Sixteen local high school students with interests in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh.
The program is based on Cornell University's Food Science 101 course which is required 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 named Holy Cannoli was the creation of Lauren Impallaria, of Bel Air High School, Gabrielle Ingoglia, of Patterson Mill High School, Madelyn Miller, of Edgewood High School, and Rebekah Paradis, of Fallston High School.
"We all either have an Italian background or grew up making ice cream at home. This cannoli flavor just seemed like the perfect combination," a team representative said.
Holy Cannoli, mascarpone flavored base with graham cracker variegate and chocolate chunks, will be produced and sold in the coming weeks at Broom's Bloom Dairy store in Bel Air.
"I'm really glad I listened to my teacher when she suggested I apply to Ice Cream University. I was able to learn about what food science is in a way that is relevant to a wider group of people and not just our small group. Now the public has an opportunity to taste what we have worked so hard to create," Miller said.
Tim Andon, business development manager at TIC Gums and Cornell alumnus, led the five-week course.
"This is a great opportunity to expose students to the field of food science and possible career paths within the industry," he said. "Students not only create the ice cream, but they work together to develop a winning marketing campaign."
The first weeks of study focused on 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, before finalizing the product packaging and marketing.
Students' ice cream and marketing presentations were judged March 28 by a tasting panel, including Elizabeth Haven, executive vice president of TIC Gums, Tristan J. Zuber, dairy foods specialist at Cornell University, Robert Limpert, supervisor of business, technology and magnet programs of Harford County Public Schools, Mary Beth Stapleton, coordinator of grants, business and community partnerships of Harford County Public Schools, Michelle Mason, family and consumer science teacher at Fallston High School, Kate Dallam, owner of Broom's Bloom Dairy, and Jamie and Findlay Haven, ice cream lovers and representatives of the adolescent demographic.
Other flavors created this year, and the students who developed them, were Sweetie Pie (sweet potato and marshmallow flavored ice cream with cinnamon and graham cracker) by Chelsi McDonald, Aberdeen High, Jocelyn Mack, Harford Tech, Kaylynne Baker, Fallston High, and Ameir Boney, Aberdeen High; Maryland Madness (sweet corn and salted caramel flavored ice cream with Old Bay) by TaeVaughn Buie, Edgewood High, Tyler Hartman and Josh Starkey, Havre de Grace High, and Travis Stewart, C. Milton Wright High; and Crème Brûlée Flambé (a burnt sugar and salted caramel flavored base with toffee chips) made by Kellsey Dunn and Jordan Bryant, Aberdeen High, Kyle Salmon, Bel Air High, and Matt Greezicki, Patterson Mill High.