H. Douglas Goff 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. 

Richard W. Hartel 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.

Scott A. Rankin 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.