Speaker Name(s): H. Douglas Goff, Ph.D.
Description: The delicious treat enjoyed by countless people as dessert and for entertaining is also a very complicated lesson in several scientific principles. This lecture will describe the manufacture of ice cream and then delve into its structure, which will involve a description of scientific principles such as colloidal stability and freezing point depression to explain how manufacturers make the optimum-quality product. Keeping that quality through the storage and distribution chain to deliver it to the consumer is an equally large challenge involving further applications of scientific principles to understand sugar glasses and ice recrystallization, all of which will be demonstrated in detail.