Subscription Masterclass
‘The science beneath the surface: ingredients driving structure-function in chocolate’
To register, please select one of the payment options below. Your registration is confirmed once payment has been received. Prior to the course start date, you will receive a detailed program along with all practical information, including the schedule and location.
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‘The science beneath the surface: ingredients driving structure-function in chocolate’ is a deep-dive masterclass designed for professionals and researchers in the chocolate, confectionery and related industries. This intensive course explores the structural and functional properties of key ingredients in chocolate such as cocoa ingredients, sugar, dairy ingredients and dispersing agents, as well as potential alternative ingredients.
Date: May 19 - 21, 2026
Location: Ghent, Belgium
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Please note that participation in the course is only confirmed upon payment.