Ice Cream Technology Short Course
Register *New Session* - May 6 to 9, 2019
Regularly scheduled annual course - December 2 to 6, 2019
Instructor - Professor Douglas Goff
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.
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.
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 Special Products
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 is recommended but not required.
$1895 plus 13% HST in Canadian funds includes lunch and nutrition breaks, a comprehensive course manual and lab supplies.
Registration will open in August 2019 for the next course to be held December 2 to 6, 2019.
To be notified when registration opens, please email