Oregon State University's Ice Cream Conference
Event description
Oregon State University's 5th annual ice cream conference will be focused on applications of blackberries and raspberries in ice cream, hosted by the Arbuthnot Dairy Center and Food Innovation Center. The two day course will cover a range of topics in ice cream innovations, regulatory updates, state of the industry, and in depth information on incorporating blackberries and raspberries in ice cream. Draft program can be referenced below.
Additional portion of the event includes a tour of Portland's own Ruby Jewel and Salt and Straw manufacturing facilities followed with dinner.
|
Time |
Topic |
Speaker |
|
8:15 AM |
Registration |
|
|
8:30 AM |
Course Introductions and Overview |
Melanie Hanlon, OSU FIC |
|
8:35 AM |
FIC Overview |
Marcia Walker, OSU FIC |
|
8:50 AM |
Ice Cream Formulations, Ingredients, and Structure |
Doug Goff, University of Guelph |
|
10:20 AM |
Break |
|
|
10:45 AM |
Technical considerations for ice cream production and microbial quality |
Doug Goff, University of Guelph |
|
12:00 PM |
Lunch and Vendor Tables |
|
|
12:45 PM |
ODA Updates and Licensing |
Karel Smit, ODA |
|
1:30 PM |
Ice cream textural quality and sensory characteristics |
Doug Goff, University of Guelph Jordyn Bunting, OSU FIC |
|
2:15 PM |
Tasting- flavors and innovative use of blackberries and raspberries |
|
|
Break |
||
|
2:45 PM |
Flavors |
Benjamin Stanley, Bell Flavors |
|
3:45 PM |
Vendors/Networking Break |
|
|
4:00 PM |
Manufacturing Tour |
Salt and Straw and Ruby Jewel Facilities, Dinner |
|
8:15 AM |
Breakfast |
|
|
8:45 AM |
Ice Cream: Consumer Trends and Insights |
Julie Rentsch, Oregon Dairy Council |
|
9:15AM |
Blackberries and Raspberries |
Industry overview – Darcy Kochis, Oregon Raspberry and Blackberry Commission (30 min) Flavor wheel- Kristen Sparkman, Culinex |
|
10:15 AM |
Break |
|
|
10:45 AM |
Food Safety |
Joy Waite-Cusic, Oregon State University |
|
11:30 AM |
Stabilizers in ice cream |
Bill Sipple |
|
12:00 PM |
Lunch |
|
|
12:45 PM |
Frozen novelty production |
Bill Sipple |
|
2:00 PM |
OSU Dairy Foods Program Updates |
Melanie Hanlon, Oregon State University |
|
2:15 PM |
Sweetness Reduction in Ice Cream |
Lauren Peck, Oregon State University |
|
2:30 PM |
Ice Cream Inclusions |
Ryan Davis, Sensient |
|
3:15 PM |
Ice cream tasting session |
Featuring ORBC Bumper Crop Betty |
|
4:30 PM |
Closing Remarks and Wrap |
This event is made possible by funding and contributions from the Oregon Raspberry and Blackberry Commission and Pacific Coast Coalition Dairy Business Innovation Initiative.
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. For more information: https://www.dairypcc.net/
Tickets for good, not greed Humanitix dedicates 100% of profits from booking fees to charity