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Ice Cream 2 Day Short Course

A two-day short course focused on bench-top formulation and pilot scale production of ice cream, featuring hands-on ice cream formulation. Course fee is $599.00 per person including lunch both days.

Early bird tickets with a discount of $100 are available.

Day One begins with an overview on the science of ice cream and fundamentals of ice cream production.

We dive into hands-on activities focusing on ice cream base formulation, variegate formulation, comparing production on bench-top & pilot scale batch freezers, and exploring the effects of mix & variegate composition on final ice cream quality.

Seating is limited to 20 to accommodate the hands-on ice cream production during the course.

Parking available at the Food Innovation Center for participants in the course.

This short course is presented by the Oregon State University Food Innovation Center and the Oregon State University Arbuthnot Dairy Center.

This event is supported by the PACIFIC COAST COALITION DAIRY BUSINESS INITIATIVE-funded through the USDA Agricultural Marketing Service and hosted by California State University, Fresno in collaboration with Cal Poly Humboldt, Cal Poly San Luis Obispo, Chapman University, Chico State, Oregon State University, UC Davis, Washington State University, and the California Dairy Innovation Center. For more information: https://www.dairypcc.net/

Wednesday, November 1, 2023 at 8:00am to 5:00pm

Food Innovation Center
1207 NW Naito Parkway, Portland, OR 97209

Event Type

Conference or Workshop

Event Topic

Skill Building

Website

https://www.eventbrite.com/e/4th-annu...

Cost

$499 Early Bird, $599 Regular

Organization
Department of Food Science and Technology, Food Innovation Center
Contact Name

Catherine Haye

Contact Email

catherine.haye@oregonstate.edu

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