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 Ice
Cream Man - Villanova’s Bruce W. Tharp savors
his role as a leading expert on the chilly, sweet stuff - a
profile of Bruce published by Mainline
Today.Projects in which Bruce has been involved: With Dr.
Steven Young, developed the first completely sugar-free frozen dessert, soon
to be introduced by a major US ice cream producer. Provided consultation services to Savona S. A.
de C.V., in El Salvador relevant to their La Neveria ice cream.
These included recommendations for improvements in plant practices, product
composition and quality assurance practices, as well as guidance for
the development of a line of no-sugar-added ice creams. On two subsequent
occasions, Bruce returned to San Salvador to present a two-day
ice cream technology short course to Savona employees. Max
Catani, Savona General Manager, who had attended Tharp & Young On
Ice Cream Short Course and Clinics, provided translation services
for the courses. Mr. Catani was very pleased with the courses, reporting
that they contributed significantly to the job effectiveness of the employees
who participated. Bruce was the
inaugural recipient of the International Ice Cream Association
Lifetime Achievement Award presented by the IDFA at a dinner
held on March 1, 2006. See Achievements. The
presentation dinner was part of the annual IICA Ice Cream Technical
Conference, at which he presented a paper titled "Modernizing
the Ice Cream Standard of Identity: Impact on Formulation." Bruce is a
co-principal presenter at the "Tharp & Young
On Ice Cream" ice cream short course and clinics presented
annually in Las Vegas, NV. The course covers all key technical elements
of ice cream and other frozen desserts and includes a product clinic.
In 2008 the course expanded its scope with a presentation in Mexico
City. Future offerings will include a Singapore venue in April, 2009
and a return to Mexico later in 2009. For more information about the
course and 2009
schedules visit www.onicecream.com. Participated
for the 33rd consecutive year as a major lecturer at the Penn State
Ice Cream Short Course, January 2008. That participation
included lecturing on Sensory Evaluation of Ice Cream and Stabilizer
and Emulsifier Functionality, as well as conducting six commercial
ice cream product clinics. Bruce's
participation as Chief Ice Cream Judge for the Collegiate Dairy Products
Evaluation Contest in 2005 marked the 30th anniversary
of his activities
as a product judge at that event, an accomplishment that was acknowledged
by the presentation of a Special Recognition Award (picture
of plaque at right). He began his contest involvement as a coach
of the Ohio State Dairy Products judging team in 1961, then continued
it when he began service as a milk judge, in 1976. Five years later,
he became an ice cream judge, and has been the Lead Ice Cream Judge for
18 years. The photo shows Bruce (on the right) and three colleagues
making evaluations at the 2004 event. Bruce has continued his ice cream
judging involvement in that event through the 2008 Contest.Presented
a review of innovative developments in ice cream science and technology
for a major USA ice cream manufacturer. An
article on the joys of ice cream sensory evaluation, "How
to be a Knowledgeable and Discriminating Ice Cream Gourmet",
based on a presentation at the Smithsonian Institution, contributed
by Bruce to iFlavors online magazine, and now archived here. Identified the
cause of persistent consumer complaints and recommended corrective
changes for a leading ice cream manufacturer. Advised an ice
cream industry supplier regarding pilot plant activity aimed at generating
hard performance data illustrating the functionality of their products
as input into a technical marketing program.Co-author (with
Ronald C. Deis and Charles E. Kuenzle) of U. S. Patent 7,416,754 "ICE
CREAM AND ICE CREAM FORMULATIONS CONTAINING MALTITOL", granted August 26, 2008. Presented
six two-day
on-site courses in ice cream technology for a major multi-plant ice
cream company.
The courses have attended by about 200 individuals
representing 8 different locations with responsibilities that included
general management, technical, production, marketing and human resources.
Comments about the value of the program were very positive
and enthusiastic.
Provided prototype compositional recommendations for a line of functional
frozen desserts.Provided technical consultation to several companies relevant to ultra-low
temperature freezing and ice structuring protein technology. Advised an international ingredients supplier re technical marketing
elements of the ice cream industry.Conducted a three-day plant audit and presented a two-day ice cream
course for a major regional ice cream manufacturer. Provided compositional
and production guidelines to a start-up company producing super-premium
ice cream featuring exotic flavors. Client comment - 'You
did miraculous things with our recipe!'Served as technical
advisor to the product improvement programs at several major ice cream
manufacturers. Back
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2001-2008, Tharp's Food Technology, 175 Strafford Avenue, Suite 1,
Wayne, PA 19087-3396, USA.
 Phone: +1 (610)
975 4424. Fax:
+1 (610) 975 4429. Email:
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