Cacao has been cultivated by many cultures for at least three millennia but chocolate, the delicious sweet treat in which we love to indulge, continues to be the focus of scientific research and collaboration.
This popular confection is coded by a complex, hierarchically organised multi-scale product structure which has been empirically developed over the past 100 years. Optimisation requires scientific understanding and quantification of these process-structure-property relationships.
The role of collaboration and knowledge transfer is the other secret ingredient of chocolate’s success and our keynote speaker will share insights on the knowledge transfer methodology and implementation steps; from the fundamental science to industrial production.
Keynote: Erich J. Windhab, Head of the Laboratory of Food Process Engineering, ETH Zurich, Switzerland