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Important Updates!
Space Limited to 60 Attendees!
Ice Cream 101 - Babcock Hall, UW-Madison Campus
Sign-up deadline is Tuesday, October 9.
Cost - $30 (includes
meal, sundae bar, beer/wine -
payable at the door by cash or check.)
NEW! Credit card payment is now available for advance
purchases. Please let Beth Ann Nylander bnylander@kraftfoods.com know you wish to pay by credit
card when you RSVP.
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October Meeting -
Wednesday, October 17
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Program:
5:00 - 5:45
Ice Cream Structure, Dr. Richard Hartel in Room 205
5:45 - 7:00
Reception/dinner in Food Apps Lab
Heavy
Appetizer Menu
-Cheddar and Hard
Cider Fondue served with sliced baguette, chicken and apple sausages,
roasted fingerling potatoes, and apples
-Fried Ravioli
with marinara sauce
-Baked Brie with
Pecans and Brown sugar served with crackers and assorted cheeses and
fruits
-Cranberry
Cocktail Meatballs
-Spiced Pumpkin
Soup
-Goat Cheese and
Prosciutto Crostini with fig jam and honey
-Veggie tray with
hummus
Dessert: Caramel
Apple Crumb Bars served with Babcock Vanilla Ice Cream
Drinks: Apple
Cider, Soda, Wine, and Beer
7:00 - 8:00 Ice cream sundae bar in Food Apps Lab
Location: Babcock Hall, UW-Madison Campus, 1605 Linden Drive,
Madison, WI 53706. Tel: 608-262-3045
Parking - Parking lot 40
(right behind Babcock) is free after 4:30pm. If lot 40 is full, another
option is parking lot 39 (next to the dairy plant) which is available
for free parking after 4:30pm. To easily find these parking lots,
you can utilize the Wiscmap that will show you the details
about the lots. The link is http://map.wisc.edu/.
Then in the upper right hand corner you can do searches for buildings
or parking lots. So if you search "Babcock Hall",
"Parking lot 39", or "Parking lot 40", it will show
you where it is on the map.
RSVP to Beth Ann
Nylander at bnylander@kraftfoods.com. Let her know
if you will be paying by credit card in advance or by cash or check at
the door.
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Upcoming
Events
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50th
Annual Chicago IFT Supplier's Night Thursday,
November 15
Click here for more information
Schedule
8:30 AM - Noon Innovation NOW! Forum
Noon - 5:30 PM Suppliers' Night Exhibit Hall Open
5:30 - 6:30 PM Social Hour & 50th SN Celebration
Donald E. Stephens Convention Center - Rosemont, IL (Chicago)
December
and January - No Meetings
- Happy Holidays!
February Event - WIFT and AACT Joint Meeting Bring
your Sweetie!
Thursday, February 21
Chocolate Sensory
Silver Spring Country Club
Menomonee Falls, WI
March Event -
Student Night Fluno Center
Madison, WI
April Event -
Galloway Tour Neenah, WI
Do you have any ideas or suggestions for meeting locations or
topics? We would love to here them! As we try to make WIFT
a strong resource for continued education in the food industry, we need
to hear from you what is important. Please email your comments to
Caryl Beal, WIFT Web Editor, at caryl@dempseycorporation.com.
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We hope to see
you at our Ice Cream 101 in October!
Sincerely,
Wisconsin IFT
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Babcock Hall Dairy - Brings you the finest ice cream
from Wisconsin, the Dairy State. The University of Wisconsin - Madison
campus has been the home of the Babcock Dairy Plant for over 90 years.
Babcock Hall Dairy sells the award-winning gourmet ice cream available
in 70 different flavors. Frequently voted Best in Madison by Madison
Magazine, Babcock ice cream uses only the finest quality Dairy products
and natural ingredients to create many special flavors.
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Featured Speaker
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Dr.
Richard W. Hartel, Winder Bascom Professor of Food Engineering at the
University of Wisconsin, Madison
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Research Interests:
Primary area of research encompasses food engineering with
a particular emphasis on phase transitions in foods. Crystallization
and glass transitions play an important role in determining textural
and physical properties of many food products. Understanding these
phase transitions is critical to proper design, development and control
of many food processes. In particular, our research group studies
crystallization of ice (freeze concentration, recrystallization in
frozen desserts), sugars (refining, confectionery applications) and
lipids (milk fat fractionation, mixed lipid crystallization in
chocolates and confections) as well as glass transition events of
importance to stability and shelf life of foods. This work involves
fundamental understanding of the physical chemistry of these phase
transitions, kinetics and applications of this understanding to real
products. In general, we apply these principles to food products like
ice cream, confections, chocolate and compound coatings, and dairy
products.
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