University College Cork is pleased to announce an International Training Workshop on “Ice Cream Science and Technology”, which will take place in Ireland on 20-22 February 2018.

 This intensive three-day course will provide participants with knowledge of the science and technology of ice cream and frozen desserts, including ingredients, processing and quality aspects. Lectures will be complemented with demonstrations and there will be ample opportunity for personal contact with the trainer and industry colleagues.

Graphic UCC ice cream course

The Lead Trainer

Dr Douglas Goff is a Professor in the Department of Food Science, University of Guelph, Canada. He is well known internationally for his research work in ice cream science and technology. He recently co-authored the textbook "Ice Cream, 7th Edition", with Professor Richard Hartel of the University of Wisconsin. He is also the author of the Dairy Science and Technology education website,

Course programme

Lecture topics will include:

  • Milk production and composition; milk products
  • Frozen dessert formulations and mix composition
  • Mix ingredients
    • Fat and milk solids not-fat
    • Sugars, stabilisers and emulsifiers
  • Mix calculations
  • Mix processing
  • The freezing process
      • Physical chemistry of freezing
    • Ice cream structure and quality   
    • Frozen dessert processing equipment
    • Novelty product processing equipment
  • Flavouring ingredients
    • Vanilla and chocolate
    • Fruits, nuts and inclusions
  • Product grading and defects
  • Dairy microbiology and food safety
    • Plant sanitation
    • Post-pasteurization contamination
    • Quality assurance

For more information contact:

Mary McCarthy-Buckley
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork