For most people, the production of ice cream is an unknown science. But a University class detailing the techniques of ice cream production enters its 98th year this month.

Penn State's annual Ice Cream Short Course, which ends tomorrow, usually attracts a wide range of participants from commercial manufacturers to independent entrepreneurs, commonly known as "Mom and Pop storeowners," course director Arun Kilara said.

"In 10 days time, the participants receive 52 hours of classroom instruction as well as lab time . . . the equivalent of a three-credit course," he said.

But don't go running for the course selector, it is only available to people already in the job market and credit is not given, Kilara said.

He said the course teaches and shows how ice cream is produced and is targeted at both beginning entrepreneurs and established businesses.

Class participant David Melville left his job in a large company and bought an ice cream business in Cincinnati about a year ago.

"I've basically been learning as I go along," he said.

Melville said he took the course to learn the basics of making ice cream and the new technology involved.

Lionel McPherson, an associate from Cremo Limited of Kingston, Jamaica, said the course has shed some light on several aspects of his field.

"I now know what to look for and how to make (ice cream)," he said. "I'm getting more than my money's worth."

Some classroom instruction includes ice cream composition, information on emulsifiers and stabilizers, general microbiology and quality philosophy.

The lab exercises include: freezing substances, studying particulate flavors, sensory evaluation and computers.

"There are various calculations that need to be done," Kilara said. "How much milk in needed . . . how much cream." The calculations can be handled more easily on a computer, he said.

During some of the exercises, participants tossed about terms unknown to most ice cream consumers -- two-fold pure vanilla flavor, three- fold pure vanilla sugar and five-fold vanilla-vanillin extract.

One lab dealing with analyzing, manufacturing and producing vanilla extract offers a T-shirt to the group that develops the best vanilla flavor. The T-shirt is emblazoned with the name they create for their product.

The participants -- among them a manufacturer from West Germany, a representative from a company in Ireland and a manufacturer from Canada -- tasted the vanilla extracts like a wine test.