Douglas Goff
University of Guelph, Canada

Dr. Douglas Goff is well known internationally for his ice cream expertise, having written over 100 research papers on this topic. He is a co-author of the book Ice Cream, 6th Edition, with Profs. Robert Marshall and Richard Hartel. He is also the author of the Dairy Science and Technology Education website. At the University of Guelph, Prof. Goff has taught an annual 1-week ice cream course for industry personnel for more than 20 years. He has also taught similar courses in Australia, Thailand, Ireland and Mexico and has been a guest speaker at numerous courses and symposia. He teaches undergraduate and graduate courses in food and nutritional sciences, food engineering, dairy technology, food colloids and food carbohydrates.