Ice cream innovation course
The next course will take place on the 26th-28th February 2027.
We are hosting a 3-day ice cream course with emphasis on being innovative in the ice cream industry, understanding the science behind ice creams and sorbets, and learning about the steps to becoming an ice cream entrepreneur. You will obtain knowledge about the ice cream science and we will convert it to practice.
This course is for you if:
- you want to open an ice cream shop or introduce ice cream in your restaurant.
- already work in the ice cream industry and want to understand the use of ingredients to the fullest.
- want to launch new innovative products, but you are having trouble developing the new products
By the end of the course you will have learned a lot more about:
Ice cream science
- Composition of dairy and non-dairy ingredients
- Importance and choice of ice cream composition
- Structural aspects and how they are related to texture
- Sugar science and how it influences scoopability and sweetness
- Functionality of stabilisers and emulsifiers
- Calculations of ice cream bases and sorbet syrups
Production methods
- Production processes
- Choice of machinery
- Microbiological aspects
- Novelty products
Novelty products
- Vegan bases
- Soft ice machinery, recipes and science
- Alcoholic flavours
Hands on
- Sensory testing of various ice cream types and compositions
- Calculation sessions to develop your own, unique recipes
- Operating batch freezers
Various
- Time for Q&A during the classes
The course is taught in English by Cathrine Østerberg
Price
3 days 9.500 dkk + VAT
Cancellation policy
If for some reason you do not wish to attend anyway, we will deduct 25% as administration costs from your refund.
Cancellations after January 25th are done with no refunding.