March 21 - March 24, 2016

Who should Attend

Enhanced Confections is intended to instruct technical, production, research, and managerial personnel in the field of confectionery technology and would be useful to anyone looking to gain knowledge about successful manufacturing of functional candies.

About the Course

The four day course provides an overview of fortification materials and the confections most commonly used to deliver them. The course then focuses on how these components affect normal candy making procedures. Other topics will include regulatory, color and flavor issues as well as packaging and shelf life. Learning from industry experts, participants will gain hands-on laboratory experience with the most important functional candies.

Method of Instruction

Lectures and experimental pilot plant exercises are presented and supervised by an outstanding group of technical experts from the confectionery industry and the UW Food Science Department. Classes and laboratory exercises will be held in Babcock Hall on the UWMadison campus.


Online registration for the 2016 course will open in January. In years past, the course has reached enrollment capacity in March or April.
It is not possible to register before January.

$1,995 for students from NCA, PMCA, RCI, and AACT member companies.
$2,195 for students from non-member companies.