Ice Cream Science and Technology

The micro-credential is delivered online with some pre-recorded materials and live tutorials over a maximum of 6 weeks. The course is delivered by field expert Prof Douglas Goff from University of Guelph, Canada.

Frozen dessert formulations and mix composition, mix ingredients, mix formulation calculations, mix processing, the freezing process, flavouring ingredients, product grading and defects, dairy microbiology and food safety.

Course cordinator: Vicky Snook

Contact information: vicky.snook@ucc.ie

Course link: FS6209: Ice Cream Science & Technology | University College Cork