Careers

Are you a student who is interested in a candy career?

Update your resume and work on your personal statement. The Confectionery Foundation is accepting student applications for the May 23rd NextGen program at Sweets and Snacks Expo in Chicago. Application period will remain open until April 2, 2018. Dr. Frank Gambino, Director of Food/CPG Marketing department at Western Michigan University...
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UC Berkeley scientists work to save chocolate

Cacao trees thrive in rainforest conditions but some cacao growing regions of our world are becoming drier and hotter. Genetic science researchers and Mars Chocolate company are working to save chocolate from the devastation of climate change through a special technique to make cacao plants stronger. Read the Business Insider...
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Congratulations to Kettle Award Nominees for 2018

The nominees for the prestigious national Kettle Award have been announced and they are: Jean Thompson, President of Seattle Chocolate and Founding Board member of The Confectionery Foundation, Mitchell Goetze, CEO Goetze Candy Company and multi-year volunteer in our Confectionery Foundation Next Generation program at Sweets & Snacks, Chris Reid,...
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Allured Funds available for Upskilling

Select one of the many fine training opportunities in our industry for this fall to help build your skillsets. The Allured Fund for Confectionery Education need-based grants provide financial help for industry members who wish to expand their food-science knowledge or confectionery skills through continuing education courses. Due dates are...
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Texting vs picking up the phone. A look at asynchronous communication

During the Next Generation program Business Communications lunch at Sweets & Snacks Expo, YPN Panelists Tom Scott (Catty Corp), Elizabeth Clair (Barry Callebaut), Tessa Porter (Glanbia), and Nick Baty (Mars, Inc) advised our college student audience to pick up the phone and invest in building relationships with team members across...
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Mars, Inc sensory technician specializes in ice cream

Majoring in Food Science? Read about Molly Hammell and the process of sensory evaluation of ingredients as well as finished products, R&D for new flavors and recruiting for panelists. In Scoop! This Woman Tastes Ice Cream for a Living “We taste everything from finished ice cream products to individual ingredients,...
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