Fundamentals of Confectionery Science and Technology Module 3-Chocolates

Introduction to fats, oils, and emulsifiers

Physical and chemical properties of lipids

Chocolate and chocolate coatings

Principles of processing chocolates

The science of chocolates, particle size and flavor, viscosity, fats and tempering, and panning

Troubleshooting chocolates

This course is available online anytime. Students work through online course modules on their own time and at their own pace.

• Instructors

  Douglas Reindl

  Professor

  Douglas Reindl, PhD, PE is a professor in the Department of Mechanical Engineering and a Program Director at the Office of Interdisciplinary Professional Programs at the University of Wisconsin–Madison. He brings extensive expertise in mechanical systems, with a particular focus on industrial ammonia refrigeration. As the founding director of the Industrial Refrigeration Consortium, Dr. Reindl is dedicated to advancing the safety, efficiency, and reliability of refrigeration infrastructure. He holds a BS in Mechanical Engineering Technology from the Milwaukee School of Engineering, and both MS and PhD degrees in Mechanical Engineering from UW–Madison. A registered professional engineer in Wisconsin, Dr. Reindl is widely recognized for his leadership in refrigeration education and applied research.

  Richard Hartel

  Professor, Food Engineering

  Professor Hartel is internationally-recognized for his expertise in understanding phase transitions in foods. Phase transitions in foods play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, Professor Hartel studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, Professor Hartel applies these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.

• Program Director

  Douglas Reindl

Related Courses

Fundamentals of Confectionery Science and Technology, Module 1 Sugar Confections

Fundamentals of Confectionery Science and Technology, Module 2 Stabilized Confections

Fee covers online anytime instruction and course materials.

If you are planning to attend an Interdisciplinary Professional Programs course, payment is required at the time of registration. Below are the payment options:

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Enroll online and pay by credit card.

• Search for the course on the website and then click on the Enroll Now button from the course webpage.
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• Call CERC Registrations at 608-262-2451.
• Provide the registrations representative with:
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Mail in a completed registration form and check payable to UW Madison.

• Fill out a registration form (found either in the back of the course brochure you received in the mail or here).
• Prepare a check, made payable to UW Madison.
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Military

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Event Cancellation

We reserve the right to cancel a course due to insufficient enrollment or unforeseen events. If we cancel a course, participants will be notified via email or phone and will be given the option for a full refund or to transfer their registration and any fees paid to another course. We are not responsible for non-refundable plane tickets, hotel reservations, and other travel related expenses. For enrollee Course Cancellation, refer to notes on course page.