Dates: 15th to 17th May 2019
Location: University College Cork
Summary: 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.
NB – Dates, Times and Locations should be confirmed with the organisers listed on the Registration Form.