This course may be delivered in UCC in 2023, 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:

Dr Angela Sheehan
Food Industry Training Unit
School of Food and Nutritional sciences
College of Science, Engineering and Food Science University College Cork, Ireland
+353 21 4901423 a.sheehan@ucc.ie  www.ucc.ie/fitu
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