Michelle Schwenk, PhD

Michelle loves to make science approachable. Michelle is a capable and experienced speaker who is ready to help you, your team and your class better understand candy, the process of manufacturing confections, ingredient and their functions, carbohydrates. Whether teaching confectionery professionals at Candy School, helping a company enter the confectionery space or helping students in the classroom, Michelle has a gift for adjusting her message for her audience. ​​​And her presentations include samples! 

Contact Michelle to find out more about speaking opportunities.
Starch Ingredients in Confections, October 2001, Manufacturing Confectioner​
Extruding Dextrose, January 2003, Manufacturing Confectioner
Making Sugarfree Gummies and Jellies, May 2008, Manufacturing Confectioner
Formulating Soft Confections, April 2011, Manufacturing Confectioner
Sucrose Crystallization: Amazing Science that Guides Our Candy, October 2019, Manufacturing Confectioner
The Benefits of Sweetening with Allulose, April 2021, Manufacturing Confectioner

Publications

2011 Food products comprising a slowly digestible or digestion resistant carbohydrate composition, United States, Tate & Lyle Ingredients Americas LLC (Decatur, IL, US)            8057840

United States Patent Application 20110318467 - Hydroxypropyl Substituted Starches As Source of Soluble Fiber

United States Patent Application 20090297690 - Production of Sustained Release Starch Product
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United States Patent Application 20080292766 - Edible Composition Comprising a Slowly Digestible or Digestion Resistant Oligosaccharide Composition

Patents

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