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Projects
in which Bruce has been involved recently:  In April, Bruce
participated in the 2006
Spring Management and Leadership Conference presented by Quality
Chekd Dairies, Inc. in St. Louis. He
presented a workshop entitled: "Modernization of the Ice Cream
Standards of Identity. What are the Formulation Possibilities?" and
participated in a Dairy Product Sensory Evaluation Workshop. He also
joined Dr. Robert
Baer of South Dakota State University and Dr. Johnny McGregor of Clemson
University and members of their dairy Products Judging Teams in selecting
the winners of the conference products competition The students and their
coaches attended the conference as guests of Quality Chekd in recognition
of their achievements at the 2005 Dairy Products Evaluation Contest.The photograph shows Bruce with his Products Judging colleagues: left to right: From Clemson - Dr. Johnny McGregor and Rachel Yost, second place all products winner at the contest, Bruce, and, from South Dakota State, Dr. Robert Baer and Richard DeRouchey, first place winner in all products judging.  In
September 2005 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. In March of 2006
Bruce returned to San Salvador to present a two-day ice cream technology
short course to 60 Savona employees. Max Catani, Savona General Manager,
who had attended Tharp & Young On Ice Cream Short Course and Clinics
in 2004, provided translation services for the course. Mr. Catani was
very pleased with the course, reporting that it 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." Served as a
co-principal presenter at the 18th edition of the "Tharp & Young
On Ice Cream" ice cream short course and clinics presented
in November in Las Vegas, NV. The course covers all key technical elements
of ice cream and other frozen desserts and includes a product clinic.
The course will be presented again November 29 – December 1,
2006 in Las Vegas. For more information about the course and the 2006
and 2007 schedules visit www.onicecream.com. Participated
for the 31st consecutive year as a major lecturer at the Penn State
Ice Cream Short Course, January 2006. 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
participated in judging for the Collegiate Dairy Products Evaluation
Contest held at the World Wide Food Exposition in Chicago, IL October
27-29, 2005. That occasion 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.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", contributed
by Bruce to iFlavors online magazine, 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 Application
20050202127 "ICE CREAM AND ICE CREAM FORMULATIONS CONTAINING
MALTITOL." In
February of 2006 presented the fifth and sixth in a series of a two-day
on-site course 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 have been 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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2001-2006, 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:
bruce@tharp.com |
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