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Ice Cream Technology Course

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Learn how to make high-quality ice cream through U of G's short course.

Held since 1914, the annual Ice Cream Technology Course is the only one of its kind in Canada.

This intensive course provides participants with knowledge of the ingredients, processing and quality features of ice cream. Various sessions examine the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product. The popular course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production.

Longest running ice cream course in Canada

The Ice Cream Technology short courses have been offered at the University of Guelph since 1914.

Taught by world-class professors

Prof. Douglas Goff has taught this course since 1987 and also regularly teaches ice cream courses in Ireland and in Australia. He is recognized as a global expert in ice cream science and technology.

Learn the science of ice cream

Designed for both mid to large-scale and artisanal to small-scale ice cream processing and operations as well as suppliers and regulators wanting to understand ice cream processing.

Next offering of the Ice Cream Technology Short Course:
Dec. 7 - 11, 2026 (tentative)

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pilot plant with two people making ice cream

What you'll cover in the course:

  • Canadian and International Regulations
  • Mix Processing – batch and continuous: blending, pasteurization, homogenization, ageing.
  • The Freezing Process: theoretical aspects, batch and continuous freezer operation, and state-of-the-art ice cream processing equipment.
  • Milk Products: composition and processing
  • Mix Ingredients: fat and milk solids, sugars, stabilizers and emulsifiers.
  • Formulations for ice cream, gelato, and other dairy and non-dairy desserts.
  • Mix Formulation Calculations and Overrun Calculations
  • Ice Cream Flavours: vanilla and chocolate, fruits, nuts and confections
  • Novelty/Impulse Products – manufacture and formulations
  • Dairy Microbiology and Food Safety: plant sanitation, post-pasteurization contamination
  • Product sensory evaluation, Quality Control/Assurance

  • New Product Development; marketing trends.

The book Ice Cream (2025) is recommended for further reading but not required.

The Art of Ice Cream Making

Learn more about the art of ice cream making from two ice cream experts: Ajoa Mintah, graduate of the U of G ice cream technology short course and founder and CEO of Four All Ice Cream and Douglas Goff, Instructor of University of Guelph’s ice cream technology course.

The History of Ice Cream Education at the University of Guelph

Ice cream technology courses have been running for over 100 years. Since 1914, food professionals have relied on the course to stay up to date on best practices and innovations.

The Department of Dairying (now Food Science) was formed in 1885 (D. W. Stanley’s “Tracing Food Science at the University of Guelph”, March, 2006). The first OAC Dairy School, a 3-month education program for dairy plant operators, commenced on Feb. 15, 1893 (L. M. McKnight’s “Historical Review of the OAC Dairy School”, June, 1969). By 1914, there was sufficient interest in commercial ice cream manufacture to warrant the offering of a two-week short course on ice cream following the dairy school.

Previous to that, ice cream had been made principally in the home, using ice as the freezing medium. Refrigeration, of course, was the issue with ice cream manufacture and retailing, but increasing distribution of electricity was responsible for the development of industrial ice cream freezers and frozen storage. Prof. Dan McMillan was given the responsibility in 1914 by the OAC to develop an ice cream course, in addition to his duties in teaching the manufacture of butter.

In 1923, Prof. Harry Smallfield joined the faculty of the Dept. of Dairy Science and assumed responsibility for the ice cream short course. He carried on this teaching role for more than 30 years, offering his last course before retiring in 1954. He was succeeded by Prof. A.M. (Sandy) Pearson. Prof. Pearson had been on the OAC faculty since the end of World War II, teaching dairy mechanics. He welcomed the chance to become involved with the ice cream industry, and remained so for another 30 years. Prof. Pearson retired in 1984, but remained active with the course until his last offering in 1986.

In 1987, Prof. Douglas Goff assumed responsibility for the course after joining the faculty earlier that year. He continues today as the faculty in charge of the Ice Cream Technology Course. This course is the longest continuously running course at the University of Guelph and the only one of its kind in Canada. It has trained over 3000 people from around the globe in the science and art of ice cream making in its greater than 100 year history.

ice cream in a bowl

Free Ice Cream Technology eBook

We have developed free online eBooks that provide the basics of ice cream processing, formulations, ingredients and quality, and dairy technology.

Ice Cream Technology eBook
Dairy Science and Technology eBook
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About Us

The Department of Food Science provides state of the art knowledge translation focused on developing sustainable, safe and innovative foods aimed at improving human health. Research done in Food Science focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics and nutritional science.

  • Undergraduate Programs
  • Graduate Programs
  • Continuing Education (Short Courses)

Contact Us

Telephone: (519) 824-4120 extension 56589

Mailing Address:
University of Guelph
Food Science Department
50 Stone Road East
Guelph, Ontario
Canada N1G 2W1

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