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Fundamentals of Confectionery Science and Technology: Module 2 – Stabilized Confections

September 1 - 2, 2009

• Introduction to hydrocolloid chemistry
• Role of stabilizers
• Principles of processing
• Applications including
   o Chewing and bubble gum
   o Gummies and Jellies
   o Aerated candy
   o Sugar panning
• Relationship between hydrocolloids and both texture and quality of stabilized confections

• 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

By attending this course you will:
• Increase your understanding of the fundamental principles of hydrocolloid-based confections
• Develop your knowledge of hydrocolloid chemistry in stabilized confections
• Learn techniques for effectively processing stabilized confections
• Improve your products by learning about the factors that impact their quality and shelf-life

Earn CEU or PDH
This course is not valid for University credit; however, by participating in this course, you will earn 28 Professional Development Hours (PDH) or 2.8 Continuing Education Units (CEU).

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

View Module 1 or Module 3.

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