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171.4 • JUNE 20, 2013 • The University of Guelph’s Independent Student Newspaper • www.theontarion.com
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PHOTO BY FRANK STRATTON
On Saturday, June 15, the University of Guelph held an Ice-Cream Technology Tour to celebrate Alumni Weekend. Guests enjoyed some tasty treats and learned some valuable information about this internationally recognized program.
Ice-cream tech tour welcomes Guelph Alumni Laura Castellani I scream, you scream, we all scream for ice-cream; unless of course, you are among the many consumers trading in the tasty treat in for a bowl of frozen dessert. The turn towards frozen desserts, an ice-cream-like treat made from coconut oil and modified milk ingredients rather than authentic dairy, is one of the newest challenges facing the icecream industry. The concern for the future of authentic ice-cream was only one of the many ideas explored at the Ice-cream Technology Tour held in celebration of Alumni Weekend. The event welcomed former Guelph grads to learn about the internationally recognized ice-cream program offered exclusively at Guelph, and to share in a bowl of the treat prepared in the campus facility. For some, it offered the chance to chat with old classmates over a bowl of cold and creamy icecream and to learn the production
basics, for others it served as an impactful reminder of their time spent at the university. Several graduates from the dairy program were on-hand to celebrate their 49 and 50 year reunions and were thrilled to hear what Professor Douglas Goff, ice-cream researcher and current instructor of the course, had to share. The event began with a virtual tour through an ice-cream plant, as Professor Goff lectured enthusiastically on the ins-and-outs of ice-cream manufacturing, the future of ice-cream research and the key to smooth ice-cream production. With advancing knowledge, the ability to alter the ingredients to freeze ice-cream faster, a key step to smoother ice-cream, has evolved. In particular, the access to microscopy techniques has marked Guelph a leader in ice-cream innovation. The technique allows for imaging of air bubbles and ice crystals as well as sugars and dairy fats, all which combine to influence texture of the final product.
Goff also took time to explain the future of ice-cream, making particular note of the modified ingredients as an area to be developed. While Canadian production of ice-cream is down to 110 million litres per year from 175 million litres in 2005, the use of alternative ingredients is being considered. Incorporating soy or canola oil, rather than coconut oil or dairy products would provide a cheap yet domestic alternative ingredient. Minimizing production costs would translate to reduced costs for the consumer. While research into the molecular principles guiding the texture and flavour of ice-cream has developed, the basic practice of producing ice-cream is guided by the same concepts surrounding homemade ice-cream 100 years ago. “The technology really hasn’t changed very much,” noted Goff. The ability of the industry to rely on the basic principles of production while branching into different areas of ice-cream research is not unlike the uplifting
attitudes and experiences shared by the program’s alumni. One former student, a member of the ’64 graduating class recalled her experiences after graduation and her shift to work in a research field unique to her training in food and dairy science. “You never know where life is going to take you,” she shared. “Our time here has influenced the rest of our lives.” The ice-cream technology course began running in 1914 and is the longest consecutively running course at the University. Since its debut, only four professors have taught the course, including Professor Goff. Currently, it exists as a five-day program held annually in December. In the past, participants have congregated in Guelph from all over the world. “Guelph is known within the ice-cream world as centre for training and research,” said Goff. Of course, due to limited space in the lab, the course is reserved for individuals with an avid and active interest in large or small scale ice-cream production.
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