Richard Hartel, professor of food science, was recently appointed to the William C. Winder Professorship in Food Science. Hartel’s research encompasses food engineering with a particular emphasis on phase transitions in foods. Understanding these phase transitions is critical to proper design, development and control of many food processes. His group applies these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products. Hartel is also the director of the UW–Madison Resident Course in Confectionery Technology, also known as “Candy School.” The two-week course began in 1963 and has instructed more than 1,200 students working in technical, production, research and managerial positions in the field of confectionery technology.
The William C. Winder Professorship was established by William C. Winder, a CALS food science professor who retired in 1981. It is awarded to a faculty member in the food science department whose efforts are devoted to teaching and research. The recipient is appointed for a five-year term and is provided with a $20,000 annual research allocation.