In this episode we sit down with Dr. Richard Hartel from the University of Wisconsin-Madison. Richard Hartel, a Professor of Food Engineering, has been with the Department of Food Science at the University of Wisconsin-Madison since 1986. He has a BA in Physics from the State University College of NY at Potsdam, NY, and MS and PhD in Agricultural (Food) Engineering from Colorado State University.
Dr. Hartel has an active research program focused on phase transitions in foods, particularly chocolate (lipids), frozen desserts (ice) and confections (sugars and lipids), funded from a variety of sources including USDA, industry and commodity boards. His work has resulted in over 240 publications. He also authored or co-authored 15 books, including authoritative works on both Ice Cream and Confectionery Science as well as two popular-interest science books written with his daughter. Read More
You can find out more about Dr. Hartel and his projects at the links below:
University of Wisconsin-Madison: https://foodsci.wisc.edu/faculty/hartel/
UW Resident Course: https://foodsci.wisc.edu/extension/candy/
UW Resident Course on LinkedIn: https://www.linkedin.com/in/candy-course-uw-madison
You can buy his books online at Amazon: https://www.amazon.com/Confectionery-Science-Technology-Richard-Hartel/dp/3319617400/ref=sr_1_3?dchild=1&keywords=richard+hartel&qid=1602512147&sr=8-3
