Judging for Next UMass Amherst Seasonal Ice Cream
May 1, 2017
3:30 pm-5:30 pm
Integrative Learning Center
UMass Amherst Campus
For the third year, local chefs and guest judges will sample four new ice cream flavors developed by senior food science majors for this year’s competition at the University of Massachusetts Amherst. The winning flavor will become the newest seasonal ice cream to be produced and marketed across the state by contest sponsor Maple Valley Creamery of Hadley.
Over the past semester, 30 students in four teams have studied ingredients and cost, tested ingredient combinations, researched nutrition and flavor to develop a new ice cream as their senior capstone project in professor Maria Corradini’s food processing class. Creamery owners Bruce Jenks and Laurie Cuevas, who also serve as judges for the competition, will later offer this year’s UMass Amherst flavor at eateries on campus and in retail outlets across the Commonwealth.
Corradini says that this year UMass Amherst pastry chef and bake shop manager Simon Stevenson consulted with students on flavors, and UMass Amherst food science alumni Ameena Cohen and Gabe Katzentein, product developers at ingredient manufacturer Star Kay White, Inc. of Congers, N.Y., gave a presentation on flavor trends. Star Kay White vice president and alumnus Steve Platt supplied some ingredients, as well.
A panel of local chefs will join Cuevas and Jenks as judges. Academic judges in addition to Corradini who will grade the students on their products and presentations are UMass Amherst food science faculty members Amanda Kinchla and Lynne McLandsborough.
The Integrative Learning Center is located in the center of campus, between the campus pond and the Campus Center.