Food science professor Rich Hartel and his famous former graduate student Maya Warren, who is now with Cold Stone Creamery, will lead a free, interactive ice cream chemistry webinar on June 9 hosted by the American Chemical Society.
Participants will learn how ice cream is made and what affects its quality, including ice cream’s microstructure (ice crystals, air cells, fat globules/clusters) and why some brands don’t seem to melt.
The webinar will run 2:00 – 3:00 pm ET on Thursday, June 9. For more information and to register, visit: http://www.acs.org/content/acs/en/acs-webinars/culinary-chemistry/ice-cream.html.This entry was posted in Events and tagged food science by Nicole. Bookmark the permalink.