Fundamentals of Confectionery Science and Technology Module 1-Sugar Confections

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Course Overview

In this course, you will review the physical and chemical properties of sweeteners, and improve your products by learning about the factors that impact product 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 that need to develop an understanding of candy making science

Course Outline

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.

Upcoming dates (1)

Program Director

Douglas Reindl

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