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
Additional spaces have been made available for registration.
For any questions about the course, please contact: firstname.lastname@example.org
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.
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
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.