Fundamentals of Confectionery Science and Technology Module 1-Sugar Confections

Dive into the science behind sugar and corn syrup chemistry, phase transitions, and the physical and chemical properties of sweeteners. Learn how crystallization principles play a vital role in crafting high-quality confections, from hard candies to caramels and toffees. With a focus on real-world applications and factors impacting quality and shelf-life, this course equips professionals to innovate and troubleshoot their confectionery processes effectively.

• Food scientists, technologists, and engineers working on candy formulation and production.
• Production managers and process technologists seeking to refine confectionery manufacturing techniques.
• Sales staff aiming to deepen their understanding of confectionery science for better client engagement and product expertise.

Related Courses

Fundamentals of Confectionery Science and Technology, Module 2 Stabilized Confections

Fundamentals of Confectionery Science and Technology, Module 3 Chocolates

Overview of sugar and corn syrup chemistry and phase transitions

Physical and chemical properties of sweeteners

Principles of crystallization

Applications including hard candies, fondants, creams, tablets, lozenges, caramel, fudge, and toffee

Factors impacting quality and shelf-life of sugar confections

Richard Hartel

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.