Dr. Richard Hartel

Biography

Richard Hartel is a Professor of Food Science at the University of Wisconsin-Madison, specializing in the study of phase transitions related to food processing, particularly in the field of confectionery and dairy products. His work predominantly focuses on crystallization, drying, and glass transition phenomena, contributing significantly to the understanding of how these processes affect the quality and stability of various food items including chocolate, sugar candies, and ice cream. With a PhD in Agricultural Engineering from Colorado State University, Hartel possesses extensive knowledge in the principles of food engineering and science. He has an impressive record of publications in prominent scientific journals, addressing essential topics such as sugar crystallization kinetics, the interactions of milk fat in confectionery products, and the effects of processing conditions on food structure. Over the years, Hartel has received multiple accolades for his contributions to food science education and research, further establishing his reputation as an expert in the field. His dedication to his students and research has earned him respect from both his peers and the academic community.

Research Interests

Awards