A two-day opportunity to learn from industry experts about ice cream technology.

Day One features Steve Young leading the course with a focus on Strawberry Ice Cream Formulation. Steve, from Tharp and Young on Ice Cream, has over forty years of experience in the food industry including his work with Dreyer’s. http://www.stevenyoung.net/syoung.htm

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 Kerry Food Ingredients, Oregon Dairy Farmers Association, Profile Food Ingredients, Dupont, Prova, Ruby Jewel and the Oregon Strawberry Commission along with Sarah Masoni of the Food Innovation Center, https://fic.oregonstate.edu.

Fees

Course fee is $299 per person. Buy three tickets and receive one free ticket; must purchase the four tickets in one transaction.