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Course Description

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 Outcomes

In-depth science/technology coverage of ingredient functionality and quality issues.

Course Topics

  • Continuous and batch mix-making
  • Continuous ice cream freezing
  • Manufacturing
  • Quality assurance
  • Product development

Note:

The course consists of classroom lectures complemented with ice cream evaluation sessions and pilot-plant equipment demonstrations.

Technical Requirements

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*Course details are subject to change.

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Section Title
Commercial Ice Cream Science and Technology
Type
In-Class Instruction
Days
Monday, Tuesday, Wednesday, Thursday
Time
8:30AM to 4:30PM
Dates
December 05, 2022 to December 08, 2022
Schedule and Location
Contact Hours
28.0
Location
  • Guelph
Delivery Options
Classroom  
Course Fee(s)
Registration Fee $2,495.00
Instructors
Section Notes

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 November 4th, 2022.

No refunds available after November 4th, 2022.

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