Fundamentals of Confectionery Science and Technology Module 2-Stabilized Confections

Learn the foundational principles of hydrocolloids, including their role in confectionery stabilization and texture enhancement. Participants will explore the processing and application of stabilized confections like gummies, jellies, aerated candy, and chewing gum. Through technical insights and industry-relevant practices, this course enables professionals to innovate and troubleshoot in confectionery production.

Learning Outcomes:

  • Understand hydrocolloid chemistry and its impact on the texture and stabilization of confections.
  • Master processing techniques for stabilized confections across a variety of applications.
  • Analyze factors affecting product quality and shelf-life to optimize confectionery performance.

Who Should Attend:

  • Food scientists, technologists, and engineers specializing in confectionery product design and manufacturing.
  • Production managers and process technologists aiming to refine stabilized confection processes.
  • Sales staff seeking to develop a deeper understanding of confectionery science to enhance client engagement and product expertise.
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ID: D819
Fee: $695View Discounts