Confectionery Science and Technology

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74966

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DC Field	Value	Language
dc.contributor.editor	Hofberger, Randy	-
dc.contributor.editor	Elbe, Joachim H. von	-
dc.contributor.editor	Hofberger, Randy	-
dc.date.accessioned	2019-07-03T06:08:42Z	-
dc.date.available	2019-07-03T06:08:42Z	-
dc.date.issued	2018	-
dc.identifier.isbn	978-3-319-61742-8	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/74966	-
dc.description	In the summer of 1963, the National Confectioners’ Association (NCA) decided to conduct a “candy school”, or Resident Course in Confectionery Science, at the University of Wisconsin-Madison. Fifty-five years later, candy school is still going strong, having been led by only two UW-Madison course directors – Dr. Joe von Elbe (1963–1997) and Dr. Rich Hartel (1998-current). Although the course is now run solely by UW-Madison, without the assistance of NCA, it has maintained a preeminent status throughout the candy industry in the United States, and even beyond.	en
dc.language.iso	en	en_US
dc.publisher	Springer International Publishing AG	en_US
dc.subject	Science and Technology	en_US
dc.title	Confectionery Science and Technology	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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