ANFS 181 - From the Cow to the Cone: The Science and Business of Ice Cream (3cr.)

Credit(s): 3

FROM THE COW TO THE CONE
Component: Lecture
Explores the science and technology of flavorings, freezing,production and quality control of ice cream and other frozen desserts. Students learn what it takes to create, market and manage a competitive ice cream business from start to finish; study the latest ice cream trends; and develop products in the UDairy Creamery.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option
RESTRICTIONS: Typically offered in the four-week winter session.

Course Typically Offered: Winter

General Education Objectives:
Communicate Orally Communicate Through Creative Expression Reason Scientifically