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University of Guelph - Articles and news items

International Ice Cream Science and Technology Workshop

Industry news, News  •  18 October 2011  •  University College Cork

On 21-23 February 2012, an international Ice Cream Science and Technology Training Workshop will be hosted…

Online detection of foreign bodies in packaged foods using ultrasound

Issue 3 2009  •  10 September 2009  •  Gauri S. Mittal, Professor, School of Engineering, University of Guelph

The presence of foreign bodies (FBs) in processed foods is one of the major concerns of the food industry, and their detection and identification are important in quality assurance and safety. An FB is any undesirable piece of solid matter present in a food product. When foods are manufactured or packaged, small foreign objects might end up in the product. For example, in the process of packaging food in glass bottles, occasionally fragments of glass are a result of shattering and breakage of the bottle top, and they find their way into the glass containers. Contamination can also be the result of metal scarf joints that originate from production equipment.

What’s new in an old product?

Issue 3 2005, Past issues  •  29 July 2005  •  H. Douglas Goff, Ph.D., Professor of Food Science, University of Guelph, Canada

Ice cream and related desserts have been manufactured for centuries, the history of which is a fascinating tale replete with old-fashioned imagery of wholesomeness, tradition, family fun and folklore1. Today, though, ice cream is a very large global business that is anything but standing still in tradition. This paper will review notable recent advances in formulations, ingredients and manufacturing equipment within the ice cream and related frozen dairy dessert category.

 

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