2nd Annual Ice Cream Tech Course
November 5-6, 2019
Presented by the Food Innovation Center
Event Location: Oregon State University – Portland Center
555 SW Morrison St, Suite 2100, Portland OR 97204
Tuesday, November 5, 2019 8:00 am – 5:00 pm
Wednesday, November 6, 2019 8:00 am – 5:00 pm
A two-day opportunity to learn from industry experts about ice cream technology.
Course fee is $299 per person including lunch both days. Purchase three tickets and receive one ticket free – must be bought in one transaction.
Day One features Steve Young of Tharp and Young on Ice Cream, leading the course with a focus on Strawberry Ice Cream Formulation. Steve has over forty years of experience in the food industry including his work with Dreyer’s. http://www.stevenyoung.net/syoung.htm
The first day of this short course ends with an on-site reception hosted by Bell Flavors & Fragrances.
Day Two is filled with presentations by a variety of experienced industry professionals from Kerry Food Ingredients, Oregon Dairy Farmers Association, Profile Food Ingredients, Dupont, Prova, Ruby Jewel and the Oregon Strawberry Commission along with Sarah Masoni of the Food Innovation Center, https://fic.oregonstate.edu.
Lunches for both days are included in the course fees. Select from the options for any dietary restrictions during your ticket purchase.
Refunds on registration
A refund of ticket price can be issued up to one week before the course starts.
Hotels with Contracted OSU Rates
1021 NE Grand Avenue
Portland, OR 97232
309 SW Broadway
Portland, OR 97205
525 SW Morrison Street
Portland, OR 97204
The Hilton Downtown
921 SW 6th Avenue
Portland, OR 97204
Check with the hotel of your choice about discounts since you will be attending course @the Food Innovation Center, an Oregon State University Branch Experiment Station.
The listing provided above is not a referral or a recommendation from the FIC of any of these hotels.
Wednesday, November 6 at 8:00am to 5:00pm
Food Innovation Center
1207 NW Naito Parkway, Portland, OR 97209