Ice Cream Technology Short Course

Ice Cream Technology Short Course

Instructor - Professor Douglas Goff

Next course - December 2022 - Registration will open up in the Fall.

For any questions about the course, please contact:

Ice Cream Technology e-Book

Held since 1914, the annual Ice Cream Technology Course is the only one of its kind in Canada. 

This intensive course provides participants with knowledge of the ingredients, processing and quality features of ice cream. Various sessions examine the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product.  

Who Is the Course Designed For?

Small to large scale manufacturers, suppliers and retailers. Of particular interest to those in production, quality assurance, R&D and technical sales. This course is also suitable for those interested in starting their own ice cream manufacturing business, whether they have previous ice cream making experience or not. However, business and retailing aspects are not discussed, the focus remains on production of a high-quality product.

Course Topics

  • Milk Production and Composition

  • Ice Cream Mix Composition and Regulations

  • Mix Processing (small batch and large continuous scale)

  • The Freezing Process, Refrigeration and Freezer Operation, State-of-the-art Ice Cream Processing Equipment (small, batch and large, continuous scale)

  • Ice Cream Novelty Manufacture

  • Mix Ingredients: Fat and Serum Solids, Sugars, Stabilizers and Emulsifiers

  • Ice Cream Flavours: Vanilla and Chocolate, Fruit, Nuts and Inclusions

  • Mix Formulations for Standard and Specialty Products, including non-dairy variants

  • Mix Calculations

  • Ice Cream Defects and Grading

  • Dairy Microbiology and Food Safety

  • Plant Sanitation, Post Pasteurization Contamination, Quality Control/ Assurance.

Ice Cream  Edition: 7th, Authors: Goff, H. Douglas; Hartel, Richard W. is recommended but not required.