Ice Cream Course

Ice Cream CourseIce Cream Course

71st Ice Cream Course 7th-9th/10th January 2020


The Ice Cream sector in the UK has been transformed in recent years by the development of new and innovative product lines and the growth of new businesses. Today, sales of luxury ice creams that were at very low levels until the early 1990s now represent the fastest growing sector of the ice cream market.

The three-day course consists of both theory and practical sessions. Delegates will get a good understanding of the issues involved in making ice cream and frozen desserts, plus valuable hands-on experience of manufacturing techniques using the extensive pilot plant facilities within the Department of Food and Nutritional Sciences. Equipment is available for both batch and continuous ice cream making. A fourth day can be booked to allow delgates work on their own forumlation.

ICC 2013 AttendeeWho Should Attend

The course is ideal for businesses and individuals looking to establish an ice cream processing business and for those wishing to develop a more fundamental understanding of the manufacture of ice cream and related products.

Delegates will be provided with copies of the Ice Cream Alliance 'Code of Practice for the Hygienic Manufacture of Ice Cream' and 'Ice Cream Making – a Practical Booklet' (J. Rothwell).

How to Book Your Place

Booking is available from 01st August 2019 through the University Store

 Further Information

Download the course description: 71st Ice Cream Course 

Things to do now

  • Contact Course Director

Andrew Wilbey

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