The National Confectioners Association and University of Wisconsin-Madison are offering a digital resident course in confectionery technology this July to provide technical, production, research and managers with information a range of candy production topics, including processing, the chemical and functional interactions of ingredients, and troubleshooting. 

Led by confectionery industry experts and UW professors, UW’s two-week “Candy School” runs from July 20 to July 31, 2020. The program includes lectures and hands-on laboratory experience with a variety of candy product types. 

The course this year will be held online due to public health concerns created by the COVID-19 pandemic, according to the university. 

Professionals who work in production, management, and sales are encouraged to attend. Over the last five decades, over 1500 people have participated in the university’s “Candy School.”

Registration for the course is open until June 17. Participants who are members of NCA, PMCA, RCI, and AACT will pay $3,295 to attend, while students from non-member companies will be charged $3,695. 

To learn more or register, click here. 

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