Fundamentals of Confectionery Science and Technology Module 3-Chocolates

Explore the role of fats, oils, and emulsifiers in chocolate formulations, including their impact on texture, flavor, and viscosity. Learn the principles of chocolate processing, from tempering and particle size optimization to coatings and panning techniques. With a focus on troubleshooting, this module empowers attendees to refine their production methods and create consistent, superior chocolate products.

Learning Outcomes:

Understand the physical and chemical properties of lipids and their influence on chocolate quality.
Master chocolate processing techniques, including tempering, viscosity management, and coating applications.
Develop problem-solving skills to troubleshoot production challenges and ensure optimal product performance.

Who Should Attend:

Food scientists, technologists, and engineers specializing in chocolate and confectionery manufacturing.
Production managers and process technologists seeking to enhance chocolate processing techniques.
Sales staff aiming to expand their understanding of chocolate science for improved client engagement and technical expertise.

Course Details: RA01058-D820

Course Outline

Introduction to fats, oils, and emulsifiers

Physical and chemical properties of lipids

Chocolate and chocolate coatings

Principles of processing chocolates

The science of chocolates, particle size and flavor, viscosity, fats and tempering, and panning

Troubleshooting chocolates

Course Schedule

Instructors and Program Director

Instructors
Douglas Reindl
Professor
Douglas Reindl, PhD, PE is a professor in the Department of Mechanical Engineering and a Program Director at the Office of Interdisciplinary Professional Programs at the University of Wisconsin–Madison. He brings extensive expertise in mechanical systems, with a particular focus on industrial ammonia refrigeration. As the founding director of the Industrial Refrigeration Consortium, Dr. Reindl is dedicated to advancing the safety, efficiency, and reliability of refrigeration infrastructure. He holds a BS in Mechanical Engineering Technology from the Milwaukee School of Engineering, and both MS and PhD degrees in Mechanical Engineering from UW–Madison. A registered professional engineer in Wisconsin, Dr. Reindl is widely recognized for his leadership in refrigeration education and applied research.
Richard Hartel
Professor, Food Engineering
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.
Program Director
Douglas Reindl

Additional Information

Total Credits:

CEU 1.3,

PDH 13,

Course Administration

Fee Information

Fee covers online anytime instruction and course materials.

Discounts

$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

Payment Options

If you are planning to attend an Interdisciplinary Professional Programs course, payment is required at the time of registration. Below are the payment options:

Pay by Credit Card

Enroll online and pay by credit card.

Search for the course on the website and then click on the Enroll Now button from the course webpage.
Enter all necessary course attendee information and payment information on the course enrollment page.
You will receive an email to confirm successful enrollment and payment.

Enroll over the phone and pay by credit card.

Call CERC Registrations at 608-262-2451.
Provide the registrations representative with:
- the course name, dates, and/or course number.
- the necessary course attendee information and payment information.
You will receive either a mailed document or an email to confirm successful enrollment payment.

Pay by Check

Mail in a completed registration form and check payable to UW Madison.

Fill out a registration form (found either in the back of the course brochure you received in the mail or here).
Prepare a check, made payable to UW Madison.
Mail the registration form and check to: CERC Registrations 21 N Park St, Ste 7101 Madison, WI 53715
You will receive either a mailed document or an email to confirm successful enrollment and payment.

Pay by Purchase Order

Request Purchase Order information from registration@cerc.wisc.edu
- If a fee quote is needed, contact custserv@interpro.wisc.edu first
You will receive an invoice from UW–Madison Business Services for payment, usually within 3–5 business days

Military

If using SF-182 form, please call our registration number at 608-262-2451 or email registration@cerc.wisc.edu for details and instructions.

Event Cancellation

We reserve the right to cancel a course due to insufficient enrollment or unforeseen events. If we cancel a course, participants will be notified via email or phone and will be given the option for a full refund or to transfer their registration and any fees paid to another course. We are not responsible for non-refundable plane tickets, hotel reservations, and other travel related expenses. For enrollee Course Cancellation, refer to notes on course page.

Cancellation Policy

Once you have accessed the online course, no cancellations or refunds are permitted.