OSU's Food Innovation Center is offering a two-day opportunity to learn from industry experts about ice cream technology. Day One features Dr. Bruce Tharp who has been involved
OSU’s Food Innovation Center is offering a two-day opportunity to learn from industry experts about ice cream technology.
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. .
Day Two is filled with presentations by a variety of experienced industry professionals including Karen Caillouet of Balchem/Sensory Effects, ; Dr. Carlos Fajardo-Centeno of Palsgaard, ; Cary Frye of the International Dairy Foods Association (IDFA), ; Polly Barrett of National Flavors, ; Tyler Malek of Salt & Straw, and Sarah Masoni of the Food Innovation Center.
Course fee is $289 per person including lunch both days.
Food Innovation Center503-872-6680 1207 NW Naito Parkway, Suite 154 Portland, OR 97209