Ice cream has a long history as a popular dairy food item. It has evolved from a product that was manually-produced at home to one which is now widely available in artisanal shops, ice cream parlours and convenience and grocery stores.

This eBook was developed and is continually maintained by:

Professor H. Douglas Goff
University of Guelph, Canada

Prof. Goff has been a faculty member in the Department of Food Science since 1987, conducting ice cream and dairy science research and teaching ice cream and dairy science courses. He received his B.Sc. (Agr.) degree in Dairy Science from the University of Guelph in 1982, his M.Sc. degree in Dairy Science from Cornell University, Ithaca, NY, in 1984, and his Ph.D. in Food Science in 1987, also from Cornell University.

I hope you find this site useful as a reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Goff, H. Douglas. 2021. Ice Cream Technology eBook, Dairy Education eBook Series, University of Guelph, Canada.


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