UW-Madison Engineering Professional Development (EPD) will offer “Fundamentals of Food Chilling and Freezing” June 20-22, 2018 in Madison, Wis.  

This course will discuss food thermal processes, refrigeration technologies, methods to predict food chilling and freezing times, techniques to enhance freezing system performance and strategies to reduce moisture loss from frozen food products.  

The course is geared toward food engineers & scientists, refrigeration engineers, experienced refrigerator operators, and other technical staff with an interest in food chilling and freezing. 

Doug Reindl, Ph. D. P.E., will teach the course along with Todd Jekel, Ph.D., P.E.; Don Cleland, Ph.D., and Scott Rankin, Ph.D.  Reindl chairs UW-Madison EPD and is an ammonia refrigeration expert. He is the founding director of the Industrial Refrigeration Consortium.   

UW-Madison Engineering Professional Development (EPD) strives to provide engineering and technical professionals with the knowledge and skills to benefit their careers, industry and society. Programs are structured to help working professionals continue their educational path without interrupting their full-time jobs. To date, more than 10,000 students from around the U.S. have taken courses from EPD.