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Ice Cream Short Course

A two-day opportunity to learn from industry experts about ice cream technology.  Course fee is $289 per person including lunch both days.

Day One features Dr. Bruce Tharp who has been involved with ice cream science and technology in North and South America, Europe, the Middle East, Australia, and throughout the Pacific and Southeast Asia area. He teaches at some of the world's most respected ice cream courses, and is involved in developments at the cutting edge of ice cream technology, including the first completely sugar-free frozen dessert, and the concept of "hybrid" frozen desserts. http://www.brucetharp.com/

Day Two is filled with presentations by a variety of experienced industry professionals including Karen Caillouet of Balchem/Sensory Effects, http://www.sensoryeffects.com/; Dr. Carlos Fajardo-Centeno of Palsgaard, https://www.palsgaard.com/; Cary Frye of the International Dairy Foods Association (IDFA), https://www.idfa.org/; Polly Barrett of National Flavors, https://www.nationalflavors.com/; Tyler Malek of Salt & Straw, https://saltandstraw.com/ and Sarah Masoni of the Food Innovation Center, https://fic.oregonstate.edu.

 

Tuesday, November 6 at 8:00am to 4:30pm

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

Event Type

Training or Class

County

Multnomah

Cost

$289 per person

Organization
Food Innovation Center
Hashtag

#Ice Cream, Food Producer, Start Ups, Food Entrepreneur

Contact Name

Catherine Haye

Contact Email

catherine.haye@oregonstate.edu

Contact Phone

5038726680

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