Fundamentals of Confectionery Science and Technology Module 1-Sugar Confections

Overview of sugar and corn syrup chemistry and phase transitions

Physical and chemical properties of sweeteners

Principles of crystallization

Applications including hard candies, fondants, creams, tablets, lozenges, caramel, fudge, and toffee

Factors impacting quality and shelf-life of sugar confections

Related Courses

Fundamentals of Confectionery Science and Technology, Module 2 Stabilized Confections

Fundamentals of Confectionery Science and Technology, Module 3 Chocolates

Students will work through online course modules on their own time and at their own pace.

• Program Director

  Douglas Reindl

• 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.

• Douglas Reindl

  Professor

  Douglas Reindl, PhD, PE is a professor at the Department of Mechanical Engineering and a Program Director at the Office of Interdisciplinary Professional Programs at the University of Wisconsin-Madison. He has extensive experience in mechanical systems – including industrial ammonia refrigeration systems. As the founding director of the Industrial Refrigeration Consortium, he works extensively to improve the safety, efficiency, reliability, and productivity of ammonia refrigeration infrastructure. Dr. Reindl received his BS in mechanical engineering technology from the Milwaukee School of Engineering, MS in mechanical engineering from UW–Madison, and PhD in mechanical engineering from UW–Madison. He is a registered professional engineer in the State of Wisconsin.

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Once you have accessed the online course, no cancellations or refunds are permitted.