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.
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.
- 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
*Course details are subject to change.