Fundamentals of Confectionery Science and Technology Module 2-Stabilized Confectionsinterpro.wisc.edu/RA01057 See upcoming dates
Learn techniques to effectively process stabilized confections and improve your products by learning about the factors that impact their quality and shelf-life.
Who Should Attend?
- Food scientists and technologists
- Food and flavor chemists
- Food engineers
- Process technologists
- Production managers and key production staff
- Sales staff who need to develop an understanding of candy making science
Introduction to hydrocolloid chemistry
Role of stabilizers
Principles of processing
Applications including chewing and bubble gum, gummies and jellies, aerated candy, and sugar panning
Relationship between hydrocolloids and both texture and quality of stabilized confections
Professor Hartel is internationally-recognized for his expertise in understanding phase transitions in foods. Phase transitions in foods play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, Professor Hartel studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, Professor Hartel applies these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.
Upcoming dates (1)
Fundamentals of Confectionery Science and Technology Module 2-Stabilized Confections
Register through: Jun. 30, 2023
Course #: RA01057-C674
Fee covers online anytime instruction and course materials.
$549 for NCA Member
$1295 ($1049 for NCA Member) for any two Confectionery Science Modules
$1795 ($1349 for NCA Member) for all three Confectionery Science Modules
- CEU: 1.8
- PDH: 18
This course is available online anytime through June 30, 2023. Students will work through online course modules on their own time and at their own pace.
Richard Hartel, Douglas Reindl
This is an online course.
Once you have accessed the online course, no cancellations or refunds are permitted.