‘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.
Discover how the fundamental building blocks of chocolate define its behavior, from snap and melt to flavor release and stability. This masterclass explores the chemistry and physics of key ingredients and reveals how their structure translates into function across products, processes and sensory experience.
Examine how the chemical composition and morphology of non-fat cocoa solids drive flavor expression and functional performance. The impact of processing steps such as alkalization will be addressed, as well as the opportunities and limitations of cocoa replacers. The exceptional properties of cocoa butter are highlighted, with focus on crystallization, polymorphism, mouthfeel and the role of cocoa butter alternatives in formulation.
Sweetness is explored through the lens of carbohydrate structure. Participants will uncover how solubility, heat of dissolution and bulking properties shape taste, texture and viscosity, and how the replacement of sucrose by bulk sweeteners, low-calorie carbohydrates, high-intensity sweeteners and rare sugars modifies these attributes.
Milk powders and milk fat are discussed in relation to flavor development, browning reactions, crystallization, melting behavior, bloom stability and flow. Functional differences between powder types and the impact of plant-based alternatives are considered.
Finally, emulsifiers are examined as powerful levers to fine-tune flow, stability and sensory performance. Throughout, the emphasis lies on the link between molecular structure, microstructure and macroscopic properties, providing knowledge that directly supports innovation in chocolate development.
Program
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Date: Tuesday May 19, 2026 (13:00-16:30)
Venue: Cacaolab (Ghent, Belgium)
Lectures by: to be confirmed
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Date: Wednesday May 20, 2026 (09:00-12:30)
Venue: Cacaolab (Ghent, Belgium)
Lectures by: to be confirmed
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Date: Wednesday May 20, 2026 (13:00-16:30)
Venue: Cacaolab (Ghent, Belgium)
Lectures by: to be confirmed
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Date: Thursday May 21, 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 February 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 food chemistry and food technology (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: ingredients driving structure-function in chocolate’ and are subsequently unable to attend, you may be eligible for a refund subject to the following terms and conditions:
Up to April 19, 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.