UNIVERSITY PARK, Pa — Penn State is hosting their 128th Ice Cream Short Course.
This is one of the oldest, best-known, and largest ice cream educational programs. They assist local ice cream companies from all over the world the ins and outs of ice cream manufacturing.
For six days a year industry professional come to Penn State’s campus to learn how to craft the perfect ice cream. The Penn State Berkey Creamery plays a significant role in supporting the department of food science by providing education and training.
"Every year in January we have 130 of our closest friends come to visit and talk about ice cream for seven days,” says Robert Roberts, director of the Ice Cream Short Course. “We do it because there's tremendous interest and because people need to be trained in variances in the sciences of ice cream," he says.
They've had ice cream short course attendees from 49 states and 25 different countries. Instructors say they take you from “cow to cone.”
"Today's lab that you were here with is on freezing. We are specifically looking at the continuous freezing and looking at the effect of freezing variables on ice cream characteristics.” Roberts says.
At the short course students attend more than 20 workshops on specialized areas of ice cream technology including flavoring, freezing, refrigeration and hardening techniques, and the manufacture of frozen yogurt and novelty frozen desserts.
The course will wrap up Saturday afternoon with a reception and a banquet. To register for next years short course head to www.foodscience.psu.edu.
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