Fundamentals of Confectionery Science and Technology Module 2-Stabilized Confections

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Course Overview

Learn techniques to effectively process stabilized confections and improve your products by learning about the factors that impact their quality and shelf-life.

Who Should Attend?

  • Food scientists and technologists
  • Food and flavor chemists
  • Food engineers
  • Process technologists
  • Production managers and key production staff
  • Sales staff who need to develop an understanding of candy making science

Course Outline

Introduction to hydrocolloid chemistry

Role of stabilizers

Principles of processing

Applications including chewing and bubble gum, gummies and jellies, aerated candy, and sugar panning

Relationship between hydrocolloids and both texture and quality of stabilized confections

Instructors

Richard Hartel

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.

Upcoming dates (1)

Available anytime

Online RA01057-U464
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Program Director

Douglas Reindl

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