University College Cork is pleased to announce an International Training Course on “Ice Cream Science and Technology”, which will take place in Ireland in February 2016. This intensive three-day course will provide participants with knowledge of the production, science, technology, and quality features of frozen desserts, ice cream and related products. The Course will examine the technical aspects of ice cream and frozen dessert manufacturing with an emphasis on the quality of the finished product. It spans the range from introductory to advanced topics. Lectures will be complemented with demonstrations and there will be ample opportunity 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 it is expected to fill very quickly. WHO SHOULD ATTEND? • Ice cream and related frozen dessert processors • Quality assurance personnel • Research and development personnel • Food retailers • Suppliers to the ice cream and frozen dessert industry • Entrepreneurs Lecture topics will include:

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

For further information and registration  please contact Course Secretariat:

Ms Mary McCarthy-Buckley

Food Industry Training Unit College of Science, Engineering and Food Science University College Cork Ireland

Telephone: 353 21 4903363 E-mail: