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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


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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