The Frozen Dessert Center, housed within the UW-Madison Department of Food Science, is pleased to announce its first annual Frozen Dessert Center Conference. The conference, which will run Oct. 23-24 on the UW-Madison campus, will cover the scientific, manufacturing and technical aspects involved in the production of ice cream and other frozen desserts.
The event features presentations by university scientists on recent research findings, as well as talks by industry experts on packaging, dairy and non-dairy ingredients, food safety and other topics.
The event’s keynote speaker is Doug Goff, a professor of food science at the University of Guelph. Goff’s talk will cover trends in ice cream ingredients and manufacturing, and the future of frozen desserts.
Participants will also be led through an ice cream sensory evaluation and be taken on a guided tour of the UW-Madison’s Babcock Hall Dairy Plant and the Frozen Dessert Center’s pilot plant and lab space.
Registration costs $300. The fee covers instructional materials and snacks. It also includes a social reception on the evening of Oct. 23, including a light supper of hors d’oeuvres.
The conference is designed for manufacturers, product developers, researchers, distributors and sales personnel involved in the field of ice cream and frozen desserts. Attendees will gain relevant and up-to-date information on production, ingredients, equipment and distribution.
This article was originally published on the CALS News website.