Ice cream is a multi-phase system. That means the engineering principles applied to making ice cream also apply to other industries, including pharmaceuticals, chemicals, and consumer products. This webinar explores how phase transitions are controlled to create structural aspects of ice cream that directly impact texture and taste.
You’ll learn what engineering principles are applied in ice cream production. And you’ll see how they apply to similar systems produced by pharmaceutical, chemical and consumer product companies. Whether you’re interested in the science behind the foods we eat or want to see how that science applies to the sector you work in, you will enjoy this presentation.
Take a look at your agenda:
- Explore the structure of ice cream in creating a textural and sensory experience for the eater
- Look at how processing equipment and operating parameters influence these structures
- Learn the effects of process changes on structure formation
- Understand how secondary processing and storage conditions also influence ice cream structures and properties
Webinar content is available with the kind permission of the author(s) solely for the purpose of furthering AIChE’s & IChemE’s mission to educate, inform and improve the practice of professional chemical engineering. The content reflects the views, opinions, and recommendations of the presenters. AIChE does not warrant or represent, expressly or by implication, the correctness or accuracy of the content of the information presented. All other uses are forbidden without the express consent of the author(s). For permission to re-use, please contact chemepermissions@aiche.org. Attendee contact information, including email addresses, will be shared with AIChE and IChemE, with the option to unsubscribe from future communications.
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