The Food Science building at the University of Guelph has a rich history in dairy science and ice cream technology. Since 1914, the university has hosted the annual Ice Cream Technology Course, the only one of its kind in Canada. This course provides participants with in-depth knowledge of the ingredients, processing, and quality features of ice cream.
The Food Science building, opened in 1922 for teaching and research in dairy manufacturing, as well as ice cream, which had been produced since 1908. On the main floor wall of the Food Science building, three large historical outlines detail its beginnings as the Ontario Experimental Farm Creamery in 1884.
In 1987, Prof. Douglas Goff took over responsibility for the Ice Cream Technology Course after joining the faculty earlier that year. He continues to lead the course today. As the longest continuously running course at the University of Guelph, it has trained over 3,000 people from around the globe in the science and art of ice cream making throughout its more than 100-year history.
Sources
Bowley, Patricia. Celebrating 100 Years at the College of Ice Cream. Ontario Agricultural College, University of Guelph, 2015.
“Food Science.” University of Guelph, Apr. 2021, www.uoguelph.ca/maps/locations/food-science#pills-about.
“Ice Cream Technology Short Course.” Ice Cream Technology Short Course | Food Science, 2021, www.uoguelph.ca/foodscience/ice-cream-technology-short-course.
This listing was created by Shannelle De Croos, Special Project Officer at the National Trust for Canada.
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