Ice Cream Technology Short Course
Ice Cream Technology Short Course - ONLINE for 2021
Instructor - Professor Douglas Goff
November 15 to December 8, 2021
Live remote lectures December 6, 7, 8, 2021 (11:00am - 1:00pm EST)
Cost: $795 in Canadian funds plus 13% HST
For any questions about the course, please contact: firstname.lastname@example.org
Held since 1914, the annual Ice Cream Technology Course is the only one of its kind in Canada.
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.
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.
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
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.