Suitable for both commercial and artisanal ice cream producers, this course covers a complete range of topics, including mix manufacture, ice cream freezing, formulations for dairy and non-dairy products, formulation and overrun calculations, mix ingredients, ice cream flavours, sensory analyses and textural quality, microbiological quality, confection and novelty manufacture, and product development trends.

This fully online course consists of three-weeks of self-study from including written materials, audio presentations and videos, along with an active discussion board and three 2-hour live discussion sessions.