UNIVERSITY PARK, Pa. - After more than 70 years in Borland Laboratory, the famed Penn State Ice Cream Short Course offered by the College of Agricultural Sciences' food science department will have a new home in 2007.

Penn State's new state-of-the-art Food Science Building will be the location for lab exercises and introductions to the latest in ice cream technology during the short course, Jan. 7-13. Some sessions will take place at the Nittany Lion Inn.

"We are excited to offer our short course for the first time in the new building," says Bob Roberts, associate professor of food science. "This year, we will have part of the course in the brand new pilot plant and part in the brand new Berkey Creamery and we are really excited about that."

This course, which has attracted participants from every state in the United States and almost every continent, will include topics such as ice cream ingredients, mixing calculations and processing, regulations and labeling, ice cream freezing and physics, flavors, sanitation, and nondairy frozen desserts.

During the week-long course, participants will attend presentations by speakers from companies such as the International Dairy Foods Association, the National Milk Producers Federation, Ecolab Food and Beverage and from Department of Food Science faculty. Sessions will cover various topics "from the cow to the cone," Roberts says.

Registration for the Ice Cream Short Course is limited and will be accepted on a first-come, first-served basis, either online or by mail. For more information, contact the Office of Conferences and Short Courses by phone at 814-865-8301 or toll-free at 877-778-2937 or by e-mail at shortcourse@psu.edu. For program information and online registration with a credit card, visit the Web at http://conferences.cas.psu.edu/.

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EDITORS: For more information on course content, contact Bob Roberts at 814-863-2959 or by e-mail at rfr3@psu.edu.

Writer Bethany Fehlinger

Editor Gary Abdullah Phone: 814-863-2708 E-mail:gxa2@psu.edu