The Physics of Ice Cream – An Interdisciplinary Course

At Stockton University an interdisciplinary course was developed by a physicist, chemist, and food scientist, which studies the science of ice cream. Ice Cream can be an excellent vehicle for teaching concepts in physics and chemistry. For example the process of the phase change from a liquid to a solid of water in the ice cream mix is an interesting comparison to the process which occurs in pure water. The course is composed of a lecture portion and a lab portion. Topics covered include Newtonian dynamics, fluid mechanics, and thermodynamics. This presentation briefly describes the course and provides a preliminary assessment of the course.