Advance the arts & sciences associated with research & production of frozen desserts
What is the Frozen Dessert Center?
Founded in 2012, The Frozen Dessert Center (FDC), is housed within the Food Science Department. We draw expertise from professors, researches, and industry professionals that have dedicated decades to better understanding frozen desserts.
Our mission is to support the frozen dessert industry with technical expertise, to promote and push research forward, and provide learning experiences for all types of students.
We do this by offering the following services:
- Development- We create legal products that meet the clients desired performance and functionality needs.
- Trials- Small and large-scale mix and frozen product trials in our pilot plants or in the Babcock Hall Dairy Plant.
- Analysis- Testing methods designed to better understand the attributes of your unique product.
- Education- Development of resource materials to educate the public and industry about all types of frozen desserts, manufacturing practices, and food safety.
- Extension- Through the CALS Outreach Services we offer several short courses covering the manufacturing, food safety, and chemistry of frozen desserts and other dairy foods.
Resources
Services
Services focused on frozen desserts in the areas of manufacturing, sensory and microstructure analyses, product development, and quality control.
Resources
Services focused on frozen desserts in the areas of manufacturing, sensory and microstructure analyses, product development, and quality control.
Frozen Dessert Center (FDC)
Annual Technical Conference
October 21 & 22, 2024
FDC Archives
2023 Conference Presentations:
2022 Conference Presentations:
2021 Conference Presentations:
2020 Conference Presentations:
Get in touch with us.
Questions, Comments or Concerns?
Dieyckson O. Freire
Frozen Dessert Center Director
Dieyckson has a Bachelor’s in Food Engineering and a Master’s in Food Science from the Federal University of Lavras, Brazil, and a Ph.D. in Food Science from UW-Madison. His doctoral research was jointly funded by the FDC and his fellowship from CNPq, Brazil. He has been working with research and outreach on dairy products for over 17 years, of which over 10 years have been specifically dedicated to frozen desserts.