Richard Hartel
Professor of Food Science
Phase transitions (crystallization, glass transition, drying) in foods, with a focus on confectionery and dairy.
(608) 263-1065
Room A13
1605 Linden Drive
Madison, WI 53706
Type: Faculty
Areas of Study
- Phase Transitions
- Crystallization
- Food Processing
- Confectionery Science and Technology
- Dairy Science and Technology