Ice Cream

Autorenportrait

<p><strong>H. Douglas Goff</strong> 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 35 years. </p> <p> </p> <p><strong>Richard W. Hartel</strong> is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 35 years of experience working on the structural attributes of ice cream.</p> <p> </p> <p><strong>Scott A. Rankin</strong> is a Professor of Food Science in the Department of Food Science at the University of Wisconsin-Madison, USA. He brings 25 years of teaching and research experience with ice cream to the team.</p>

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