Fundamentals of Confectionery Science and Technology - Module 1: Sugar Confections

Independent study course

Course #J166
Enroll at anytime
Course Fee: $695 Discount Available

Benefits

This practical self-study course will

Increase your understanding of the fundamental principles of sugar-based confections
Develop your knowledge of crystallization principles
Review the physical and chemical properties of sweeteners
Improve your products by helping you learn about the factors that impact product quality and shelf-life

Topics

Overview of sugar and corn syrup chemistry and phase transitions
Physical and chemical properties of sweeteners
Principles of crystallization
Applications including hard candies, fondants, creams, tablets, lozenges, caramel, fudge, and toffee
Factors impacting quality and shelf-life of sugar confections

Audience

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

Earn PDH, LU, CEU

By participating in this course, you will earn 18 Professional Development Hours (PDH) and 1.8 Continuing Education Units (CEU).. Learn more about PDH, LU, CEU and state licensing boards.

General Information

Receive Login Instructions
Once you are enrolled, check your email for confirmation and access instructions to our online course system. A welcome letter with further details will be emailed to you, too.

Course Discount Enroll in J166: Fundamentals of Confectionary Science and Technology - Module 1: Sugar Confections for $695. National Confectioners Association member pay only $549. If taken with J167 Module 2: Stabilized Confections or Course J168 Module 3: Chocolates fee is $1295 ($1049 for NCA member). If taken with both J167 and J168 fee is $1795 ($1349 for NCA member).

Course information is subject to change.