Education and Training Opportunities

  • Our annual Ice Cream Technology Course at the University of Guelph. The 2020 course will be held remotely, for the first time in its 107 years. Course materials will be available online starting Nov. 17 for self study. Three 2-hour live sessions with Prof. Goff will be held on Dec. 7, 8 and 9. This year provides an opportunity for course participation without travel! Hence it should be of great interest to international participants.

 

  • Ice Cream Course in Europe (Ireland): Prof. Goff offers a bienniel 3-day ice cream technology course through University College Cork, Ireland. Another successful course was completed Feb. 18-20, 2020 and the next one is now planned for February, 2022 in Cork. This will be the 10th offering in a line of very successful courses held in Cork biennially since 2004. This is an excellent opportunity for interested parties from Europe. Details will be available from the Food Industry Training Unit at University College Cork (select "Courses We Offer", then Short Course-Ice Cream Science and Technology). Queries can be sent to Ms. Mary McCarthy-Buckley .

 

  • Ice Cream Course in Australia: Prof. Goff has delivered a series of Ice Cream Science and Technology Courses offered through the Dairy Industry Association of Australia, Melbourne since 2011. The next coruse was planned for Aug. 24-26, 2020 in Melbourne, but has been postponed until a future date. Please refer to the registration brochure and feature article from the Australian Dairy Foods magazine (below) following the first course in 2011. Queries can be sent to Mr. Janos Kaldy.

 

  • Professor Goff is available for proprietary on or off-site training programs of various length specific to your needs. Please email me to discuss.

Reference Book Now Available: Ice Cream, 7th Edition

Goff, H. Douglas, Hartel, Richard W.

7th ed. 2013, Hardcover, 462 p. 129 illus., 75 in color.

ISBN 978-1-4614-6095-4

Details and order information available at http://www.springer.com/food+science/book/978-1-4614-6095-4

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry.

This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. 

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA.  He has over 20 years of experience working on the structural attributes of ice cream.

 Download the book flyer from Springer here.