Cary Frye, IDFA senior vice president of regulatory affairs, presented her 11th consecutive annual lecture last week to attentive ice cream industry up-and-comers participating in Penn State University’s globally renowned Ice Cream Short Course. The course is the nation’s oldest educational program for ice cream science and technology and has trained more than 4,400 professionals since it began in 1892.
This year 140 students attended more than 25 lectures and six laboratory sessions in the weeklong course, and a third of them represent IDFA member companies. The sessions covered specialized areas of ice cream and frozen dessert manufacturing, including ingredients and formulations, commercial processing methods and evaluations of product quality.
“It was wonderful to be back to lecture at the Ice Cream Short Course with students who are just as passionate about ice cream as me,” said Frye. “This course, directed by Dr. Robert Roberts, professor and head of the Penn State’s food science department, fills an important need for training the next generation of ice cream industry experts and entrepreneurs.”
For more information about the course, view “Ice Cream Short Course” on the Penn State Department of Food Science website.
Members with questions may contact Frye at [email protected].