Rich Hartel is a Professor of Food Engineering at University of Wisconsin-Madison. He is the coordinator for the 2-week summer Candy School and teaches an undergraduate elective course on the same topic. His research, in general, relates to understanding and controlling phase transitions in foods, including confections.
As one of the leading ice cream researchers in the country, Rich researches the microstructure (ice crystals, air cells, fat globules/clusters) of ice cream as related to product quality. He publishes widely on the science of ice cream and is the co-author of the reference book, Ice Cream, 7th Edition