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Fundamentals of Confectionery Science and Technology: Module 1 - Sugar Confections

September 1 - 2, 2009

caramelsTopics
• Overview of sugar and corn syrup chemistry and phase transitions
• Physical and chemical properties of sweeteners
• Principles of crystallization
• Applications including
   o Hard candies
   o Fondants and creams
   o Tablets and lozenges
   o Carmel, fudge, and toffee
• Factors impacting quality and shelf-life of sugar confections


Audience
• 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


Benefits
By attending this course you will:
   • Increase your understanding of the fundamental principles of sugar-based confections
   • Develop your knowledge on the principles of crystallization
   • Review the physical and chemical properties of sweeteners
   • Improve your products by learning about the factors that impact their quality and shelf-life

Earn CEU or PDH
This module is not valid for University crdit, however by participating you will earn 28 Professional Development Hours (PDH) or 2.8 and 2.8 Continuing Education Units (CEU).


Instructor
Richard W. Hartel, Ph.D.
, Professor, Food Engineering, University of Wisconsin-Madison, Madison, Wisconsin

View Module 2 or Module 3.

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