‘The science beneath the surface: advanced analysis of chocolate and fillings’ is a deep-dive masterclass designed for professionals and researchers in the chocolate and confectionery industry. This intensive course explores the complexity of chocolate and fillings through key analytical techniques: rheology and tribology, (modulated) differential scanning calorimetry, x-ray scattering and microscopy.
Explore the science of flow and deformation, focusing on how rheological properties influence processing, stability and sensory attributes. This section also introduces tribology, the study of friction and lubrication, as a powerful tool to better understand mouthfeel and textural dynamics during consumption.
Gain insights in the use of (M)DSC to study key thermal events including melting, crystallization and glass transitions. These techniques are essential not only for understanding phase transitions, but also for practical applications such as ingredient characterization or process optimization. From fine-tuning tempering protocols to ensuring shelf-life stability, thermal analysis provides valuable insights across product development and quality control.
Dive into the molecular and nanoscale structure of chocolate and fillings through the powerful techniques of small- and wide-angle X-ray scattering. This segment provides detailed insights into the internal organization of materials, revealing how crystalline material exists, evolves, and influences overall product performance.
Visualize microstructures using high-resolution microscopy methods, including polarized light microscopy, scanning electron microscopy and confocal laser scanning microscopy. This section highlights how microstructure relates to macroscopic properties such as texture, appearance and stability.
Program
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Date: Tuesday October 20, 2026 (13:00-16:30)
Venue: Cacaolab (Ghent, Belgium)
Lectures by: to be confirmed
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Date: Wednesday October 21, 2026 (09:00-12:30)
Venue: Cacaolab (Ghent, Belgium)
Lectures by: to be confirmed
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Date: Wednesday October 21, 2026 (13:00-16:30)
Venue: Cacaolab (Ghent, Belgium)
Lectures by: to be confirmed
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Date: Thursday October 22, 2026 (09:00-12:30)
Venue: Ghent University (Ghent, Belgium)
Lectures by: to be confirmed
Registration
Fee: € 1.950 (excluding 21% VAT)
The fee includes registration, teaching materials, drinks and sandwich lunches.
Certificate of participation is provided after completing the masterclass.
For employees of the Belgian food industry belonging to PC 118 or 220, Alimento provides a contribution to the registration fee of maximum € 300 per person (for a maximum of 3 people from the same company).
Contact: events@cacaolab.be
Registration opens June 1, 2026. If you’d like to secure your spot early, you can pre-register using the button below. Pre-registered participants will receive priority access and be the first to know when full registration goes live.
Target audience
This masterclass is targeting professionals working in R&D or QA in chocolate or related industries, as well as scientists doing research on chocolate technology & quality. A basic to intermediate understanding of analytical techniques (equivalent to a bachelor's degree in a scientific discipline) is required to fully benefit from this masterclass.
A maximum of 20 participants is accepted.
Organizing committee
Cacaolab bv
Skaldenstraat 121, building A3/A4
9042 Desteldonk
Belgium
Food Structure & Function Research Group, Ghent University
Coupure Links 653
9000 Gent
Belgium
Cancellation Policy
If you registered for the Masterclass ‘The science beneath the surface: advanced analysis of chocolate and fillings’ and are subsequently unable to attend, you may be eligible for a refund subject to the following terms and conditions:
Up to September 20, 2026: Full refund of paid registration fee is possible, with a deduction of an administration fee of € 50.
Less than 1 month before the course starts: No refunds will be made (a colleague can take your place).
Cacaolab bv reserves the right to cancel any course for any reason. In the case of a course cancellation, a full refund will be issued to all registrants.
Privacy Policy and Copyright
Course materials are intended for your personal, educational use only. Any copying, transmission, performance, distribution, alteration, or other use of these materials is strictly prohibited without prior consent by Cacaolab bv.
By registering for or attending any Cacaolab event, you agree voluntarily to abide by the Cacaolab Privacy Policy.