Ice Cream Technology Short Course

Ice Cream Technology Short Course

Instructor - Professor Douglas Goff

For any questions about this course, please contact:

For queries regarding in-house training or other educational opportunities, please contact Prof. Goff directly

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.  


TBD - late fall 2023

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.

The course consists of classroom lectures complimented with ice cream evaluation sessions and pilot-plant equipment demonstrations.

Course Topics

  • Canadian and International Regulations
  • Mix Processing
  • The Freezing Process, 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 evaluation, Quality Control/Assurance
  • New Product Development; Marketing Trends

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


Ice Cream eBook - free and online

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