The CAS "The Science and Art of Chocolate" combines scientific expertise and creative craftsmanship to develop innovative, high-quality chocolate. Participants gain knowledge of ingredients, processing, sensory analysis, and sustainable value chains – from bean to bar.
Zielpublikum:The CAS is aimed at individuals:
- who work in the food industry (especially in the chocolate sector) or related fields and wish to deepen their knowledge of chocolate production, processing, and innovation in order to improve the quality, sustainability, and marketing of their products.
- who are entrepreneurs in the chocolate or confectionery industry – or planning to enter the field – and want to develop a solid understanding of the scientific and artisanal aspects of chocolate.
- who are passionate chocolate lovers seeking to gain in-depth knowledge of the art and science behind exceptional chocolate.
- who are interested in sustainable value creation networks in the chocolate industry and want to contribute to the advancement of innovative and sustainable practices in the sector.
Ziele:Graduates acquire:
- a comprehensive understanding of the chemical, biological, and physical fundamentals of cocoa and chocolate across the entire value creation network.
- in-depth knowledge of selecting and evaluating high-quality ingredients, as well as the importance of sustainable and regenerative sourcing in the global supply chain.
- the ability to assess cocoa varieties, cultivation, and harvesting methods in terms of their impact on quality, flavor, and processing suitability.
- a deep understanding of microbiological and biochemical processes during fermentation and how to control them to develop desired aromas.
- the competence to analyze the chemical composition of cocoa and chocolate with regard to functionality, sensory quality, and health aspects.
- the ability to apply physicochemical principles to the development and optimization of formulations and to select suitable technological processes.
- foundational artisanal skills for processing, refining, and creatively designing high-quality chocolate products.
- sensory expertise for objective quality assessment and deriving technological improvements.
- practical experience through innovative micro-projects that address real industry challenges and encourage hands-on application of the knowledge gained.
- the capability to identify scientifically grounded technological opportunities within the value network and translate them into future-oriented, sustainable, and market-relevant solutions.
Inhalt:
Production: Techniques for chocolate making and finishing (2 ETCS)
- Understanding of the global origins, diversity, and quality differences of cocoa beans
- Knowledge of sustainable sourcing and trading strategies in the international cocoa market
- Insights into the economic, social, and environmental dimensions of sustainable procurement
- Analysis of the workability of different cocoa varieties for various applications
- Ability to recognize and creatively incorporate artistic expressions and cultural contexts of chocolate
- Integration of origin, processing, and design into distinctive, high-quality chocolate products
Composition: Understanding the science of chocolate ingredients and structure (6 ETCS)
- Deep understanding of cocoa components (aromas, cocoa butter, polyphenols) and their role in flavor, health, and product differentiation
- Insights into fermentation, roasting, conching, and molecular changes to optimize quality and texture
- Use of the entire cocoa fruit and nuts (Re-Nut approach) for natural, regenerative, and safe product development
- Knowledge of cocoa varieties, terroir, and artisanal techniques for high-quality, origin-driven chocolates
- Ability to create innovative chocolate products through a combination of scientific precision and creative design
Sensory analysis: Scientific tasting and analysis for quality assessment (2 ECTS)
- Knowledge of sensory analysis methods for the objective evaluation of chocolate products
- Ability to conduct and interpret professional product tests according to scientific standards
- Acquisition of the Chocolate Sensory Licence for qualified sensory assessment of chocolate
- Understanding of how technological processing steps affect sensory attributes such as aroma, texture, and melt behavior
- Training in sensory vocabulary and development of a refined flavor profile
- Application of sensory insights for quality control, product development, and consumer communication
Thesis: In-depth exploration and reflection of course content through a micro project
- Application of the knowledge acquired in the CAS to a concrete, practice-oriented question within the chocolate industry
- Development of innovative, scientifically grounded solutions within the cocoa and chocolate value network
- Ability to conduct interdisciplinary problem analysis, considering technological, sensory, ecological, and economic aspects
- Implementation of sustainable and creative concepts in the context of real-world challenges
- Professional documentation and presentation of results to industry experts and practice partners
