Ice Cream Technology Short Course

by University of Guelph Claim Listing

This intensive course provides participants with knowledge of the ingredients, processing and quality features of ice cream. Various sessions examine the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product.

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Course Details

Ice Cream Technology Short Courses for 2023

  • Held since 1914, the annual Ice Cream Technology Course is the only one of its kind in Canada. 
  • This intensive course provides participants with knowledge of the ingredients, processing and quality features of ice cream.
  • Various sessions examine the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product.

Course Topics

  • 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.
  • Toronto Branch

    50 Stone Road East, Guelph, Toronto

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