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. We provide a packet of samples for each participant!
All 4 sessions of the advanced course are live-streamed. This allows attendees the option to participate in the full course either in person or online. Cacaolab will provide on-demand access to recorded lectures for 7 days. The opening session will be followed by a networking opportunity at Cacaolab (Ghent, Belgium).
Language: English
Registration
Fee: € 300 per session, € 950 for all 4 sessions (VAT excluded)
The fee includes registration, teaching materials (including a packet of samples), drinks and sandwiches (for participants attending in person).
To register, kindly complete the registration form AND buy the correct ticket via the buttons below. Registration is only complete when we receive the payment on our bank account and when we receive the completed registration form.
For employees of the Belgian food industry belonging to PC 118 or 220, Alimento provides a contribution to the registration fee of € 35 per session (for a maximum of 3 people from the same company).
Deadline for registration: October 12, 2023
Contact: events@cacaolab.be
Target audience
Professionals working in R&D or QA at ingredient manufacturers, cocoa processing companies, chocolate manufacturers and chocolate processing companies.
Scientists doing research on cocoa and chocolate technology & quality.
A maximum of 24 participants is accepted for the advanced course.
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Date: Thursday October 19, 2023 (16:00-19:30)
Venue: Cacaolab (Ghent, Belgium) or online (MS Teams)16:00-16:10 Welcome and introduction by Ir. Bo Van Damme (Cacaolab, Belgium)
16:10-17:00 Processing of cocoa beans into primary cocoa ingredients & liquid chocolate by Prof. dr. ir. Koen Dewettinck (Cacaolab & Ghent University, Belgium)
17:00-17:30 Bites & drinks
17:30-18:30 Effect of the variety and origin on the quality of cocoa beans by Ir. Hanne Baert (Cacaolab, Belgium)
18:30- 19:30 Networking
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Date: Thursday October 26, 2023 (16:00-18:30)
Venue: Cacaolab (Ghent, Belgium) or online (MS Teams)
16:00-17:00 Properties of cocoa butter and cocoa butter alternatives in chocolate by Ir. Claudia Delbaere (Cacaolab, Belgium)
17:00-17:30 Bites & drinks
17:30-18:30 Properties of dispersing agents in chocolate & chocolate rheology by Ir. Hanne Baert (Cacaolab, Belgium)
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Date: Thursday November 9, 2023 (16:00-18:30)
Venue: Cacaolab (Ghent, Belgium) or online (MS Teams)
16:00-17:00 Properties of sugar and sugar replacers in chocolate by Ir. Davy Van de Walle (Ghent University, Belgium)
17:00-17:30 Bites & drinks
17:30-18:30 Properties of dairy ingredients and plant-based alternatives in chocolate by Dr. ir. Kim Moens (Ghent University, Belgium)
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Date: Thursday November 16, 2023 (16:00-18:30)
Venue: Cacaolab (Ghent, Belgium) or online (MS Teams)
16:00-17:00 Stability of complex chocolate systems. Part 1 - Fat-continuous systems. by Ir. Claudia Delbaere (Cacaolab, Belgium)
17:00-17:30: Bites & drinks
17:30-18:30 Stability of complex chocolate systems. Part 2 - Water-continuous systems. by Ing. Lotte Vertriest (Cacaolab, Belgium)
Organizing committee
Cacaolab bv
Skaldenstraat 121, building A3/A4
9042 Desteldonk
Belgium
Cancellation Policy
If you registered for the Advanced Course ‘Cocoa & Chocolate Scientifically Unraveled’ and are subsequently unable to attend, you may be eligible for a refund subject to the following terms and conditions:
Up to 7 days before the course starts: Full refund of paid registration fee is possible, with a deduction of an administration fee of € 40.
Less than 7 days before the course starts: No refunds will be made.
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.