This course will be held March 22 – 26, 2027
What is the Introduction to Candy Science Course?
The Introduction to Candy Science Course is a one-week training designed to increase participants’ knowledge of confectionery technology. It 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.
Course details
Enrollment: Enrollment is not yet open for the 2027 course. Please check back later.
Cost: The cost of the course is $2,995. This covers tuition, laboratory materials and reference workbooks, as well as daily lunches and snacks, a welcome mixer, and a closing dinner.
Additional details: This course is open to all. Sessions are held in-person and are taught entirely in English. This course is a good choice for people seeking an introduction to – or a refresher on – the technical concepts of making candy. It is a more condensed, less technical version of the two-week candy school offered through the Department of Food and Nutritional Sciences.
Accommodations: We value inclusion and access for all participants. Please email Mackenzie Hansen at mmhansen3@wisc.edu to make an accommodation request. Reasonable effort will be made to support your request.
Lodging
*Lodging is not included in the registration fee. Local area hotels include:
- DoubleTree by Hilton Madison Downtown, 252 W. Johnson St, Madison, WI 53703
- Wisconsin Union Hotel, 1308 W. Dayton St, Madison, WI 53715
- Best Western Plus InnTower Madison, 2424 University Ave, Madison, WI 53726
- The Edgewater Hotel, 1001 Wisconsin Place, Madison, WI 53703
- The Madison Concourse Hotel & Governor’s Club, 1 W. Dayton St, Madison, WI 53703
Donors Supporting UW-Madison Confectionery Courses
Thank you to sponsors for their continued support.
AAK
ADM A.M. Todd
ADM Corn Processing
ADM Specialty Food Ingredients
Axiom Foods Inc.
Barry Callebaut
Bell Flavors & Fragrances
Beneo
Blommer Chocolate Company
Briess Malt & Ingredients Co.
Burke Candy
Callisons
Capol LLC
Cargill Confectionery Division
CEAMSA
Clasen Quality Chocolates
Devon’s Chocolates LLC
DSM-Firmenich
Ferrara USA
Food Ingredients Inc.
Ford Gum Company
Galloway Company
Georgia Nut Company
Givaudan
Glanbia Nutritonals
GNT
Grain Millers, Inc.
Grain Processing Corporation
Guittard Chocolate Company
The Hershey Company
IFC Solutions
IFF Inc.
Ingredion, Inc.
Jellice Co. Ltd.
The Jelly Belly Company
John B. Sanfilippo & Sons, Inc.
Kerry Group
Land O’ Lakes, Inc.
Mane, Inc.
Mantrose-Haeuser Co., Inc
MARS Wrigley
McFlavor Solutions
Mother Murphy’s Flavors
Nitta Gelatin
OSF Flavors
PB Leiner
PGP International Inc.
Primient
Prova, Inc.
Roquette America
Sensient Flavors
Sensient Food Colors
TRICOR Systems, Inc.
Universal Ingredients Shank’s
Synergy Flavors, Inc.
Tate & Lyle
Watson, Inc.
Weber Flavors
Wild Flavors
The University of Wisconsin–Madison College of Agricultural and Life Sciences provides equal opportunities in employment and programming in compliance with state and federal law.