Theoretical introduction. Principles of Food Engineering -- Characterization of Substances Used in the Confectionery Industry -- Engineering Properties of Foods -- The Rheology of Foods and Sweets -- Introduction to Food Colloids -- Physical operations. Comminution -- Mixing/Kneading -- Solutions -- Evaporation -- Crystallization -- Gelling, Emulsifying, Stabilizing and Foam Formation -- Transport -- Pressing -- Extrusion -- Particle Agglomeration: Instantization and Tabletting -- Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries. Chemical Operations (inversion and caramelization), Ripening and Complex Operations -- Water Activity, Shelf Life and Storage -- Stability of Food Systems -- Artisan Chocolate and Confectioneries -- Appendices. Data on Engineering Properties of Materials Used and Made by the Confectionery Industry -- Comparison of Brix and Baum Concentrations of Aqueous Sucrose Solutions at 20°C (68°F) -- Survey of Fluid Models: Some Trends in Rheology -- Fractals -- Introduction to Structure Theory -- Technological Layouts.