This course focuses on the science and technology of ingredient functionality and quality issue of commercial ice cream production, and is intended to mid to large-scale ice cream operations as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level.
Learning OutcomesIn-depth science/technology coverage of ingredient functionality and quality issues.
- Continuous and batch mix-making
- Continuous ice cream freezing
- Quality assurance
- Product development
Note:The course consists of classroom lectures complemented with ice cream evaluation sessions and pilot-plant equipment demonstrations.
*Course details are subject to change.