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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
‘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