Ice Cream Technology Short Course
Ice Cream Technology Short Courses for 2023
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.
Instructor - Professor Douglas Goff
Prof. Goff has taught this course annually since 1987 and also regularly teaches ice cream courses in Ireland and in Australia. He is recognized as a global expert in ice cream science and technology. See further details on his website linked above.
For any questions about this course, please contact: email@example.com
For queries regarding in-house training or other educational opportunities, please contact Prof. Goff directly
Who Is the Course Designed For?
This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level.
In 2023, we will be running both online and in-person courses.
Self-study period: Nov. 6-29. All of the course materials, including the course manual, several VoiceOver PowerPoint slideshow lectures, and videos and other audio files, will be available online for review.
Three live online 2-hour lecture and discussion sessions: Nov. 27, 28, and 29, 11:00-13:00 EST. The themes will focus on formulations/ingredients, processing and quality.
The content is similar to the in-person course, without the laboratory demonstrations. Videos are used to capture pilot plant demonstrations. The course is intended for those who cannot come to Guelph or cannot be available for the full 4-day course. Prof. Goff will be available for discussions during both the self-study period and for the online sessions.
Register through Open Learning (Section 1)
Dec. 4-7, 2023, 8:30-4:30 daily. Dept. of Food Science, University of Guelph.
This is a traditional short-course, with a blend of lectures, demonstrations and pilot plant activities. It also provides excellent opportunity for networking with Prof. Goff, U of G staff and fellow classmates.
- Canadian and International Regulations
- Mix Processing – batch and continuous: blending, pasteurization, homogenization, ageing.
- The Freezing Process: theoretical aspects, batch and continuous freezer operation, and state-of-the-art ice cream processing equipment.
- Milk Products: composition and processing
- Mix Ingredients: fat and milk solids, sugars, stabilizers and emulsifiers.
- Formulations for ice cream, gelato, and other dairy and non-dairy desserts.
- Mix Formulation Calculations and Overrun Calculations
- Ice Cream Flavours: vanilla and chocolate, fruits, nuts and confections
- Novelty/Impulse Products – manufacture and formulations
- Dairy Microbiology and Food Safety: plant sanitation, post-pasteurization contamination
- Product sensory evaluation, Quality Control/Assurance
- New Product Development; marketing trends.
Register through Open Learning (Section 2)
Ice Cream Edition: 7th, Authors: Goff, H. Douglas; Hartel, Richard W. is recommended but not required.
We have developed a free online eBook that provides the basics of ice cream processing, formulations, ingredients and quality. Please see Ice Cream Technology eBook