DAY 1

Frozen Dairy Desserts Overview
8:30 a.m.         Introductions and Course Objectives
9:00 a.m.         History, Products, Basic Processing Overview
10:00 a.m.       BREAK

Mix Ingredients – Properties, Composition and Use
10:15 a.m.       Dairy Ingredients
11:15 a.m.       Sweeteners, Non-Nutritive Sweeteners and Bulking Agents

12:00 p.m.       LUNCH

1:00 p.m.         Emulsifiers and Stabilizers
2:30 p.m.         Mix Formulation ConsiderationsLab Sessions and Working Groups

3:00 p.m.         BREAK
3:15 p.m.         Product Development Team Assignments
3:45 p.m.         Mix and Frozen Product Quality
4:30 p.m.         Frozen Products Evaluation Basics
5:30 p.m.         Adjourn (free evening)

DAY 2

Formulation and Production of Mixes
8:30 a.m.         Physical Properties of Mixes and Frozen Desserts
9:15 a.m.         Mix Formulation and Processing Operations
10:00 a.m.       BREAK

10:15 a.m.       Mix Manufacture (lab demonstration and mix processing equipment session)
                         Mix Ingredients Evaluation Tables

12:00 p.m.       LUNCH

Flavors, Colors and Inclusions
1:00 p.m.         Vanilla – Properties, Products and Use in Frozen Desserts
2:00 p.m.         Other Flavors, colors, and Inclusions
3:00 p.m.         BREAK

3:15 p.m.         Project Team Meetings
                         Bench Top Formulation
                         Work on Presentation
5:30 p.m.         Adjourn (free evening)

DAY 3

8:30 a.m.         Freezing and Whipping of Ice Cream
9:30 a.m.         Considerations During Hardening, Storage, and Handling of Frozen Product            
10:00 a.m.       BREAK

10:15 a.m.       Computer Assisted Mix Formulation
11:15 a.m.       Hands-on Demonstration of Computer Assisted Formulation

12:30 p.m.       LUNCH

1:30p.m.          Freezing (Lab Session)
                         Batch Freezer
                         Continuous Freezer I
                         Continuous Freezer II

3:00 p.m.         BREAK
3:15 p.m.         Freezing Prototype Products (lab session)
5:00 p.m.         Adjourn (free evening)

Day 4
Issues and Practices to Help Insure Quality and Safety
8:30 a.m.         Frozen Desserts Sanitation and Food Safety
9:45 a.m.         BREAK

Working Group Presentations
10:00 a.m.       Project Presentations

12:00 p.m.       LUNCH

Additional Considerations
1:00 p.m.         New/Emerging Developments in Frozen Desserts
1:45 p.m.         Resources for additional information
2:30 p.m.         Course Evaluations and Certificates
2:45 p.m.         Adjourn