CONFECTIONERY SCIENCE AND TECHNOLOGY

Prerequisites & course information

Requisites: FOOD SCI 410 and FOOD SCI 432 Course Designation: Core GenEd - Natural Science & Wellness Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Describe processing methods for confectionery production Audience: Undergraduate 2. Describe the typical ingredients used in confections Audience: Undergraduate 3. Explain how ingredients and processing conditions interact to create quality confections with adequate shelf stability Audience: Undergraduate 4. Apply scientific principles to confectionery production and storage Audience: Undergraduate 5. Explain effects of processing and storage conditions on shelf life of confections Audience: Undergraduate 6. Analyze, diagnose, and propose solutions for problems in production and shelf life of confections based on the appropriate scientific principles Audience: Undergraduate 7. Communicate scientific results clearly and concisely Audience: Undergraduate Learning Outcomes: 1. Describe processing methods for confectionery production Audience: Undergraduate 2. Describe the typical ingredients used in confections Audience: Undergraduate 3. Explain how ingredients and processing conditions interact to create quality confections with adequate shelf stability Audience: Undergraduate 4. Apply scientific principles to confectionery production and storage Audience: Undergraduate 5. Explain effects of processing and storage conditions on shelf life of confections Audience: Undergraduate 6. Analyze, diagnose, and propose solutions for problems in production and shelf life of confections based on the appropriate scientific principles Audience: Undergraduate 7. Communicate scientific results clearly and concisely Audience: Undergraduate