Short Course - Introduction to the Science of Confectionery Processing and Manufacture Training Workshop
This course may be delivered in UCC in 2025, subject to demand
Introduction
This intensive three-day training workshop will provide participants with knowledge of the principles of confectionery science, beginning with basic principles and working through various confectionery applications. Starting with principles of controlling phase transitions of sweeteners (sugar and sugar-free), the workshop will then focus on different sugar confectionery categories including hard sweets, caramel and fudge, aerated confections, and gummy/ jelly sweets. The workshop will finish with a focus on chocolate. The workshop will provide opportunities for personal contact and networking with the lead trainer and industry colleagues in both the lecture-style instruction as well as practical teaching elements.
Who should attend?
- Confectionery and chocolate manufacturers
- Confectionery and chocolate ingredient suppliers
- Quality personnel
- Research and development personnel
- Sales, production, and managerial personnel who wish to increase their knowledge of confectionery technology
- Food graduates who need a refresher course
Some knowledge of food science would be beneficial
Programme Outline
- Overview of confectionery science
- Introduction to sweetener chemistry
- Sweetener physical properties/ phase transitions (includes sugar free)
- Sugar cooking/ hard confectionery (includes sugar free)
- Fondant/ cream confections
- Caramel/ fudge
- Gummy/ jelly confections
- Aerated confections
- Chocolate overview
- Chocolate tastings and discussion
- Bloom in chocolate
Practical teaching sessions will be included throughout the workshop programme
The Lead Trainer
To be confirmed
Course Fee
The cost of the course is €990; this includes tuition, course manual, lunches, refreshment breaks, and a Digital Badge Award. This course may be part-funded by Skillnet for eligible applicants.
Registration
To register or to get further information, please contact:
Vicky Snook
Food Industry Training Unit
School of Food and Nutritional sciences
College of Science, Engineering and Food Science University College Cork, Ireland
vicky.snook@ucc.ie
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