Steve Young

December 4, 2016
Speaker Biography Feature Image

Steve Young, Ph.D., Principal, Steve Young Worldwide

L. Steven Young holds BS (1971) and Ph.D. (1975) degrees in Food Science with minors in Biochemistry and Microbiology, with specialized interest in processed dairy foods from Cornell University, Ithaca, NY.

From 1975L1986 Dr. Young held several senior level technical positions in corporate and divisional research divisions of the Archer-Daniels-Midland (ADM) Company, Decatur, IL. As Director Food Products Applications, Dr. Young was responsible for all applications of corn-derived sweeteners, refined vegetable oils, vegetable protein products, lecithin, and other food ingredients in dairy, bakery, cereal, beverage, confectionery, and other processed foods. Dr. Young developed, managed and participated in ADM’s international dairy products application program. This included  application of ADM ingredients in fluid, frozen, cultured, and fermented dairy and non-dairy foods. Additional responsibilities included development and assessment of innovative value-added new ingredients from a variety of agricultural commodities. Responsibilities covered U.S. domestic and international assignments in Latin America, EU, Asia/Pacific, and the former Soviet Union.

From 1986L1990 Dr. Young held positions of Senior Manager-Technology Development and Associate Director-Golden Grain Subsidiary of the Quaker Oats Company, Chicago/Barrington, IL. As Senior Manger of Technology Development, Dr. Young managed the assessment and development   of innovative new technologies (ingredient, formulation, process, and packaging) in support of cereal, beverage, pet food, and other core businesses. Dr. Young participated as an internal consultant to Quaker’s dairy product development program. At Golden Grain, Dr. Young directed all process, product, and packaging R&D.

In 1990, Dr. Young became Director of Research & Development at Dreyers/Edys Grand Ice Cream, Oakland, CA. He was responsible for all ingredient, product, process and packaging development in support of existing businesses including commercialization of emerging new  products, processes, and packaging.
Since 1992, Dr. Young has been Principal, Steven Young Worldwide, an independent project management and consulting firm, servicing the dairy and food processing industries. Special expertise includes identification and assessment of existing and emerging new ingredient, product, and process technologies; ingredient applications, and development of total quality management programs. In 1995, activities expanded to include marketing, sales, strategic, tactical, technical, and scientific advisory roles, and, novel approaches to consumer research, data management, and consumer insight. Clientele include small-to-large businesses as well as multi-national organizations foreign and domestic.

Dr. Young is a frequent contributor to ice cream technology short courses at UC-Davis, Cal PolyLSan Luis Obispo, University of Maryland, and the Arbuckle/Redfern Ice Cream & Yogurt series. He has been lecturer at Cornell, Ohio State, Texas A&M, Univ. Maryland, North Carolina State, among other universities. Dr Young is co-developer/presenter of the globally renown “Tharp & Young on Ice Cream: Technical Short Courses, Workshops and Clinics”, co-author of “Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology” (DesTech Publications, 2012) (, and, since, 1997, co-author of “Tharp & Young on Ice Cream” technical columns published in cooperation with Dairy Foods magazine.

• Dairy & Food
• Technical  Service
• Project  Management
• Technology  Development
• Business  Development
• Strategic/Tactical Planning
• Consumer   Research/Insights

L. Steven Young, Ph.D.
Phone/Fax:    281-596-9603
Mobile:    281-782-4536
Email: Web:

Formulating Dairy (and Non-Dairy) Frozen Desserts
Frozen desserts such as ice cream, frozen yogurt and non-dairy products, are difficult, but not impossible, to formulate as “clean labeled” products. This is due to the unique nature of how they are regulated, formulated, manufactured, distributed and ultimately consumed. Frozen products are the only foods that are specifically designed, processed, packed, and presented for frozen consumption. This creates unique technical demands to insure sensory appeal across the entire intended shelf-life from point of manufacture to time of actual consumption. The role and function of mix ingredients in light of “clean labeling” initiatives are explored with formulation guidance, ingredient options, and novel approaches offered.