Ice Cream Technology Short Course

Ice Cream Technology Short Courses

Instructor - Professor Douglas Goff

Courses run November & December 2022 - Registration now open.

For any questions about the course, please contact: fsevents@uoguelph.ca

In 2022 we are offering three Ice Cream Technology courses:

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

 

Ice Cream Technology - online

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.  

Dates:

November 7-30

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.  

Register here

 

Commercial Ice Cream Science and Technology

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.  

Dates:

December 5-8

Who Is the Course Designed For?

This course focuses on the science and technology of ingredient functionality and quality issues of commercial ice cream production, and is intended for mid to large-scale ice cream operations 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, Refrigeration and Freezer Operation, State-of-the-art Ice Cream Processing Equipment
  • Continuous and batch mix-making, continuous ice cream freezing>
  • Milk Production, Composition and Processing/Milk Products
  • Mix Ingredients: Fat and Serum Solids, Sugars, Stabilizers and Emulsifiers
  • Mix Formulation Calculations and Overrun Calculations
  • Ice Cream Flavours: Vanilla and Chocolate, Fruits, Nuts and Confections
  • Novelty/Impulse Products – Manufacture and formulations
  • Formulations for Ice Cream, Gelato, and other dairy Desserts
  • 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.  

Register here

 

Artisanal Ice Cream Production

Dates:

December 13-14

Who Is the Course Designed For?

Focusing on artisanal and small-scale ice cream production (batch mix-making, batch ice cream freezing), this course is ideal for small to mid-scale ice cream manufacturing or retail operations using batch processing equipment and others wanting to understand ice cream manufacture at a basic level.

This in-person course consists of classroom lectures complimented with hands-on mix making and ice cream freezing in our pilot-plant.

Course Topics

  • Formulations for ice cream and related dairy products
  • Mix processing (pasteurization, homogenization, aging)
  • The freezing process; Ice cream freezing equipment and overrun calculations
  • Mix ingredients: Fat and milk solids-not-fat; Sugars; Stabilizers and emulsifiers
  • Ice cream flavours: Vanilla, chocolate and Non-particulates; Fruits, nuts, and inclusions for ice cream
  • Structural and Textural Quality
  • Dairy Alternatives and Other Novel Formulations
  • Artisanal-scale Ice Cream Making

Register here

 

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