This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level.

This is a traditional short-course, with a blend of lectures, demonstrations and pilot plant activities. It also provides excellent opportunity for networking with Prof. Goff, U of G staff and fellow classmates.

Cost

$2495

Registration 

Opening soon