I studied food science at the University of Wisconsin-Madison, where my master’s research looked at sugar crystallization and sugar reduction in starch jellies. Since then I’ve developed new candies covering a variety of formats, launched new products, and installed and commissioned a starchless gummy manufacturing line.
About
Kathleen O’Connell
Confectionery food scientist. Candy consultant.
- M.S. Food Science, UW-Madison
- AACT member
By the numbers
- 8 years in food science
- Worked with 30+ brands
- Helped 5+ startups bring a product to market
- Worked with 10+ contract manufacturers
Experience
Where I’ve worked
-
2025 to now
Senior Research, Development & Application Scientist
Kerry
-
2023 to 2026
Aeration lab lecturer
UW-Madison Candy Course
Teaching -
2023 to 2025
Research, Development & Application Scientist
Kerry
-
2021 to 2023
Process Engineer
Procter & Gamble
-
2020
Research and Product Development Intern
Lindt & Sprüngli
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2018 to 2019
Associate Food Scientist
Conagra Brands
Credentials
Education, research and teaching
- Education
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- M.S., Food Science, University of Wisconsin-Madison, 2021
- B.S., Food Science, University of Wisconsin-Madison, 2018
- Memberships
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- AACT American Association of Candy Technologists
- Publication
- O’Connell, K. and Hartel, R. W. (2022). The effects of corn syrup, water content and sucrose replacers on sucrose crystallization in starch jellies. Journal of Food Processing and Preservation 46(4). https://doi.org/10.1111/jfpp.16456
- Teaching
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- Aeration lab lecturer, UW-Madison Candy Course, 2023 to 2026
- Guest lecturer, Milwaukee School of Engineering, Food Chemistry
- Coordinated industry confectionery courses, for Dr. Rich Hartel, UW-Madison
Why candy
Why candy
“Everyone likes candy, and I like working on something everyone likes.”
The work is real science: crystallization, foams, moisture and texture. The result is something people are glad to eat.
