Professor
University of Wisconsin, Madison
Madison, WI, United States
Richard W. Hartel, Ph.D. is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He also has an active outreach program, coordinating various industry courses including the UW Resident Course in Confectionery Technology (candy school), a Nutrition Bars class and Enhanced Gummies and Jellies. As an editor (former Editor-in-Chief (EiC) of JAOCS and Food Reviews International, and current EIC of J Food Science) and researcher with numerous research publications, he has experience with all aspects of scholarly publishing.
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The future of scholarly publishing in society journals
Monday, May 1, 2023
8:50 AM – 9:10 AM MDT