By Andi Anderson
The Ohio State University's College of Food, Agricultural, and Environmental Sciences (CFAES) is making waves on campus with its student-crafted ice cream creations. Over the past two years, students in the dairy processing class, led by Professor Rafael Jimenez-Flores, have whipped up a delectable selection of flavors, now available at two campus locations: the Union Market at the Ohio Union and the Parker Dairy Store.
Guided by Professor Jimenez-Flores, students dove into the science of creating ice cream from scratch. From conceptualization to the final product, these aspiring food industry professionals worked in teams, evaluating their creations based on traits such as processability and sweetness. The result? A lineup of tantalizing flavors that cater to diverse tastes.
The dairy processing class not only delves into the art of crafting ice cream but also imparts crucial knowledge about mass production for commercial sales. Students, like Matthew Chrusciel, a graduate student in Food Science and Technology (FST) and the ice cream manager for Ohio State, navigated through the regulatory maze, ensuring their ice cream met all standards and approvals.
Ohio Department of Agriculture inspections and formula approvals paved the way for the launch of two initial ice cream flavors in November. Priced at $3.50 for a 4-ounce cup, these treats sold out within a month. The inaugural flavors—Vanilla, Microground Coffee, and Maudine's Berry Patch—offer a taste of creativity and tradition. Maudine's Berry Patch, flavored with wild berries, hibiscus, and lemon, pays homage to Ohio State's 1926 homecoming queen, the world-record milk-producing Holstein cow named Maudine Ormsby.
The learning journey extends beyond the classroom, with students visiting the Jersey dairy cows at CFAES' Waterman Agricultural and Natural Resources Laboratory. This firsthand experience enhances their understanding of sourcing ice cream ingredients and fosters a connection with the origins of their culinary creations.
Professor Jimenez-Flores emphasizes the importance of practical learning, ensuring students are well-prepared for the dynamic food industry. The dairy processing class is equipped with state-of-the-art facilities, providing students with hands-on experience in a safe and FDA-inspected environment.
Ankur Upadhyay, a graduate student from India, enrolled in the class to gain insights into the dairy industry, the largest sector in the food industry. Teams presented their final ice cream flavor productions to a panel of expert judges, with flavors like Coffee Walnut, inspired by Indian preferences, making a mark.
The dairy processing lab becomes a playground for students, offering them the chance to create various dairy foods, from cheese and yogurt to butter and ice cream. Shoshanna Gingsburg, a PhD student in the dairy processing plant, highlights the fun and educational aspects of witnessing the production process firsthand.
The icing on the cake—or rather, the winning flavor—was Blueberry Lavender Citrus, a concoction of lavender, blueberries, and lemon extract. Judges, including Professor Dennis Heldman, praised the exotic and interesting blend of flavors that left a positive impact.
Ohio State's foray into the world of artisanal ice cream not only enriches student learning but also treats the campus community to a delightful culinary experience. The success of these homemade creations reflects the passion and dedication of Ohio State's budding food industry professionals.
Photo Credit: gettyimages-poike
Categories: Ohio, General