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/