College-bound students create a winning ice cream and marketing campaign

ice cream university 2017

WHITE MARSH, MD. (April 11, 2017) -- Seventeen local high school students with interests in science, culinary and marketing participated in the fifth annual Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is modeled after Cornell University’s Food Science 101 course, a requirement 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 flavor, named Raspberry Tea-riffic, was created by Henry Byers of Aberdeen High School; Gavin Hope of Aberdeen High School; Naomi Karmel of Edgewood High School; Shaylyn Lewis of Aberdeen High School; and Meredith Miller of Edgewood High School. “We learned a lot about the process of making ice cream and food in general. It’s not just adding in all the ingredients you want at once. There are special steps to be sure you get the right flavor and texture,” said a team representative.

Tim Andon, Business Development Manager at TIC Gums and Cornell alumnus, led the five week course. “We are so excited to be hosting our fifth annual Ice Cream University. Year-over-year, this program has meant so much to TIC Gums and our mission to educate the public about food science. We want to make kids excited about the food industry and inspire them to ask more questions and discover a potentially unknown passion,” said Andon.

The five-week long program featured three areas of focus. The first weeks of study were dedicated to 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. Finally, the students shifted focus to finalizing the product packaging and marketing. During the last session, students presented their flavor and branding to the judges.

The students’ ice cream and marketing presentations were judged on Saturday, April 8 by a tasting panel including Brian Briggs, President of TIC Gums; Marin Elise Cherry, Undergraduate Programs Coordinator for the Cornell University Department of Food Science; Brittany Ghiroli, Orioles Reporter for MLB.com; R. Michael Gill, Secretary of Commerce for the State of Maryland; Michelle Mason, Family and Consumer Science Teacher at Fallston High School; Jocelyn Palmer, Family and Consumer Science Teacher at Aberdeen High School; David Wolff, Food Service Maintenance; and Janey Wolff, General Manager of Broom’s Bloom Dairy.

Raspberry Tea-riffic, a green tea ice cream with raspberry swirl and raspberry filled dark chocolate candy, will be produced and sold in the coming weeks at Broom’s Bloom Dairy located in Harford County.

###

WMAR Ice Cream University