Next spring the University of Wisconsin-Madison's Department of Food Science will host a course titled, "Enhanced Confections: Tips and Techniques on Functional Ingredients."
The four-day course will run from March 21 – March 24, 2016. Intended to instruct technical, production, research, and managerial personnel in the confectionery technology field, the course will provide insight into fortification materials and the sweets most often used to deliver them. It will also cover regulatory, color, and flavor issues as well as packaging and shelf life.
Attendees will learn from industry experts while gaining hands-on experience with functional candies. The course will use lectures and experimental pilot plant exercises presented by technical experts from the confectionery industry and the university's Food Science Department.
Registration can be found online here.