Program Overview

Ice Cream Science and Technology Course

The Ice Cream Science and Technology course is a three-day intensive program that provides participants with knowledge of the science and technology of all frozen desserts, both dairy and non-dairy. The course covers ingredients, processing, and quality aspects, and is complemented with demonstrations and opportunities for personal contact with the trainer and industry colleagues.

Who Should Attend

• Ice cream processors
• Quality assurance personnel
• R&D personnel
• Ice cream retailers
• Suppliers to the ice cream industry
• Entrepreneurs

Course Programme

Lecture topics will include:

• Frozen dessert formulations and mix composition
• Mix ingredients
  • Milk products: fat and milk solids not-fat; Non-dairy fats and proteins
  • Sugars, stabilisers, and emulsifiers
• Mix formulation calculations
• Mix processing
• The freezing process
  • Physical chemistry of freezing
  • Ice cream structure and quality
  • Frozen dessert processing equipment
  • Novelty product processing equipment
  • Overrun calculations
• Flavouring ingredients
  • Vanilla and chocolate
  • Fruits, nuts, and other inclusions
• Product grading and defects
• Dairy microbiology and food safety
  • Plant sanitation
  • Post-pasteurization contamination
  • Quality assurance

Biographical Sketch of the Trainer

Professor Douglas Goff is a Professor in the Department of Food Science, University of Guelph, Canada. He is well known for his research work in ice cream science and technology and has published numerous book chapters and scientific papers in this area.

Course Fee

The cost of the course is 990, which includes tuition, course manuals, lunches, and refreshment breaks.

Registration

Registration details are available upon request. The course will be held on the 4th, 5th, and 6th of March 2026. Part-funding for the course is available through Skillnet Ireland.