University of Wisconsin-Madison has announced its 2026 schedule of confectionery-related courses that will be held on campus. The courses are open to members of the industry that are interested in attending and learning. 

The schedule includes:

• January 21–23, Nutrition Bars: The three-day course provides an overview of bar ingredients and the processes by which they’re made. The course then focuses on functional additions to bars. Other topics include shelf life and troubleshooting. Learning from industry experts, participants will gain hands-on laboratory experience with a variety of bar types and compositions.
• March 30–April 3, Candy Basics: This one-week Candy Basics course is designed to instruct production, sales, and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lecture on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with hard candy, gummies and jellies, caramel, and chocolate.
• May 12–15, Enhanced Gummies & Jellies: The Enhanced Gummies & Jellies course is three-and-a-half days long, providing attendees an overview of gummy and jelly ingredients and the process by which they are made. Students learn to develop advanced concepts and principles, including manufacture of various enhanced or fortified products.
• July 20–31, Resident Course in Confectionery Technology ("Candy School"): This two-week Resident Course in Confectionery Technology, also known as Candy School, is designed to instruct technical, production, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject materials including processing, troubleshooting, reworking, and sensory analysis. Learning from industry experts, participants will aim to gain hands-on laboratory experience with all types of candies.

Related: Attendees complete ‘The ABCs of Compound’ course