Prof's Ice Cream Research Makes Headlines
July 27, 2011 - In the News
U of G food science professor Doug Goff is featured in today’s Globe and Mail. The story about Goff’s research appears in a special Life section on ice cream. In the article, he talks about his quest to make ice cream a healthy treat. His latest work involves examining ways to create a frozen dessert that’s lower in saturated fats than conventional products are.
Goff is considered to be the world’s leading expert in ice cream science and technology. He and his research team have been behind some of the most important innovations in the history of ice cream.
Goff has taught dairy processing and technology at U of G for more than 20 years. He also teaches U of G’s acclaimed ice cream technology course, the only one of its kind in Canada. The week-long intensive industry course has been offered annually since 1914.
