Tharp & Young "On Ice Cream"
September 22-24, 2026
A comprehensive short course covering all things ice cream and ice cream technology
We are pleased to host the North American rendition of the legendary Tharp & Young "On Ice Cream". THARP & YOUNG "On Ice Cream" is a series of technical short courses, product clinics, and formulation and case study workshops that focus on current and emerging ice cream and related frozen dessert technologies. Practical aspects of formulation and manufacturing are stressed. Over 75 years of combined experience are leveraged.
Presented by Dr. Steven Young and Mr. Bill Sipple "On Ice Cream" covers all aspects of ice cream technology from ingredient selection and functionality to production, flavoring, quality assurance, and safety management. Both technical and non-technical aspects are covered.
A program sponsored by the Dairy Business Innovation Initiative Pacific Coast Coalition funded by USDA-AMS, in collaboration with the CA Milk Advisory Board.
Coverage Includes:
- Formulating in ever-changing, challenging regulatory environment.
- Market Updates/Insights
- Ingredient Function/Selection
- Elements of Structure/Properties
- Mix Processing/Freezing/Hardening
- Attributes/Defects
- Flavors, Colors, Inclusions
- Economics: Managing/Avoiding/Reducing Costs
- Sensory Evaluation Techniques
- Quality Assurance/Food Safety
- Commercial Product Clinic
- New Ingredients, Processes, Products
Expanded Emphasis On:
- Challenges of a Changing Regulatory Environment
- Novel Cost Saving Approaches
- Fewer Mixes: More Products, Yield Improvements
- Water Ices: More Ice; Less Icy
- Frozen Yogurts & Greek-Style Yogurts, Gelato
- Formulating No Sugars Added and true Sugar-Free Products
- Hybrid, Plant-based and other Non-Standard Products
- Novel Formulations; Novelties
- Troubleshooting: Where to start? What to do?