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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

  • 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 Products 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
  • Mix Calculations
  • Ice Cream Defects and Grading
  • Dairy Microbiology and Food Safety
  • Plant Sanitation, Post Pasteurization Contamination, Quality Control/Assurance


Course Schedule for November 15 to December 3, 2021 (Online)

The course will start November 15th 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 December 6 to 8, 2021 (Remote Instruction)

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.

Session 1 December 6, 2021

(11:00 am to 1:00 pm EST)

Session 2 December 7, 2021

(11:00 am to 1:00 pm EST)

Session 3 December 8, 2021

(11:00 am to 1:00 pm EST)

Technical Requirements

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*Course details are subject to change.

Enrol Now - Select a section to enrol in
Section Title
Ice Cream Technology Short Course
November 15, 2021 to December 03, 2021
Remote Instruction
Monday, Tuesday, Wednesday
11:00AM to 1:00PM
December 06, 2021 to December 08, 2021
Contact Hours
  • Virtual
Delivery Options
Remote Instruction  
Course Fee(s)
Registration Fee $795.00
Section Notes

Additional reading (optional) – online or hardcopy textbook is recommended but not required.

Ice Cream Edition: 7th, Authors: Goff, H. Douglas; Hartel, Richard W

For any questions about the course, please contact:  Kay Norwell at 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 November 1st, 2021.

No refunds available after November 1st, 2021.

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