Short Course - Ice Cream Science & Technology Course


This course follows previous successful courses at UCC held biennially since 2004. 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.

There will be part-funding for the course available through Skillnet Ireland.

Who should attend?

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

Course Programme

Lecture topics will include:

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

Biographical Sketch of the Trainer

Professor Douglas Goff is 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. He is the co-author of the text "Ice Cream, 7th Edition" (2013), with Professor Richard Hartel of the University of Wisconsin. At the University of Guelph, Professor Goff has taught an ice cream technology course for industry personnel for 35 years. He has been a guest speaker at numerous courses and symposia, speaking on aspects of ice cream science and technology. He was the recipient of the 2017 Food Hydrocolloids Trust Medal, the 2004 Ontario Agricultural College Distinguished Faculty Teaching Award, the 2000 Kraft Foods Teaching Award from the American Dairy Science Association and the 1997 Ontario Agricultural College Distinguished Extension Award for his work with the Canadian ice cream industry. He teaches undergraduate and graduate courses in introductory food and nutritional sciences, dairy science and technology, food colloids and food carbohydrates.

Course Fee

The cost of the course is €990; this includes tuition, course manuals, lunches and refreshment breaks.



For further details please contact:

Vicky Snook,

Programme Manager,

Food Industry Training Unit,

University College Cork


Food Industry Training Unit

University College Cork , Western Road, Cork