Green Skills in Dairy Ice Cream

Course Description

This course chapter provide students and stakeholders with an overall understanding of the importance of ingredients, ice-cream structure and storage changes considering sustainability of dairy ice cream processing. New green technologies such as high intensity ultrasound, high pressure processing, high pressure homogenization, low temperature extrusion, microparticulation are evaluated considering their advantages and limitations. Sustainable packaging materials and with active/intelligent attributes are discussed. The assignment: students will present a project for developing a new formula of dairy ice cream considering sustainable ingredients, processes and packaging.

Name & Email of Course co-ordinator

Prof. habil. dr. ing. Daniela Borda: daniela.borda@ugal.ro/