Introduction to Ice-Cream
Dairy Technology > Introduction to Ice-Cream
Introduction to Ice-Cream
This course has been designed to introduce the role of the ingredients, key processing parameters and how they affect ice cream quality as well as the factors which impact upon the yield of the product.
Areas of study include
- The role of the key ingredients in ice-cream manufacture.
- The main systems involved in the manufacture of ice-cream
- The key processing operations, influencing product quality
Booking Terms and Conditions
CAFRE Booking terms and conditions are available by clicking here.
Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
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