On Tuesday, May 7th, four teams of UMass Amherst food science students will be competing in the 10th annual Food Science-Herrell’s Ice Cream & Bakery Ice Cream Product Development Competition. The competition will take place in Furcolo Hall, Room 125, located at 813 N. Pleasant S. on the UMass Amherst campus. This year’s class instructor, Charmaine Koo, has been guiding the students as they put the final touches on their unique frozen creations. The Food Science Department has partnered with Judy Herrell, president and CEO of Herrell’s Ice Cream & Bakery, for the fifth consecutive year. Herrell and two of her management staff members will be judging the entries based on various criteria such as texture, overrun, sustainability, olfactory, and taste.
The competition serves as a capstone project for senior food science majors, allowing them to apply the principles they have learned throughout their studies. From microbiology and chemistry to processing, shelf stability, marketing analysis, and nutrition, the students get to showcase their skills and knowledge in creating innovative ice cream flavors. After the competition, Herrell will produce and promote some or all of the students’ winning ice cream flavors at her popular ice cream shop in downtown Northampton. Last year’s winning flavor was Tea House Blossom
