INTAD Students Assist With Historic Ice Cream Short Course

"Not only it is a big tradition in our department, but it is an outstanding opportunity for meeting people from around the world and learning about ice cream," said Marjorie about her first experience in the course.

The course brings ice cream enthusiasts, small-scale entrepreneurs, large-scale manufacturers, and students for one week to explore the chemistry, physics, sensory, and safety aspects of ice cream.

 "Usually, this course is offer once per year in January. However, because of COVID, the course was not offered in 2021. That is why in 2022 the course has been done twice, in January and March" states Nixon, who participated in the course in both editions. "I mean, ice cream two times in a year, it is great! Who doesn't like an extra scoop of vanilla ice cream?" he asked.

Jen Goza, PhD Candidate in Food Science and INTAD, was a part of the logistics team for make ICSC come to fruition. "Not only faculty and administrative staff are involved in the performance of the course, but also students! Students are key for solving questions in the homework the attendants worked through the week, as well as to facilitate the learning experience during the labs," she said after a long trajectory in the short course.

INTAD student and PhD Candidate Laura Rolon was an essential leader in ICSC. She headed the logistics team, delivered lectures, and most specifically, lead the Freezing Lab focusing on small-batch manufacturing of non-dairy ingredients.  "During one of the freezing labs, we explore the world of non-dairy frozen desserts," stated Laura. While the focus of the course in dairy-based ice cream, it also features the growing market of plant-based frozen desserts to support ICSC participants who want to develop non-dairy alternatives.

As stated, behind the short course there is a strong support team from the department of Food Science. Dr. Emily Furumoto is key to the success of ICSC in the last 20 years she has coordinated it. This is her last short course under her leadership due to retirement, a reason why this specific occasion was remarkable. The new person to coordinate ICSC is Dr. Tanedjeu Kemgang, to whom we wish the best success in this new chapter of Ice Cream Short Course at Penn State.