For the fifth consecutive year, the food science department is partnering with Judy Herrell, president and CEO of Herrell’s Ice Cream & Bakery, who mentored the class throughout the semester. She and two of Herrell’s management staff members will judge the entries based on texture, overrun, sustainability, smell and taste.
START SCREAMING FOR ICE CREAM: FOOD SCIENCE STUDENTS FINALIZING THEIR FLAVORS FOR 10TH ANNUAL COMPETITION
