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

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.

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

Pay by Credit Card

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.
• Enter all necessary course attendee information and payment information on the course enrollment page.
• You will receive an email to confirm successful enrollment and payment.

Enroll over the phone and pay by credit card.

• Call CERC Registrations at 608-262-2451.
• Provide the registrations representative with:
  • the course name, dates, and/or course number.
  • the necessary course attendee information and payment information.
• You will receive either a mailed document or an email to confirm successful enrollment payment.

Pay by Check

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.
• Mail the registration form and check to: CERC Registrations 21 N Park St, Ste 7101 Madison, WI 53715
• You will receive either a mailed document or an email to confirm successful enrollment and payment.

Pay by Purchase Order

• Request Purchase Order information from interpro@union.wisc.edu
  • If a fee quote is needed, contact custserv@interpro.wisc.edu first
• You will receive an invoice from UW–Madison Business Services for payment, usually within 3–5 business days

Military

If using SF-182 form, please call our registration number at 608-262-2451 or email interpro@union.wisc.edu for details and instructions.

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.

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

Related Courses

Fundamentals of Confectionery Science and Technology, Module 2 Stabilized Confections

Fundamentals of Confectionery Science and Technology, Module 3 Chocolates