Course Summary:

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

Independent study course

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

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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


  • 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


  • 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


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

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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.

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How to Reach Us

Call 800-462-0876 or 608-262-2061 and ask for:
Program Director Douglas T. Reindl, P.E., Ph.D. (Faculty bio)

Or email:
Douglas T. Reindl, P.E., Ph.D. or

Companion Course(s)

Fundamentals of Confectionery Science and Technology - Module 2: Stabilized Confections J167
A Self Study Course

Fundamentals of Confectionery Science and Technology - Module 3: Chocolates J168
A Self Study Course

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