Ice Cream: From Science to Business, Volume 1: Principles, Ingredients, Processing Technology, Quality & Manufacturing is a comprehensive reference connecting the science of ice cream with contemporary industrial manufacturing practices. It covers the history, composition and nutritional characteristics of ice cream as well as ingredient functionality, formulation, processing, freezing, filling, packaging, hardening and cold-chain distribution. The book explains ice cream chemistry and microstructure, mix calculations, quality control, processing equipment, flavour systems, stabilizers, emulsifiers and physico-chemical properties. It also discusses production defects, troubleshooting methods, standard operating procedures, quality-assurance concepts and practical manufacturing guidelines. The volume is intended for students, researchers, academicians, dairy technologists, food scientists, entrepreneurs, manufacturers and frozen-dessert industry professionals.

Click here to Buy Volume 1:  Ice Cream: From Science to Business. Volume 1: Principles, Ingredients, Processing Technology, Quality & Manufacturing

Ice Cream: From Science to Business, Volume 2: Quality, Operations, Research & Development, Cold Chain, Sales & Marketing, Projects and Business Growth connects technical expertise with commercial success in the ice cream industry. It examines the structure and growth potential of the Indian ice cream market, industrial operations, quality assurance, product analysis and testing, research and product innovation, FSSAI labelling requirements, hygiene and sanitation, defect diagnosis, plant auditing, shelf-life management and cold-chain logistics. The book also covers sales and distribution, brand building, profitability management, digital transformation, greenfield project planning, investment evaluation and practical industry case studies. Combining scientific knowledge, operational experience and business strategy, it is a valuable resource for students, researchers, dairy technologists, manufacturers, entrepreneurs, consultants and ice cream industry professionals seeking to establish and manage efficient, compliant and profitable enterprises.

Click here to Buy Volume 2: Ice Cream: From Science to Business. Volume 2: Quality, Operations, Research & Development, Cold Chain, Sales & Marketing, Projects and Business Growth

Chandra Kant Bhardwaj is a senior ice cream industry professional, consultant, technologist, and the founder of Global Ice Cream Consulting Pvt. Ltd. With more than 35 years of experience in the ice cream industry, he possesses extensive expertise in manufacturing operations, plant management, product development, quality assurance, cold chain management, project execution, sales and distribution, and business strategy.

He completed his graduation in Dairy Technology from the College of Dairy Science, Udaipur, during 1982–1987. His academic training provided him with a strong foundation in dairy science, processing technology, and the technical principles underlying ice cream manufacturing.

During his professional career, Mr. Bhardwaj has held several senior leadership positions in the ice cream industry. He served as Senior Vice President – Manufacturing Operations, Projects, and New Product Development at Creambell, Devyani Food Industries Ltd. In this role, he contributed to large-scale manufacturing operations, greenfield and brownfield projects, production systems, quality improvement, cost optimisation, plant efficiency, and new product development.

As the founder of Global Ice Cream Consulting Pvt. Ltd., he provides end-to-end consulting support to entrepreneurs, ice cream manufacturers, and investors. His areas of consultancy include project planning, plant layout, machinery selection, formulation development, quality systems, audit systems, product portfolio design, sales and distribution planning, business feasibility evaluation, and market research.

Mr. Bhardwaj has a deep understanding of the Indian ice cream market, including seasonality, product formats, cold-chain challenges, regional demand, distributor economics, and consumer preferences. His proposed book, Ice Cream: From Science to Business, draws on his extensive practical industry experience and aims to serve as a comprehensive reference for students, professionals, entrepreneurs, manufacturers, and other stakeholders associated with the ice cream and frozen dessert industry.

Volume 01

Chapter 1: History and Overview of the Ice Cream Industry
Chapter 2: Food and Nutritive Value of Ice Cream
Chapter 3: Descriptions of Commercial Ice Cream
Chapter 4: The Science of Ice Cream: Composition, Microstructure and Processing
Chapter 5: Ice Cream Mix Constituents: Chemistry and Functionality
Chapter 6: Ice Cream Mix Ingredients
Chapter 7: Stabilizers and Emulsifiers in Ice Cream
Chapter 8: Physico-Chemical Properties of Ice Cream
Chapter 9: Calculation of Ice Cream Mixes
Chapter 10: Preparation and Processing of Ice Cream Mix
Chapter 11: Flavouring and Inclusions in Ice Cream
Chapter 12: Freezing of Ice Cream Mix
Chapter 13: Filling of Ice Cream
Chapter 14: Packaging, Hardening and Shipping of Ice Cream

Volume 02 

Chapter 1: Ice Cream Market in India: Structure, Trends and Growth Opportunities

Chapter 2: Industrial Operations in an Ice Cream Factory

Chapter 3: Quality Assurance Systems in Industrial Ice Cream Manufacturing

Chapter 4: Analysis and Testing of Ice Cream

Chapter 5: Research, Development and New Product Development in Ice Cream

Chapter 6: FSSAI Labelling and Display Regulations for Ice Cream and Frozen Desserts

Chapter 7: Cleaning and Sanitizing for Microbiological Quality and Safety

Chapter 8: Defects in Ice Cream

Chapter 9: Plant Audits and Operational Review Systems in Ice Cream Manufacturing

Chapter 10: Shelf Life and Storage/Distribution Timeline for Ice Cream

Chapter 11: Understanding and Managing the Ice Cream Cold Chain

Chapter 12: Sales and Distribution in the Indian Ice Cream Industry

Chapter 13: Brand Building and Marketing Strategy for Ice Cream

Chapter 14: Profitability Architecture in the Ice Cream Business: Managing Cost, Contribution, Channels and Sustainable Growth

Chapter 15: Ice Cream Greenfield Projects: Planning, Investment, Capacity, Operations and Financial Evaluation

Chapter 16: Digitalization in Ice Cream Business Operations

Chapter 17: Practical Case Studies in Ice Cream Formulation, Manufacturing and Business Management