Objective

The workshop provides theoretical and practical knowledge on the various steps in cocoa and chocolate processing. Emphasis will also be laid on various possibilities for local processing in developing countries and on small scale processing with appropriate technologies. Based on a scientific approach, the whole chain will be covered starting from cocoa pods over the production of couverture chocolate and finally the creation of high-quality composed chocolate products.

THEME 1

From cocoa pod to cocoa products

•     Cocoa production and harvest
•     Improving chain efficiency
•     Fermentation, drying and flavor precursor formation

THEME 2

From cocoa to chocolate

•     Functionality of the ingredients and the microstructure of chocolate
•     Chocolate production: theory and practice
•     Filled chocolates and other complex chocolate products
•     Legislative aspects

THEME 3

Product design and evaluation

•     Creation of an innovative chocolate product
•     Sensory analysis
•     Final evaluation and feedback

Target Group

People working in:

•     Cocoa and chocolate producing companies
•     Universities or research institutes
•     Governmental institutions

Organizing Committee

Prof. Koen Dewettinck
Director of the UGent Cacaolab, Ghent University
 

Dr. Emmanuel Ohene Afoakwa
Associate professor in Food Technology, University of Ghana
 

Coordination

Dr. ir. Nathalie De Clercq
Laboratory Food Technology and Engineering, Ghent University
 

ir. Katleen Anthierens
Laboratory Food Technology and Engineering, Ghent University
 

Contact: Cacaolab@UGent.be