March 2014


What is Enhanced Confections: The “How To” of Functional Confections?

A new, one-week functional confection course is now being offered in March 2014. Enhanced Confections: Tips and Techniques of Functional Ingredients begins with the fundamental chemical and functional interactions of ingredients. The course then advances to subject material including fibers, proteins, vitamins, herbals, functional lipids, and more, and how each of those uniquely impacts processing, troubleshooting, reworking, and sensory analysis of a variety of enhanced confections. Learning from industry experts specializing in each specific functional ingredient, participants will gain hands-on laboratory experience with all types of enhanced confections.


Method of Instruction?

Lectures and experimental pilot plant exercises are presented and supervised by an outstanding group of technical experts from the enhanced confectionery industry and the University of Wisconsin Food Science Department. Classes and laboratory exercises are held in Babcock Hall at the University of Wisconsin-Madison.


Who should Attend?

Although Enhanced Confections: Tips and Techniques of Functional Ingredients is intended primarily for technical personnel involved with confections enhanced with specific ingredients, it is also of value to individuals in production, management and sales who wish to increase their knowledge and the technology of enhanced confections.
*International Students*
International students are also welcome to attend this course. Since the course is taught entirely in English, it is recommended that all attendees have a strong command of the language in order to get the most out of the course.


Enrollment Fees & Costs

Enrollment fees cover tuition, laboratory materials, reference workbooks, daily breakfast and lunches, welcome picnic and banquet dinner. Class size is limited to 30 students.

$1,795 for students from NCA, PMCA, RCI, and AACT member companies.
$1,995 for students from non-member companies.

Course Donations

The Resident Course in Confectionery Technology has had a major impact on the candy industry with over 1,200 graduates in the course's 50 years of instruction. The Confectionery Science Program Fund was established to maintain and purchase updated equipment for Candy School and to ensure that the knowledge shared with the tomorrow's confectioners is as relevant and useful as ever. Your gift to the Confectionery Science Program Fund will help enrich the future of the candy industry.