Iowa State University students learn the science and art of making ice cream and other dairy foods at new on-campus creamery.
For nearly a century — from the late 1800s through the 1960s, Iowa State University (ISU) had a campus creamery, where students and locals could buy the freshest milk, ice cream and other dairy products. Then in 1969, when changes in the dairy processing industry amplified challenges for small-scale dairy businesses, ISU shuttered the creamery.
Fast forward 50 years and the ISU Creamery found a new champion: Stephanie Clark.
Clark, who holds the Virginia M. Gladney Professorship in the Department of Food Science and Human Nutrition, had worked with creameries...