They used to kick you out of class for chewing gum, but students in the “Chewing & Bubble Gum” section of the Resident Course in Confectionery Technology are encouraged to blow bubbles for the betterment of the industry.

The course, offered by the Department of Food Science and the National Confectionery Association, celebrates its 40th anniversary this year. More than 850 students from around the world have come to the UW-Madison to learn about sugar crystallization, chocolate coatings, jellies and gummies, nougats and fondants, and other sweet secrets. The class runs July 7 to July 19 at Babcock Hall.