Finished product chocolate

Engineer Karin Chatelain
Zurich University of Applied Science (ZHAW), CH

Karin Chatelain works as a food sensory analyst at the Zurich University of Applied Sciences (ZHAW) in Switzerland. As part of her research activities at the ZHAW, she has specialized in the area of cocoa and chocolate value networks and the sensory analysis of the corresponding products. In addition, she develops and implements professional training programs for the sensory evaluation of cocoa bean quality, liqueur and chocolate in Switzerland and in the countries of origin. With all her activities, Karin aims to contribute to a better understanding of the importance of the organoleptic quality of cocoa and chocolate products.