercises.
• Past and present Penn State faculty directors of the famous Penn State Ice Cream Short Course will serve as principle instructors.

Program Director

Robert F. Roberts, Professor and Head of Food Science