Students teamed up this semester to concoct four novel ice cream flavors as a final project in the popular Science and Technology of Foods course.

The winner of the Nov. 30 tasting competition was Nuts About Chocolate, a hazelnut-infused chocolate base with added fudge swirls and nut pieces. The other contenders were Coffee Toffee Cheesecake, Tropical Apple Cider and Pumpkin SpIce Cream.

The aspiring food scientists worked in the pilot plant at Stocking Hall, where they quickly learned that ice cream making is as much about math as it is about taste.

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