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Fundamentals of Confectionery Science and Technology: Module 3 – Chocolates

September 1, 2009

liquid chocolateTopics
• Introduction to fats, oils, and emulsifiers
• Physical and chemical properties of lipids
• Chocolate and chocolate coatings
• Principles of processing chocolates
• The science of chocolates
   o Particle size and flavor
   o Viscosity
   o Fats and tempering
   o Panning
• Troubleshooting chocolates


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 science that underpins the production of chocolate
• Develop knowledge of the physical and chemical properties of lipids
• Learn about techniques used for processing chocolates
• Understand what factors contribute to degrading the quality of chocolates and solutions


Earn CEU or PDH
This moduel 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).


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

View Module 1 or Module 2.

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