Ice Cream Technology Course

Held since 1914, the annual Ice Cream Technology Course is the only one of its kind in Canada. Registration is limited due to the hands-on nature of the program.

This intensive week-long course provides participants with knowledge of the ingredients, processing and quality features of ice cream. The sessions examine the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product. Lectures are complemented with lab sessions and demonstrations, and there is ample opportunity for personal contact with the instructor and industry colleagues.

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 couse is also suitable for those interested in starting their own ice cream manufacturing business, whether they have previous ice cream making experience or not.

Assessment Method

Final Exam

Course Topics

• Milk Production and Composition
• Ice Cream Mix Composition and Regulations
• Mix Processing
• The Freezing Process, Refrigeration and Freezer Operation, State-of-the-art Ice Cream Processing Equipment
• 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 Special Products
• Mix Calculations
• Ice Cream Defects and Grading
• Dairy Microbiology and Food Safety
• Plant Sanitation, Post Pasteurization Contamination, Quality Control/ Assurance.

Material

Required Material Provided: Comprehensive course manual and Lab supplies

Texbooks

Ice Cream
Edition: 6th
Author(s): Robt. Marshall; Goff, D; Hartel, R. Published by: Kluwer Academic/Plenum Publishers in 2003

This text is recommended but not required for Ice Cream Technology
ISBN: 0-306-47700-9 366 pp