Richard Hartel

About

Richard Hartel is a Professor of Food Science at the University of Wisconsin–Madison, with a joint appointment in Biological Systems Engineering. His research focuses on phase transitions such as crystallization, glass transition, and drying in foods, with particular emphasis on confectionery products like chocolate and sugar candies, as well as dairy products such as ice cream. Hartel's work involves understanding the physical and microstructural properties of food systems, contributing to the development and improvement of food processing techniques and product quality. He holds a PhD in Agricultural Engineering from Colorado State University, along with master's and bachelor's degrees in Agricultural Engineering and Physics, respectively. Throughout his career, Hartel has made significant contributions to the scientific understanding of crystallization processes in foods, including milk fat, sucrose, and other components, and has authored numerous publications on these topics. His expertise has been recognized through various awards, including the Dairy Foods Research Award, the W. Cruess Teaching Award, and the Van Hise Outreach Teaching Award. Hartel's work supports advancements in food science education and industry applications, emphasizing the importance of phase transition phenomena in food quality and manufacturing.

Research topics

• Food science
• Chemistry
• Materials science
• Chemical engineering
• Thermodynamics
• Chromatography
• Composite material
• Organic chemistry
• Biology

Selected publications

• Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions

  Food Hydrocolloids · 2021 · 103 citations

  Senior authorCorresponding
  DOI

• The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat

  Journal of Food Engineering · 2020 · 74 citations

  DOI

• Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

  Comprehensive Reviews in Food Science and Food Safety · 2021 · 43 citations

  Senior authorCorresponding

  Abstract Stickinessis an inherent textural property in many sugar‐rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections. This work reviewed these theories in the context of sugar‐ric…

  DOI

• The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review

  Comprehensive Reviews in Food Science and Food Safety · 2025-07-01 · 10 citations

  reviewOpen accessSenior authorCorresponding

  Ice cream exhibits distinct meltdown behaviors at room temperature, as determined by the structural aspects created during manufacturing. In general, as the ice melts, ice cream either turns completely into a flowing liquid (complete collapse) or retains a portion of its original shape (partial collapse), leaving a solid-like melted ice cream foam. Melting tests enable researchers to compare structural changes in ice cream under controlled conditions, providing insight into how formulations and…

  PublisherOA PDFDOI

• Microstructure and Rheology of Chocolate

  Annual Review of Materials Research · 2025-03-25 · 8 citations

  articleOpen accessSenior author

  From a microstructural standpoint, chocolate is a suspension of solid particles—including cocoa solids, sugar crystals, and sometimes milk solids—in a continuous lipid (cocoa butter) phase. The proportions and types of ingredients dictate the melting profile and rheology of the chocolate, which in turn have significant implications for its physical and sensory properties. In this review, we discuss the effects of ingredients and processing on the microstructural, rheological, and sensory propert…

  PublisherDOI

Frequent coauthors

• AnnaKate Hartel

  Marion Local Schools

  133 shared

• Yrjö H. Roos

  105 shared

• Gustavo V. Barbosa‐Cánovas

  Washington State University

  103 shared

• José Miguel Aguilera

  Pontificia Universidad Católica de Chile

  101 shared

• Jorge Welti‐Chanes

  101 shared

• Micha Peleg

  101 shared

• M. S. Rao

  National Institute of Hydrology

  100 shared

• Cristina L.M. Silva

  Universidade Católica Portuguesa

  100 shared

Education

• B.A.

  State University of New York at Potsdam

• M.S.

  Colorado State University

• Ph.D.

  Colorado State University

Awards & honors

• Dairy Foods Research Award, sponsored by IDFA (1995)
• W. Cruess Teaching Award, IFT (1998)
• Marie Kelso Memorial Award, PA Manufacturing Confectioner’s…
• Spitzer Teaching Award, College of Agricultural and Life Sci…
• Van Hise Outreach Teaching Award (2023)

Similar researchers at University of Wisconsin-Madison

• John A. Luceyh-64
• Bradley W. Bollingh-43
• Scott A. Rankinh-31