Tharp's Food Technology ice cream educational programs

FEATURES:

Sophisticated technical and scientific information delivered.
Useful and comprehensible to any level of technical background, from plant floor personnel to general management..
Each program custom-designed to focus on your specific needs.
Duration from a half-day to two days.

VALUE:

Practical relevance of the key elements of frozen dessert processing technology.
Insights into technical and scientific phenomena and their relevance to product quality.
Trouble-shooting quality issues using sensory evaluation.
Training and assistance in organizing and enhancing sensory evaluation procedures.
Enhances appreciation of the critical role of technology in the ice cream business.
Enhances understanding of the role of individual job responsibilities in achieving technical and commercial success.

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


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Introduction
A light discussion of the history and development of ice cream and a review of consumption trends around the world. This provides information of general interest, serves as an element of transition into the instructional mode and sets the stage for a focus on technical material.

Technical presentations
The basic principles affecting ice cream quality are explained in simple terms understandable to all. That knowledge is then used to clarify the quality rationale of composition, processing and handling elements.

Reinforcement of the practical relevance of the training
After the coverage of sensory evaluation, the program concludes with a product clinic. 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.

Syllabus
Training can be provided in a variety of formats customized to meet the specific needs of the recipient. Typical programs are shown as examples.

Scheduling
Some companies have found it useful to schedule the training when it is practical to shut down production for the time required. This provides desirable continuity and demonstrates management's sense of the importance of the program. Alternatives include dividing attendees into two groups for separate presentations, or providing the program to selected personnel. It may also be effective to present an extended course in several installments spread over a few months.


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Expanded coverage of the material included in the one-day program, plus elements selected from the following topics:
Nutrition Considerations.
Quality Assurance.
Causes and Prevention of Defects.
Marketing Trends.
New Developments on the Horizon.
Special Products - Health - Responsive, Sherbet, Sorbet, etc.


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A condensed version focused on:
Composition and Structure.
Key Composition, Ingredient, Processing and Handling Factors Affecting Quality.
Techniques of Sensory Evaluation, Product Clinic Involving Internal and Marketplace Samples.


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Training and assistance in organizing and enhancing the role of sensory evaluation in quality management.
Procedures, practices and techniques of quality management sensory evaluation.
Trouble-shooting departures from target quality detected by the sensory evaluation process.
Usually presented in stages, the number and length of which depend on the specific situation.


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Insights into specific technical and scientific phenomena and their relevance to product quality and trouble-shooting.

Programs are custom-designed to meet the specific needs of the recipient company in the following ways:

The subjects covered and the time available are selected by the recipient. The level of the presentations reflects the experience and technical background of the target audience. This makes it possible to use the workshop format to communicate useful technical concepts and understanding to either personnel with technical responsibilities and/or experience or to non-technical personnel such as those with responsibilities for marketing, sales, general management etc.

The presentation of each subject covered allows time for questions and discussion, so that the information presented can be applied to specific situations of interest to the recipient.

Topics available are listed below:

Essential ice cream phenomena

Crystallization Basic crystallization and recrystallization technology Freezing profile: the relationship between frozen dessert composition, the amount of water frozen and the behavior of the product during freezing, hardening and distribution. Water immobilization/stabilizer functionality Processing influences: pasteurization, freezing, hardening Heat shock effects Fat agglomeration and air cell strength Effects Fundamental principles Control, including both processing and ingredient involvement

Functionality and application of stabilizer/emulsifier ingredients (120)
The use of the freezing profile concept in evaluating effects of compositional changes
Effects of pre-aeration on frozen dessert properties
Technology of health-responsive frozen desserts
The technology of "no-sugar added" frozen desserts
Achieving fat reduction in frozen desserts using conventional technology
Sensory evaluation techniques and interpretation of results
Frozen dessert shrinkage.


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Sherbet/water ice
Frozen Yogurt
Soft serve
Premium products
Low- and no fat products
Direct-draw milk shake
Frozen dessert analogs


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