TIC Gums and Cornell University Award 2014 Ice Cream University Winner

College-bound students apply scientific principles to create a winning ice cream and marketing campaign.

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Students Tara Coley (left) and Kim Scott (center) accepting their home ice cream makers from Tim Andon (right) at 2014 Ice Cream University graduation.

“This is a great opportunity to expose students to the field of food science and possible career paths within the industry. Students not only create the ice cream but they work together to develop a winning marketing campaign" said Tim Andon.

White Marsh, MD (PRWEB) April 09, 2014

Seventeen local high school students with interest in science, culinary and marketing participated in this year’s Ice Cream University hosted by TIC Gums at the TIC Gums Texture Innovation Center in White Marsh, MD. The program is based on Cornell University’s Food Science 101 course which is required for incoming freshman of the College of Food Science. TIC Gums sponsored each student’s $500 program fee and provided home ice cream makers upon program completion.

The winning ice cream named Campfire Delight was the creation of Sarah Ermatinger, Bel Air High School; Shayla Graves, Bel Air High School; Rebecca Jones, Bel Air High School; Monica Richmond, Eastern Technical High School; and Kevin Vickery, Havre de Grace High School. “Our ice cream is a modern interpretation of a s’more. Since it is a classic treat, we think this is a good flavor for any demographic,” said a team representative. Campfire Delight will be produced and sold in early May at Broom’s Bloom Dairy store located in Harford County.

Tim Andon, business development manager at TIC Gums and Cornell alumnus, led the six week course. “This is a great opportunity to expose students to the field of food science and possible career paths within the industry. Students not only create the ice cream but they work together to develop a winning marketing campaign.”

The first weeks of study focused on scientific principles such as emulsions, overrun calculation, ice crystal formation and statistical know-how for tracking and maintaining quality. The attention then turned to flavor selection and inclusions like nuts, chocolate or fruit, before finalizing the product packaging and marketing.

“This program is an excellent preview of team collaboration and group work at the college level since it is modeled after the 101 course,” said Dr. Alicia Orta-Ramirez. “Awareness of food science is increasing as students are more cognizant of health issues, allergies and intolerances. In fact, we have a student who participated in last year’s Ice Cream University as a 2015 incoming freshman at Cornell.”

Students’ ice cream and marketing presentations were judged Saturday, April 5 by a tasting panel including Steve Andon, board member and former president of TIC Gums; Dr. Alicia Orta-Ramirez, director of undergraduate studies of food science at Cornell University; Robert Limpert, supervisor of business, technology and magnet programs of Harford County; Mary Beth Stapleton, coordinator of grants, business and community partnerships of Harford County; Kate Dallam, owner of Broom’s Bloom Dairy; Janey Wolff, general manager and ice cream maker at Broom’s Bloom Dairy; Jamie Haven, ice cream lover and representative of the adolescent demographic.

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2014 Ice Cream University students and judges (from left to right): 2014 Ice Cream University students and judges (from left to right):

M. Stapleton,K. Dallam,Dr. A. Orta-Ramirez,R. Limpert,M. Conner,S. Ermatinger,K. Vickery,R. Jones,S. Graves,B. Forthman,J. Baldauf,C. Bowman,P. Sheu,D. Trulli,P. Prezioso,M. Richmond,T. Andon,T. Coley,K.Scott,N. Gephard,S. Andon, (not pictured) L. Leonard


2014 Ice Cream University winners 2014 Ice Cream University winners

The winning team who created Campfire Delight, Monica Richmond, Sarah Ermatinger, Rebecca Jones, Kevin Vickery and Shayla Jones, pictured with Kate Dallam of Broom's Bloom Dairy and Tim Andon of TIC Gums.