Start planning now to attend the University of Guelph's annual Ice Cream Technology Course, the only one of its kind in Canada. This course, offered since 1914, is acclaimed throughout the industry! The intensive week- long program provides participants with a knowledge of the ingredients, processing and quality features of ice cream. The program examines the technical aspects of ice cream manufacturing, with an emphasis on the quality of the finished product. Lectures are complemented with lab sessions, demonstrations, and presentations from industrial guest speakers, and there is ample opportunity for personal contact with the instructor and your industry colleagues.

The Lead Instructor

Dr. Doug Goff is a Professor in the Department of Food Science, University of Guelph. He is well-known in Canada and internationally for his research work in ice cream science and technology, and has published or presented numerous papers in this area to both scientists and dairy personnel. He has taught Dairy Processing and Ice Cream Technology courses at the University of Guelph for more than twenty years.

Comments From Past Participants:

• "Excellent course with a good blend of the theory and the practical."
• "A complete overview of the industry, from production to retailing."
• "Fast paced, but time to answer my questions."
• "Instructor keeps informed of current trends and issues, thus facilitating discussions relating to these matters."
• "Interaction with the rest of the class was the best I had ever experienced; small business, suppliers and plant production contributed. Great facilitation."

Who Should Attend?

Participants from large to small scale manufacturers, suppliers to the ice cream industry, and retailers, restauranteurs, chefs, and entepreneurs who want to learn the technical aspects of ice cream production will benefit from this program. It will be of particular interest to those in production, quality assurance, R&D and technical sales.

The Program

Class times: 8:30 AM - 4:30 PM daily

Lecture topics and schedule is as follows:
Monday morning - Milk Production and Composition; Ice Cream Mix Composition and Regulations;
Monday afternoon - Mix Processing; The Freezing Process, Freezer Operation;
Tuesday morning - Mix Ingredients: Fat and Serum Solids, Sugars, Stabilizers and Emulsifiers;
Tuesday afternoon - Mix calculations; Lab session - mix manufacture;
Wednesday morning - Dairy Microbiology and Food Safety; Ice cream structure;
Wednesday afternoon - State-of-the-art Ice Cream Processing Equipment, Ice Cream Novelty Manufacture; Ice Cream Defects and Grading;
Thursday morning - Plant Sanitation; lab session - batch and continuous freezer operation;
Thursday afternoon - Ice Cream Flavours: Vanilla and Chocolate; Quality Control/ Assurance; Product Development;
Friday morning - Post Pasteurization Contamination; Ice Cream Flavours: Fruit, Nuts and Inclusions; Market Trends;
Friday afternoon - Ice cream grading (lab session); Exam; Closing reception - adjourn by 4:00 PM.

Participant Awards

Each year there are two industry-sponsored awards presented to participants who demonstrate proficiency during the course. The Sensient Flavours Canada Award is given to a registrant from the ice cream manufacturing sector, while the Taylor Freezer Award is presented to a registrant from the retail sector.

Registration

Please see further details available through the Office of Open Learning, University of Guelph.

For more information, contact:

Lori Stobbe, Manager, Program Development
Office of Open Learning, University of Guelph
Guelph, ON, N1G 2W1, Canada
Phone: (519) 824-4120, ext. 53133
FAX: (519) 824-9813
E- mail: lstobbe@open.uoguelph.ca

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