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 (read abut the history of the ice cream course here), 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 25 years.

See a 2011 feature article in Canada's Globe and Mail newspaper about Prof. Goff's research and teaching.

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: Starting at 8:30 AM daily; ending at 4:30 Mon.-Wed., incorporating a Group Dinner on Thurs., and ending at noon on Friday.

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; Ice Cream Defects and Grading; 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 Product analyses;
Thursday morning - Plant Sanitation; lab session - batch and continuous freezer operation;
Thursday afternoon - Ice Cream Flavours: Vanilla, Chocolate, Fruits, Nuts and Other Inclusions; Quality Control/ Assurance; Product Development & Market Trends;
Thursday evening - Group dinner, sponsored by Sensient Flavours
Friday morning - Post Pasteurization Contamination; Ice cream formulation variables - grading (lab session); Course content review; Exam; - adjourn by noon.

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.

Course Sponsors and Donors

The ice cream course welcomes the sponsorship and donations from Sensient Flavours Canada, Taylor Freezers, Food Specialties, Twirlees Ice Cream, Barry Callebaut, Casco, Danisco and Polytainers.

Program Brochure

The program brochure for 2011 can be downloaded or can be requested as a glossy hard copy by contacting Kay Norwell at the address below. The 2012 program brochure will be posted soon.

Registration

Registration details will be available at http://www.uoguelph.ca/foodscience/content/ice-cream-technology-course. For more information, contact:

Kay Norwell
Department of Food Science
University of Guelph
Guelph, ON, N1G 2W1, Canada
Phone: (519) 824-4120, ext. 52183
FAX: (519) 763-0952
E- mail: fsevents@uoguelph.ca

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