The science of triple fudge sundae and rocky road

LCS seventh grader Sabrina Henry watches classmate Margarita Waldman pour sugar into warm water as part of an experiment testing how fast it would dissolve compared to sugar in cold water. The students visited the laboratories at Wells' Dairy's corporate campus Friday to learn how the same science they're studying in school is applied to ice cream. [Click to enlarge]

More than 150 seventh graders visited Wells' Dairy's research and development labs for a taste of how science fits into frozen treats.

They learned how emulsifiers like polysorbate, or even egg yolks, keep water and oil combined, and why that's important for ice cream.

"It helps give you that melt-in-your-mouth sensation," explained Chad Pravecek, one of the Wells' Dairy presenters.

They tested a hypothesis about how fast sugar would dissolve in hot versus cold water.

And they learned why air is an essential ingredient in bomb pops.

"I think they're surprised -- they think of ice cream as a fun food, and they don't think a lot of science goes into it," said Ramir Ghaffari, vice president of research and development.

Wells' Dairy employees design the sessions for the annual student tour.

"We combined elements of the science we use in ice cream making with what they're learning about at school," Ghaffari said.

These visits go beyond having fun.

"It's very important for kids to actually see the science they learn has a practical application," Ghaffari said. "It's a good starting point. Maybe they'll be encouraged to go on to study science."

Ghaffari, who graduated with a Ph.D. from the University College of London in engineering, said he knew early on that he wanted to do something in science, but he didn't predict ice cream.

"I'd taken some food manufacturing and engineering courses, but all the culinary background I have was having to cook for myself as a student," he laughed.

Even then, Ghaffari paid attention to the science of it.

"You think about heat transfer, heat capacity," he said. "But at the end of the day it's all about taste, the delivery of taste."