Actions and Detail Panel
Annual General Meeting 2017
Wed, 17 May 2017, 6:30 PM – 9:00 PM EDT
Join your Chemical Institute of Canada Toronto Local Section for the member's Annual General Meeting, where we will vote for and welcome the incoming executives of 2017-2018.
Held at the Mattamy Athletic Centre at Ryerson University, we will start the AGM with a seminar titled Chemistry in a Cone, presented by Prof. Douglas Goff from University of Guelph. Then we will enjoy a catered dinner followed by our AGM.
All CIC members and non-members are welcome.
Chemistry in a Cone
Professor Douglas Goff, Dept. of Food Science, University of Guelph, has been teaching and researching the science and technology of ice cream for 35 years. In this presentation, he will describe the chemical and physical interactions that have to occur to provide the consumer with the best possible eating experience. The first stage of ice cream manufacture is to create the ice cream mix, which is a blend of milk, cream, additional milk proteins, sugars, stabilizers and emulsifiers. Chemically, this is a fat emulsion, a protein and polysaccharide dispersion and a solution of sugars and salts. The second stage converts this mix to ice cream, introducing an air phase to create a foam, and an ice phase, which in turn freeze-concentrates the solution. At the same time, the fat emulsion is partially-coalesced. There is a lot of chemistry happening! In some cases, it happens “just by doing”, but ingredient suppliers and processors are now very cognizant of the fact that if they don’t get it right, they don’t optimize their cost and yield or the optimal texture of the product.
Prof. Goff has been on the faculty at the University of Guelph since 1987. Prior to that, he completed his Ph.D. at Cornell University, and much prior to that, he worked countless hours in his father’s ice cream factory in Nova Scotia.