8th -10th March 2022

University College Cork, Ireland

 UCC ice cream course

 This intensive three-day course provides participants with knowledge of the science and technology of all frozen desserts, both dairy and non-dairy, including ingredients, processing and quality aspects. Lectures are complemented with demonstrations and there are ample opportunities for personal contact with the trainer and industry colleagues. This course, similar to that delivered at the University of Guelph, Canada, is very popular with participants from around the world and places fill very quickly.

 Who should attend? 

  • Ice cream processors
  • Quality assurance personnel
  • R&D personnel 
  • Ice cream retailers 
  • Suppliers to the ice cream industry
  • Entrepreneurs

 This course is given by Professor Douglas Goff, a Professor in the Department of Food Science, University of Guelph, Canada. He is well known in Canada and internationally for his research work in ice cream science and technology and has published and presented numerous book chapters and over 150 scientific and technical papers in this area to both scientists and to dairy personnel. 

 Further information on the course content is available here.