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Course Description


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. The sessions examine the technical side of ice cream manufacturing, with an emphasis on the quality of the finished product.

Learning Outcomes

The course is designed for small to large scale manufacturers, suppliers and retailers. This course will be 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.

Course Topics

  • Canadian and International Regulations
  • Mix Processing - batch and continuous: blending, pasteurization, homogenization, ageing
  • The Freezing Process: theoretical aspects, batch and continuous freezer operation, and state-of-the-art ice cream processing equipment
  • Milk Products: composition and processing
  • Mix Ingredients: fat and milk solids, sugars, stabilizers and emulsifiers
  • Formulations for ice cream, gelato, and other dairy and non-dairy desserts
  • Mix Formulations Calculations and Overrun Calculations
  • Ice Cream Flavours: vanilla and chocolate, fruit, nuts and confections
  • Novelty/Impulse Products - manufacture and formulations
  • Dairy Microbiology and Food Safety: plant sanitation, post-pasteurization contamination
  • Product sensory evaluation, Quality Control/Assurance
  • New Product Development; marketing trends

Note:

 

 

Technical Requirements

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*Course details are subject to change.

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Enrol Now - Select a section to enrol in
Section Title
Ice Cream Technology Short Course
Type
Online
Dates
November 06, 2023 to November 29, 2023
Type
Remote Instruction
Days
Monday, Tuesday, Wednesday
Time
1:00PM to 3:00PM
Dates
November 27, 2023 to November 29, 2023
Contact Hours
6.0
Location
  • Virtual
Delivery Options
Blended  
Course Fee(s)
Registration Fee $1,195.00
Instructors
Section Notes

Course Schedule for November 6 to November 29, 2023 (Online)

The course will start November 6th with access to online material for self-study and the opportunity to connect with fellow course participants and Prof. Goff. Students should plan to spend 25 to 30 hours of self-study time.

This online content will include the course manual, narrated slide presentations (PowerPoint will be required) and audio files to supplement the manual, and videos of both small and large-scale, batch and continuous mix-making and small and large-scale, batch and continuous ice cream freezing from the University of Guelph pilot plant.

Course Schedule for (Live Discussion)

Live 2 hour themed sessions with moderated discussion will focus on ingredients, processing operations (both small and large-scale) and quality issues.

Discussion sessions will begin with a brief review of the topic by the Instructor. Participants can submit questions beforehand and ample time for open discussion will also be available.

Ice Cream Edition: 7th, Authors: Goff, H. Douglas; Hartel, Richard W is recommended but not required.

For any questions about the course, please contact:  fsevents@uoguelph.ca

For questions about the registration process, please contact register@uoguelph.ca

Please note:

A full refund less a $75 Administration Fee will be issued provided a drop request is received prior to October 2nd, 2023.

No refunds available after October 2nd, 2023.

Section Title
Ice Cream Technology Short Course
Type
In-Class Instruction
Days
Monday, Tuesday, Wednesday, Thursday
Time
9:00AM to 4:00PM
Dates
December 04, 2023 to December 07, 2023
Contact Hours
6.0
Location
  • Guelph
Delivery Options
Classroom  
Course Fee(s)
Registration Fee $2,495.00
Instructors
Section Notes

This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level.

Ice Cream Edition: 7th, Authors: Goff, H. Douglas; Hartel, Richard W is recommended but not required.

Course Cancellations and Postponements

Food Science reserves the right to change or cancel a course at any time. When it is necessary to cancel or postpone a course, Food Science will make every effort to notify all students. It is important that you provide your full contact information including an email address when registering. In such cases, the paid course fee(s) will be refunded.

Food Science’s liability is limited to the reimbursement of paid course fee(s). Food Science will not be responsible for travel or other related expenses incurred by the registrant.

Please note:

A full refund less a $75 Administration Fee will be issued provided a drop request is received prior to November 5th, 2023.

No refunds available after November 5th, 2023.

 

 

For any questions about the course, please contact:  fsevents@uoguelph.ca

For queries regarding in-house training or other educational opportunities, please contact Professor Goff directly

For questions about the registration process, please contact register@uoguelph.ca

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