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9781489986634

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“This book has taught me a great deal about the importance to the ice cream industry of a lot of the water-related science I have been involved with, and about the importance to the quality of ice cream of complex surface and colloid science.” (John Finney, Crystallography Reviews, Vol. 21 (3), 2015)

This book has taught me a great deal about the importance to the ice cream industry of a lot of the water-related science I have been involved with, and about the importance to the quality of ice cream of complex surface and colloid science. (John Finney, Crystallography Reviews, Vol. 21 (3), 2015)

Author Information

H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years.    Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA.  He has over 20 years of experience working on the structural attributes of ice cream.

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