Program Overview

Introduction to the Ice Cream Technology Course

The Ice Cream Technology Course is a unique and intensive program that provides participants with knowledge of the ingredients, processing, and quality features of ice cream. Held annually since 1914, this course is the only one of its kind in Canada.

Course Overview

The course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is designed for both mid to large-scale and artisanal to small-scale ice cream processing and operations, as well as suppliers and regulators wanting to understand ice cream processing.

Key Features of the Course

• The course is taught by world-class professors, including Prof. Douglas Goff, who has taught the course since 1987 and is recognized as a global expert in ice cream science and technology.
• The course covers a wide range of topics, including:
  • 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 Formulation Calculations and Overrun Calculations
  • Ice Cream Flavours: vanilla and chocolate, fruits, 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

History of the Ice Cream Technology Course

The Ice Cream Technology Course has been running for over 100 years, with the first course offered in 1914. The course has been taught by several professors over the years, including Prof. Dan McMillan, Prof. Harry Smallfield, and Prof. A.M. (Sandy) Pearson. Since 1987, Prof. Douglas Goff has been responsible for the course, which has trained over 3000 people from around the globe in the science and art of ice cream making.

Department of Food Science

The Department of Food Science at the University of Guelph provides state-of-the-art knowledge translation focused on developing sustainable, safe, and innovative foods aimed at improving human health. Research in the department focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics, and nutritional science. The department offers undergraduate and graduate programs, as well as continuing education opportunities, including short courses like the Ice Cream Technology Course.