Fundamentals of Confectionery Science and Technology Module 3-ChocolatesSee upcoming dates
Learn about the techniques to process chocolates and understand what factors contribute to degrading their quality.
Who Should Attend?
- Food scientists and technologists
- Food and flavor chemists
- Food engineers
- Process technologists
- Production managers and key production staff
- Sales staff that need to develop an understanding of candy making science
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
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, PhD, PE is a professor at the Department of Mechanical Engineering and a Program Director at the Office of Engineering Professional Development 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.
Upcoming dates (1)
Fundamentals of Confectionery Science and Technology Module 3-Chocolates
Course #: RA01058-U465
- CEU: 1.3
- PDH: 13
This course is available online anytime from July 1, 2020 - June 20, 2021.
$549 for NCA Member
$1295 ($1049 for NCA Member) for any two Confectionery Science Modules
$1795 ($1349 for NCA Member) for all three Confectionery Science Modules
LocationThis is an online course.
Fundamentals of Confectionery Science and TechnologyCourse #: RA01058
Fundamentals of Confectionery Science and Technology, Module 3Date: Mon. July 01, 2019 – Tue. June 30, 2020
- CEU: 1.3
- PDH: 13
Fundamentals of Confectionery Science and Technology, Module 3Date: Sun. July 01, 2018 – Sun. June 30, 2019