The Science of Ice Cream

The Science of Ice Cream

Wednesdays, 12 noon – 1 p.m. ǀ July 7, 14, 21 and 28 on Zoom

Tuition: $45 for all 4 sessions

joseph troutrosemary troutInstructors: Joseph Trout, associate professor of Physics, Rosemary Trout, assistant professor and program director, Culinary Arts & Food Science, Drexel University

Ice cream is loved in various forms all around the world. In this class, students will learn about the science behind the different styles of ice cream, ingredients, flavors, and techniques. The interdisciplinary field of food science synthesizes knowledge from chemistry, physics, physiology, microbiology and biochemistry. We will also discuss the history about and around this fabulous summer treat!

Register at stockton.edu/aging