Fundamentals of Confectionery Science and Technology, Module 2

Stabilized Confections

Increase your understanding of the fundamental principles of hydrocolloid-based confections while developing your knowledge of hydrocolloid chemistry in stabilized confections.

Practice Area: Advanced Manufacturing

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More Advanced Manufacturing Courses

Fundamentals of Confectionery Science and Technology - Module 1: Sugar Confections

Fundamentals of Confectionery Science and Technology - Module 3: Chocolates