ANFS 181 - From the Cow to the Cone: The Science and Business of Ice Cream

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: Course offered during Winter Session is open to all students. Preference is given to students in the College of Agriculture and Natural Resources for the course offered during the Fall Semester.

Course Typically Offered: Fall and Winter

General Education Objectives:
GE2B: Communicate Orally GE2C: Communicate Through Creative Expression GE5C: Reason Scientifically