Training
Knowledge transfer to cocoa producing countries, local artisans and large industries is of great importance to increase sustainability and accelerate innovation. Therefore, Cacaolab organizes national and international courses, seminars and workshops featuring both their own team of experts and international renowned experts in the field.
Cacaolab’s team of experts is also available for customized trainings on the topics of interest for your company or organisation.
Our training formats
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Our Annual Program
Explore our annual training program, offering fresh insights, expert guidance, and invaluable experiences year after year.
More information coming soon!
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Workshop Cocoa & Chocolate Processing
Get practical insights into cocoa and chocolate processing in our workshops organized both in Belgium and in the heart of cocoa-producing regions. Learn from experts and refine your skills in an authentic setting.
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On-Demand Online Courses
Unlock the world of sweet knowledge at your convenience with our on-demand online courses. Learn anytime, anywhere, and elevate your skills to new heights with our comprehensive curriculum.
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One-off Events
Join us for a diverse range of special events including inspiration days, seminars, and more. These unique gatherings provide invaluable learning opportunities and connections within the industry.
Upcoming Events
Workshop ‘Cocoa & Chocolate Processing’ - Malaysia
Join our first Cocoa & Chocolate Processing Workshop in Asia! In this workshop we’ll cover the entire value chain from cocoa cultivation towards production of high-quality chocolate using a scientific approac. This training provides theoretical and practical knowledge on cocoa and chocolate processing.
Webinar - Rising cocoa costs: Exploring viable alternatives
Free Webinar - Rising cocoa costs: Exploring viable alternatives
In today's cocoa and chocolate industry, unprecedented challenges are reshaping the landscape like never before. With cocoa prices soaring to new heights and supply chain disruptions becoming more prevalent, it's essential to adapt and innovate to stay ahead.
At Cacaolab, we understand the urgency of the situation, and that's why we're excited to invite you to this exclusive webinar. Join us as we delve into the world of cocoa alternatives and uncover innovation that can revolutionize the industry.
During this webinar, you'll have the opportunity to gain valuable insights from scientific experts, explore the latest advancements in cocoa alternatives, and discover strategies to navigate the changing market.
Whether you're an ingredient or chocolate manufacturer, this webinar is your chance to get inspired and empowered to drive positive change in your business.
Participation is free of charge but registration is mandatory.
Registrations are closed.
Webinar - Rising cocoa costs: Exploring viable alternatives
Free Webinar - Rising cocoa costs: Exploring viable alternatives
In today's cocoa and chocolate industry, unprecedented challenges are reshaping the landscape like never before. With cocoa prices soaring to new heights and supply chain disruptions becoming more prevalent, it's essential to adapt and innovate to stay ahead.
At Cacaolab, we understand the urgency of the situation, and that's why we're excited to invite you to this exclusive webinar. Join us as we delve into the world of cocoa alternatives and uncover innovation that can revolutionize the industry.
During this webinar, you'll have the opportunity to gain valuable insights from scientific experts, explore the latest advancements in cocoa alternatives, and discover strategies to navigate the changing market.
Whether you're an ingredient or chocolate manufacturer, this webinar is your chance to get inspired and empowered to drive positive change in your business.
Participation is free of charge but registration is mandatory.
Registration is no longer possible. This event has passed.
Webinar - Chocolate making from bean to bar
Free Webinar - Chocolate making from bean to bar
Join us for a mouthwatering experience in our upcoming free webinar on "Chocolate making from bean to bar."
Are you a chocolate enthusiast eager to unravel the secrets behind this delicious treat? Or perhaps a chocolatier seeking to master the art of crafting chocolate from scratch?
In this webinar, we will unveil the intricate process of transforming raw cacao beans into indulgent chocolate. From understanding the origins of cacao to mastering the intricacies of roasting, grinding, and tempering, you'll gain invaluable insights to elevate your chocolate-making skills to new heights!
Participation is free of charge but registration is mandatory.
Registration is no longer possible. This event has passed.
Workshop - Exploring the journey of the cocoa bean – Tackling traceability challenges across the chain
Do you like to contribute ideas and work with us to shift up a gear in terms of transparency and sustainability in the cocoa and chocolate sector? Then you are in the right place at our workshop on addressing traceability issues on March 7, 2024.
Advanced Course - Cocoa & Chocolate Scientifically Unraveled
Cacaolab organizes a 4-session advanced course on cocoa and chocolate in October and November 2023. In this program, we will unravel the fascinating science behind these products. Our team of academic experts is eager to teach you everything about the processing of cocoa and chocolate, the functionality of chocolate ingredients and the stability of complex chocolate systems. The newest scientific insights and trends such as the transition to plant-based will be tackled too. Join us and discover the science of chocolate-making in an interactive and innovative learning experience.
Webinar - Cocoa & Chocolate Processing
Cacaolab’s Webinar ‘Cocoa & Chocolate Processing’ includes 6 sessions of 2-hour lectures over 3 weeks from 26 Sep to 12 Oct. Using a scientific approach, we’ll cover the entire value chain from cocoa cultivation towards production of high-quality chocolate. Emphasis will be laid on various possibilities for local processing in cocoa producing countries as well as on the related socio-economic and environmental context, for example the imbalance in the global cocoa trade and the impact of climate change on cocoa production. Furthermore, the science related to cocoa flavor and the functionality of chocolate ingredients will be discussed in detail. Lastly, bean to bar small-scale chocolate processing with appropriate technologies will be tackled.
Inspiration day - Is Belgian chocolate future-proof?
We challenge you! To join us in reflecting on the future of Belgian chocolate. The sector faces many challenges nowadays. What exactly do they entail? And how do we deal with them as a sector? What solutions can be offered? What is feasible in the short, medium and long term? And what innovations are necessary to ensure that Belgium remains a prominent chocolate country? You will find out at our inspiration day on June 22.
Webinar - Product innovation in an ever-changing complex food system
Free Webinar by Prof. dr. ir. Koen Dewettinck
In an ever-changing world marked by climate change, shortages of raw materials and an increasing consumers’ demand for tasty, healthy & sustainable food products, the food industry is facing many challenges nowadays. In his lecture, Prof. Koen Dewettinck will focus on trends in product innovation in the food sector such as plant-based foods, food safety, sustainability, healthier nutritional profiles, ultraprocessed foods, food system resilience and the role of biotechnology.
Webinar - Cocoa & Chocolate Processing
Cacaolab’s Webinar “Cocoa & Chocolate Processing” includes 6 sessions of 2-hour lectures over 3 weeks from 27 Sep to 13 Oct. Using a scientific approach, we’ll cover the entire value chain from cocoa cultivation towards production of high-quality chocolate. Emphasis will be laid on various possibilities for local processing in cocoa producing countries as well as on the related socio-economic and environmental context, for example the imbalance in the global cocoa trade and the impact of climate change on cocoa production. Furthermore, the science related to cocoa flavor and the functionality of chocolate ingredients will be discussed in detail. Lastly, bean to bar small-scale chocolate processing with appropriate technologies will be tackled.
Stay updated on our latest trainings!
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Past events
Testimonials
