Tharp's Food Technology
Training Programs
Tharp's Food Technology
Services have been provided on six continents
Tharp's Food Technology - home About Bruce Tharp Range of services offered Training options Achievements Recent projects Contact us  

Tharp's Food Technology ice cream educational programs


ICE CREAM SCIENCE AND TECHNOLOGY

GENERAL COMMENTS

The basic training described covers basic and applied elements of the science and technology related to the production of key scientific and technological considerations important to the development of desirable structural and flavor properties in ice cream.

When desired, the basic coverage can be expanded to include such topics as formulation guidelines, either by extending the length of the program itself or by scheduling supplemental sessions for those with specific interest in the additional topics added.

The times listed for each topic on the agendas shown (other than the starting and lunch times) are meant to be approximate. It will be stressed at the outset that it is important for participants to ask questions as the material is being presented to clarify understanding or relate the material being covered to specific situations at the recipient company. The time necessary to cover each topic will therefore be affected by the degree of questions and general dialogue that takes place. There is sufficient flexibility in the approach to covering the material to allow for that variability. The program can be changed to conform to specific requirements.

Opportunities for participants to relax are provided by refreshment breaks and by including a "rise and stretch" interval in presentations that are longer than forty-five minutes.

It is suggested that lunch for participants be brought in and served in the vicinity of the training venue. This will allow for interaction with each other and with the presenter, reduce the time required for the lunch break and facilitate an on-time startup for the afternoon session.

Interaction between attendees and instructor in the form of questions and discussion of specific topics relevant to the company is encouraged. Therefore, the program timing shown is for guidance only and will vary depending on the amount of that interaction that takes place. Starting time can be arranged to conform to the work schedule at the recipient company.

Interested in one of the training programs?
Contact us for more details.


Back to topBack to top



 

Tharp's Food Technology

SAMPLE PROGRAMS

General Comments

Ice Cream Science & Technology
ONE-DAY ON-SITE TRAINING:

Agenda

Ice Cream Science & Technology
TWO-DAY ON-SITE TRAINING:

Agenda

Commercial and Logistic Elements

Testimonials

ONE-DAY ON-SITE TRAINING

ICE CREAM SCIENCE AND TECHNOLOGY
ONE-DAY ON-SITE TRAINING

STANDARD AGENDA

7:30 a.m. REGISTRATION  
8:00 a.m.  
1. Introduction, general background  
Welcome, outline of program etc. Introduces participants to each other, reviews objectives and structure of the program.
The evolution of ice cream Handout, supplemented by a brief (10-minute) overview Provides an appreciation for the evolution of ice cream and a global view of its nature and relative popularity.
8:20 a.m.  
2. Ice cream structure, properties and behavior Reviews the general elements of composition and structure, provides a foundation for the more detailed coverage to follow.
9:00 a.m. KEY FACTORS AFFECTING QUALITY
To understand the process of producing top quality ice cream, it is essential to understand the nature of four key phenomena that are heavily involved in shaping its characteristics. They are: crystallization of water and sugar; behavior of the fat component; control of air bubble size; and the perception of flavor.
3. Basic factors affecting the crystallization of water and sugars Covers factors affecting the initial size of crystals formed during the freezing process and the importance to quality and shelf life of achieving and maintaining a small crystal size.
BREAK  
4. Fat agglomeration effects Describes the physical behavior of the fat system in response to the processing conditions to which it is exposed. The essential element of this behavior is the process of fat agglomeration, in which individual fat particles combine to influence body and texture in a variety of ways. This session will provide an understanding of this phenomenon.
5. Air bubble size effects Control of air bubble size is a critical element of achieving a creamy, rich mouth feel and protecting ice cream against shrinkage. This session covers the factors relating to air bubble stability.
6. Basic elements of flavor perception   The fourth member of the quartet of key ice cream quality phenomena involves flavor considerations. This session describes the basic components of flavor and factors affecting its perception.
12:00 LUNCH    
12:45 P.M. INGREDIENTS AND PROCESSING 
7. Overview of the involvement of processing elements in affecting ice cream characteristics. 
Ingredients and mix assembly
Pasteurization/homogenization
Cooling
Mix storage and aging
Freezing/whipping
Inclusion injection
Packaging
Hardening
This session will provide a brief overview of the elements listed and relate their effects to the basic phenomena previously covered and to overall ice cream quality. Coverage will include explanation of the rationale for and importance of conforming to prescribed procedures.
8. Ice cream defects    
Appearance
Flavor
Body
Texture
A description of the characteristics and causes of the most important departures from quality in each of the categories listed.
9. Sensory evaluation techniques Provides an understanding of the techniques useful in applying using sensory evaluation as a quality assurance tool.
BREAK  
3:15 PRODUCT EVALUATION    
10. Product clinic A session in which commercial samples of ice cream are examined using the techniques and information presented earlier. The clinic emphasizes the importance of applying what has been learned to the performance of specific job responsibilities.
11. Closing and adjournment Q & A session, final remarks, presentation of certificates, if desired


Back to topBack to top



   

 

TWO-DAY ON-SITE TRAINING

ICE CREAM SCIENCE AND TECHNOLOGY
TWO-DAY ON-SITE TRAINING

STANDARD AGENDA

DAY 1

7:30 a.m. REGISTRATION
 
8:00 a.m.  
Introduction, general background  
Welcome, outline of program etc. Introduces participants to each other, reviews objectives and structure of the program.
The evolution of ice cream An overview of the development of ice cream into its present form.
Ice cream structure, properties and behavior   Reviews the general elements of composition and structure, including regulatory considerations, that provides a foundation for the detailed coverage to follow.
BREAK  
To understand the process of producing high quality ice cream, it is essential to understand the nature of the four key phenomena that are heavily involved in shaping its characteristics: crystallization of water and sugar; behavior of the fat component; control of air cell size; and the perception of flavor. Those key elements are the direct or indirect focus of the remainder of the material to be presented.
Freezing and Crystallization
Basic factors affecting the crystallization of water and sugars
Covers technical principles affecting the initial size of crystals formed during the freezing process, and the importance to quality and shelf life of achieving and maintaining a small crystal size.
12:00 noon LUNCH

It is suggested that lunch for participants be brought in and served in the vicinity of the training venue. This will allow for interaction with each other and with the presenter, reduce the time required for the lunch break and facilitate an on-time startup for the afternoon session
12:45 p.m. (Continuation of the discussion of the crystallization phenomenon)
Factors affecting crystal growth    
Heat shock: principles and control of its effects
Control of crystal size via water immobilization provided by ingredients and mix processing
Freezing point relationships to initial crystal size and growth during storage and distribution
Innovations in ice crystal growth control.
One of the most important elements of achieving excellence in ice cream texture characteristics involves controlling the development and size of crystals that are formed in the product so that their size remains below the threshold of perception for as long as possible. This session provides the information necessary to understand the elements of crystal size control that are available.
BREAK    
Fat agglomeration
Basic elements of its involvement in ice cream structure
Role/mechanism of control factors
Composition – control of fat behavior via emulsifiers and other ingredients
Mix processing
Freezing/whipping
  Another key phenomenon affecting ice cream quality is the physical behavior of the fat system in response to the processing conditions to which it is exposed. The essential element of this behavior is the process of fat agglomeration, in which individual fat particles combine to influence body and texture in a variety of ways. This session will provide an understanding of this phenomenon.
Air cell control    
Factors affecting air cell strength and stability   Control of air cell size is also critical to quality, since ice cream smoothness and creaminess increases as the size of air cells decreases. Key elements of air cell stability control will be covered here.
ADJOURN    


DAY 2  
8:00 a.m. Begin morning program    
Flavor considerations  
Basic elements of flavor perception The fourth key element of ice cream quality involves flavor considerations. This session describes the basic components of flavor and factors affecting its perception.
Overview of the involvement of ingredient selection and processing elements in affecting ice cream characteristics
Ingredient selection and assembly
Pasteurization
Homogenizing
Cooling
Mix storage and aging
Freezing/whipping
Conventional
Pre-aeration
Particulate injection
Packaging
Hardening
Storage/distribution
Processing innovations
  This session will provide an overview of each element of processing listed and relate its effects to the basic phenomena and overall ice cream quality. Coverage will include explanation of the rationale for and importance of conforming to prescribed procedures. An overview on innovations in ice cream freezing (low temperature extrusion, "slow churned" etc.) will be presented.
(Will include 15-minute break).
11:30 a.m  
Sensory evaluation techniques and procedures Provides an overview of the techniques and procedures essential to using sensory evaluation as a quality assurance tool.
12:15 p.m. LUNCH
1:00 p.m.
Ice cream defects    
Appearance
Flavor
Body
Texture
Melting behavior
A description of the characteristics and causes of the major departures from quality in each of the categories listed.
BREAK    
Product clinic A session in which commercial samples of ice cream are examined using the techniques and information presented earlier. The clinic emphasizes the importance of applying what has been learned to the performance of specific job responsibilities. The results are positive no matter how the company’s products fare in the evaluation. Excellence fosters pride of ownership in that accomplishment and a determination to maintain that superiority using the newly acquired knowledge. Inferiority to competitive products generates a similar determination focused on playing a role in quality improvements that will lead to excellence. In either case, the company benefits.
Closing   Q&A session, final remarks, presentation of certificates, if desired.


Back to topBack to top



 

 

COMMERCIAL AND LOGISTIC ELEMENTS

The programs are presented in their entirety by Dr. Bruce Tharp of Tharp's Food Technology (TFT) at facilities selected by the recipient company at a mutually convenient time. Dr. Tharp will arrive during the afternoon preceding the program in order to review facilities, evaluate samples that have been assembled for use in the product clinic, etc.

The recipient company is responsible for arrangements regarding appropriate facilities and services, such as coffee breaks/lunch service, visual aids (digital projector for Power Point material, screen, white board or flip chart), acquisition of commercial ice cream samples for the product clinic, provisions for tempering and evaluating those samples, reproduction and assembly of course materials provided by TFT into a manual, and other on-site needs.

The services provided by TFT include presentation of all lectures, providing one copy of a complete set of lecture materials and other relevant technical literature and, if desired, making available a format for certificates of completion to be prepared by the recipient company for presentation to participants at the close of the course.

Program costs include a professional services fee and reimbursement for relevant expenses - travel, lodging, etc. The professional fee for the program will be based on the nature of the program. It will include presentation of the program described and all elements of preparation. Half of the total fee will be due when mutual agreement is reached to proceed and the date is set, with the balance and expense reimbursement to be invoiced after completion of the program.

Additional elements of technical consultation service, such as product improvement, composition review/cost optimization, plant audit, trouble-shooting, product development, etc. can be arranged to be carried out in coordination with the training activities.


Back to topBack to top



Tharp's Food Technology

Building better ice cream for over 40 years

SELECTED TESTIMONIALS

UNSOLICITED COMMENTS ON TFT ICE CREAM TRAINING

Our ice cream associates really enjoyed the frozen dessert workshop. It was a real learning experience for our people…In the future we will schedule all our associates to take part."

"You were knowledgeable, enthusiastic, professional, and conveyed the subject matter in a very informative and understandable way."

"I truly enjoyed spending the day with you. I was able to confirm what many in the industry have told me about the professionalism, depth of knowledge, insight, enthusiasm and passion that you have for the ice cream industry."

"Special thanks go to you for your expert information and excitement about the ice cream industry. It's obvious that your knowledge is not just academic but born of a love for the industry."

"The students were pleased with the technical and practical content of your talk and the completely non-commercial and highly professional approach."

"I will always cherish the ice cream course experience and you were responsible for making it first rate."

"Your explanations and detail were excellent throughout the lectures."

"We have received a good response from the plants indicating a high degree of interest in another Ice Cream Technology Short Course."

"…learned a great deal…you were very knowledgeable and an excellent presenter."

"Couldn't get a better instructor on any subject related to ice cream. Excellent course. (We have a) much better understanding of the properties of ice cream and how to manage flaws and defects."

"...fantastic job explaining the ins and outs of freezers, ice cream, etc."

"…the Smithsonian ice cream course was a rousing success, and your participation helped make it the triumph that it was."


Back to topBack to top


Tharp's Food Technology

Building better ice cream for over 40 years