4th Annual Ice Cream Tech Conference

Presented by the OSU Food Innovation Center

November 1-2, 2023

Food Innovation Center & OSU Arbuthnot Dairy Ctr

1207 NW Naito Parkway, Portland OR 97209

A two-day short course focused on bench-top formulation and pilot scale production of ice cream, featuring hands-on ice cream formulation. Course fee is $599.00 per person including lunch both days.

Limited early bird tickets with a discount of $100 are available.

This short course is presented by the Oregon State University Food Innovation Center and the Oregon State University Arbuthnot Dairy Center.

Day one begins with an overview on the science of ice cream and fundamentals of ice cream production. We will dive into hands-on activities focusing on ice cream base formulation, variegate formulation, comparing production on bench-top & pilot scale batch freezers, and the effects of mix & variegate composition on final ice cream quality.

Seating is limited to 20 participants to accommodate the hands-on ice cream production during the course. Parking is available at the Food Innovation Center for the event.

Registration link: https://www.eventbrite.com/e/4th-annual-ice-cream-tech-conference-tickets-687549086827

This short course is presented by the Oregon State University Food Innovation Center and the Oregon State University Arbuthnot Dairy Center.

This event is supported by the PACIFIC COAST COALITION DAIRY BUSINESS INITIATIVE-funded through the USDA Agricultural Marketing Service and hosted by California State University, Fresno in collaboration with Cal Poly Humboldt, Cal Poly San Luis Obispo, Chapman University, Chico State, Oregon State University, UC Davis, Washington State University, and the California Dairy Innovation Center.