Short Courses

Ice Cream Course

69th Ice Cream Course 8th-10th/11th January 2019

 

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 formulation. Find out more:Ice Cream Course

Food Thermal Processing Course

19-20 February 2019

This two days course presents the theory of thermal processing principles supplemented by tutorials and practical sessions. You will gain hands-on experience of pasteurisation, UHT and in-container processing (sterilisation) and have an opportunity to prepare and thermally process a variety of food products. Thermal processing equipment (Pasteurisation plant, UHT plant, and Retort) will be utilised in the practical sessions

Find out more: Food Thermal Processing Course

 

 

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