Madison, WI — A one-week course on how to incorporate functional ingredients in confections is being offered by the Department of Food Science at the University of Wisconsin-Madison in March.
Featuring lectures and pilot plant exercises, the course is presented by technical experts from the confectionery industry and university staff. While the class is designed for technical personnel, it also has value for production, management and sales employees looking to gain understanding of the ingredients and technology used to enhance candy, according to the university.
Enrollment fees for members of the NCA, PMCA, RCI or AACT are $1,795, while non-member companies’ fees are $1,995. These costs cover tuition, lab materials, reference workbooks, daily breakfast and lunch, welcome picnic and banquet dinner.
Class sizes are limited to 30 students and registration can be completed at events.uwex.uwc.edu. For more information on the course, contact Professor of Food Science Rich Hartel at <a href="mailto:email@example.com">firstname.lastname@example.org</a>.