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Frozen Dessert Center Conference
The University of Wisconsin–Madison Frozen Dessert Center hosts an annual conference focused on sharing the latest science-based details pertinent to the frozen dessert industry. The Frozen Dessert Center encourages and invites all individuals interested in improving their knowledge on the science of frozen desserts including students, product developers, manufacturers, researchers, distributors and sales personnel.
October 19 – October 20
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Candy Basics
The one-week Candy Basics Course is designed to instruct production, sales and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lectures on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with hard candy, gummies & jellies, caramel and chocolate.
March 22 – March 26
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Enhanced Gummies & Jellies
The Enhanced Gummies & Jellies course is three-and-a-half days long, providing attendees an overview of gummy and jelly ingredients and the process by which they are made. Students learn to develop advanced concepts and principles, including manufacture of various enhanced or fortified products.
May 11 – May 14
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Resident Course in Confectionery Technology
The two-week Resident Course in Confectionery Technology, also known as “Candy School,” is designed to instruct technical, production and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject materials including processing, troubleshooting, reworking and sensory analysis. Learning from industry experts, participants will gain hands-on laboratory experience with all types of candies.
July 19 – July 30