Ice Cream Technology Short Course

The ice cream technology short course will be taught remotely this year with access to the online course material starting on November 16, 2020 for self-study over a three-week period, by Dec. 7. Students should plan to spend 25-30 hours of self-study during this time. A chat function will also be made available during this time, with introductions of course participants and an opportunity to chat together and with the Instructor.

Live 2-hour online sessions with Prof. Doug Goff on various themes will be held daily on December 7, 8, and 9, 2020.  

Instructor - Professor Douglas Goff

$595 plus 13% HST in Canadian funds

Registration is open until November 20th

Additional spaces have been made available for registration.  

For any questions about the course, please contact:

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.