Course objectivesThe Gelato Master's Course aims to delve into physical characteristics of gelato, with a particular focus on aspects such as freezing and viscosity of the mix, in order to allow students to manage and control them effectively. Regarding the freezing process, the course focuses on topics such as freezing point depression and freezing curve of the mix, as well as proportion between frozen and unfrozen water. As for viscosity, the course introduces factors which influence its value such as proteins, fats, fibers, starches, thickeners, and the water control index (WCI). Additionally, the Gelato Master's Course provides also the knowledge for formulating dedicated bases and concentrated sauces. PrerequisitesIt is requested to have the knowledge of reverse balancing method, Sweetening Power and Anti-Freezing Power or have completed the Advanced Gelato Course. Subjects covered• Freezing curve: cryoscopic point (freezing point of the mixture)• Elements for controlling mixture consistency:- Proteins- Polysaccharides (starches, fibers, thickeners, etc.) - Fats- Water control index• Recipe balancing based on flavor and food pairing• Technical and dedicated bases: formulation and analysis• Concentrated and dedicated sauces: formulation and analysis DurationThe course lasts 5 days. It starts at 9.00 am and ends in the evening at 5.00 pm, with a 1h lunch break.