Presented by the Food Innovation Center.

A two-day opportunity to learn from industry experts about ice cream technology. Course fee is $322.44 per person including lunch both days.

Day One features Douglas Goff leading the course with a focus on Chocolate Ice Cream Formulation.

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 Barry Callebaut, Bell Flavors and Fragrances, Ever Fresh Fruit Company, Oregon Dairy Nutrition Council, Oregon Dept of Ag Food Safety Division, Oregon Ice Cream, OSU/FIC, PKT America, PROVA, Socius Ingredients along with Sarah Masoni of the Food Innovation Center, https://fic.oregonstate.edu.