The food science introductory course has been churning out new and unusual flavors in its ice cream contest for more than 25 years. Behind the sweet spoons of frozen treats is hard work: Students explored the role of chemistry, biochemistry, microbiology, nutrition, engineering and sensory evaluation to make the world a safer and tastier place.
This year’s theme was Edmund O. Wilson’s “Biophilia,” a collection of essays about how humans connect with the natural world.
Cornell’s Dairy Bar is expected to replicate this flavor late in the spring semester.
During the class presentations, the student team that created the Berry Great Outdoors! said that nostalgic summer evenings and the unexpected tang of homemade berry compote inspired their offering.
The Berry Great Outdoors! was created by Wendy Bollum ’25, Ella Hsu ’25, Jazmin Rodriguez ’25, Hanna Schultz ‘24, Allison Chhay ’24, Chester Lukanic ‘25, Maite Sadeh ’25, Jessie Sutton ‘25, Abby Gase ’25, Malcolm McNulty ’25, Liam Sands ‘25 and Shieana Xie ’24.
Loss said that the runner-up flavor – called “Under the Sea” – featured excellent texture contrast (white-chocolate covered Pepperidge Farm Goldfish, for example) and a strong theme connection, intended to increase environmental awareness with a dynamically sweet and salty flavor profile.
Another flavor the judges enjoyed was “Far Above Chai-uga Waters,” a tea-flavored ice cream that had simplicity, elegance and subtlety reminiscent of a fine dining restaurant, Loss said.
After the Dec. 2 presentations, teaching assistants scooped out all 11 flavors for the class to taste. The students ate them outside.
“A lot of effort goes into creating the ice cream,” said Jordan Fargo ’22, of the Under the Sea team. “I didn’t realize how much you need to account for while making it. Taste and cost are intertwined and very important.”
This story first appeared in the Cornell Chronicle.
Header image: For the final project of Food Science 1101, 11 teams competed for the 2021 top honors. Teaching assistants, above, scoop out this year’s flavors for the class. The students ate it outside. Photo by Jason Koski/Cornell University