Doug Goff smiles for a photo in front of a grey backdrop
Professor Doug Goff

Douglas Goff, professor emeritus at the Ontario Agricultural College, shared his thoughts with U.K. publication The Times about Unilever’s plans to create ice cream that doesn’t melt. Read the piece here. 

Goff said such a confection is possible, but that it would certainly take some effort to deliver the perfect ice cream.  

For the past 35 years, Goff has been instructing the University of Guelph’s ice cream technology course. At the Department of Food Science, he conducts research on the ingredients, formulations, processing and quality issues of ice cream and other frozen desserts. 

More U of G News:

  1. U of G Receives Over $ 16M to Lead National Agri-Food Innovation and Training Platform  
  2. L’Université de Guelph obtient plus de 16 millions de dollars pour diriger la plateforme nationale d’innovation et de formation agroalimentaire
  3. Expert Available: FDA Bans Red Dye No. 3
  4. Ontario Agri-Food Innovation Alliance Delivers Results for Food Producers and Agribusinesses