Local added value creation through knowledge transfer in cocoa and chocolate processing

01 July 2013 → 31 December 2013
Federal funding: various
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
cocoa and chocolate processing
Project description

The training will provide theoretical and practical knowledge on the cocoa and chocolate technology. Emphasis will bhe laid on various possibilities for local processing in developing countries and on small scale processing with appropriate technologies. Together with a fundamentalk scientific approach, the whole chain approach will be stressed: starting from cocoa to the final chocolate productions.